Fruity Pebbles Pancakes
Colorful Fruity Pebbles pancakes will bring some whimsical fun to your breakfast table! Each fluffy pancake is infused with irresistible cereal milk flavor and there’s a rainbow of Fruity Pebbles in every bite.
A few years ago, IHOP offered Fruity Pebbles pancakes as part of a trio of cereal-infused pancakes. Unfortunately, they were only available for a limited time, so if you’re still craving pancakes made with Fruity Pebbles, you’re out of luck.
Until now! Because you can totally make Fruity Pebble pancakes at home.
Just like our homemade cookie cereal and pumpkin pie pop tarts, this is the kind of breakfast kids will naturally love, but adults will enjoy too because they have that nostalgia factor going for them. And they also taste delicious!
About this Fruity Pebbles pancake recipe
Yep, these Fruity Pebbles pancakes aren’t just a gimmick. They really do taste good.
The secret? Instead of just folding Fruity Pebbles into the pancake batter, we infuse the milk with Fruity Pebbles too. This isn’t our first rodeo, we’ve done the same thing with Cinnamon Toast Crunch pancakes and Froot Loop pancakes. Infusing the milk gives the entire pancake the sweet, fruity flavor of cereal milk. Then, you’ll sprinkle additional cereal onto the pancakes as they bake for bits of crispy cereal in every bite.
Whether you finish these pancakes with a drizzle of maple syrup or a generous dollop of whipped cream, don’t forget to top them with extra Fruity Pebbles for color and crunch!
What you need
- Dry ingredients – All-purpose flour, baking powder, kosher salt
- Wet ingredients – Milk, vanilla extract, egg, salted butter
- Everything else – Fruity Pebbles, maple syrup, whipped cream
How to make them
Make the cereal milk. Combine 1 ½ cups of Fruity Pebbles with the milk in a large measuring cup.
Steep for 15 minutes, stirring occasionally, then strain the milk to remove the cereal; you should have 1 ¼ cups of milk remaining.
Tip: When straining the cereal from the milk, use a fine mesh sieve and pour the milk into another liquid measuring cup to make sure you have the right amount for the recipe. If for any reason you’re a little short, you can just top it off with regular milk.
Mix the dry ingredients. Sift the flour, baking powder, and salt into a large bowl.
Finish the batter. Add the beaten egg, vanilla extract, and melted butter to the dry ingredients, then whisk in the cereal milk.
Prepare. Let the batter rest for 10 minutes; while the batter is resting, preheat a griddle or skillet and then coat it with cooking spray or melted butter.
Cook the pancakes. Pour ¼ cup of pancake batter onto the preheated griddle for each pancake. Sprinkle the batter with Fruity Pebbles and cook for 2 to 3 minutes, or until the edges are dry, bubbles are forming on the top of the pancakes, and the bottom is golden brown. Flip and cook the other side.
Finish. Garnish the pancakes with additional Fruity Pebbles, whipped cream, and maple syrup.
Fruity Pebbles are a rice-based cereal similar to Rice Krispies, but with added colors and fruity flavors.
Cereal milk is the milk at the bottom of the cereal bowl, but in recent years, it’s taken on a life of its own! Cereal milk is now used to make lattes and all kinds of baked goods thanks to the influence of Christina Tosi and Momofuku Milk Bar.
How to make these Fruity Pebbles pancakes your own
Want to switch things up? You can! Here are some variations on these Fruity Pebbles pancakes.
- Add more color. Tint the pancake batter with a small amount of food coloring, or divide the batter into a few bowls and add coloring to each to make pancakes in multiple colors.
- Use Cocoa Pebbles instead. The pancakes won’t be as colorful, but they’ll be full of chocolate flavor!
- Try different garnishes. Lemon whipped cream, strawberry sauce, cream cheese glaze, and coconut whipped cream are delicious with these Fruity Pebbles pancakes.
Make Ahead Ideas
You can get a head start on the recipe by making the cereal milk the night before. Strain the cereal out and refrigerate the milk in an airtight container.
These pancakes are best enjoyed immediately to keep the cereal from getting soggy. If the cereal is omitted from the batter, the pancakes can be stored for up to 4 days in the refrigerator or frozen for up to 3 months in a freezer bag or airtight container.
Microwave the Fruity Pebbles pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating the pancakes from frozen, add a few more minutes to the cooking time. Garnish with Fruity Pebbles before serving.
More fun pancake recipes
- Unicorn Pancakes
- Birthday Cake Pancakes – Funfetti Pancakes
- Banoffee Pie Pancakes
- Frosted Animal Cracker Pancakes
Get the Recipe: Fruity Pebbles Pancakes
- 1 ¾ cups Fruity Pebbles cereal, divided
- 1 ¾ cups milk
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg, beaten beaten
- 3 tablespoons salted butter, melted
- Maple syrup for serving
- Whipped cream for serving
- Mix 1 ½ cups Fruity Pebbles and milk in a large measuring cup. Let steep for 15 minutes, stirring occasionally.
- While the cereal and milk are steeping, in a large mixing bowl, sift the flour, baking powder, and salt together. Set aside.
- Strain the cereal milk mixture into a large measuring cup. Discard the cereal. There should be about 1 ¼ cups of milk.
- Add the beaten egg, vanilla extract, and melted butter to the flour mixture. Pour in the milk and whisk until smooth. Let the batter rest for 10 minutes.
- While the batter is resting, preheat a griddle or skillet.
- Spray the griddle or skillet with cooking spray or coat with melted butter.
- Using a ¼ cup measuring cup, pour pancake batter onto the preheated griddle. Sprinkle with Fruity Pebbles, and cook 2-3 minutes or until edges are slightly set, bubbles are forming on the surface of the pancakes, and the underside is golden brown. Flip and repeat.
- Garnish with additional Fruity Pebbles, whipped cream, and maple syrup.
- Makes about 12 pancakes. Nutritional information does not include toppings.
- These pancakes are best enjoyed immediately because of the Fruity Pebbles cereal. However, if the cereal is omitted from the batter, pancakes could be stored for up to 4 days in the refrigerator and garnished with extra Fruity Pebbles right before serving.
- These pancakes could be frozen if the cereal is omitted from the pancake batter.
- When adding the Fruity Pebbles to the milk in the first step, reserve ¼ cup of cereal to sprinkle on the tops of pancakes when cooking (before flipping) and for garnish when serving. To see the Fruity Pebbles when serving, as photographed, sprinkling the cereal around the edges of the pancake batter while on the griddle/skillet is essential. Since the cereal isn’t incorporated into the batter, it doesn’t get soggy or mushy.
- When steeping the cereal in the milk, I would recommend using a fine sieve and pouring the milk into another liquid measuring cup in order to measure the amount of milk. Depending on how the cereal absorbs the liquid, the amount of milk may vary slightly. Keep 1 ¼ cups to add to the batter and discard if there is any leftover. If there is slightly less, that’s ok as long as it’s within ¼ cup.
Fruity Pebbles is a trademarked product. Fruity Pebbles is a proprietary brand that I want to acknowledge and give credit to. This post is not directly affiliated with them other than their product being perfect for this recipe.