These sweet Froot Loop Pancakes are made with a cereal milk base and dotted with real Froot Loops while cooking for a nostalgic twist on classic pancakes!

Pancakes topped with Froot Loops cereal, whipped cream, and syrup.

Froot Loops are one of those childhood classics that bring back memories of Saturday morning cartoons, favorite toys (Lite Brite, anyone?), and afternoons spent outside riding a bike or hopping over a Skip-It. If you don’t know what a Skip-It is, be glad to be so young!

Froot Loop pancakes are made with an infused milk (just like our Cinnamon Toast Crunch pancakes!) and crunchy baked cereal pieces to ensure the perfect Froot Loop taste in every pancake bite. These pancakes are super fun and super cool: modern, but with a throwback 90’s taste that will make everyone around your table happy.

Love the idea of a pancake and cereal mash-up? Try pancake cereal or this fun s’mores cereal, made with Golden Grahams!

About this recipe

The key to these fluffy, flavorful pancakes is two-fold:

  • First, creating your cereal milk base
  • Second, toasting your cereal so it will keep its crunch when it hits the batter

You can use Froot Loops, Fruity Pebbles, Cap’n Crunch Oops All Berries, or your favorite fruity cereal. Remember Trix? Or Berry Berry Kix? So many delicious cereal choices back in the day.

Syrup being poured on a tall stack of froot loop pancakes.

Even though these pancakes might feel a little throwback, you can be sure that the flavors are modern and really tasty. A tender pancake made from scratch with vanilla and brown sugar mixing with subtle cereal undertones is a good pancake goal, don’t you think?

Froot loop pancakes in a large stack, a wedge cut out to show texture.

What you need

  • Froot Loops – This classic brightly colored cereal is now made with whole grains. You could also use a generic brand if you want.
  • Milk and Light Brown Sugar: These are used to make the infused milk that gets mixed into the pancake batter. You can use a dairy free milk if you’d like, and dark brown sugar can be substituted for the light brown sugar.
  • The Pancake Base: Your basics here! Flour, baking powder, salt, vanilla, egg, and salted butter.

Tip: If you choose to use unsalted butter, you’ll want to increase the salt to 1 teaspoon.

Overhead view of ingredients on white surface.

How to make them

As always, scroll down for the complete, printable recipe!

Toast 1 cup of the Froot Loops on a baking sheet at 300ºF for 15 minutes. Let cool completely.

Froot loops on a blue baking sheet.

In a large measuring cup, combine the toasted Froot Loops, milk, and light brown sugar, and steep for 20 minutes, stirring every 5 minutes.

Froot loops soaked in milk.

Strain the milk into a microwave safe dish. 

Froot loops being strained out of milk.

Warm the milk for 30 seconds in the microwave – you’ll melt your butter and add it into this warm milk.

Milk and butter in a glass bowl.

Sift the flour, baking powder, and salt together twice. Make a small well in the center of the flour mixture and pour in the milk, beaten egg, and vanilla.

Dry ingredients with a well in the middle.

Mix just until combined and let the batter rest. This is the perfect time to preheat your griddle!

Pancake batter in a glass bowl with a blue spatula.

Carefully scoop scant ¼ cup portions of batter onto the griddle. Gently press the remaining Froot Loops onto each pancake. About 8 Froot Loops in each pancake is perfect, but it certainly doesn’t need to be exact.

Half cooked pancake on a griddle.

Flip after 2 to 3 minutes or until the pancake is golden brown on bottom and bubbly on top. Flip and repeat. 

Remove from the griddle and serve with butter, syrup, whipped cream, and more Froot Loops.

Overhead view of a stack of pancakes topped with froot loops and whipped cream.

FAQs

Are Froot Loops discontinued?

They’re still available! Froot Loops were first released in 1963 in three colors: red, orange, and yellow. In the 1990s, Kellogg added green, purple, and blue loops to the mix. 

What is the bird on Froot Loops?

Why, that’s Toucan Sam, of course, who has been the cereal’s mascot since its debut in 1963. 

How to make these fun pancakes your own

  • If you use a circle cookie cutter (or a glass or small bowl) to cut out the middle of the pancake, you’ll have Froot Loop shaped pancakes. How fun!
  • You can add a few sprinkles if you’re looking to add additional pops of color to your pancakes.
  • If you’re looking for a fun topping, you can add a vanilla glaze and a few cereal pieces sprinkled on top. 
  • If you’re looking for a more mild cereal flavor, you can skip the extra pieces of cereal in the batter. The infused milk gives the batter a subtle cereal flavor.

Make Ahead Ideas

The milk can be made the night before, stored in the fridge, and then reheated to lukewarm when ready to use.

Storage Suggestions

If you’re going to freeze these pancakes, do not add the cereal pieces to the batter as they won’t get crunchy when you reheat the pancakes. 

Reheating Tips

These pancakes are best enjoyed immediately to prevent the crunchy cereal pieces from losing their crunch.

Pancakes topped with whipped cream and cereal.

More fun breakfast recipes

Tall stack of pancakes topped with whipped cream and froot loops cereal.

Get the Recipe: Froot Loop Pancakes

These sweet Froot Loop Pancakes are made with a cereal milk base and dotted with real Froot Loops while cooking for a nostalgic twist on classic pancakes!
5 from 1 vote

Ingredients

  • cups Froot Loops, divided
  • cup milk
  • 2 tablespoons light brown sugar
  • cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 3 tablespoons salted butter

Instructions

  • Toast 1 cup of Froot Loops on a baking sheet at 300°F for 15 minutes. Let cool completely.
  • In a large measuring cup, combine the toasted Froot Loops, milk, and light brown sugar, and steep for 20 minutes, stirring every 5 minutes.
  • Strain the milk into a microwave safe dish, discarding the soaked Froot Loops (or eat them, if you want!).
  • Warm the milk for 30 seconds in the microwave.
  • Melt the butter and add to the milk, stirring until combined.
  • Sift the flour, baking powder, and salt together twice.
  • Make a small well in the center of the flour mixture and pour in the milk, beaten egg, and vanilla. Mix just until combined.
  • Let the batter rest for 10 minutes.
  • While the batter rests, preheat the griddle to 275°F.
  • Carefully scoop scant ¼ cup portions of batter onto the griddle.
  • Gently press the remaining Froot Loops onto each pancake, about 8 each.
  • Flip after 2 to 3 minutes or until the pancake is golden brown on bottom and bubbly on top. Flip and repeat.
  • Remove from the griddle and serve with butter, syrup, whipped cream, and more Froot Loops.

Notes

  • The milk can be made the night before, stored in the fridge, and reheated to lukewarm when ready to use.
  • Freezing these pancakes is not recommended, at least not with the Froot Loops included in them. If you omit the actual cereal, you could freeze them then top with Froot Loops when serving.
  • These are best enjoyed immediately because the Froot lLops will suck in the steam from the pancakes and get a little gummy. The fresh ones still have the crunch of the cereal. Without the Froot Loops, the pancakes have a nice light cereal flavor to them thanks to the milk.
  • We recommend using salted butter in the recipe itself, but if you choose to use unsalted you’ll want to increase the salt to 1 teaspoon.
Serving: 3pancakes, Calories: 376kcal, Carbohydrates: 56g, Protein: 9g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 785mg, Potassium: 191mg, Fiber: 2g, Sugar: 15g, Vitamin A: 633IU, Vitamin C: 6mg, Calcium: 285mg, Iron: 4mg