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!
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.