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.
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.
Notes
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.