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These pancakes, with granola added right into the batter, turn your favorite breakfast into something a little extra without much effort.
Pancakes with Granola in the Batter
We’re big granola fans at my house, so there are always a few bags in the pantry. We eat it with yogurt and as a crunchy topping for homemade pancakes, whether plain or fruity, like blueberry pancakes. One day, just for fun, I decided to add it to the batter as I did in my Cinnamon Toast Crunch pancakes.
It was a big hit! The granola softens just enough while the batter rests for 5 minutes, and during cooking, and the result is an added texture that makes each bite interesting.
Ingredients
You can follow the recipe and make the batter from scratch (with flour, baking powder, sugar, salt, an egg, milk, butter, and vanilla) or use a pancake mix (also noted below). Then, a little cinnamon for flavor, and your favorite granola clusters as a mix-in.
How to Make Granola Pancakes
Some things to know about making these pancakes:
- Make the batter: Follow the recipe to achieve a smooth batter. The granola is added once it’s mixed.
- Add the granola: If your granola has large clusters, give them a gentle crush by hand and remove any large nuts. Fold it into the batter and let it sit for 5 minutes.
- Cook the pancakes: On a greased non-stick pan or griddle over medium heat, about 2 minutes per side.
- Serve warm: Stack high and drizzle with maple syrup, yogurt, fresh fruit, or extra granola on top.
Are They Crunchy?
These pancakes with granola have a soft, spongy texture with slightly crunchy granola tidbits inside. I recommend a nut-free granola and chopping up large clusters.
More Hearty Pancakes
If oats are your thing, consider making these banana oatmeal pancakes, my cottage cheese oatmeal pancakes, and these blueberry oatmeal pancakes.
Easy Granola Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder, aluminum-free
- 2 tablespoons sugar, optional
- 1 teaspoon cinnamon, optional
- ½ teaspoon salt
- 1 ½ cups milk, any
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- ½ cup granola, your favorite
Instructions
Make the batter:
- In a large bowl, combine the flour, baking powder, sugar, cinnamon, and salt. Make a well (like a volcano) in the middle and pour in the milk, egg, melted butter, and vanilla extract. Using a for, break up the egg, then mix it with the liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.
Add the granola:
- Fold the granola into the batter and let it sit for 5 minutes. If your granola has large clusters, give them a gentle crush by hand and remove any large nuts before adding it to the bowl.
Cook the pancakes:
- Heat a large pan or non-stick griddle over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. If you grease it with butter and it browns, the surface is too hot.
- Immediately, pour ¼ cup of batter onto the greased surface. This batter doesn't spread, so use the back of a spoon or the scoop to shape it. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating the air pockets and/or cause the batter to ooze out on the sides and be undercooked.
- Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven.
Serve:
- Plate a few granola pancakes, and top them with a little yogurt and more granola, or with your favorite toppings and syrups.
Notes
- Using a pancake mix: follow the recipe in the box for 2 cups of dry mix. Combine the ingredients to make the batter, then follow the next steps in the recipe.
- Adding cinnamon: if cinnamon doesn’t go with your granola flavor, omit it.
- If your batter is too thick, you likely added too much flour into the cup during measuring (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently.
- If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
- If your pancakes are flat, your baking powder is no longer active (gone bad). This ingredient cannot be omitted.
Dana says
The extra crunch in these granola pancakes was just perfect!!