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.
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
- kosher salt
- lemon juice
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.
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.
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.
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.
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Fruity Pebbles Pancakes
- 2½ 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
- 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.