Ingredients
Scale
- For the Pancakes:
- 2 cups Pancake Mix (store-bought or homemade – see notes below for homemade option)
- 1 ½ cups Milk (dairy or non-dairy alternatives like almond, soy, or oat milk work well)
- 2 Large Eggs
- 2 tablespoons Melted Butter (unsalted, plus extra for greasing the griddle)
- 1 teaspoon Vanilla Extract (optional, but enhances the flavor)
- Pinch of Salt (if using unsalted pancake mix or homemade mix)
- For the Cereal Crunch:
- 2 cups Cereal of your choice (see recommendations below)
- Optional: 1 tablespoon Sugar (for lightly sweetened cereals or if you prefer extra sweetness)
- Optional: ½ teaspoon Cinnamon (for a warm, spiced flavor, especially good with cinnamon cereals)
Detailed Ingredient Breakdown and Considerations:
- Pancake Mix: Using a store-bought pancake mix is incredibly convenient and speeds up the process, especially on busy mornings. Look for a good quality mix that you enjoy the taste of. Alternatively, if you prefer to make your own pancake mix from scratch, you can easily do so. A simple homemade pancake mix consists of flour, baking powder, sugar, and salt. Using a homemade mix allows you to control the ingredients and sweetness levels.
- Milk: Whole milk will result in richer, slightly denser pancakes. However, you can easily substitute with lower-fat milk or non-dairy alternatives. Almond milk, soy milk, and oat milk all work well and impart slightly different flavors. Oat milk, in particular, can add a subtle creaminess.
- Eggs: Eggs are crucial for binding the ingredients and adding richness and structure to the pancakes. They contribute to the fluffy texture and help the pancakes hold their shape. Large eggs are standard for most recipes.
- Melted Butter: Melted butter adds flavor and moisture to the pancakes. Unsalted butter is recommended so you can control the overall saltiness. You can substitute with melted coconut oil for a dairy-free and slightly coconutty flavor, or use a neutral oil like canola or vegetable oil if preferred, although butter contributes a richer taste.
- Vanilla Extract: Vanilla extract is optional but highly recommended. It enhances the overall flavor profile of the pancakes, adding a subtle warmth and sweetness that complements both the pancake batter and the cereal. Use pure vanilla extract for the best flavor.
- Salt: A pinch of salt is important, especially if you are using an unsalted pancake mix or making your batter from scratch. Salt balances the sweetness and enhances the other flavors.
- Cereal: This is where the fun begins! The choice of cereal is entirely up to your personal preference and desired flavor profile. Consider these options:
- Sweet Cereals: Frosted Flakes, Fruit Loops, Captain Crunch, Cocoa Puffs, Lucky Charms, Cinnamon Toast Crunch – these add sweetness and distinct flavors. Frosted Flakes provide a wonderful crispiness and subtle sweetness, while Fruit Loops and Lucky Charms bring vibrant colors and fruity notes. Cinnamon Toast Crunch adds a warm cinnamon spice.
- Crunchy and Nutty Cereals: Granola (choose varieties without large clumps for easier pancake incorporation), Grape-Nuts (adds a unique nutty crunch), Chex cereals (Rice Chex, Corn Chex, Wheat Chex – offer a satisfying crispness and less sweetness, allowing the pancake flavor to shine through). Granola can add a delightful textural element, while Grape-Nuts provide a dense, nutty crunch. Chex cereals are great for those who prefer a less sweet pancake with a satisfying crispness.
- Whole Grain Cereals: Shredded Wheat (crumbled), Bran Flakes (crumbled) – for a slightly healthier and more textured pancake. These options add fiber and a more wholesome flavor.
- Sugar (Optional for Cereal): If you are using a less sweet cereal like Grape-Nuts or Chex, or if you simply prefer a sweeter pancake, you can lightly sweeten the crushed cereal with a tablespoon of sugar. This is entirely optional and depends on your taste preferences.
- Cinnamon (Optional for Cereal): Cinnamon adds a warm, comforting spice, particularly delicious with cinnamon-flavored cereals like Cinnamon Toast Crunch or even with plain cereals for a touch of warmth.
Instructions
Step 1: Prepare the Cereal
- Cereal Selection: Choose your desired cereal. For best results, avoid cereals that get soggy quickly in milk, as they might lose their crispness in the pancake batter. Crispier cereals generally work best.
- Crushing the Cereal (Optional but Recommended): For smaller cereals like Fruit Loops or Cocoa Puffs, you might not need to crush them. However, for larger cereals like Frosted Flakes or granola, lightly crushing them will make them easier to incorporate into the batter and ensure they distribute more evenly in the pancakes. You can crush the cereal by placing it in a resealable plastic bag and gently rolling over it with a rolling pin or the bottom of a heavy pan. You want to break them down slightly but not turn them into powder. You should still have some discernible pieces for texture.
- Optional Sweetening and Spicing: If desired, in a small bowl, toss the crushed or uncrushed cereal with the optional sugar and cinnamon. This step is particularly recommended if you are using less sweet cereals or want to enhance the flavor of your chosen cereal. Set the prepared cereal aside.
Step 2: Prepare the Pancake Batter
- Combine Dry Ingredients (If making homemade batter): If you’re making pancakes from scratch, in a large bowl, whisk together your dry ingredients: flour, baking powder, sugar (if using), and salt. If using a store-bought mix, skip this step.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract (if using). Ensure the eggs are well beaten and the wet ingredients are thoroughly combined.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients (or into the pancake mix if using a store-bought mix). Whisk gently until just combined. Do not overmix. Overmixing can develop the gluten in the flour, resulting in tough pancakes. A few lumps in the batter are perfectly fine. The batter should be smooth but not overly thin. It should be pourable but have some body.
- Rest the Batter (Optional but Recommended): Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes. While the batter rests, you can prepare your griddle or pan.
Step 3: Cook the Cereal Pancakes
- Heat the Griddle or Pan: Preheat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly when sprinkled on the surface. If the pan is too hot, the pancakes will burn on the outside before cooking through. If it’s not hot enough, they will be flat and pale.
- Pour the Batter: Once the griddle is hot, pour ¼ cup of batter per pancake onto the hot griddle. Leave some space between each pancake to allow for spreading.
- Sprinkle with Cereal: Immediately after pouring the batter, sprinkle a generous amount of the prepared cereal over the top of each pancake. Gently press the cereal into the batter with your fingertips or the back of a spoon to ensure it adheres to the pancake as it cooks. The sooner you add the cereal, the better it will stick to the batter.
- Cook the First Side: Cook for 2-3 minutes per side, or until bubbles start to form on the surface of the pancake and the edges look set. The bottom should be golden brown.
- Flip the Pancakes: Carefully flip the pancakes using a spatula.
- Cook the Second Side: Cook for another 2-3 minutes, or until the second side is golden brown and the pancakes are cooked through. Gently press down on the pancakes with the spatula; they should spring back slightly when done.
- Keep Warm (Optional): If you are making a large batch, you can keep the cooked pancakes warm in a preheated oven (200°F or 95°C) on a baking sheet while you cook the remaining batter. This prevents them from getting cold while you finish cooking.
Step 4: Serve and Enjoy!
- Stack and Serve: Stack the cereal pancakes on plates and serve immediately while they are warm and the cereal is still crispy.
- Add Toppings: Serve with your favorite pancake toppings (see “How to Serve” section below for ideas).
- Enjoy! Indulge in the delightful combination of fluffy pancakes and crunchy cereal!
Nutrition
- Serving Size: one normal portion
- Calories: 350-450