Banana Pancake Cereal Tiny Banana Pancakes to Eat Like Cereal

Q: Can I make Banana Pancake Cereal gluten-free or vegan without losing texture?

Yes — swap the all-purpose flour for a 1:1 gluten-free flour blend and use a flax “egg” (1 tbsp ground flax + 3 tbsp water) plus plant milk for a vegan version; you may want to add a touch more baking powder for lift. Expect a slightly different texture (gluten-free can be a little denser and vegan batter can be wetter), so adjust the batter to be pourable but slightly thick and test one batch to tweak cook time.

By Fia MartinezSeptember 21, 2025

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4.00 (2 Ratings)

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Quick Hook

Banana Pancake Cereal is the cutest breakfast idea I have tried all year. Do you remember those childhood mornings with syrupy Banana Pancakes? This tiny version delivers warm banana, vanilla and brown sugar sweetness in every spoonful.

Some TikTok pancake cereal trend videos have millions of views. That surge turned a silly idea into a full-on Food Trends moment.

The unique selling point is simple: bite size banana pancakes served with milk for nostalgic fun.

Brief Overview

This Banana Pancake Cereal is a playful twist on the pancake cereal recipe people are loving. It borrows from classic Banana Pancakes but shrinks them to mini pancakes for a spoonable treat.

Difficulty is easy. You just mash a banana, mix batter, and cook in batches. Prep time is bold for clarity: Prep Time: 15 minutes , Cook Time: 15 20 minutes , Total Time: 30 35 minutes .

Yields about four servings, roughly four cups of mini pancakes.

Main Benefits

Top health benefit is the natural banana sweetness and some fiber. It feels like a treat but uses a real fruit, so it leans Pancakes Healthy compared to sugary cereals.

This is perfect for casual brunches or for breakfast on lazy weekends. It also makes a fantastic Banana pancake cereal for kids who love novelty food.

What makes this recipe special is the texture. Tiny, tender mini pancakes soak up milk in a way normal pancakes never do.

The squeeze bottle pancake technique or a small spoon helps you make uniform bite size banana pancakes every time.

I remember the first time I tried this. I burned a batch by rushing the heat. Lesson learned: test the pan and keep the flip quick.

Keep finished pancakes warm in a low oven at 200° F / 95° C if you are doing batches.

Ready to peek at the ingredients? Next up I will list everything you need to make this Banana Pancake Cereal and share my little tips for perfect batter and flipping.

Ingredients & Equipment

Main Ingredients

For the batter:

All-purpose flour — 1 cup (125 g) . Use fresh flour.
Baking powder — 1 1/2 teaspoons (6 g) . Check expiry.
Granulated or light brown sugar — 2 tablespoons (25 g) .
Fine salt — 1/4 teaspoon (1.5 g) .
Ground cinnamon (optional) — 1/4 teaspoon (0.5 g) .
Large egg — 1 .
Whole milk or plant milk — 1 cup (240 ml) .
Ripe banana, mashed — 1 medium (100 115 g mashed) . Look for spotty skin.
Pure vanilla extract — 1 teaspoon (5 ml) .
Unsalted butter melted or oil — 2 tablespoons (28 g) .

For cooking and serving:

Butter or neutral oil for the pan about 1 2 teaspoons .
Milk for serving about 2 cups (480 ml) total.
Banana, thinly sliced — 1 medium .
Maple syrup and cinnamon for finishing.

I made this as a weekend treat. My niece loved the tiny pancakes. The smell took me back. The trend is playful. The name Banana Pancake Cereal fits perfectly.

Seasoning Notes

Essential spice combo: cinnamon and vanilla. They boost banana flavor. Add a pinch of nutmeg sometimes. It warms the batter.

Flavor enhancers	brown sugar and a touch of melted butter.
Aromatics	use ripe banana and fresh vanilla.
Quick substitutions	use almond or oat milk 1:1 for dairy-free.

For egg-free, use flax egg: 1 tablespoon ground flax + 3 tablespoons water . Want chocolate? Toss 2 tablespoons mini chips into some batter.

Honestly, I once over sugared. Lesson learned. Keep it balanced.

