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Fruity Pancake Recipe. Super fluffy, tender and light as air pancake recipe swirled with fruity cereal that adds the perfect sweetness--no need to drizzle anything! Your go to family breakfast with step by step photos. www.twopurlefigs.com

Fruity Pancake Recipe

This is a delicious marshmallow fruity cereal pancake recipe that’ll make everyone's morning a little happier! Tender fluffy and irresistibly sweet pancakes with a touch of crunch, plenty of flavor, marshmallow bits and fruity rainbow colors.

Course Breakfast
Cuisine American
Keyword easy pancake recipe, fruity breakfast recipe, fruity pancake recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 138 kcal
Author Mahy

Ingredients

  • Pancake Batter:
  • 1 cup of All Purpose Flour
  • 2 Tablespoons of granulated sugar
  • 1/2 Tablespoon of baking powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • 1 egg
  • 3/4 cup of Buttermilk
  • 2 tablespoons of oil
  • 1 teaspoon of vanilla extract
  • 1/2 cup - 1 cup of Marshmallow Fruity Pebbles (to taste)
  • Berries for serving
  • More Marshmallow Fruity Pebbles for sprinkling

Instructions

  1. Preheat your non stick skillet or griddle over medium heat.
  2. In a medium bowl, mix the flour, sugar, baking powder, baking soda and pinch of salt. Mix them well.
  3. In a larger bowl, add the remaining ingredients (without the cereal) and mix them well. Then add the flour mixture to the wet ingredient mixture and use a spatula or wooden spoon, mix the batter until no more flour is visible—do not over mix the batter (some lumps in the batter are ok).
  4. Spray your griddle or non stick skillet with a layer of oil and lower the heat to medium low.
  5. Take a 1/4 cup measuring cup of batter and place it on the skillet, sprinkle 2 Tablespoons of Marshmallow Fruity Pebbles cereal over the pancake batter. Take a spoon and gently swirl the cereal into the pancake ( you don’t have to cover the cereals entirely with the pancake batter—some of them will be covered and others not).
  6. Flip the pancake and cook it for a couple more minutes until it’s done. repeat with the remaining batter.
  7. Serve the pancakes sprinkled with extra cereal and some fresh berries. Enjoy!
  8. **note
  9. Make the pancakes ahead of time and freeze them in a single layer on a parchment lined baking sheet. To serve, defrost the pancakes in a bread toaster (defrost setting) or in a low temperature (250 degreesF) oven for 15 minutes (covered with foil).
Nutrition Facts
Fruity Pancake Recipe
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 173mg8%
Potassium 130mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 67IU1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.