Sourdough Cereal Pancakes are cereal-sized pancakes that will give you the best fall breakfast vibes! Made with pumpkin puree and sourdough discard, you can have both normal sized pancakes or cereal pancakes with this easy recipe.
Looking for more easy recipes to use your discard? I have a delicious fluffy pancake with sourdough discard!
Want to make cereal pancakes but don't have sourdough? I have a dairy-free pancake recipe that also works for making these mini pancakes: make the batter, and keep reading to learn how to get them mini-sized.
Cereal pancakes are mini, cereal-sized pancakes. This recipe became viral on TikTok and suddenly, everyone wanted to try it. Making them is a bit time consuming, but if you're looking for a different way to have your morning pancakes, the effort is worth it.
🎃Ingredients and substitutions
Milk: any milk, dairy or plant based, can be used for this recipe. For plant-based, my choices are almond, oat and cashew milk.
Brown Sugar: you can use light or dark brown sugar, granulate sugar or your choice of sweetener.
Flour: you can use all-purpose flour for a lighter, fluffier pancake, or use whole wheat for a version with more fiber, but a bit denser.
Butter: use unsalted. For a vegan alternative, substitute for vegetable oil or vegan butter.
Can I use this recipe to make regular-sized Sourdough Pumpkin Pancakes?
Yes, you can! Instead of pouring tiny pools of batter, just make regular-sized pancakes. Cook regular pancakes on medium-low heat for about 2 to 3 minutes, flip and cook 2 minutes more. This recipe makes about 6 regular pumpkin pancakes.
🥄How to make them
Equipment you'll need for frying: a non-stick frying pan, a squeeze bottle or measuring spoon, and a spatula or pair of chopsticks to turn the mini pancakes.
Step 01. Prepare pancake batter. Follow the recipe card instructions for the best result.
- Batter shouldn't be too thin, or pancakes will spread too much.
- If you're using a squeeze bottle, make sure there are no lumps in the batter or it won't pour properly.
Step 02. Preheat the frying pan. Don't start with a cold pan: preheat it for 1 minute on medium heat. Brush a thin layer of oil or butter in your pan before start pouring the batter.
Step 03. Using a squeeze bottle or measurement spoon, drop the batter into a preheated pan. Pour less batter than you want the size of your pancakes to be, as the batter will spread.
Step 04. Flip them. I usually do it using a spatula, but you can try doing it with chopsticks. You can also flip more than one pancake per time using a big spatula if you’re not looking for perfection.
✔️Tips for success
- Making without a squeeze bottle: a squeeze bottle can make things easier, but a measurement spoon also does the trick. Use ⅓ teaspoon for mini pancakes.
- Start small if you're not used to make pancakes: for each one to cook evenly on both sides, it’s better to start with 10 to 12 mini pancakes. Flip them, place them in plate/bowl, and repeat until all batter is cooked.
- Use oil for coating the pan: you can use both oil or butter, but the last burns more easily, and that can affect the flavor of pancakes.
- If you're slow (like me): Before start pouring the batter, turn heat to low, and only turn back to medium when the pouring is done.
- Start with a preheated pan: don't start cooking pancakes in a pan that's still cold.
- Never use high heat: cook on medium heat, or they might burn at the bottoms.
- Keeping them warm: preheat oven to 250° F for 10 minutes before starting the recipe. Turn it off before start cooking pancakes. As you make them, keep mini pancakes in a bowl inside the warm oven.
🥞How to eat them
You can use a fork and poke the mini pancakes making mini stacks - and dip them into a homemade apple butter - or you can spoon them like cereal. It's really up to you.
It also can depend on how tiny you make your pancakes. If they're too tiny, a fork might be difficult to use. And if they're too big, a spoon would be tricky.
What about milk? That's also a personal choice. I like my pancakes with berries and syrup, but if you're looking for a full cereal version with your favorite milk, go for it!
🥞More sourdough discard recipes
If you tried this Sourdough Pumpkin Cereal Pancake Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
Sourdough Cereal Pumpkin Pancakes
- ⅓ cup sourdough starter discard
- ⅓ cup pumpkin puree
- ½ cup whole milk
- 2 tablespoon brown sugar
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon butter melted and unsalted
- ⅓ cup whole wheat flour
- ½ teaspoon baking powder
- pinch salt
- In a medium bowl, mix together sourdough discard, pumpkin puree, milk, brown sugar, pumpkin pie spice and melted butter until combined.
- Add baking powder, salt and whole wheat flour, stirring until no dry spots remain.
- Preheat a non-sticking pan, coating lightly with butter or cooking oil.
- If using a squeeze bottle, pour the batter inside it, and pour dime-sized amounts of batter on the preheated pan.
- If using a measurement spoon: pour ⅓ teaspoon of batter per pancake. Pour 10 to 12 mini pancakes per batch.
- Cook them until they start to form bubbles on their tops and the edges look set, about 1 minute. The pancakes should be golden brown at the bottom before you flip them.
- Flip them with a spatula or chopstick, and cook for 1 minute more. Place cooked mini pancakes on a plate.
- Repeat until you’ve cooked all the batter.
- Serve them in a bowl with the toppings of your choice.
- Milk: any milk, dairy or plant based, can be used for this recipe. For plant-based, my choices are almond, oat and cashew milk.
- Brown Sugar: you can use light or dark brown sugar, granulate sugar or your choice of sweetener.
- Flour: you can use all-purpose flour for a lighter, fluffier pancake, or use whole wheat for a version with more fiber, but a bit denser.
- Butter: use unsalted. For a vegan alternative, substitute for vegetable oil or vegan butter.