Cereal Pancakes
The ultimate comfort food, Cereal Pancakes are fluffy, delicious, and perfect for any breakfast. Made with crushed cereal, these pancakes offer a delightful crunch and sweetness that will keep you coming back for more. Try this easy recipe tonight!
Equipment
- Skillet
- Mixing Bowl
- Whisk
- Frying Pan
Ingredients
- 2 cups slightly crushed cinnamon crunch cereal measure whole, before crushing
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups Real California Milk
- 1/4 cup Real California unsalted butter
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Melt the butter in a microwave-safe dish; set aside to slightly cool.
- Whisk the crushed cereal, flour, sugar, baking powder, cinnamon, and salt together in a large mixing bowl.
- Warm the milk in a medium microwave-safe mixing bowl in the microwave until lukewarm, not hot (about 60 seconds).
- Whisk the milk, melted butter, egg, and vanilla together.
- Make a well in the center of the flour mixture. Pour the milk mixture into the well and gently whisk just until no clumps of flour remain.
- Allow the batter to rest for 5-10 minutes.
- Heat a large nonstick skillet (or griddle) over medium heat.
- Add the batter ¼ cup at a time, and gently spread it into a 4-inch circle using your spatula or the back of the measuring cup.
- When edges are set and a few bubbles pop on surfaces of the pancake, flip over, about 2 minutes.
- Cook the other side for 1 to 2 additional minutes, until lightly browned and cooked in the middle.
- Optional: Brush the tops of the warm pancakes with softened butter and sprinkle with cinnamon and sugar topping.
- Serve warm with your choice of berries, cream, syrup and/or crushed cereal.
Notes
- Use a different cereal: swap in your favorite cereal and omit the cinnamon.
- Adjust heat if needed: your pancakes should be golden brown on the bottom after you flip them. If they are darker than you like, then your pan is too hot.
- Flip with the correct spatula: when flipping pancakes, you need a thin spatula that will adeptly slide under the delicate pancakes.
- Don’t burn the butter: to avoid burnt tasting pancakes, wipe the skillet clean and brush with fresh butter between batches.
- Make ahead: whisk the dry ingredients together and wet ingredients together separately and store them in separate airtight containers. Combine them in the morning when you’re ready to make the pancakes.
- Storage: let the pancakes cool completely before lining them in a single layer or stack them with parchment in between each layer. Tightly cover and refrigerate for up to three days.