Equipment Needed

Essential tools only:

Nonstick skillet or flat griddle (10 12 inch / 25 30 cm).
Squeeze bottle or piping bag with 1/4 1/2 inch tip.
Thin, flexible spatula.
Two mixing bowls, whisk, and rubber spatula.
Small bowl for mashed banana.
Cooling tray and low oven set to 200° F ( 95° C) to keep warm.

Common alternatives:

No squeeze bottle? Use two spoons.
No nonstick pan? Use a well seasoned cast iron.
No piping tip? Use a zip-top bag with a corner cut.

This setup makes perfect Banana Pancakes , mini pancakes, and bite size banana pancakes. The squeeze bottle pancake technique helps a ton.

It’s great for Banana Pancake Cereal for kids. The TikTok pancake cereal trend inspired me. Try it. You’ll smile at every spoonful.

Cooking Method

Banana Pancake Cereal Tiny Banana Pancakes to Eat Like Cereal presentation

Prep Steps

Get everything ready first. Mise en place saves time. Measure flour, baking powder, sugar.
Mash one ripe banana until smooth.

Whisk wet and dry in separate bowls. Fit a squeeze bottle or prep spoons.
Lay out a baking sheet to keep warm.

Time note: prep takes about 15 minutes .
Cook time runs 15– 20 minutes .
Total time is 30 35 minutes .

Safety reminder: watch the hot pan. Use a thin spatula for flips.
Keep kids back from the stove.

step-by-step Process

Heat a nonstick skillet over medium. Test heat with a dot of batter.
Lightly grease the pan. Drop a tiny batter dot. It should sizzle gently.
Pipe or drop 1/2 3/4 teaspoon blobs. Leave small gaps between blobs.
Cook first side until little bubbles form. Wait 45 75 seconds . Surface looks matt.
Flip each mini pancake carefully. Cook second side 30 45 seconds . Look for golden brown.
Transfer cooked pancakes to a tray. Keep them warm in an oven at 200° F ( 95° C) if needed.
Serve in bowls with milk, sliced banana, and syrup.

Visual cues: batter holds a small mound. Bubbles on top signal readiness. Edges should set before flipping. Second side should be golden and tender. No wet batter inside.

Pro Tips

Use the squeeze bottle pancake technique. It gives uniform mini shapes. Test one pancake first. Adjust heat if it browns too fast.

Avoid overmixing the batter. Lumps are okay. Overmixing makes pancakes tough. Don’t crowd the pan. Small pancakes need space.

make-ahead option: cook, cool, and freeze. Reheat in a toaster oven. They keep well in an airtight bag.

Honestly, I remember the first time I tried the TikTok pancake cereal trend. My kitchen looked like confetti. The kids loved the bite size banana pancakes.

Banana Pancake Cereal feels playful and nostalgic. It’s great for brunch or for busy mornings. Banana Pancakes, mini pancakes, or a Banana Pancakes Recipe this one hits the sweet spot.

It even works as a slightly healthier treat when you use mashed banana for sweetness. Give it a go and enjoy the cereal bowl of tiny joy.

Recipe Notes

Fun fact: the TikTok pancake cereal trend reached millions. It pushed tiny breakfasts into the spotlight.
I tested it on lazy Sundays.

Serving Suggestions

Serve your Banana Pancake Cereal in wide bowls. Pour cold milk over the mini pancakes.
Top with extra sliced banana and cinnamon.

For brunch, plate on a big board. Add bacon or turkey sausage on the side.
A latte or chai pairs really well.

Kids adore this.
Try Banana pancake cereal for kids with maple.
Honestly, they eat more than usual.

Storage Tips

Cool leftover mini pancakes fully first. Store in an airtight container.
Refrigerate up to 3 days safely.

You can freeze in single layers. Flash freeze then stack with parchment sheets.
Freeze up to 1 month for best quality.

Reheat in a skillet over medium heat.
Toast in oven at 350° F for ten minutes. Microwave briefly if you must.
Avoid soggy pancakes by using the skillet.

Variations

Want vegan? Use a flax egg. Swap milk for oat or almond.
That keeps texture light.

For a heartier twist, use oat flour. Add mini chips for a dessert vibe.
Try seasonal swaps like pumpkin spice.

I once made a cinnamon apple batch.
My kids declared it festival level.

Nutrition Basics

This Banana Pancake Cereal is simple and honest. Ripe banana adds natural sweetness and potassium.
Protein comes from egg and milk.

