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Pancake cereal is a fun way to serve classic pancakes in tiny bite-size form. These mini pancakes are cinnamon apple flavored, refined-sugar free, and perfect to serve for breakfast or a snack!

This pancake cereal packs warm cinnamon apple flavors in tiny little bites. It is great for babies practicing the pincer and a fun way for toddlers to enjoy pancakes in a different way. They can be enjoyed with a drizzle of maple syrup, in a bowl with milk, or just on their own!

What You’ll Need

Here’s what you’ll need to make these mini pancake cereal bites:

• Flour: I used all-purpose flour in this recipe, but you may replace it with a different type of flour.
• Egg: Used as a binder to help hold the pancakes together.
• Applesauce: Provides natural sweetness and moistness to the pancakes. The applesauce also provides the main flavor for these apple-flavored pancakes.
• Baking Powder: Used to allow the mini pancakes to rise.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Vanilla Extract: Provides slight added flavor to the pancakes.
• Maple Syrup: Optional ingredient for added sweetness. The pancakes can be made without the maple syrup, but they will not be that sweet.

Step By Step Instructions

1. Preheat a frying pan on low heat and add in a little butter/oil.
2. Add all of the ingredients to a blender and blend until it is smooth. You may have to shake the blender/scrape down the sides to ensure that all of the dry ingredients are fully incorporated.
3. Pour the batter into a squeeze bottle or Ziploc bag with a small cut-off at the corner and squeeze out small dime-sized circles onto the preheated pan.
4. Once small bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side. Test one mini pancake first to ensure that they are golden brown on the other side.

Ingredient Substitutions

• Egg: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• All-purpose flour: You may replace the all-purpose flour with oat flour or whole wheat flour. 

Storage Instructions

Let the mini pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through! Note, that the quantities listed do not make a large amount, if you would like to make extra pancakes to store, I suggest doubling or tripling the recipe ingredients.

Recipe Notes

• Low heat is very important in this recipe! These pancakes may burn easily if the heat is too high, so make sure to cook on low heat. Also, be sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
• You can also whisk all of the ingredients together by hand instead of blending them. I usually blend them to ensure that it is smooth and there there are no chunks from the applesauce. I love using this nutribullet blender to blend all of the ingredients into a smooth batter. I also like to use this squeeze bottle to form the cereal circles on the pan.
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

Here are some other breakfast recipes that you may like!

• Cinnamon Apple Waffles
• Oatmeal Banana Pancakes
• Spinach Banana Pancakes