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Fruity Pebbles pancakes recipe

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
Cook Time 15 minutes
Total Time 25 minutes
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.