Light and fluffy Fruity Pebbles pancakes are sweet and delicious and make the perfect breakfast for a birthday, sleepover, St. Patrick's Day, Easter, or other special occasion. Kids love them!
Make the cereal milk: soak ¾ cup Fruity Pebbles in the milk for at least 30-45 minutes. Pour the milk and cereal mixture through a strainer and discard the soggy cereal. Set cereal milk aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Next whisk in the milk, melted butter, vanilla bean paste, and eggs until just combined.
Stir in the remaining 1 cup of Fruity Pebbles cereal.
Lightly grease a large non-stick skillet or griddle with cooking spray or a small amount of butter. Heat to medium heat.
Use a ¼ cup measuring cup to pour batter onto the pre-heated skillet, filling up the pan without allowing the edges to touch. Cook pancakes until the edges start to form bubbles, about 1-2 minutes. Flip the pancakes and cook the other side 1-2 minutes. Remove cooked pancakes from pan and keep warm (see note below) while you repeat the cooking process with the rest of the batter.
When all the pancakes are cooked, prepare the marshmallow fluff by placing it in a medium-sized microwave safe bowl. Microwave for 15-20 seconds, then stir. You may need to microwave more than once to get it to a drizzle-able consistency. Keep your eye on it in the microwave because it will expand greatly when heating up. You will need a much large bowl than you think.
Spoon the melted marshmallow fluff over your pancakes and serve!
Notes
I sprinkle a little extra Fruity Pebbles on the top of the pancake batter while they are cooking to give them an extra pop of color.To keep the first pancakes warm while you cook the rest, place them on an oven-safe plate or baking sheet in a 200ºF oven while you cook the rest. Melted jam is also an awesome topping for these pancakes.