Crispy Waffle CerealJump to Recipe
I don’t actually follow too many trending recipe ideas these days. But, I couldn’t escape Pancake Cereal over the last few weeks. SO many people were posting bowls of mini (VERY SMALL) pancakes for cereal.
The only thing I could think when I saw these posts is: My Lord. ALL THE FLIPPING.
Do you know how much work it is to individually flip hundreds of tiny pancakes? I truly believe that this is something only food bloggers do with the goal of getting fake internet points. No real human is making this.
That said, once the idea was in my head I wanted to try to make a realistic version of the idea. I landed on this: WAFFLE CEREAL!
Here are the advantages of waffle cereal over pancake cereal:
- Waffles cook on both sides. No flipping needed.
- Waffles are crispier and work better as a cereal.
- Waffles are more delicious than pancakes.
These are all completely factual points and ARE NOT UP FOR DEBATE.
So, let’s make waffle cereal!
Crispy Waffle Cereal Batter
I changed up my normal waffle batter a bit for this cereal. For starters I made it a bit thicker. I used slightly less leavener. I also added a little more sugar.
The goal was to end up with a slightly sweeter and crispier waffle that would be good in cereal form!
Cooking the Waffle Cereal
Once your batter is stirred together, preheat and grease your waffle iron well. You want TINY amounts of batter for this to work. I used about a teaspoon of batter per cereal piece. Yes, this is a bit tedious, but not as tedious as pancakes!
Also, I just love all the crispy edges of the waffle iron!
You can’t just make one large waffle and chop it up. It’ll get too soggy in milk because the edges won’t be sealed.
These are so cute though and actually turned out to be more delicious than I thought!
Be sure to cook the cereal until they are really golden brown and crispy. Time will vary depending on your waffle iron but probably 3-4 minutes will do the trick.
If you are lucky enough to have a double-sided waffle iron, you can pump these out pretty quickly! I filled up my huge bowl of waffle cereal in about 20 minutes!
Serving and Storing Waffle Cereal
I thought this cereal was great with just milk! You could add a sprinkle of cinnamon if you wanted. The cereal does stay crispy for a few minutes in the milk, but don’t let it sit for too long obviously.
The cereal keeps well in an airtight container for 5 days. I stored mine in the fridge, but I’m not sure you need to.
The little cereal bites are also a great snack for kiddos or you can serve them as waffle bites with syrup for dipping!
I’m too lazy to make pancake cereal, but that’s okay. I’ve always been on team waffle anyway!
Believe it or not, using your waffle iron to make homemade crispy waffle cereal is pretty easy! The cereal stays crispy in milk (assuming you don’t let it sit forever) and is a fun and delicious cooking project!
- Heat waffle iron to medium-high heat. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Then add milk, oil, eggs, and cinnamon and whisk until it forms a thick batter.
- Lightly grease the waffle iron with vegetable oil or nonstick spray.
- Add small dollops of batter to the iron, spread out so they don’t touch. I used a heaping teaspoon amount of batter but you can eyeball it. You should get 6-8 waffle cereal per larger waffle side.
- Close waffle iron and allow to cook for 3-4 minutes until iron signals it is done. Cooking time can vary based on the waffle iron you are using. The finished cereal should be a deep golden brown and crispy on all sides.
- Remove cereal pieces and let cool in a bowl. Repeat until all the batter is used. If you have a two-sided waffle iron you can alternate and it goes pretty quickly.
To serve cereal, scoop cereal into a bowl and add milk. Add a sprinkle of extra cinnamon if you want or even a drizzle of syrup. Eat immediately so cereal doesn’t get too soggy.
Store leftover waffle cereal in an airtight container in the fridge for 4-5 days.
Here are a few other waffle recipes!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!