Cinnamon Toast Crunch pancakes are the breakfast you need to have on your table this and every weekend. A classic buttermilk pancake recipe gets a major upgrade with everyone’s favorite cereal. It’s a sweet spin on breakfast that will have everyone at your table begging for more.
One of my family’s favorite cereals is hands down Cinnamon Toast Crunch.
What’s not to love about little crunchy squares of love coated in cinnamon sugar goodness?
We eat it regularly for breakfast and sometimes as a treat.
It doesn’t get much better.
That is- unless you add it to fluffy buttermilk pancakes for a breakfast and brunch sent straight from heaven.
This recipe is no more difficult than making any other kind of pancakes or waffles but tastes so decadent that you could easily serve it up for Christmas morning breakfast.
For this recipe you need:
- baking powder
- crushed Cinnamon Toast Crunch cereal
- maple syrup
- powdered sugar
How to Make
Making these is very similar to making other pancake recipes.
You just fold in crushed Cinnamon Toast Crunch cereal in place of some of the flour.
To make it, start by whisking the flour sugar, baking powder, cinnamon and salt together in a mixing bowl until everything is evenly combined.
Then whisk the crushed cereal into the mix and set the bowl aside.
Once you’ve got the dry ingredients whisked together, add the buttermilk, melted butter, egg and vanilla to a separate large mixing bowl and whisk them together until they are combined.
When the wet ingredients are well combined, stir the flour mixture into the wet ingredients in several small batches until it is all incorporated.
Heat a skillet over medium high heat. When the skillet is nice and hot, add 1/4 cup of pancake batter to it.
Cook the pancake for about 2 minutes or until small bubbles form in the pancake. Then flip it and cook the other side for an additional 1-2 minutes.
When the pancake is puffed up and golden brown, remove it from the skillet and set it on a waiting plate.
Repeat with the remaining batter.
Once you’ve made the pancakes, make the powdered sugar glaze.
To do this, just whisk the powdered sugar, milk and vanilla extract together to form a glaze and serve with the pancakes, pouring it over individual stacks of pancakes when you serve them the way you would with syrup.
Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
You can also freeze leftovers by wrapping them tightly in plastic or foil and popping them in a freezer safe bag for up to 3 months.
Reheat leftover pancakes by popping them in the toaster oven.
Tips and Tricks
- Do not overmix the pancake batter or the pancakes will be tough. The batter may have some lumps and that is perfectly fine.
- Keep any pancakes you’ve finished warm while you are still cooking the rest of the batch by putting them on an oven safe place and putting them in the oven on the warm setting.
- The pancakes will be ready to flip when they begin to get little bubbles throughout.
- Make sure you leave room in the pan for your spatula to get under the pancake while you’re cooking them. If you pour the better too close to a skillet that has edges you’ll have a hard time flipping it.
Other Stuffed Pancakes You’ll Love
These Cinnamon Toast Crunch pancakes are the brunch you need to make for your family this weekend!
Watch everyone be blown away with how yummy the cereal makes these.
Looking for other breakfast ‘stuffed’ pancakes? Try these:
- Double Stuffed Oreo Pancake Stacks
- Honey Nut Cheerio Pancakes
- Pineapple Upside Down Pancakes
- Churro Pancakes
If you’ve tried this CINNAMON TOAST PANCAKE RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cinnamon Toast Crunch Pancakes
For The Pancakes
- 1 flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup Cinnamon Toast Crunch cereal crushed
- 1 1/4 cups buttermilk
- 3 tbsp butter melted
- 1 large egg
- 1 tsp vanilla extract
- scant 1/4 cup maple syrup
For The Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/4 tsp vanilla extract optional
- In a mixing bowl, whisk together the dry pancake ingredients- the flour, sugar, baking powder, cinnamon, and salt. Whisk together until evenly combined.
- Add the crushed cereal too the mix, and stir to combine. Set aside.
- To a large mixing bowl, add the milk, melted butter, egg, and vanilla. Whisk together to combine.
- Slowly add the flour mixture in to the wet ingredients, stirring in after each addition. Continue, just until all of the flour's incorporated without over-mixing.
- Heat a skillet over medium high heat. Once hot, add 1/4 cup of the pancake batter to it. Cook the pancake for about 2 minutes, flipping and cooking the other side for an additional 1-2 minutes- or until both sides are a nice golden brown and the pancake has puffed.
- Remove the finished pancake to a waiting plate, and repeat until all the batter's used.
To Make The Glaze
- In a small mixing bowl, whisk all of the glaze ingredients together until smooth.
- Stack several pancakes, and pour some glaze over them just before serving.
recipe adapted from We Are Not Martha