Are you a pancake experimenter? Usually I keep my pancakes plain (aside from chocolate chips) and let the toppings be as wild as possible. I find that it’s a good compromise if I’m making pancakes for a bunch of people – not everyone likes fruit or nuts. Even when making pancakes for myself, I’m not huge into putting things into the batter, but this week I decided to go a little crazy. I had a couple of leftover Fruity Pebble Meringues and the thought of crispy-crunchy meringues inside pancakes got me all excited so I rolled with it.
They turned out completely awesome. I took my standard classic fluffy buttermilk pancake recipe and folded in some crushed meringues. These are definitely the most cheerful, funfetti-like pancakes I’ve ever made. For the record, I did half the batch with just Fruity Pebbles, so if you don’t have any meringues on hand, don’t worry, you can still eat a rainbow for brunch.
Sometimes you just need a bright, rainbow-colored brunch. Maybe you had a hard week, maybe you’re celebrating –whatever the reason, these Fruity Pebble pancakes are for you! The Fruity Pebbles added a delicious bit of contrasting crunch inside pancakes, the unsweetened softly whipped cream was cool and creamy, and the tiny tart ruby red raspberries added just the right amount of freshness. They brought a smile to my face.
Hope you’re having an awesome Sunday!
Fruity Pebble Pancake Recipe
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 large egg
- 1 cup buttermilk
- 1/2 cup Fruity Pebbles or crushed Fruity Pebble Meringues
- oil or butter for the pan
If desired, preheat the oven to 200°F for keeping your pancakes warm.
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg into the buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork. Gently fold in the fruity pebbles or fruity pebble meringues. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking. Top with softly whipped cream, extra Fruity Pebbles (and meringues if using), and raspberries, if desired.