Fruity Pebbles Pancakes

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Indulge in nostalgic fruity fun with a plate of Fruity Pebbles Pancakes. These colorful, fluffy pancakes are infused with the iconic flavor of Fruity Pebbles cereal. Snacked on out of hand or plated with whipped cream and a drizzle of syrup, they’re a treat.

Fruity pebbles pancakes stacked on a blue plate, topped with whipped cream and a sprinkling of fruity pebbles cereal

Do you remember Fruity Pebbles? With their vibrant colors and fruity flavor, they were always such a treat when I had them as a child.

Having grown up with a mom who purchased puffed rice, puffed wheat, toasted o’s, and shredded wheat as the cereals of choice, you may understand why I enjoyed the colorful, sweet cereals so much at my friends’ houses.

The taste of Fruity Pebbles can be described as sweet and fruity, with a mix of different fruit flavors such as orange, lemon, lime, cherry, and grape. I’ve added a splash of lemon juice to the pancake batter to bring out those flavors. They’re still subtle, but the combination is a fun one.

Fruity Pebbles Pancakes

You’ll need the following ingredients to make this recipe:

  • all-purpose flour
  • fruity pebbles cereal
  • baking powder
  • sugar
  • kosher salt
  • milk
  • eggs
  • lemon juice
  • butter

You might be tempted to skip the lemon juice, but don’t. Not only does it brighten the flavor overall, but it also brings out the cereal’s citrus flavors.

Overhead shot of fruity pebbles cereal and other dry baking ingredients in a glass bowl

To make the pancakes, start by whisking together the flour, crushed fruity pebbles, baking powder, sugar, and salt, and set aside.

Add the milk, eggs, and lemon juice; whisk to combine. Add the melted butter and whisk once more; then let the batter rest while the griddle or pan heats.

Overhead shot of dry and wet ingredients whisked together in a glass bowl, with a silver whisk

Fruity Pebble Pancakes

Heat a flat-bottom nonstick skillet or electric griddle over medium heat.

Butter the skillet or griddle lightly and then pour about 3 tablespoons of batter onto the griddle for each pancake. Sprinkle the top of each pancake with cereal.

Allow the pancakes to cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom.

Flip and cook the second side just until golden brown. Serve warm, topped with whipped cream, a drizzle of syrup, and a sprinkling of fruity pebbles.

Fruity pebbles pancakes stacked on a blue plate with a striped yellow and white towel

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.

Fruity pebbles pancakes topped with whipped cream, syrup, and fruity pebbles cereal, served on a blue plate with a striped yellow and white towel

Looking for more great pancake recipes? These fluffy Strawberry Shortcake Pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream are a breakfast dream come true.

When you add crisp savory bacon to a stack of fluffy buttermilk pancakes, you wind up with the best Bacon Pancakes you’ll ever have the pleasure of eating.

Warmly spiced Applesauce Pancakes are a delicious and fragrant breakfast treat perfect with honey butter or vanilla pancake sauce.

Fresh strawberries tucked into light and fluffy pancakes create the loveliest Strawberry Pancakes you can imagine.

Funfetti Pancakes are colorful, lightly sweet pancakes with a hint of a cake flavor to them. Not only are they pretty to look at, but they’re delicious too!

Sometimes breakfast is way more fun in miniature form, especially when buttery, tasty Silver Dollar Pancakes are on the menu.

Buttermilk pancakes filled with crumbled breakfast sausage add up to a whole lot of awesomeness in these Sausage Pancakes.

After a long week, weekends are meant for sleeping in and lazy indulgent breakfasts, like Chocolate Chip Pancakes topped with strawberries and whip cream.

Fruity pebbles pancakes stacked on a blue plate, topped with whipped cream and a sprinkling of fruity pebbles cereal

Fruity Pebbles Pancakes

Indulge in nostalgic fruity fun with a plate of Fruity Pebbles Pancakes. These colorful, fluffy pancakes are infused with the iconic flavor of Fruity Pebbles cereal.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 16 4-inch pancakes

Ingredients 

  • cups all-purpose flour
  • ¾ cup fruity pebbles cereal crushed, plus more for topping
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 cups milk
  • 2 eggs
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter melted

Instructions

  • Whisk together the flour, crushed fruity pebbles, baking powder, sugar, and salt. Set aside. Add the milk, eggs, and lemon juice. Whisk to combine. Add the melted butter and whisk once more. Let the batter rest while the griddle or pan heats.
  • Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 3 tablespoons of batter onto the griddle for each pancake. Sprinkle the top of each pancake on the griddle with cereal.
  • Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm, topped with whipped cream and a sprinkling of fruity pebbles.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. 

Nutrition

Calories: 110kcal · Carbohydrates: 17g · Protein: 3g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 28mg · Sodium: 345mg · Potassium: 72mg · Fiber: 0.4g · Sugar: 4g · Vitamin A: 170IU · Vitamin C: 0.4mg · Calcium: 132mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
Fruity pebbles pancakes topped with whipped cream and fruity pebbles cereal, served on a blue plate with a striped yellow and white towel

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