IHOP Is Launching Mini Pancake Cereal and We Can’t Wait to Try It

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In the early days of COVID, few meals went viral on TikTok quite as quickly as mini pancake cereal. 2020 was the year of making tiny pancakes at home, but thanks to IHOP, 2023 is about to be the year of IHOP Mini Pancake Cereal. Yes, you read that correctly: IHOP has partnered with General Mills and for a limited time, you can bring home IHOP Mini Pancake Cereal in a delectable Blueberry & Syrup flavor.

What Is IHOP’s New Mini Pancake Cereal?

While IHOP has come to be known for serving so much more than breakfast, it’s impossible to deny that its staple pancakes are anything but mouthwatering. It only makes sense that when the internet rallied behind the hallmark breakfast food and turned it into a trending cereal, IHOP had to have the last word. The result is IHOP’s brand new Mini Pancake Cereal, which certainly won’t leave pancake fans disappointed.

The brand new limited-edition breakfast cereal from General Mills brings the flavors of IHOP right to your bowl. Each box of the new IHOP Mini Pancake Cereal – Blueberry & Syrup contains “lots of itty-bitty pancake-shaped pieces flavored with natural and artificial blueberry and syrup flavors.” While it’s true that the crunchy cereal won’t be exactly the same as the viral do-it-yourself fluffy mini pancakes, it will certainly be less time-consuming.

When Can I Get Blueberry & Syrup Mini Pancake Cereal?

If you’re excited to get your hands on a box of IHOP’s Blueberry & Syrup Mini Pancake cereal, you don’t have to wait very long. Beginning in late December, the limited-edition breakfast cereal will be available in select stores, and in January, it will be available nationwide. Soon you’ll be able to enjoy your favorite IHOP staple in a brand new way.

For those who can’t wait until then to get your next pancake fix, bide your time making your very own mini pancakes (or vegan pancakes) at home in preparation for the ultimate taste test. Be sure to have your blueberries and syrup ready!

Pancake Recipes You’ll Love

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Dad’s Blueberry Buttermilk Pancakes

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can’t resist. —Gabrielle Short, Pleasant Hill, Iowa

Chocolate Chunk Pancakes with Raspberry Sauce

Chocolate and raspberries are two of my ideal ingredients, so I pack both into pancakes. I make them in honor of my sister, who adores chocolate. —Katherine Nelson, Centerville, Utah

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Aunt Edith’s Baked Pancake

My aunt made a mighty breakfast that revolved around ‘The Big Pancake’. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: a Dutch baby pancake. —Marion Kirst, Troy, Michigan

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Berry Coulis with Dutch Pancakes

My husband makes his mom’s crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia

Morning Glory Pancakes

These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.— Kurt Wait, Redwood City, California

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Danish Pancakes

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta

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Chocolate Chip Elvis Pancakes

I’m one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri

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Buttermilk Buckwheat Pancakes

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen

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Mini-Chip Cocoa Pancakes

For the chocoholic in you, get your fix early by whipping up a batch of hot cocoa pancakes dotted with mini chocolate chips! — Joyce Moynihan, Lakeville, Minnesota

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Almond Berry Pancakes

Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Bowie, Maryland

Pigs in a Pool

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn’t keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

Orange Ricotta Pancakes

These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska

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Pumpkin Pancakes with Cinnamon-Apple Topping

When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York

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Dutch Baby Pancake with Strawberry-Almond Compote

Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia

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Berry Granola Pancakes

My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. —Elizabeth Stewart, Crab Orchard, West Virginia

Banana Oatmeal Pancakes

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners’ sugar, because the fruit is so sweet you don’t need syrup. — Patricia Swart, Galloway , New Jersey

Chocolate Chip Pancakes with Cinnamon Honey Syrup

This is a great breakfast for special days, but it mixes up so fast that it’s perfect for busy mornings as well. —LeeAnn Hansen, Kaysville, Utah

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Fluffy Pancakes

I found this fluffy pancake recipe among our old family favorites and adapted it to make a small amount. It’s quick and easy to prepare, but we still consider it a special treat. —Eugene Presley, Council, Virginia

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Apple Pancakes with Cider Syrup

Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They’re wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee

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Whole Wheat Pancakes

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that’s sure to delight little ones. —Line Walter, Wayne, Pennsylvania

Cornmeal Pancakes

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania

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Banana Oat Pancakes

I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They’re delicious drizzled with maple syrup, too. —Janie Obermier, St. Joseph, Missouri

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Apple Dutch Baby

This dish has been a longtime family favorite for Christmas morning. It is light, airy, and filled with eggs and juicy apple. I like to serve it alongside bacon or sausage. —Teeny McCloy, Red Deer, Alberta

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Better-For-You Buttermilk Pancakes

The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. —Janet Schubert, Rib Lake, Wisconsin

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Puffy Oven Pancakes

Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!

Gluten-Free Breakfast Blintzes

Gluten-Free Breakfast Blintzes

These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho

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Fluffy Pumpkin Pancakes

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They’re great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

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Buttermilk Pancakes

You just can’t beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan

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Brown Sugar Oatmeal Pancakes

My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don’t, they don’t believe it’s the weekend! My son’s friends often spend the night, and I think it’s because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina

Blintz Pancakes

Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California

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Peach Pancakes with Butter Sauce

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. —Mikayla Blackstar, Ponca City, Oklahoma

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Berry Coulis with Dutch Pancakes

My husband makes his mom’s crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia

Did you know pancakes are made all over the world? Check out our fluffy Japanese pancakes.

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Sweet Potato Pancakes with Caramel Sauce

Sometimes sweet potatoes end up as leftovers. It happens, but by happy chance, they go well in pancake batter and love to dance on a hot griddle. Topped with caramel sauce, butter and toasted cashews, they look nothing like yesterday’s forgotten dish. Don’t have leftovers? Use canned sweet potatoes. —Sheryl Little, Sherwood, Arkansas

For a new twist on pancakes, try out this pancake spaghetti.

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