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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!
Course: Breakfast
Servings: 12 small pancakes
Author: We are not Martha


  • 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

Vanilla Icing:

  • 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

Vanilla Icing:

  • In a medium bowl, whisk together confectioners sugar, milk, and vanilla.