Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Fresh berries, for topping
I love using buttermilk for its tangy flavor and fluffiness, but if you’re out, a simple milk and lemon juice substitute works wonders. And don’t worry if your counters get a little messy—it’s all part of the charm!
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until well incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay.
- Heat a non-stick skillet over medium heat. Lightly grease it with butter or cooking spray.
- Using a teaspoon, drop small dollops of batter onto the skillet, forming mini pancakes.
- Cook until bubbles form on the surface, about 1-2 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Transfer the mini pancakes to a serving bowl, drizzle with maple syrup, and top with fresh berries.
As you cook, don’t be afraid to adjust the heat. My dad taught me that the stove has a mind of its own, and a good cook learns to dance with it. The pancakes should be golden and fluffy, just like the ones from my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mini Pancake Cereal Bowl, recipe, cooking, food
