Fruity Pebble Pancakes
This Fruity Pebble Pancakes Recipe is great for Sunday breakfast and of course a fun back to school breakfast too.
Servings: 8 pancakes
Calories: 184kcal
Ingredients
Fruity Pebble Pancakes
- 1 1/4 cup all purpose flour
- 1/2 cup fruity pebbles crushed
- 1 pinch salt
- 2 teaspoons baking powder
- 1 large egg
- 1 1/3 cup milk
- 2 teaspoon white vinegar
- 1/8 cup melted butter (or oil)
- 1-2 teaspoons sugar (optional if you like a sweet pancake)
- butter or oil for cooking pancakes
Cream Cheese Maple Syrup
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/8 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix all of the pancake ingredients together.1 1/4 cup all purpose flour, 1/2 cup fruity pebbles, 1 pinch salt, 2 teaspoons baking powder, 1 large egg, 1 1/3 cup milk, 2 teaspoon white vinegar, 1/8 cup melted butter , 1-2 teaspoons sugar
- Heat a skillet with butter and place pancake batter on once hot.butter or oil
- Cook pancake on one side until bubbling on top, then flip.
- Cook pancake on other side until golden brown and then serve.
Cream Cheese Syrup
- Mix the ingredients in a bowl until smooth.4 ounces cream cheese, 1/4 cup powdered sugar, 1/8 cup milk, 1/2 teaspoon vanilla extract
- Drizzle the cream cheese syrup over the fruity pebble pancakes, then serve as desired.
Notes
The nutrition calculator does not include butter or oil used to cook the pancakes. It does include the entire batch of syrup.
This should make 8 small to medium-sized pancakes.
Nutrition
Serving: 1pancake | Calories: 184kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 229mg | Fiber: 1g | Sugar: 8g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg