Granola pancakes
Usually when I make pancakes, I make them British-style – large, thin things that are basically just crêpes but without the fancy name (we Brits don’t really do fancy). We usually only eat them once a year on Pancake Day, but every time I say we should make them more often.
This is now the second time I’ve shared a thick, American-style pancake in the past couple of months (the first was a post for Brit+Co – pancake fruit tarts!). Much as I love thin pancakes, thick, fluffy ones are pretty amazing too. And if it means I can pretend they’re a breakfast food, I’m all for it. Why don’t we do this in the UK?! Let’s go all the way and make donuts and muffins breakfast foods too, while we’re at it.
(is chocolate cake taking things too far?)
To help my brain come to terms with the fact that pancakes = breakfast, I made them even more breakfasty by adding granola. It’s stirred through the pancake mixture itself, as well as sprinkled on top. It adds a fantastic texture to the pancakes – much more hearty. I stacked up five pancakes for the photos, but in reality I’d be quite impressed if one person could eat that many of these, especially for breakfast.
Ideally you want to use a granola with quite a fine texture, so it can mix evenly through the pancake mixture straight from the box. But if you do have any larger lumps of granola, just break them up a little before adding them to your pancake mix, then fry your pancakes as usual.
I topped my granola pancakes with some more of that yummy granola, and probably a bit too much maple syrup. If you’re going to have pancakes for breakfast, you may as well go all out, right?
Are you a pancakes-for-breakfast person? Or a pancakes-only-once-a-year-on-pancake-day person?
Granola pancakes
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Print Pin CommentIngredients
- 220 g plain flour (~ 1 1/2 cups)
- 1 1/2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 eggs
- 250 ml milk (~ 1 cup)
- 1 tbsp butter, melted and cooled (plus more for frying)
- 110 g granola (~ 1 cup)
- To serve: more granola, maple syrup
Instructions
- Combine the flour, sugar, baking powder and cinnamon in a large bowl, and mix well. Add the eggs and about a third of the milk, and whisk until smooth. Add the remaining milk, and whisk again until smooth. Next add the melted butter and the granola, and mix to combine.
- Heat a non-stick frying pan over a medium heat, and grease it lightly with butter. Add a ladleful of the pancake mixture, and cook for a couple of minutes, until the underside is golden brown. Flip the pancake, and cook for one more minute, or until cooked to your liking.
- Remove the pancake from the pan, and repeat with the remaining mixture (you may need to add a tiny bit more butter to the pan each time).
- Serve the pancakes topped with more granola and plenty of maple syrup.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one pancake without toppings.
My healthier French toast would be pretty great with a dollop of yogurt and some granola too:
Hi there. I am Harpreet from Malaysia. I bought a packet of flavoured granola from the supermarket. Can I add it into the batter?
Absolutely!
What a great breakfast idea!
One question, how not crave over this delicious granola pancake? Anyone.
The American style pancake reminds me of Scottish pancakes, which are also thicker. They are a great breakfast for filling you up for the day, and not particularly time consuming. These ones sound rather delicious, with the granola and syrup on top, it has to be tasty.
I’m definitely a pancakes for breakfast person, but big fluffy ones like this. Crepes are for sweet desserts or savory fillings (like feta and peppers!) :)
I think I agree with that distinction!
These are lovely. We tried them this morning. We have occasionally had the occasional American pancake before, and I often like to put apple chunks in them, but I’d never had the idea to put granola instead. I had a type of granola with dried apple and almonds, which worked really well.
They were MUCH more filling than the pancakes we’re used to though, and I actually wound up with a pancake left over. This has never happened before and felt very strange! :)
That was quick! Apple chunks sounds like a brilliant addition, but apple and almond granola is a great easy compromise! They are really filling aren’t they – like two breakfasts in one!
Sometimes when I’ve made pancakes I’ve substituted about a third of the flour for whole grain flour. It makes them more filling as well, and these reminded me a bit of that. (More than a third makes them a bit gritty and dry, though.)
Those look more like drop scones than pancakes to me! I wouldn’t like them for breakfast, as I don’t care for sweet things for breakfast (except perhaps half a slice of toast and marmalade, or toast and jam, or even occasionally toast with butter and honey). Which is one reason why I hate vegan days – I miss my breakfast egg, and I definitely miss my lunchtime cheese!
I think drop scones are pretty similar to American-style pancakes! I’m like you, most of the time I prefer a savoury breakfast (eggs on toast is my usual weekend treat) but these are nice for a change :)
I love pancakes for breakfast , I love ? syrup and granola so look forward to trying these pancakes.
Hope you enjoy :)
Yummy! I haven’t had breakfast pancakes for a long time!
I pretty much never make them, usually far too lazy in the mornings! But I do enjoy them :)
Oh wow! These look absolutely delicious. Make me want to go and make some right now!
Nothing better than pancakes for a Sunday morning breakfast :)