Ingredients
Equipment
Method
Instructions
- Measure 2 cups of the cinnamon crunch cereal (measure it whole), then slightly crush it (place in a resealable plastic bag and press gently or pulse a few times in a food processor).
- Melt 1/4 cup unsalted butter in a microwave-safe dish and set aside to cool slightly.
- In a large mixing bowl, whisk together the crushed cereal, 1 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly combined.
- Warm 1 1/2 cups milk in a medium microwave-safe bowl until lukewarm, not hot (about 60 seconds). If your bowl is small, warm the milk in a smaller container or on the stove and transfer to a larger bowl. Lukewarm milk helps prevent lumps.
- In a separate bowl, whisk the lukewarm milk, the slightly cooled melted butter, 1 large egg, and 2 teaspoons vanilla extract until blended.
- Make a well in the center of the dry mixture and pour the wet mixture into the well. Gently whisk just until no dry streaks of flour remain—the batter will be thick and lumpy. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Meanwhile, heat a large nonstick skillet or griddle over medium heat (use medium-low if your stove runs hot).
- For each pancake, drop about 1/4 cup of batter onto the hot skillet and gently spread into a 4-inch circle with the back of a spoon or spatula.
- Cook until the edges look set and a few bubbles appear and pop on the surface, about 2 minutes. Flip and cook the other side 1–2 minutes more, until lightly browned and cooked through.
- Optional: In a small bowl, mix 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon. Brush the warm pancakes with softened butter and sprinkle with the cinnamon-sugar mixture and/or additional crushed cinnamon crunch cereal.
- Serve the pancakes warm.
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 myfish 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 togetherseparatelyand 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.
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.
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 myfish 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 togetherseparatelyand 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.
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.