Cinnamon toast crunch pancakes are soft, moist, and infused with all the cinnamon and sugary goodness that will bring back the best childhood memories!
Preheat the oven to 300ºF and spread the cereal out on a baking sheet.
Bake the cereal for 15 minutes then remove from the oven and let cool for 15 minutes.
Add the cereal to a bowl with 1 cup of milk and let steep, stirring occasionally for 30 minutes.
Strain the cereal milk through a fine mesh strainer and gently press the cereal to wring out any milk but don’t press so hard that the cereal pushes through and set the milk aside.
In a large bowl, lightly whisk together the bisquick, sugar, baking powder, and cinnamon until combined but the mixture is still a little clumpy.
In a medium bowl, beat the eggs and egg yolk with a fork then add in the milk and beat until combined.
Fold the egg and milk mixture into the flour mixture with a rubber spatula, you want it to be well mixed but still lumpy. Set aside to rest for 30 minutes.
Preheat a griddle to 275ºF and grease, if needed. Use a ¼ cup measuring cup to portion the batter out onto the griddle and cook the pancakes until the tops start to bubble, about 2 minutes, then flip and cook 1 minute more.
Combine the sugar and cinnamon together in a small bowl. Brush the pancakes with melted butter then sprinkle with cinnamon sugar.
Serve with butter, maple syrup, vanilla icing, etc.
Notes
Makes 10-12 pancakes
The cereal milk can be made in advance and stored in the fridge for up to 3 days before use.
The pancakes have a light cinnamon toast crunch flavor from the milk but it isn’t overpowering, the cinnamon sugar coating really takes it over the top. We like to add it to the top and bottom but you could just do the top.