Fluffy, bite-sized pancakes are tossed with fresh, juicy blueberries and finished with a luscious peanut butter drizzle. This delightful breakfast bowl combines comfort and indulgence, making it an irresistible treat for leisurely mornings or a fun weekend brunch.

Why You’ll Love This Recipe

This mini pancake cereal recipe transforms an ordinary breakfast into a delightful and playful meal. The soft, golden pancakes pair beautifully with bursts of fresh blueberries, while the creamy peanut butter drizzle adds a rich, satisfying touch. It’s easy to make, customizable, and offers a perfect balance of sweetness and texture. Plus, it is a crowd-pleaser for both kids and adults.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 2 tablespoons creamy peanut butter, melted for drizzling

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
4. Heat a non-stick skillet over medium-low heat and lightly grease it.
5. Using a piping bag or teaspoon, drop small rounds of batter onto the skillet.
6. Cook each mini pancake for 1-2 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until golden brown.
7. Transfer the mini pancakes into a serving bowl and toss with fresh blueberries.
8. Drizzle the warm, melted peanut butter generously over the pancakes.
9. Serve immediately and enjoy!

Servings and timing

This recipe makes approximately 2 servings.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Substitute almond butter or chocolate spread for the peanut butter drizzle.
• Add mini chocolate chips or diced strawberries to the batter for extra flavor.
• Use dairy-free milk and plant-based butter to make it vegan.
• For a nut-free option, drizzle with maple syrup or a fruit compote instead.
• Add a pinch of cinnamon to the batter for a warm, spiced note.

Storage/Reheating

Store any leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a non-stick skillet over low heat or microwave in short 10-second bursts until heated through. For best texture, avoid over-microwaving.

FAQs

How do I make the mini pancakes uniform in size?

Using a piping bag or squeeze bottle helps you control the batter for even-sized pancakes.

Can I make the batter ahead of time?

It is best to prepare the batter fresh, but you can mix the dry ingredients and wet ingredients separately and combine them just before cooking.

Can I freeze the mini pancakes?

Yes, freeze the cooked mini pancakes on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months.

How do I reheat frozen mini pancakes?

Reheat from frozen by placing them in a toaster oven or microwave until warmed through.

What other toppings can I use?

Maple syrup, honey, yogurt, granola, or a dusting of powdered sugar all make excellent toppings.

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds extra tenderness. To substitute, mix 3/4 cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.

What skillet is best for cooking mini pancakes?

A non-stick skillet works best for easy flipping and golden browning.

Can I make this gluten-free?

Yes, simply use a gluten-free all-purpose flour blend in place of regular flour.

How can I make it more protein-packed?

Add a scoop of your favorite protein powder to the dry ingredients or serve with Greek yogurt.

Is this recipe kid-friendly?

Absolutely, kids love the fun size of the pancakes and the sweet toppings.

Conclusion

Mini Pancake Cereal with Blueberries and Peanut Butter Drizzle offers a charming twist on a classic breakfast. It’s easy to prepare, customizable, and packed with cozy flavors that will make any morning feel special. Whether enjoyed fresh or reheated, this delightful dish is sure to become a household favorite.

Mini Pancake Cereal with Blueberries and Peanut Butter Drizzle

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Start your morning sweetly with this Mini Pancake Cereal featuring fluffy bite-sized pancakes, juicy blueberries, and a luscious peanut butter drizzle — the perfect cozy and indulgent breakfast treat. Keyword: mini pancake cereal with blueberries and peanut butter drizzle

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Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup buttermilk

• 1 large egg

• 1 tablespoon melted butter

• 1 teaspoon vanilla extract

• 1/2 cup fresh blueberries

• 2 tablespoons creamy peanut butter, melted for drizzling

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.

4. Heat a non-stick skillet over medium-low heat and lightly grease it.

5. Using a piping bag or teaspoon, drop small rounds of batter onto the skillet.

6. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until golden brown.

7. Transfer the mini pancakes into a bowl and toss with fresh blueberries.

8. Drizzle the warm melted peanut butter generously over the pancake cereal.

9. Serve immediately and enjoy!

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Notes

• For extra indulgence, sprinkle chocolate chips or a dusting of powdered sugar over the finished bowl.

• If the batter is too thick, add a splash more buttermilk.

• Peanut butter can be thinned with a touch of coconut oil if needed for an easier drizzle.