Cap'n Crunch Pancakes Recipe
Prep Time:
Cook Time:
30 minutes
Servings:
3 pancakes
Ingredients
  • 1 stick unsalted butter, room temperature
  • ½ teaspoon vanilla bean or 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup Cap'n Crunch cereal, plus more to finish
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1½ tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1¼ cups whole milk
  • 2 large eggs, lightly whisked
  • 6 tablespoons melted unsalted butter, plus more for the skillet
  • 1 cup condensed milk
  • ¼ cup heavy cream
  • Pinch kosher salt
Directions
  1. Make the vanilla butter: In a medium bowl, mix together the butter and vanilla until well combined. Refrigerate while making the pancakes.
  2. Make the pancakes: In a food processor, add the cereal and pulse until it is ground to a fine powder. Transfer to a medium bowl and add the flour, sugar, salt and baking powder. In a separate bowl, whisk together the milk, eggs and melted butter. Mix the wet ingredients into the dry ingredients just until combined.
  3. Set a griddle or large nonstick skillet over medium-high heat. Grease lightly with a bit of melted butter and add ¼-cup spoonfuls of batter to the pan, making sure to space the pancakes at least 2 inches apart. Once bubbles begin to form on the top of the pancakes, after 4 to 5 minutes, carefully flip them and cook until the second side is golden brown, 1 to 2 minutes. Repeat with the remaining batter until it is all used.
  4. Make the condensed-milk syrup: In a medium bowl, whisk together the condensed milk, heavy cream and salt.
  5. Serve the pancakes with the vanilla butter and condensed-milk syrup and top with extra Cap'n Crunch cereal.