Sherbet Fruity Pebbles Pancakes
These colorful mini pancakes can be made with any variety of cereal, but the new Sherbet Fruity Pebbles contribute a fun summer flavor. The best part? The pancakes are made in a whoopie pie pan, so they can be easily baked in 7-9 minutes!
Servings: 12 small pancakes
- 3/4 C flour
- 2 t baking powder
- 1 t sugar
- 1/2 t salt
- 1/2 C light soy milk or milk of choice
- 2 T melted butter
- 1 egg
- 1 t vanilla
- 1 C Sherbet Fruity Pebbles plus more for topping
- Vanilla Icing recipe below
- 1/2 C confectioners sugar
- 1 T milk
- 1/4 t vanilla
Pre-heat oven to 350 degrees and lightly spray a whoopie pie pan with oil.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add milk, melted butter, egg and vanilla to dry ingredients and whisk until smooth.
Fold in Sherbet Fruity Pebbles
Fill cavities of whoopie pie pan halfway.
Bake 7-9 minutes at 350 degrees, until just beginning to turn golden around edges.
Immediately remove pancakes from whoopie pie pan and stack pancakes on plates.
Pour vanilla icing over pancake stacks and sprinkle with more Sherbet Fruity Pebbles