Cereal and Milk Pancakes put the flavor of breakfast cereal into your morning pancakes in a rainbow of color with a marshmallow syrup.
Cereal and Milk Pancakes
By Sue Lau | Palatable Pastime
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Cereal and Milk Pancakes is my recipe of the day with the blogging group Sunday Funday. We group weekly to post recipes on a common topic. This week we are sharing recipes in a rainbow of colors.
Print Recipe
My cereal and milk pancakes are made using “cereal milk” to spread the flavor throughout, then has some pureed in as well as sprinkled onto the batter.
The result has a very colorful rainbow confetti effect. And the simple marshmallow syrup pairs perfectly with the cereals. Which is easy easy all around for a quick breakfast children will love.
Sunday Funday
Eat a Rainbow
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- Cereal and Milk Pancakes from Palatable Pastime
- Colourful Fruit Salad Pudding from Sneha’s Recipe
- Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
- French Bean Watermelon Radish Salad from Food Lust People Love
- Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
- Naturally Dyed Rainbow Pasta from Amy’s Cooking Adventures
- Rainbow Roasted Vegetables from A Day in the Life on the Farm
- Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories
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Cereal and Milk Pancakes
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Cereal and Milk Pancakes
Cereal and Milk Pancakes
Equipment
- 1 pancake griddle or large skillet
Ingredients
Pancake Batter:
- 1-1/2 cups milk
- 1 cup Cap'n Crunch cereal
- 2 large eggs
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoons sugar
Toppings:
- 1-1/2 cups Fruity Pebbles cereal with marshmallows
- 7 ounce jar marshmallow creme
- 5 tablespoons milk
- 2 ounce bottle rainbow colored sprinkles
Instructions
- Soak the Cap'n Crunch cereal in the milk until it becomes soggy, then whisk it to dissolve into the milk. If you're in a hurry, use a stick blender on it.
- Whisk together the eggs, vanilla and oil; stir into the milk.
- In a separate bowl, stir the flour, salt, baking powder and sugar.
- Then combine the wet and dry mixtures to blend but do not overmix.
- Heat a griddle to moderate, lightly oiling or spraying with nonstick.
- Pour 1/3 cup batter for each pancake, then sprinkle 2 tablespoons of the Pebbles cereal on top.
- As the underside browns and when the top appears bubbly and dry, lower the heat and flip pancake, continuing to cook for a bit until pancake feels firm.
- Place pancakes on a tray or cookie sheet as you finish the others. The colorful side will be the top. If a marshmallow melted a little bit, don't worry too much about it.
- Whisk the marshmallow creme with the milk until of a drizzling consistency.
- Stack pancakes as desired and drizzle with marshmallow syrup, sprinkle with rainbow sprinkles and sprinkle a little more cereal around the plate.
Notes
From the kitchen of palatableastime.com
Nutrition
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I’ll have to surprise the Angel Face wtih these for breakfast when she next spends the night.
Wow, so colourful and inviting. Love how you’ve used cereal soaked in milk and added to a pancake batter.
Yes, infusing the milk with cereal flavor really makes it taste right.
I was worried about that as well so I kept careful watch over it.