If you’re a fan of breakfast foods, then you’re going to love these cinnamon toast crunch pancakes! This recipe combines the classic taste of cinnamon toast crunch cereal with fluffy pancakes, creating a breakfast treat that’s sure to please. In this article, we’ll provide you with two different recipes to try, along with some tips, nutritional information, and serving suggestions. Let’s get started!
Recipe #1: Classic Cinnamon Toast Crunch Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, beaten
- 1 cup milk
- 1 cup cinnamon toast crunch cereal, crushed
- Butter or oil for cooking
Instructions:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the crushed cinnamon toast crunch cereal.
- Heat a large skillet or griddle over medium-high heat and add a small amount of butter or oil.
- Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
- Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
- Repeat with the remaining batter.
- Serve hot with butter and syrup.
Nutritional Information:
Serving Size: 1 pancake
Calories: 130
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 280mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugar: 4g
Protein: 4g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 10-15 minutes
Tips:
- For extra cinnamon flavor, sprinkle some additional cinnamon on top of the pancakes before serving.
- These pancakes are best served immediately after cooking.
- If you don’t have cinnamon toast crunch cereal on hand, you can substitute it for regular cinnamon cereal or cinnamon sugar.
Notes:
This recipe makes approximately 8 pancakes.
Serving Suggestions:
These pancakes are delicious on their own, but you can also serve them with additional toppings like whipped cream, fresh fruit, or chopped nuts.
Suggestions for Modifications and Variations:
- Add some vanilla extract or cinnamon to the batter for additional flavor.
- Try using almond milk or soy milk instead of regular milk for a dairy-free option.
- You can also make these pancakes gluten-free by using a gluten-free flour blend.
Frequently Asked Questions:
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
Q: How do I know when the pancakes are done?
A: Look for bubbles to form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
Q: Can I freeze these pancakes?
A: Yes, you can freeze the cooked pancakes for up to 2 months. Just reheat them in the microwave or toaster oven before serving.
Recipe #2: Cinnamon Toast Crunch Banana Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, beaten
- 1 cup milk
- 1 ripe banana, mashed
- 1 cup cinnamon toast crunch cereal, crushed
- Butter or oil for cooking
Instructions:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, and mashed banana.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the crushed cinnamon toast crunch cereal.
- Heat a large skillet or griddle over medium-high heat and add a small amount of butter or oil.
- Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
- Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
- Repeat with the remaining batter.
- Serve hot with butter and syrup.
Nutritional Information:
Serving Size: 1 pancake
Calories: 150
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 290mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugar: 8g
Protein: 4g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 10-15 minutes
Tips:
- For extra banana flavor, add some sliced bananas on top of the pancakes before serving.
- These pancakes are best served immediately after cooking.
- If you don’t have cinnamon toast crunch cereal on hand, you can substitute it for regular cinnamon cereal or cinnamon sugar.
Notes:
This recipe makes approximately 8 pancakes.
Serving Suggestions:
These pancakes are delicious on their own, but you can also serve them with additional toppings like whipped cream, chopped nuts, or a drizzle of caramel sauce.
Suggestions for Modifications and Variations:
- Add some vanilla extract or cinnamon to the batter for additional flavor.
- Try using almond milk or soy milk instead of regular milk for a dairy-free option.
- Add some chocolate chips or chopped nuts to the batter for a different twist.
Frequently Asked Questions:
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
Q: How do I know when the pancakes are done?
A: Look for bubbles to form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
Q: Can I freeze these pancakes?
A: Yes, you can freeze the cooked pancakes for up to 2 months. Just reheat them in the microwave or toaster oven before serving.
Final Thoughts
These cinnamon toast crunch pancakes are a fun and delicious twist on traditional pancakes. Whether you’re in the mood for a classic recipe or a fruity one, these pancakes won’t disappoint. Just remember to experiment with different toppings and variations to find your perfect pancake. Happy cooking!