SpongeBob Whoopie Pancake Pies

Whoopie pies for breakfast? SpongeBob says so! Baked pancakes sandwiched with strawberry-flavored filling.

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  • prep time 30 min
  • total time 60 min
  • ingredients 13
  • servings 8
 

Ingredients

Whoopie Pancakes

1
cup SpongeBob SquarePants Fruity Splash™ cereal
1
tablespoon butter, softened
2
tablespoons granulated sugar
1
cup Original Bisquick™ mix
1
egg
1/3
cup milk
Yellow food color, if desired

Filling

Additional whole and crushed cereal
4
oz cream cheese, softened (half of an 8-oz package)
2
tablespoons butter, softened
3
tablespoons strawberry-flavored syrup
2
tablespoons powdered sugar
Red food color, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • 2 Place 1 cup cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor); set aside. In medium bowl, beat 1 tablespoon butter and the granulated sugar with electric mixer on low speed until creamy. Add crushed cereal and remaining Whoopie Pancake ingredients. Beat on medium speed about 1 minute, scraping bowl occasionally, until smooth.
  • 3 On cookie sheets, drop batter by tablespoonfuls 2 inches apart. Top half of them with whole cereal pieces. Bake 7 to 8 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove to cooling racks; cool completely, about 30 minutes.
  • 4 In small bowl, mix cream cheese, butter, strawberry syrup and powdered sugar until creamy. Add red food color; mix well. Assemble whoopie pies by spreading 1 to 2 tablespoons filling between 2 pancakes; the top pancake of each should be a pancake that was baked with pieces of whole cereal on top. Roll edges of whoopie pies in additional crushed cereal. Serve immediately, or cover and refrigerate until ready to serve.
  • 1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • 2 Place 1 cup cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor); set aside. In medium bowl, beat 1 tablespoon butter and the granulated sugar with electric mixer on low speed until creamy. Add crushed cereal and remaining Whoopie Pancake ingredients. Beat on medium speed about 1 minute, scraping bowl occasionally, until smooth.
  • 3 On cookie sheets, drop batter by tablespoonfuls 2 inches apart. Top half of them with whole cereal pieces. Bake 7 to 8 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove to cooling racks; cool completely, about 30 minutes.
  • 4 In small bowl, mix cream cheese, butter, strawberry syrup and powdered sugar until creamy. Add red food color; mix well. Assemble whoopie pies by spreading 1 to 2 tablespoons filling between 2 pancakes; the top pancake of each should be a pancake that was baked with pieces of whole cereal on top. Roll edges of whoopie pies in additional crushed cereal. Serve immediately, or cover and refrigerate until ready to serve.

EXPERT TIPS

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Expert Tips

To squeeze some fruit in, add diced strawberries or pineapple to the filling.

Food color really enhances the fun SpongeBob visual appeal of these whoopie pies. It can be left out as well.

©2014 Viacom International Inc. All rights reserved. Nickelodeon, SpongeBob Square Pants and all related titles. Logos and characters are trademarks of Viacom International Inc. SpongeBob Square Pants Created by Stephen Hillenburg.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Whoopie Pie
Calories
220
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
300mg
300%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.