Fruity Pebbles Pancakes with Cereal Milk Whip
These Fruity Pebbles Pancakes are light and fluffy with a little crunch and color from the delicious cereal bits! Plus, an optional cereal milk whipped cream to add on top.
Equipment
- Pancake Molds (optional)
- Hand Mixer (only if making optional cereal milk whipped cream)
Ingredients
Fluffy Fruity Pebbles Pancakes
- 1 cup milk dairy or plant-based
- 1 tablespoon white distilled vinegar or lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons light brown sugar
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup Fruity Pebbles
- 3 tablespoon unsalted butter
Optional Cereal Milk Whipped Cream
- ½ cup heavy cream
- ⅓ cup Fruity Pebbles
- 1 tablespoon powdered sugar
Instructions
Optional Cereal Milk Whipped Cream
- 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.½ cup heavy cream, ⅓ cup Fruity Pebbles
- 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!*No need to sift out the cereal as you would with a typical cereal milk. The Fruity Pebbles will soften and easily breakup into the whipped cream as you use your hand mixer.1 tablespoon powdered sugar
Fruity Pebbles Pancakes
- In a measuring cup or small bowl, add the vinegar to the milk and set aside to slightly curdle to make acidified buttermilk.1 cup milk, 1 tablespoon white distilled vinegar
- In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons light brown sugar, ½ teaspoon salt
- Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat.1 large egg, 1 teaspoon vanilla extract
- Fold in the Fruity Pebbles and transfer batter to a measuring cup or other container with spout for easy pouring (see notes).½ cup Fruity Pebbles
- Add butter to your griddle or pan and allow it to heat up on medium-high until the butter is melted.3 tablespoon unsalted butter
- For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
- When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. 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 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Serve warm with Cereal Milk Whipped Cream (optional) and maple syrup.
Notes
- 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. Or, if you feel more comfortable, you can simply sprinkle Fruity Pebbles into each individual pancake in the pan before flipping them.
- If you’re like me and love starting your day with pancakes, you’re gonna need to check out the collection of my best pancake recipes!
- Love cereal? I’m sure you’ll love this collection of my best recipes using cereal!