Chocolate Chip Pancake Cereal

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt To start, gather your dry ingredients. The flour gives the base for the pancakes. Sugar adds sweetness. Baking powder and baking soda help them rise. Salt enhances flavors. - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 1 large egg - 2 tablespoons melted butter Next, you need the wet ingredients. Buttermilk makes the pancakes fluffy. If you don’t have buttermilk, mix milk and vinegar. The egg binds the batter well. Melted butter adds richness and flavor. - 1/2 cup mini chocolate chips - Cooking spray or additional butter for greasing the pan Finally, add the fun stuff! Mini chocolate chips bring sweetness and a yummy taste. Use cooking spray or butter to grease your pan. This step helps prevent sticking and makes flipping easier. {{ingredient_image_1}} First, let's gather our dry ingredients. In a medium bowl, mix: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Whisk these together until they blend well. Now, in another bowl, combine the wet ingredients. Whisk together: - 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar) - 1 large egg - 2 tablespoons melted butter Mix these until smooth. Next, pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. Finally, fold in 1/2 cup mini chocolate chips. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Using a tablespoon, drop small amounts of batter onto the skillet. This creates your mini pancakes. Cook them for about 1-2 minutes. You will see bubbles forming on the surface. Now, it’s time to flip! Gently turn them over and cook for another minute until golden brown. Repeat this with the remaining batter. To serve, stack the mini pancakes in a bowl. You can add a drizzle of syrup on top. For a fun twist, sprinkle some extra chocolate chips. Fresh fruits like sliced bananas or berries add color and taste. Don’t forget a dollop of whipped cream if you like! Enjoy your pancake cereal with a spoon for a delightful breakfast treat. To make great pancake cereal, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. It’s okay to have some lumps. Overmixing can make your pancakes tough. For fluffy pancakes, use a non-stick skillet over medium heat. Don’t rush the cooking. Wait until bubbles form on the surface before flipping them. This step helps create a light, airy texture. To boost the flavor, consider adding spices like cinnamon or nutmeg. A splash of vanilla extract can also make a big difference. If you want a fun twist, try almond extract for a nutty flavor. When it comes to syrup, maple syrup is a classic. It pairs well with chocolate. For a richer taste, you can use chocolate syrup. Fresh fruits like strawberries or bananas also add a nice touch. Serving your pancake cereal can be fun! Stack the mini pancakes in a bowl. Top them with fresh berries or slices of banana for a pop of color. Drizzle syrup over the top for sweetness. You can also sprinkle extra chocolate chips or add a dollop of whipped cream. This will make your dish look as good as it tastes! Pro Tips Use Room Temperature Ingredients: Make sure your buttermilk and egg are at room temperature for a smoother batter and fluffier pancakes. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes. Adjust Heat as Necessary: If the pancakes are browning too quickly, lower the heat. You want them cooked through without burning. Experiment with Toppings: Try adding nuts, flavored syrups, or yogurt on top for added flavor and texture variations. {{image_2}} You can easily change the flour in this recipe. Use whole wheat flour for a nutty taste. If you need gluten-free options, try almond flour or a gluten-free blend. Both will work well. For those who want a dairy-free batter, use plant-based milk instead of buttermilk. Almond milk, oat milk, or soy milk are great choices. Make sure to add a splash of vinegar to mimic buttermilk. This keeps the pancakes fluffy and light. Adding fruit can take your pancake cereal to a new level. Slice up bananas or toss in blueberries for a fresh twist. Both fruits add sweetness and color. You can also mix in some nuts for crunch. Chopped walnuts or pecans will give a nice texture. If you want more flavor, sprinkle in a pinch of cinnamon or vanilla extract. These small changes can enhance the taste. Make your pancake cereal fun with seasonal flavors. In the fall, try pumpkin spice. Just add pumpkin puree and spices to the batter. For winter, a cinnamon apple version is great. Cook up some diced apples with cinnamon for a cozy treat. You can also create holiday-themed options. For Valentine’s Day, use heart-shaped mini pancakes. Top them with red fruits like strawberries. For Christmas, add peppermint extract to the batter. This will give a festive twist to your breakfast. To keep your mini pancakes fresh, store them in an airtight container. This will help them stay soft and tasty. You can use a glass or plastic container with a tight lid. If you stack them, place parchment paper between layers to avoid sticking. These pancakes last up to three days in the fridge. If you want to enjoy them later, freezing is a great option. You can reheat your mini pancakes in two ways: the microwave or on the stovetop. For the microwave, place a few pancakes on a plate and cover them with a damp paper towel. Heat for about 20 seconds. This keeps them moist. On the stovetop, warm a skillet over low heat. Add pancakes and flip them after a minute or two. This method helps maintain their crispy edges. Freezing pancake cereal is easy and great for meal prep. Let the pancakes cool completely before freezing. Then, lay them flat in a single layer on a baking sheet. Freeze for an hour, then transfer them to a freezer bag. Remove as much air as you can to avoid freezer burn. They can stay frozen for up to a month. When you want to eat them, thaw overnight in the fridge. Reheat as mentioned above for the best texture. To make your pancake cereal fluffier, start with fresh ingredients. Use a good-quality baking powder and baking soda. These give your pancakes lift. Mix the dry and wet ingredients gently. Overmixing can cause dense pancakes. Also, let your batter rest for a few minutes. This helps the gluten relax and creates a lighter texture. Lastly, ensure your skillet is at the right temperature. Too hot will burn the pancakes, while too cold will make them flat. Yes, you can prepare pancake cereal ahead of time. Make the batter and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking. If you cook the pancakes first, store them in an airtight container in the fridge. They will stay fresh for 2-3 days. To reheat, use a microwave for about 30 seconds or a skillet on low heat. This keeps them warm and tasty. You can serve pancake cereal with many tasty sides. Fresh fruit like sliced bananas, strawberries, or blueberries adds color and flavor. For drinks, try milk, orange juice, or a smoothie. A sprinkle of nuts adds crunch, while whipped cream gives a fun touch. Drizzling maple syrup or chocolate sauce makes it extra sweet. Get creative with your toppings to make breakfast special! You now have everything needed to make mini chocolate chip pancake cereal. We covered the main ingredients, from flour to mix-ins. You learned clear steps for preparing and cooking. The tips help ensure your pancakes are fluffy and flavorful. Don't forget to explore variations and unique serving ideas. Lastly, proper storage and reheating will keep them tasty. Enjoy this fun twist on a breakfast classic. Dive into your kitchen and create a delightful treat for everyone!$

Chocolate Chip Pancake Cereal

Mini pancakes made with chocolate chips, served like cereal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
1 large egg
2 tablespoons melted butter
0.5 cup mini chocolate chips
1 serving Cooking spray or additional butter for the pan

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Gently fold in the mini chocolate chips.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Using a tablespoon, drop small amounts of the pancake batter onto the skillet to create mini pancakes.
Cook for about 1-2 minutes, or until bubbles form on the surface, then flip and cook for an additional minute until golden brown. Repeat with remaining batter.
Serve the mini pancakes in a bowl with a drizzle of syrup, a sprinkle of extra chocolate chips, or a dollop of whipped cream if desired.

Notes

Stack the mini pancakes in a bowl and add fresh fruits like sliced bananas or berries on top for color and freshness. Drizzle with maple syrup to enhance the flavor. Enjoy with a spoon for that cereal-like experience!

Keyword breakfast, cereal, chocolate chips, pancakes