Mini Apple Pancakes (Pancake Cereal)
on Nov 04, 2022, Updated Sep 29, 2026
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These mini apple pancakes are soft, fluffy, bite-sized pancakes made with applesauce, cinnamon, and a touch of maple syrup. Their tiny size makes them perfect for little hands, and they’re a fun way to switch up regular pancakes 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 grasp and a fun way for toddlers to enjoy pancakes in a different way. The applesauce adds natural sweetness and apple flavor while keeping the pancakes soft and tender. They come together with a simple pancake batter and cook quickly since they’re so small.
You can serve these mini pancakes in a bowl for a fun pancake cereal, or serve them on a plate with fresh fruit, yogurt, nut butter, or your favorite pancake toppings.
Looking for more easy pancake recipes? Try these oatmeal banana pancakes, egg-free pancakes, and pancake puffs for more fun breakfast ideas.
Table of Contents
What You’ll Need
Here’s what you’ll need to make these mini pancake cereal bites:
- All-Purpose Flour: Gives the pancakes structure while keeping them soft and fluffy.
- Baking Powder: Helps the mini pancakes rise and puff up as they cook.
- Cinnamon: Pairs perfectly with the applesauce and adds warm cinnamon flavor.
- Salt: Balances the flavors in the pancake batter.
- Applesauce: Adds moisture, natural sweetness, and apple flavor. I like using unsweetened applesauce.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Maple Syrup: Adds a little extra sweetness to the batter.
- Oil: Adds moisture and helps keep the pancakes soft and tender.
- Vanilla Extract: Adds extra flavor.
- Milk: Only needed if your batter is too thick. Applesauce can vary in consistency, so you may not need to add any.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Applesauce: I recommend using unsweetened applesauce so that you can control the sweetness of the pancakes. Homemade or store-bought applesauce will both work, but the consistency of the batter may vary slightly.
- Milk: If your batter needs thinning, you can use whole milk or your favorite dairy-free alternative.
- Egg: For an egg-free option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the batter. The pancakes may be slightly softer than when made with a regular egg.
- Oil: I like using a mild-tasting oil, such as avocado oil, but melted butter may also be used.
- Maple Syrup: You can replace the maple syrup with honey if serving to little ones over the age of 1.
Step-by-Step Instructions
STEP 1: Add the applesauce, egg, maple syrup, oil, and vanilla to a medium bowl and whisk until smooth and well combined.
STEP 2: Add the flour, baking powder, cinnamon, and salt directly to the bowl. Gently stir until just combined, being careful not to overmix. The batter should be thick but still easy to pipe or squeeze. If it seems too thick, stir in 1 tablespoon of milk (or dairy-free milk/water to keep these dairy-free).
STEP 3: Transfer the batter to a squeeze bottle or piping bag. You can also use a small spoon to portion the batter. Heat a large nonstick skillet over medium-low heat and lightly grease it with butter or oil.
STEP 4: Squeeze small dots of batter onto the heated pan, leaving a little space between each one.
STEP 5: Cook for about 1–2 minutes, or until small bubbles begin to form on the surface and the edges look set.
STEP 6: Flip the mini pancakes and cook for another 30–60 seconds, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent the mini pancakes from browning too quickly.
Storage Instructions
Let the mini pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. I like to flash-freeze them on a parchment-lined baking sheet first so that they don’t stick together. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, or skillet until warmed through.
Tips For Success
- Use unsweetened applesauce. The pancakes already have a little maple syrup in the batter, so unsweetened applesauce gives them plenty of apple flavor without making them overly sweet.
- Different brands of applesauce can be thicker or thinner. Mix the batter before adding any milk and only add 1 tablespoon if it seems too thick to easily pipe.
- Don’t overmix the batter. Stir the wet and dry ingredients together just until no streaks of flour remain to help keep the pancakes soft and fluffy.
- Since these pancakes are so tiny, they can brown quickly. Cooking them over slightly lower heat gives the centers time to cook through without the bottoms getting too dark.
- I love using a squeeze bottle because it makes it much quicker to portion lots of evenly sized mini pancakes onto the pan.
Recipe FAQs
Applesauce can vary quite a bit in consistency depending on the brand. The batter should be thick enough to hold small circles when piped onto the pan but still easy to squeeze from a bottle or piping bag. If yours seems too thick, stir in 1 tablespoon of milk until it reaches the right consistency.
Yes. You can use the same batter to make larger pancakes instead of pancake cereal. They’ll take a little longer to cook, so wait until bubbles form on the surface and the edges look set before flipping.
Your pan is likely too hot. Mini pancakes cook very quickly because of their small size, so medium-low heat works best. Reduce the heat and give the pan a minute to cool slightly before cooking the next batch.
More pancake Recipes You’ll Like
Baby Led Weaning Pancakes (Oatmeal Banana Pancakes)
Fluffiest Mini Pancakes
Cinnamon Roll Sheet Pan Pancakes
Pancake Puffs
If you tried these Mini Apple Pancake Cereal Bites, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pancake Cereal (Mini Apple Pancakes)
Ingredients
- ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ½ cup unsweetened applesauce
- 1 egg
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 tbsp mild-tasting oil, plus more to grease the pan
Instructions
- Add the applesauce, egg, maple syrup, oil, and vanilla to a medium bowl and whisk until smooth and well combined.
- Add the flour, baking powder, cinnamon, and salt directly to the bowl. Gently stir until just combined, being careful not to overmix. The batter should be thick but still easy to pipe or squeeze. If it seems too thick, stir in 1 tablespoon of milk (or dairy-free milk/water to keep these dairy-free).
- Transfer the batter to a squeeze bottle or piping bag. You can also use a small spoon to portion the batter. Heat a large nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Squeeze small dots of batter onto the heated pan, leaving a little space between each one.
- Cook for about 1–2 minutes, or until small bubbles begin to form on the surface and the edges look set.
- Flip the mini pancakes and cook for another 30–60 seconds, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent the mini pancakes from browning too quickly.
Notes
- Use unsweetened applesauce. The pancakes already have a little maple syrup in the batter, so unsweetened applesauce gives them plenty of apple flavor without making them overly sweet.
- Different brands of applesauce can be thicker or thinner. Mix the batter before adding any milk and only add 1 tablespoon if it seems too thick to easily pipe.
- Don’t overmix the batter. Stir the wet and dry ingredients together just until no streaks of flour remain to help keep the pancakes soft and fluffy.
- Since these pancakes are so tiny, they can brown quickly. Cooking them over slightly lower heat gives the centers time to cook through without the bottoms getting too dark.
- I love using a squeeze bottle because it makes it much quicker to portion lots of evenly sized mini pancakes onto the pan.
First time my toddler will actually eat pancakes. Unsure if it’s the cereal size or the flavor but she loved them. Thank you!
Can i prepare the pan cake batter the day before and make Pancakes next day? Thank
You.
Hi Ruhitha! I find it to prepare them on the day and store leftovers as needed since the batter tends to turn when stored on its own😊
Just made them for my 16 month old and he loved them! Also used the extra batter to whip up a quick waffle for mama – yum!
Thanks for the simple recipe and for sharing so much of your food journey with your little dudes!
I’m so glad you enjoyed these! And I love the idea of using the extra batter for a waffle! Thanks for sharing your feedback, Ashley!😊
My 10 month old loved these!
So easy and delicious. Will have these on the rotation a lot.
I’m so glad to hear that! Thanks for sharing your great feedback, Kassi!😊