1Heat griddle or 12-inch skillet over medium-low heat or to 325°F.
2Place cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, crush cereal; pour into large bowl. Stir in all remaining ingredients except syrup just until moistened.
3Onto hot griddle, pour batter by generous 1/4 cupfuls for each pancake. Cook 2 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook other side about 2 minutes longer or until golden brown. Serve with syrup.