Say goodbye to boring bowls of cereal and hello to this fun and flavorful Cereal Pancake Breakfast ! Inspired by classic breakfast cereals like Corn Flakes, Rice Krispies, or Fruity Loops, this recipe transforms your favorite cereal into light, crispy pancakes that are packed with crunch and flavor.
These Cereal Pancakes are made by blending crushed cereal with eggs, milk, and banana for a naturally sweet base. Then they’re pan-fried until golden and served with Greek yogurt, fresh fruit, honey, and a sprinkle of extra cereal for texture.
This dish is perfect for kids and adults alike who love their favorite breakfast cereal but want something new and exciting. It’s:
- Quick to make (ready in 20 minutes)
- Packed with energy
- Customizable with any cereal you love
- A great way to sneak in protein with yogurt topping
Whether you’re feeding your family, hosting brunch, or meal-prepping for the week, these cereal pancakes bring nostalgia and nutrition together in one plate.
From fruity loops to chocolate-covered puffs, the possibilities are endless — and best of all, you can enjoy them warm and crispy without giving up your favorite cereal flavors!
Ingredients (Makes 8–10 pancakes / Serves 2–3):
For the Pancakes:
- 1½ cups breakfast cereal (Corn Flakes, Fruity Loops, Honey Nut Oat Clusters)
- 2 ripe bananas
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- ½ tsp vanilla extract
- Pinch of salt
- Optional: cinnamon or cocoa powder for added flavor
- Oil or butter for frying
For Serving:
- Greek yogurt or coconut yogurt
- Fresh berries (strawberries, blueberries, raspberries)
- Honey or maple syrup
- Extra crushed cereal (for sprinkling)
- Chopped nuts or granola (optional)
Instructions:
Step 1: Crush the Cereal
Place the breakfast cereal in a ziplock bag or bowl and crush lightly using a rolling pin or blender (leave some chunks for texture).
Step 2: Make the Batter
In a bowl, mash the bananas until smooth. Add eggs, milk, vanilla, and salt. Mix well.
Fold in crushed cereal gently to keep some crunch. Let the batter rest for 5 minutes.
(For chocolate version: add 1 tbsp cocoa powder.)
Step 3: Cook the Pancakes
Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
Pour ¼ cup portions of batter onto the hot pan. Cook for 2–3 minutes per side until golden and slightly crisp.
Repeat with remaining batter.
Step 4: Assemble the Plate
Stack 3–4 pancakes per serving. Top generously with Greek yogurt and fresh berries.
Drizzle with honey or maple syrup and sprinkle with more crushed cereal on top for extra crunch and visual appeal.
Add chopped nuts or chia seeds for a nutritional boost if desired.
Serve immediately and enjoy the crunchy-sweet goodness!
Pro Tips:
- Use high-fiber or low-sugar cereal for a healthier option.
- Try milk alternatives like almond or oat milk for dairy-free.
- Add a splash of vanilla or cinnamon for extra warmth and flavor.
- Make ahead: Store uncooked batter in the fridge for up to 2 days or freeze cooked pancakes for easy reheating.
