Fruity Pebble Pancakes Recipe

Dry ingredients

In a large bowl whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.

Wet ingredients

In a separate bowl whisk the milk, egg, melted butter, and vanilla extract until smooth.

Make batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine. Fold in the crushed Fruity Pebbles (about 1 cup) to distribute them evenly — do not overmix. Let batter rest 5 minutes so cereal softens slightly.

Heat and cook: Heat a nonstick skillet or griddle over medium heat and brush with a little vegetable oil or melted butter. For each pancake, pour 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Combine berries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer & thicken: Cook, stirring occasionally, until berries break down and mixture thickens slightly, about 6–8 minutes. If you prefer a thicker compote, mix the cornstarch with 1 teaspoon cold water to make a slurry and stir it into the compote; simmer 1 more minute until glossy and thickened. Taste and adjust sugar or lemon as needed. Remove from heat and let cool slightly.

Make syrup: In a small saucepan combine the quartered strawberries, 1/4 cup sugar, 1/4 cup water, and lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook 6–8 minutes until strawberries are very soft and syrupy.

Finish: For a smooth syrup, mash gently with a fork or use an immersion blender briefly (optional). Strain through a fine-mesh sieve into a bowl to remove seeds and pulp if you want a clear syrup; press solids to extract as much liquid as possible. Let cool slightly.

Whip cream: Chill a mixing bowl and beaters (optional) in the fridge for 10 minutes. Pour the heavy cream into the bowl, add powdered sugar and 1/2 tsp vanilla, and whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness. Transfer whipped cream to a piping bag or bowl.

Assemble and garnish: Stack 2–3 pancakes per serving on plates. Spoon warm berry compote over the stack, drizzle strawberry syrup around or over the pancakes, top with a generous dollop of whipped cream, sprinkle extra Fruity Pebbles on top for crunch and color, and garnish with fresh strawberry slices if using.