Apple Cinnamon Toast Crunch Cereal Milk Pancakes & Apple Compote

Chef Tony Reed

Servings

4-6

Prep Time

30 minutes

Cook Time

20 minutes

Cuisine

American

Category

Moderate

Recipe call for milk? Try cereal milk for a complete flavor game changer. Made popular by Milk Bar, it's as simple as steeping a dry cereal in milk - but the opportunities are endless. 

Chef Tony makes a Cinnamon Toast Crunch cereal milk and puts that to use in homemade pancakes with an Apple Cinnamon compote. It's decadent. It's delicious. It's next level brunch goals. Watch the recipe video below! 

Apple Cinnamon Toast Crunch Cereal Milk Pancakes & Apple Compote

Ingredients

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    • 1 1/2 cup Whole Milk

    • 2 cups Cinnamon Toast Crunch Cereal

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    • 1 1/2 cup All-Purpose Flour

    • 2 Tbsp Granulated Sugar

    • 2 tsp Baking Powder

    • 1/2 tsp Baking Soda

    • 1/4 tsp Salt

    • 1 large Egg

    • 3 Tbsp Melted Butter

    • 1 tsp Vanilla Extract

    • 1 cup Cereal-Infused Milk

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    • 2 cups Honeycrisp or Granny Smith Apples, peeled & diced

    • 2 Tbsp Butter

    • 2 Tbsp Brown Sugar

    • 1 tsp Lemon Juice

    • 1 1/2 tsp Spiceology Apple Cinnamon Blend

    • Pinch of Salt

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    • Whipped Cream as desired

    • 1/4 cup Crushed Dry Cinnamon Toast Crunch cereal

    • Spiceology Apple Cinnamon Blend (for dusting) as desired

    Directions

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      1. Combine milk and Cinnamon Toast Crunch cereal in a bowl.

      2. Let steep at room temperature for 30 minutes to infuse flavor.

      3. Strain through a fine-mesh sieve, pressing lightly to extract milk.

      4. Discard or snack on the softened cereal and set infused milk aside.

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      1. In a small saucepan, melt butter over medium heat.

      2. Add diced apples, brown sugar, lemon juice, Spiceology Apple Cinnamon Blend, and salt.

      3. Cook 6–8 minutes, stirring occasionally, until apples are tender and syrupy.

      4. Keep warm for serving.

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      1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

      2. In a separate bowl, whisk egg, melted butter, vanilla extract, and the cereal-infused milk until smooth.

      3. Pour wet ingredients into dry ingredients and gently stir until just combined (a few lumps are okay).

      4. Let the batter rest for 5 minutes to hydrate and thicken slightly.

      5. Heat a lightly greased griddle or nonstick pan over medium heat.

      6. Pour ¼ cup batter per pancake and cook until bubbles form and edges set, about 2–3 minutes.

      7. Flip and cook the other side until golden brown.

      8. Transfer pancakes to a plate and keep warm.

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      1. Stack pancakes and top with warm apple compote.

      2. Add a dollop of whipped cream.

      3. Sprinkle crushed dried Cinnamon Toast Crunch over the top.

      4. Dust lightly with Spiceology Apple Cinnamon Blend to finish.
      Recipe Products
      Blend

      Apple Cinnamon Blend

      Key Ingredients

      Cinnamon, Nutmeg, Citric Acid
      Flippin’ Delicious: Pancake Questions Answered

      Cereal milk is made by steeping dry cereal in milk. It infuses the milk with that sweet, cinnamon-y flavor you remember from the bottom of the bowl, giving these pancakes an unbeatable nostalgic taste.

      Absolutely! The cereal milk technique works with any cereal. Try Fruity Pebbles, Cocoa Puffs, or Lucky Charms for a totally different flavor twist. The method stays the same — steep, strain, and cook.

      The apple compote reheats beautifully. Make it a day ahead, store it in the fridge, and warm it gently on the stove or in the microwave before serving. It actually gets even better as the flavors meld overnight.