Fruity pebble donuts are a fun, fruity-flavored breakfast treat! Baked not fried, they are super soft and fluffy with a cereal milk glaze and fruity pebbles cereal on top.
After years of working as a pastry chef, I have perfected the best-baked donut recipe!
I decided to use my banana donut and chocolate donut recipe as the base for these fruity pebble donuts and they turned out perfect!
Fruity pebbles cereal was my favorite childhood breakfast treat, so fruity pebble cake, fruity pebble macarons, and these donuts are one of the best nostalgic treats.
These fruit pebble donuts are soft and fluffy cake-like donuts with cereal milk incorporated into the batter. If you love fruit-flavored cereal desserts, you’ll love this recipe!
Table of Contents
why you’ll love these fruity pebble donuts
- They are baked donuts, so no frying is involved and they are ready to eat in 30 minutes!
- The donut batter is made in one bowl in just two simple steps. They are a quick breakfast treat when you don’t have time to make strawberry sweet rolls or brioche french toast casserole.
- These cereal donuts are decorated with a fruity pebble glaze and sprinkled with fruity pebble cereal for tons of fruity flavor!
- They are a sweet and colorful dessert that is perfect for any occasion!
ingredient notes and substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Fruity pebbles cereal: You can’t make this recipe without them! You can find them in any grocery store or online through Amazon.
Buttermilk: I recommend using store-bought full-fat buttermilk for the best results.
Canola oil: This oil is flavorless and perfect for creating a soft and fluffy texture. You can substitute vegetable oil or any other flavorless oil.
Sour cream: Full-fat Greek yogurt can be substituted if needed.
Food coloring: To make the purple glaze, I used Americolor Violet and Deep Pink. You can also use a different color or leave out the coloring completely!
recipe instructions
Before you start, make sure to take all of the ingredients out of the fridge so they can come to room temperature! Then preheat the oven to 350 F/180 C and butter or spray a non-stick donut pan.
Step 1: Make the cereal milk. In a large mixing bowl, combine the buttermilk and fruity pebbles and allow them to soak for 5 minutes while you measure the other ingredients.
Step 2: Whisk the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 3: Whisk the wet ingredients. In the same mixing bowl as the cereal milk, whisk in the melted butter, oil, egg, sour cream, vanilla extract, and sugar.
Step 4: Combine the wet and dry ingredients. Whisk the dry ingredients into the bowl of wet ingredients until just combined. Do not overmix!
Step 5: Fill the donut pan. Transfer the donut batter into a piping bag or ziplock bag and cut the tip open. Pipe the donut molds so they are about 3/4 full.
Step 6: Bake and decorate! Bake the donuts for 9-10 minutes or until the tops spring back when touched. Let the pan cool for 10 minutes on a wire cooling rack, then carefully remove each one.
Then you can wash the pan, butter or spray it, then fill it with the rest of the batter. Once all of the donuts are baked and cool, whisk together the glaze. Dunk or spoon the glaze over the donuts and immediately sprinkle with crushed fruity pebbles.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Spray or butter the pan. To prevent the donuts from sticking to the pan, spread a light coating of butter or use cooking spray!
- Make sure the glaze is thick. If you notice the glaze is sliding off the donuts quickly where you can see the donut through it, add more powdered sugar.
- Baking times may vary: All ovens are different, and your donuts may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
faqs
Yes! I recommend baking them for 7-9 minutes.
This means the donut pan was not buttered or sprayed with cooking spray before filling.
You can freeze them before glazing for one week in an airtight container or ziplock bag.
Store the baked and glaze donuts in an airtight container or ziplock bag for 2-3 days.
more breakfast recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Fruity Pebble Donuts
Equipment
Ingredients
For the Batter
- 3/4 cup buttermilk, room temperature
- 2/3 cup fruity pebbles cereal
- 1 2/3 cup all-purpose flour, *spoon measured*
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 tbsp sour cream, room temperature
- 2 tbsp canola oil
- 2 tsp vanilla extract
For the Glaze
- 2 cups powdered sugar
- 2-3 tbsp milk
- 3/4 tsp vanilla extract
- 1/4 tsp lemon extract
- Very small drop of violet and deep pink for a pale purple color
- fruity pebbles cereal, for topping
Instructions
- Spray a non-stick donut pan and preheat the oven to 350 F/180 C.
- In a large mixing bowl, mix the fruity pebbles and buttermilk together. Set aside while you measure the rest of the ingredients.3/4 cup (150 g) buttermilk, 2/3 cup (20 g) fruity pebbles cereal
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1 2/3 cup (210 g) all-purpose flour, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- In the same mixing bowl with the cereal milk, whisk in the melted butter, sugar, egg, sour cream, oil, and vanilla.4 tbsp (56 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1 (54 g) large egg, 2 tbsp (30 g) sour cream, 2 tbsp (20 g) canola oil, 2 tsp vanilla extract
- Whisk the dry ingredients into the wet until just combined.
- Fill a piping bag with the batter.
- Pipe the batter into the six donut molds so they are 3/4 full.
- Bake for 9-10 minutes or until the tops spring back when touched.
- Let the tray cool on a wire cooling rack. (After 10 minutes, you can carefully remove the donuts from the pan, wash it, and fill it with the rest of the batter for 4 more donuts.)
- Whisk together the powdered sugar, milk, food coloring, lemon extract, and vanilla extract until smooth. The glaze should be thick! Dunk one donut into the glaze and determine if you need more powdered sugar or milk. The glaze should sit on top of it and just barely drip down the sides. If you can see the donut through the glaze you can add more sugar.2 cups (200 g) powdered sugar, 1/4 tsp lemon extract, 3/4 tsp vanilla extract, 2-3 tbsp milk, Very small drop of violet and deep pink for a pale purple color
- Once glaze, immediately sprinkle with fruity pebbles. Enjoy!fruity pebbles cereal
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Spray or butter the pan. To prevent the donuts from sticking to the pan, spread a light coating of butter or use cooking spray!
- Make sure the glaze is thick. If you notice the glaze is sliding off the donuts quickly where you can see the donut through it, add more powdered sugar.
- Baking times may vary: All ovens are different, and your donuts may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
They were perfect! I love all of your recipes so much!
Yay! Thanks so much for coming back to leave a review Jenna!
Ate 2 yesterday. delicious.
Amazing, glad to hear you enjoyed them Lian!
Great recipe! Kids loved baking them with me. Still soft even a day later.
Thanks so much for the kind review Stuart! So glad you all enjoyed them 🙂