Pancake Cereal That’ll Make You Want to Dance

Okay, so who’s obsessed with pancake cereal? I mean, how can you not be? It’s like breakfast made tiny and cute! And let’s be real—everything’s better in mini form.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal—getting the ingredients for this is super easy! You’ll need:
– 1 cup all-purpose flour (don’t forget this or it’s just a sad bowl of mush)
– 2 tablespoons poppy seeds (the little stars of this show)
– 1 tablespoon sugar (just a little sweetness goes a long way!)
– 1 teaspoon baking powder (the magic dust!)
– 1/2 teaspoon baking soda (because we want fluffy, not dense)
– 1/4 teaspoon salt (just a pinch, you know?)
– 1 cup milk (whatever kind you got)
– 2 tablespoons melted butter (yesss, butter!)
– 1 teaspoon vanilla extract (the alcohol-free kind, if you’re feelin’ fancy)
– 1 tablespoon lemon juice (fresh is best, but I won’t judge)
– Zest of one lemon (this is the zing, trust me!)

Picture me at the grocery store, throwing poppy seeds into my cart like I’m stocking up for some culinary apocalypse.

So Here’s Why I Make This Constantly

Okay, so here’s the scoop. I first made these lemon poppy seed pancake cereals during a cozy weekend brunch with my bestie. We were just hanging out, flipping through recipes, and BOOM—saw this and knew we had to try it. I don’t know if it was the zesty lemon or the crunch of the poppy seeds, but we were hooked! 😍 Now, it’s basically my go-to for those lazy days, or when I need a pick-me-up. Plus, it’s like therapy flipping those little pancakes, you know?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s a little peek at another angle—because why not!

The One Trick That Changes Everything

Okay, listen up! The secret is NOT overmixing. Seriously, just mix until it’s combined and let it be! If you whisk it too much, you’ll end up with tough little pancakes, and nobody wants that.

Don’t Mess This Up (My Top Tips)

1. Heat is key! If your pan isn’t hot enough, they’ll just sit there like sad little blobs. Get that pan nice and toasty.
2. Don’t overcrowd! Give each pancake space to shine—like they’re on a tiny stage, ya know?
3. Check early! Bake for 2 minutes a side. Actually, start checking at 1.5—don’t want burnt edges, yikes!
4. Toppings galore! Go wild! Maple syrup, fresh berries, yogurt, whipped cream—whatever makes your heart sing.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the thing—if you have leftovers (which I doubt, because they’re SO good), you can pop them in an airtight container and keep them in the fridge for a couple of days. Just pop ‘em in the toaster to reheat and they’ll be all crispy again!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this pancake cereal, you’ll totally love:
– Banana Bread Waffles (hello, childhood dreams)
– Blueberry Muffin Pancakes (because who doesn’t love a blueberry explosion?)
– Chocolate Chip Cookie Pancakes (I mean, can you even?!)

So, what’s your favorite breakfast that you could literally eat every day? Let’s chat about it! 🍳💬

Lemon Poppy Seed Pancake Cereal

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Lemon Poppy Seed Pancake Cereal is a delightful twist on traditional pancakes, perfect for breakfast or brunch. These mini pancakes are bursting with fresh lemon flavor and the subtle crunch of poppy seeds, making them a fun and tasty way to start your day. Serve them in a bowl with maple syrup, fresh fruit, or yogurt for a delicious and Instagram-worthy meal that everyone will love.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves approximately 4 people 1x
Category: Breakfast
Method: Frying
Cuisine: Various

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons poppy seeds
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 tablespoons melted butter
1 teaspoon alcohol-free vanilla extract
1 tablespoon lemon juice
Zest of one lemon

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Instructions

In a large bowl, combine flour, poppy seeds, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together milk, melted butter, vanilla extract, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Heat a non-stick skillet over medium heat; pour small amounts of batter to form mini pancakes.
Cook each pancake for about 1 to 2 minutes per side until golden and cooked through.
Keep cooked pancakes warm while you finish the remaining batter.
Serve in a bowl with maple syrup, fresh fruit, or yogurt.