Milo Pancake Cereal

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This new Instagram and TikTok craze gets a nice breakfast twist to ease the guilt of indulging in pancakes for breakfast.

I was never much of a breakfast person (now especially, seeing that I intermittently fast). When I did eat however, my choice of breakfast was Milo cereal. I love the taste of Milo and how it turns the milk all chocolaty toward the end – slurping the last bit of milk from the bowl.

Recently, Instagram and TikTok have been taken by storm with the new pancake cereal trend. This essentially involve making many mini pancakes, almost resembling cereal. Since then, there have been many cereal everything – churros, waffles, cupcakes! I have chosen to make this pancake cereal with Milo added to it appease my guilt of indulging in a bowl of pancakes for breakfast. Mixing the pancakes with the actual Milo cereal provides as a nice textural contrast and flavour contrast.

There is a furious debate as to whether the pancakes should be eaten with or without milk, and if not what are the alternatives. I love it with whipped cream and golden syrup, some choose nuts, others maple syrup. Play around and decide what is nicest for you.

I must give credit to The Sweet Rebellion for inspiring the photos which we captured for this recipe. Her work is always so amazing! I love it. Also credit to Woolworths Taste from whose recipe the below was adapted.


  • 175g cake flour
  • 1 Tbs baking powder
  • 60g castor sugar
  • 1 large egg, room temperature
  • 240ml full-fat milk
  • 10 tsp milo
  • 50g melted butter
  • vegetable oil to grease the pan
  • cream, golden syrup, milk to serve


  1. Combine the cake flour, baking powder and caster sugar in a large bowl and whisk to combine the ingredients.
  2. Mix the Milo with a little bit of boiling water to make a thick paste, just to concentrate the flavour.
  3. Warm the milk until a tepid, but not hot, and then add in the thick Milo paste to it, so that it better incorporates.
  4. Add the melted butter and egg to the Milo mixture and stir to incorporate.
  5. Combine the wet and dry ingredients together.
  6. Spoon the mixture into a piping bag/ Ziploc bag or squeeze bottle and snip an end off (if using a bag).
  7. Gently squeeze little bite-sized pancakes onto your greased, heated pan. Make sure the heat is medium-low, as these cook fast.
  8. Allow for about 15 seconds before flipping with a butter knife. The edges on the side of the pan would have turned golden.
  9. Serve with milk or whipped cream or maple syrup, or if you’re extra like me, all of the above.

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