Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 2: In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until combined.
Step 4: Fold in the crushed Cinnamon Toast Crunch cereal.
Step 5: Heat a lightly greased skillet or griddle over medium heat.
Step 6: Pour batter onto the skillet to form pancakes and cook until bubbles appear on the surface.
Step 7: Flip the pancakes and cook until golden brown on both sides.
Step 8: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the icing.
Step 9: Stack the pancakes on a serving plate and drizzle generously with icing.
Step 10: Top with extra Cinnamon Toast Crunch cereal and a sprinkle of cinnamon.
Step 11: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Keep the icing and cereal topping separate until serving to maintain crunch.
Reheat pancakes in the microwave for 15 to 20 seconds or warm them in a skillet over low heat.
Freeze plain pancakes for up to 2 months and thaw before reheating.
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