These Fruity Pebbles Pancakes are light and fluffy with a little crunch and color from the delicious cereal bits!
20 minutes
8 pancakes
Salt
Butter
Baking Powder
Fruity Pebbles
Vanilla Extract
Egg
White Distilled Vinegar
Flour
Milk
Brown Sugar
pancakes
Heavy Cream
Powdered Sugar
Fruity Pebbles
cereal milk whip (optional)
Add the heavy cream and Fruity Pebbles to a small bowl and stir a couple of time to combine. Set the bowl in the refrigerator for at least 30 minutes to soak.
cereal milk whip (optional)
After 30 minutes, remove the Fruity Pebbles cream from the refrigerator and add the powdered sugar. Use a hand mixer on high to beat until stiff peaks form. Set aside until ready to serve over pancakes!
In a measuring cup or small bowl, add the vinegar to the milk and set aside to slightly curdle to make acidified buttermilk.
PANCAKES
In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.
Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat.
Fold in the Fruity Pebbles and transfer batter to a measuring cup or other container with spout for easy pouring.
Add butter to your griddle or pan and allow it to heat up on medium-high until the butter is melted.
Pour batter into pancake molds or freeform circles onto the pan and cook over medium heat until little air pockets form.
When you see the little air pockets on your pancakes, it’s time to flip! Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes
Repeat steps 6 and 7 as necessary, continuously adding butter to keep your griddle greased. Enjoy warm with the (optional) cereal milk whip!
The longer the Fruity Pebbles sit in the batter, the more likely they are to get soggy and lose their crunch. Work quickly once you’ve added the cereal!