When Kevin and I were at our cousin’s wedding, we went to brunch at Cracker Barrel. There were many new options on the menu including granola pancakes. I was intrigued. Turns out, they are DELICIOUS and super filling. I could only eat one of my three!
Last weekend, I decided it was time for a pancake breakfast and Kevin asked for granola pancakes. I took a little from this recipe and added a few of my own tweaks and came up with these little gems–perfect for feeding a hungry family on the weekends.
Makes 16 pancakes
1 cup flour
1 cup whole wheat flour
2 Tbsp brown sugar
2 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs
1-1/2 cup milk
1/2 tsp vanilla
1/4 cups canola oil
3/4-1 cup crunchy granola
Butter For Greasing Griddle, And For Serving
In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended. Whisk eggs in another bowl until fluffy.
Pour in milk, vanilla, and canola oil and whisk until well combined. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy. Fold in granola. Allow batter to rest for a few minutes.
Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting for keeping finished pancakes toasty hot (175 degrees F.)
Grease the griddle with a pat of butter, and wait for the butter to sizzle. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.
Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.
Sprinkle with additional granola, if desired. Serve with more butter, peanut butter, warmed maple syrup, or jam.
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