Fruity Pebbles Pancakes -

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 Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Author: Mary Younkin

Ingredients

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

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