Next Post
20 Minute Sriracha Lime and Creamy Cashew Fettuccine.
I honestly do not know what has gotten into me.
I take that back, I know exactly what has gotten into me.
LIFE.
Right now my life is completely awesome, but also completely crazy all at the same time. It’s a good crazy, but it is still crazy, and my Sunday night/very early Monday morning was no fun.
BUT today is all about fun. No Debby Downer talk.
Which is why I am going to be telling you guys about maybe one of my craziest combos yet. A crazy tired brain apparently makes me think up crazy combos, but I have decided that I am totally onto something with these. I mean, Rice Krispie treat pancakes! Come on.
I know, I know,  I was doing so good with the healthy eating thing in January. I even posted a few healthier desserts. Hello delicious banana bread, chia shakes and dark chocolate coffee almond cookie bites.
But it snowed all day yesterday, I was a little slap happy from lack of sleep and it was just a pancake kind of day.
One of the very first things I started making for my family was pancakes, and when I say family, I really just mean my mom. All through my middle school years almost any day that it snowed and I was home from school (or playing hookie) I made banana pancakes with chocolate chips……obviously with my mom, the chocolate chips where a must.
This was moms all time favorite lunch (still is). Ok, crepes probably beat out pancakes, but I can’t whip up crepes as quickly as I can pancakes, so pancakes it was.
Oh and yes, I did say lunch.
Since I started cooking and baking like a gazillion things a day, I make a lot less pancakes.
Yesterday even though I had plenty of delicious leftovers in the fridge and desserts on the counter and a list full of new things to make, all I wanted to do was make pancakes. Pancakes, pancakes and more pancakes.
So, I let the kid inside of me out and just made some darn pancakes.
And I when I say the kid inside of me, I really mean it.
A few weeks ago I had Rice Krispies on the brain, but no solid ideas for anything new. Then last week for some reason I was thinking about milkshakes and I was like “Oh, I gotta make a Rice Krispie Treat Milkshake”. But then this post happened and well, let’s be honest, I cannot top spiked rice krispie treat shake shooters. I just can’t. I mean, those are awesome.
So I put the whole Rice Krispie treat craving on hold. I just had no other good ideas.
Until my slap happy brain decided that I had the energy (and time) to go for my early morning hike. And this is where the Rice Kirspie Treat Pancake was born. At first I went back and forth in my head about whether or not I should make them. What would people think? Is it a gross idea? Too little-kidish?
I spent about an hour debating. Yes, an hour. I do this all the time. My brain needs some serious help.
Finally, I just decided to go for it.
So. Glad. I. Did.
Um….there is gooey, soft and melty Rice Krispie Treats in the pancakes. YES! They get a little caramelized and melty and it is so good. Best way to spend an hour of my Monday.
And now you should spend a little of your Tuesday making pancakes. Really, you must. Especially if it is cold and or snowy and or both. My cousins in Cleveland already knew last night they were having a “snow day” due to frigid temps. There is absolutely no excuse not to make these on a snow day… and I promise you will be very happy you did!
Rice Krispie Treat Pancakes with Browned Butter Syrup.
Servings: 12 Pancakes
Calories Per Serving: 346 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Collection
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour or regular flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk may swap coconut milk or regular milk
- 1 tablespoon vanilla extract
- 2 eggs
- 2 tablespoons butter melted
- 1/2 cup salted butter 1 stick
- 1 ounce bag mini marshmallows 10
- 3 cups Rice Krispies
Butter Syrup
- 1/2 cup salted butter 1 stick
- 3/4 cup brown sugar
- 1/2 cup buttermilk may swap regular milk or canned coconut milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- To make the syrup melt the butter over medium heat in a medium size pot. When the butter begins to foam remove it from the heat and slowly add the brown sugar, buttermilk, baking soda and vanilla. Whisk until smooth, return the pot to the heat and bring to a boil. Allow the syrup to thicken slightly, about 2-3 minutes. Remove from the heat and set aside.
- In a large bowl add the buttermilk ,eggs, vanilla and melted butter. Whisk to combine. Add the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients until just combined.
- Line an 8x8 inch square baking dish with parchment paper. In a large, heavy-bottomed pot add 1 stick butter, melt butter over medium heat. Add the marshmallows and turn off the heat. Stir the marshmallows around until completely melted, about five minutes. If the marshmallows are not fully melting turn the heat back on to low and stir until smooth and melted. Grease 1/3 cup measuring spoon and scoop out 1/3 cup of marshmallows. Stir the 1/3 cup of melted marshmallows into the pancake batter.
- Now add the Rice Krispies to the pot with the remaining melted marshmallows and coat them completely in marshmallows. Press the mixture into the prepared baking dish (the treats will not completely fill the square pan). You just want one even layer of Rice Krispie treats. Tear away a few bits and pieces of the Rice Krispie treats and stir them into the pancake batter.
- Heat a skillet or griddle over medium heat and grease well with butter or cooking spray. Using a 1/4 cup measure, spoon batter into rounds. Tear a few more bits of Rice Krispies away from the square and place them on top of the pancakes, cook until bubbles form on top, about 2-3 minutes. Flip and cook for another minute or two more. Repeat with remaining batter.
- Serve the pancakes warm, drizzled with the butter syrup and a square of Rice Krispie treats if desired. Enjoy!
Notes
*Syrup adapted from [Two Peas and Their Pod | http://www.twopeasandtheirpod.com/brown-butter-buttermilk-syrup/] and [All Recipes | http://allrecipes.com/recipe/buttermilk-syrup/]
Pancakes make the world a better place.
Thank you Himani! I hope you continue to! xTieghan