These Fruity Pebble Pancakes combine two breakfast favorites into one ridiculously tasty recipe! These pancakes are infused with fruity pebble cereal milk and packed with vanilla protein powder and cashew butter for a filling and tasty breakfast!
Nostalgia is king! At least in my mind it is. Fruity Pebbles are my ALL TIME FAVORITE cereal. Period.
But, here is the trick to eating them – you have to do a little bit of cereal then a little bit of milk, eat, then repeat. This ensures they do not get soggy because nothing is worse than soggy Fruity Pebbles.
This is where these pancakes reign superior! Since they have Fruity Pebbles in them and protein powder, the crunch and sweetness are encased in the pancake batter! So yum!
Fruity Pebble Pancakes Ingredients:
All substitution options are a 1:1 substitution unless noted otherwise.
Self Rising Flour: Regular flour, or 1:1 gluten free replacement flour can be used by following this recipe for making your own self rising flour. Self rising flour is a combination of all purpose flour, baking powder, and salt. You can purchase some here!
Flax Milk: Any plant based unsweetened milk can be used. Buttermilk can be used, but omit the vinegar. Check out our post on oat milk substitutes to learn all about substituting plant-based milks in recipes!
Cashew Butter: Peanut Butter, Almond butter, or coconut oil can be used in place of cashew butter. If you need cashew butter you can get it here!
Egg: A flax egg can be used by combining 3 tbsp water with 1 tbsp flax seeds. Let this mixture sit for 5 minutes to thicken. This can replace one egg.
Fruity Pebbles: Sorry, no substitute for the star of the show! You can, however, try your other favorite cereals to make a different pancake (our second favorite cereal to use is cocoa pebbles).
Protein Powder: We prefer to use either Fruity Pebbles Protein Powder or Vanilla flavored protein powder, but any protein powder can be used including plant based or flavored ones (if the flavors make sense). Some work better for baking, however. We love I heart Macros and Tropeaka.
Toppings: We love topping our stack of pancakes with maple syrup, whipped cream, or extra fruity pebbles.
How to make this – Step by Step
Step One: Add half of the fruity pebbles cereal to 1 cup of the milk in a small bowl. Set aside for the cereal milk to develop.
Step Two: Add remaining ingredients to a large bowl (both wet ingredients and dry ingredients), except the remaining Fruity Pebbles.
Step Three: Strain out fruity pebbles from milk to leave cereal milk.
Step Four: Add cereal milk to other pancake mix ingredients and mix well. Add remaining milk as needed for a pourable batter. The amount of milk will vary depending on the protein powder used.
Step Five: Heat large skillet or pan on medium heat with butter or vegetable oil.
Step Six: Add ¼ cup of pancake batter to the hot pan and sprinkle fruity pebbles onto batter to cover one side. Gently press them into the pancakes with back of spatula. Cook on side 1 until bubbles start to form in exposed batter, approximately 1-2 minutes. Flip pancake and cook for another 1-2 minutes until golden brown
Step Seven: Enjoy! Load with your favorite toppings such as syrup, butter, whipped cream, and more Fruity Pebbles!
Watch How to Make This – Step by Step
Does this meet my dietary needs?
This pancake recipe is high protein and can easily be gluten free and dairy free by swapping out the flour and protein powder! Check the substitution section of this post to see easy replacements to make these pancakes gluten free and dairy free.
Are these pancakes freezer friendly?
These pancakes can be frozen in a sealed container!
How do you reheat these fruity pebble pancakes?
The easiest way to reheat pancakes is to microwave them for about 50 seconds. You can also reheat pancakes in the oven, covered in aluminum foil, at 350 degrees for 5 minutes. If your pancakes are frozen, then double the time to reheat them.
How do I know when to flip the pancake?
You can tell that a pancake is ready to flip when it has multiple bubbles forming on top on the first side, usually three minutes. Cook the second side until it is golden brown on the bottom.
How hot should the pan be for pancakes?
Pancakes should be cooked on a pan over medium heat. This will result in a pancake that’s cooked thoroughly on the inside without burning the outside.
Pancakes were first recorded in the 1st century CE by the Romans. They were made of milk, flour, egg, and spices and sold hot from street vendors. In 1445, the All-female annual Pancake Race began in Olney, Egland. Legend says it was inspired by housewives arriving at Church before Lent with frying pans full of pancakes to use up the sugar, fats, and eggs before Lent began. More commonly known than pancake recipes is the phrase “flat as a pancake”. But, it turns out, some US states are flatter than even a pancake! In a study from the Annals of Improbable Research, researchers set out to determine if Kansas is flatter than the average pancake. Turns out, Kansas, Florida, North Dakota, Louisiana, Minnesota, and Delaware are all flatter than a pancake. (Source)
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Did you make this and love it? Leave us a review, we’d love to hear from you!
- Add half of the fruity pebbles to 1 cup of the milk in a medium size bowl. Set aside for the cereal milk to develop.
- In another bowl add remaining ingredients, except the remaining Fruity Pebbles.
- Strain out fruity pebbles from milk to leave cereal milk.
- Add cereal milk to other ingredients and mix well. Add remaining milk as needed for a pourable batter. The amount of milk will vary depending on the protein powder used.
- Heat pan on medium heat with butter.
- Add ¼ cup of batter to the hot pan and sprinkle fruity pebbles onto batter to cover one side. Gently press them into the pancakes with back of spatula. Cook on side 1 until bubbles start to form in exposed batter, approximately 1-2 minutes. Flip pancake and cook for another 1-2 minutes until golden brown
- Add your favorite toppings and enjoy!