How to Make Fruity Pebbles Pancakes

You could use a little moment of levity in your day. We all could. And there’s something undeniably gleeful about staring at a shortstack of flapjacks studded with rainbow cereal. These Fruity Pebbles pancakes are so easy to make that you have no excuse not to try them, really, so give it a go and let me know what you think.

If you really want to infuse this breakfast with even more Fruity Pebbles flavor, you could finely crush a handful of cereal, steeping it in the wet ingredients beforehand, though that might turn your batter a grayish color. Personally, I like the slight touch of sweetness and crunch you get from adding in the cereal just after pouring a pancake on the griddle.

Fruity Pebbles Pancakes

These are in no way endorsed by Fruity Pebbles or Post, but they're so good they should be. Just sayin'.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 4

Equipment

• nonstick pan
• spatula
• measuring cups

Ingredients

  

• 2 tbsp butter, plus more for serving
• 1 1/2 c all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 eggs room temperature
• 1 1/4 c milk
• 1 tsp vanilla extract
• 1 c Fruity Pebbles cereal
• maple syrup, for serving

Instructions

 

• Divide the butter into 2 tbsp and 1 tbsp. The single tbsp will be used to grease the skillet in a bit. Place the remaining 2 tbsp butter in a small, microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted. Set aside. (You'll use it later, but we want to give it time to cool a little before adding it to the batter.)
• In a large mixing bowl, combine flour, sugar, baking powder and salt.
• In a smaller bowl, crack the eggs, whisking them gently. Add milk and vanilla extract, stirring until combined. Add to the flour mixture, along with the butter. (Make sure the butter isn't hot; if so, it can start to cook the eggs.) Mix everything until a thick batter has formed, using your spoon to break up any large clumps.
• Bust out that remaining tbsp of butter! Melt it in a nonstick pan over a burner set to medium heat. Once melted, pour about 1/4 cup of pancake batter onto the pan. Sprinkle the batter with Fruity Pebbles cereal. Cook until bubbles start to form in the batter and the underside of the pancake turns lightly golden, about 2 to 2 1/2 minutes. Flip and cook the other side until lightly golden, about 1 to 2 more minutes. Top with additional butter and maple syrup before serving, if desired.

Psst…as you may have noticed, this recipe is pretty simple: You’re just adding Fruity Pebbles to pancake batter like you would chocolate chips, blueberries or bananas. So keep it on hand as a base to use for whatever pancakes you’re in the mood for, and just swap out your mix-ins as desired.

Conversely, if you’re serious about the slightly tangy flavor and extra fluffiness you get from buttermilk flapjacks, go ahead and use your go-to recipe. These Fruity Pebbles pancakes get their lift from baking powder, and I tend to favor this version simply because I never keep buttermilk on hand–and I don’t love waiting around to make my own. You do you!