Calories hover around 350 kcal per serving. Fiber and vitamins are modest.
This is a friendlier treat than syrup soaked stacks.

Some call it Pancakes Healthy compared to regular pancakes.
I agree when you use whole milk or plant milk.

Conclusion

Try the squeeze bottle pancake technique for neat dots.
It makes perfect Mini Pancakes every time. Go make a bowl and dig in.
You’ll smile, promise.

Mini Pancakes Irresistible Banana Pancake Cereal for Brunch Bliss

Frequently Asked Questions

What exactly is Banana Pancake Cereal and how is it different from regular pancakes?

Banana Pancake Cereal is the viral breakfast twist where you cook tiny, bite sized banana flavoured pancakes and eat them from a bowl with milk and toppings instead of on a plate. The batter and flavours are the same as regular pancakes, but you pipe or drop teaspoon sized dots and cook them in batches, giving you spoonable, nostalgic “cereal” you can customise like a weekend brunch treat.

How can I keep my Banana Pancake Cereal from going soggy when I add milk?

Cook the mini pancakes slightly firmer (watch for tiny bubbles and a matte surface before flipping) and keep them warm in a single layer in a 200°F (95°C) oven while you finish cooking this prevents steaming and sogginess.

Only add milk just before eating and consider using less milk or a thicker milk (whole or oat) for a creamier, less soggy bowl; a sprinkle of toasted nuts or granola also adds welcome crunch.

Can I make Banana Pancake Cereal gluten-free or vegan without losing texture?

Yes swap the all-purpose flour for a 1:1 gluten-free flour blend and use a flax “egg” (1 tbsp ground flax + 3 tbsp water) plus plant milk for a vegan version; you may want to add a touch more baking powder for lift.

Expect a slightly different texture (gluten-free can be a little denser and vegan batter can be wetter), so adjust the batter to be pourable but slightly thick and test one batch to tweak cook time.

What’s the best way to store and reheat leftover mini pancakes?

Cool the mini pancakes in a single layer, then refrigerate in an airtight container for up to 3 days or freeze in a single layer on a tray then transfer to a freezer bag for up to one month.

Reheat in a toaster oven or oven (350°F/175°C for 5 10 minutes) or in a hot skillet for a minute or two for crisp edges; microwaving works in a pinch but can make them soft.

Is Banana Pancake Cereal healthy and can I make it lighter or more protein packed?

One serving of this recipe is roughly ~350 kcal (including 1/2 cup milk and a drizzle of syrup) with about 8 g protein and 18 22 g sugar, so it’s indulgent but not excessive for a brunch treat.

To lighten it, use less sugar, swap some flour for oat or whole wheat flour for more fibre, serve with Greek yogurt or a spoonful of nut butter for extra protein, and skip or reduce the maple syrup.

Banana Pancake Cereal Tiny Banana Pancakes To Ea

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 servings (about 3/4 1 cup mini pancakes per person)

Instructions:

Prepare ingredients and tools: mash the banana until mostly smooth; set up separate bowls for dry and wet ingredients; fit a squeeze bottle or piping bag if using.
Mix dry ingredients: whisk together the flour, baking powder, sugar, salt, and optional cinnamon in a medium bowl.
Combine wet ingredients: in another bowl, whisk the egg, milk, mashed banana, vanilla, and melted butter until smooth.
Make the batter: pour the wet into the dry ingredients and stir gently until just combined; do not overmix. Batter should be slightly thicker than standard pancake batter but still pourable; add 1 2 tablespoons milk if too thick.
Transfer to dispensing tool: pour batter into a squeeze bottle or piping bag, or prepare a small spoon for dropping batter.
Heat the pan: warm a nonstick skillet or flat griddle over medium heat and lightly grease with butter or oil. Test by dropping a tiny dot of batter; it should sizzle gently and hold its shape.
Cook mini pancakes in batches: pipe or drop 1/2 3/4 teaspoon dots of batter, leaving small gaps. Cook until tiny bubbles appear and edges set (about 45 75 seconds), flip and cook 30 45 seconds more until golden. Remove to a tray and keep warm in a 200°F (95°C) oven if desired. Repeat until all batter is used.
Assemble and serve: place mini pancakes into bowls, add milk, top with sliced banana, drizzle with maple syrup and finish with a dusting of cinnamon or chopped nuts. Serve immediately.