Lucky Charms Cereal Pancakes Recipes

LUCKY CHARMS™ PANCAKES

Steps:

• Combine all the ingredients in a large bowl in order of the list and mix. Add the cereal and mix again.
• Prepare the pancakes in the desired size on a large skillet. Serve with maple syrup or pancake syrup.

LUCKY CHARMS™ HONEY CLOVERS CEREAL PANCAKES

Steps:

• In chilled medium bowl, beat Honey-Infused Whipped Cream ingredients with electric mixer on medium speed until thickened slightly. Gradually increase speed to high, and beat just until soft peaks form. Do not overbeat, or mixture will curdle. Cover; refrigerate until ready to use.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat all Pancake ingredients (except candy sprinkles) with whisk until well mixed; stir in sprinkles.
• Brush griddle with vegetable oil or shortening. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes, or until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Remove from griddle to serving plate. Repeat with remaining batter. If not eating immediately, remove pancakes to cooling rack. Keep warm in 200°F oven.
• To serve, top pancakes with whipped cream mixture and toppings.
• For an added burst of honey flavor, drizzle with honey before serving.
• To crush cereal, place in resealable food-storage plastic bag, and seal. Use a rolling pin to finely crush cereal for use in recipe. Discard bag when finished for easy cleanup.

LUCKY CHARMS™ CEREAL PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat Bisquick™ mix, milk and eggs with whisk until mixed well. Tint with food color.
• Brush griddle with vegetable oil or shortening. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until puffed and bubbles begin to form on top. Turn; cook other side until golden brown. Remove from griddle to serving plate. Repeat with remaining batter. If not eating immediately, remove pancakes to cooling rack. Keep warm in 200°F oven.
• Serve with toppings.
• Topping pancakes with Lucky Charms™ marshmallows makes breakfast time more colorful and fun for kids of all ages. Pour box of cereal onto a large tray. Pick out all the marshmallows (about 2 cups) for a topping; reserve remaining cereal for another use.
• Create your own rainbow fruit-stacked Lucky Charms™ pancake. To assemble, have a 1/4 cup each of chopped strawberries, mandarin orange segments, chopped kiwifruit, pineapple, halved blackberries, and blueberries. Place 1 pancake in center of large plate, spread or pipe whipped cream on top, then place strawberries and mandarin oranges on top; top with next pancake, and repeat with more whipped cream and the next fruits. Repeat until all the fruit has been used. Top with additional whipped cream, marshmallows and sprinkles.
• Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
• To test the griddle, sprinkle with a few drops of water. If the bubbles jump around, the heat is just right to start cooking the pancakes.

TOP O' THE MORNIN LUCKY CHARMS® PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, milk, vanilla, eggs and food color with whisk just until blended. Stir in 1/2 cup marshmallows.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown and set.
• Top pancakes with whipped cream topping and additional marshmallows.

LUCKY CHARMS™ MAGIC GEMS MINI PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat all Pancake ingredients with whisk until well mixed. Pour or spoon enough batter into decorating bag to fill bag.
• Brush griddle with vegetable oil or shortening. Cut off tip (1/2 inch wide) of decorating bag with scissors. For each pancake, pipe a quarter-size mound of batter onto hot griddle, spacing pancakes at least 2 inches apart. Cook 1 to 2 minutes, or until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Remove from griddle to plate. Repeat with remaining batter, refilling decorating bag as needed.
• To serve, divide pancakes among four serving bowls. Top each with 1/4 cup marshmallows (from cereal), approximately 3/4 teaspoon candy sprinkles and maple syrup. Serve warm.
• Place the decorating bag upright in a tall drinking glass, then fill with batter. This will keep the batter from leaking out of the bag and make it easier to fill. If you don't have a decorating bag, use a spoon to pour the batter onto the griddle. To crush cereal, measure 1/2 cup cereal without marshmallows, then place in a resealable food-storage plastic bag, and seal. Use a rolling pin to finely crush cereal for use in the recipe. Serve pancakes with fresh berries (such as raspberries, blueberries, and/or sliced strawberries) for added freshness and flavor. Serve pancakes topped with whipped cream, if desired.

LUCKY CHARMS™ PANCAKE MUFFINS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 16 regular-size muffin cups with cooking spray.
• In medium bowl, stir pancake mix, 1 cup milk and egg with spoon just until blended. Divide batter evenly among muffin cups (each about half full).
• Bake 13 to 16 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small bowl, stir powdered sugar, vanilla and enough milk to form a smooth icing. Spoon icing over muffins.
• Place cereal topping (from box) on top of muffins. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.