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showing how to serve cereal pancakes by pouring syrup over a stack of pancakes
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Cereal Pancakes

These cereal pancakes will quickly become your go-to recipe!  They’re simple, easy, quick, fluffy and packed with cinnamon and sugar cereal right in the batter.  Best of all, these pancakes are pantry friendly, made with Real California Milk instead of buttermilk. These cereal pancakes are scrumptious for busy weekdays, lazy Sunday mornings, special occasions or breakfast-for-dinner - because you’re going to want to devour them any chance you get!  This cereal pancake post is full of tips and tricks to help you make the best pancakes ever!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 9 pancakes

Ingredients

  • 2 cups lightly crushed cinnamon crunch cereal (measure whole, before crushing)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 TBS + 1 tsp 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

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon

Instructions

THE BATTER

  • 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). (Use a smaller bowl or warm on the stove and transfer to a large mixing bowl if needed). Lukewarm milk prevents lumps when the milk and butter are combined.
  • 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, the batter will be thick and lumpy (DON'T over-mix or you won't have soft, fluffy pancakes). Allow the batter to rest for 5-10 minutes.

TO COOK PANCAKES

  • Heat a large nonstick skillet (or griddle) over medium heat (medium-low if your stove runs hot).
  • Add the batter ¼ cup at a time, (it will be thick) and gently spread the batter 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.

TO SERVE

  • 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.  Reduce the heat, remove the pan, let it cool some, then try again.
  • Flip with the correct spatula:  when flipping pancakes, you need a thin spatula that will adeptly slide under the delicate pancakes without getting caught on the edges. It also needs to be long enough to cradle the whole pancake.  For this purpose, I love my fish spatula.  It is made for flipping delicate fish and its long, thin, delicate shape is also perfect for flipping pancakes!
  • Don’t burn the butter:  to avoid burnt tasting pancakes, wipe the skillet clean and brush with fresh butter between batches.   You can also omit the butter if you have a high-quality nonstick skillet.
  • Make ahead: whisk the dry ingredients together and wet ingredients together separately and store them in separate airtight containers (refrigerate the wet) the day before.  Combine them in the morning when you’re ready to make the pancakes.

How to Store and Reheat

  • 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.
  • To reheat:  microwave one pancake on high for 15 to 20 seconds, 2-4 pancakes for 45 seconds and 5 pancakes for 60 seconds.  To reheat in the oven, spread the pancakes on an ungreased baking sheet in an even layer so they aren’t touching. Cover tightly with foil and bake for 5-10 at 350 degrees until warmed through.
  • To freeze:  Line cooked and cooled pancakes on a baking sheet so they aren’t touching.  Place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid.  Place pancakes in a freezer bag.  Alternatively, you can place parchment paper in between each pancake before placing in a freezer bag or store each pancake in its own resealable bag. Squeeze out as much excess air as possible to prevent freezer burn.  Freeze for up to 2 months.