Blueberry Granola Crunch Pancakes

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Blueberry Granola Crunch Pancakes

Buttermilk pancakes studded with fresh blueberries, topped with a crunchy Blueberry-Coconut Granola, and drenched in maple syrup are bursting with blueberry flavor. These Blueberry Granola Crunch Pancakes are sure to leave everyone full and satisfied.

Every weekend should involve pancakes. Now that my kids are teenagers and it’s super hard to get them out of bed before noon, pancakes are especially handy since they reheat Β well. We like ( or I should say I like) to really change it up with pancakes. There are so many different ways to flavor them whether it be Double Stuff Oreo, Banana Pudding Pancakes, Red Velvet, Sweet Peach Pancakes, Strawberry Shortcake, Chocolate Chip Zucchini Bread Pancakes, Pumpkin Pancakes, or good ole Buttermilk Pancakes.

Blueberry Granola Crunch Pancakes

Blueberries are one of my favorite additions to pancakes. That burst of flavor you get when you bite into a blueberry is amazing.

These Blueberry Granola Crunch Pancakes are topped with a homemade granola that’s a cinch to make and gives the pancakes a fantastic crunch.

Blueberry Granola Crunch Pancakes

The granola is an easy mixture of oats, maple syrup, sunflower seeds, almonds, pecans, and cinnamon. Plus some dried blueberries and toasted coconut. The pancake batter makes plenty to feed 6 people and you’ll have some leftover granola that can either be eaten plain or used as a topping for yogurt. This is a recipe I’ve adapted from what might be my favorite cookbook, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen. I’ve loved every recipe I’ve made so far.

If you happen to be doing some menu planning for the coming week, head over to The Weekend Potluck hosted by the Country Cook. My Caesar Pasta Salad was featured this weekend along with the most amazing looking BBQ Bacon Wrapped Meatballs I have ever seen. Plus there are tons of other delicious recipes ideas the whole family will like.

Caesar Pasta Salad

Blueberry Granola Crunch Pancakes

Happy pancake eating!!!

Blueberry Granola Crunch Pancakes

Blueberry Granola Crunch Pancakes
 
Prep time
Cook time
Total time
 
Buttermilk pancakes with fresh blueberries, topped with a crunchy blueberry-coconut granola.
Recipe type: Breakfast
Serves: 6
Ingredients
Granola Topping
  • ¼ cup canola oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups rolled old-fashioned oats
  • ½ cup shelled sunflower seeds
  • ⅓ cup sliced almonds
  • ⅓ cup chopped pecans
  • 1½ teaspoons ground cinnamon
  • ½ cup dried blueberries
  • ¼ cup shredded coconut, toasted
Pancakes
  • 1¾ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¾ cups buttermilk
  • 2 eggs, lightly beaten
  • ¼ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 1 tablespoon honey
  • 1 cup fresh blueberries
  • butter
  • Maple syrup
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine canola oil and maple syrup in a small saucepan and bring to a boil. Add vanilla and remove from heat.
  3. While maple syrup is coming to a boil, combine oats, sunflower seeds, almonds, pecans, cinnamon, and dried blueberries in a large bowl.
  4. Drizzle the maple syrup mixture over oat mixture and mix well. Pour onto a rimmed baking sheet. Use a spoon to spread mixture evenly.
  5. Bake for 30 to 40 minutes, until light brown in color. It is done when the almonds lose their chewiness and become crispy and toasted. Remove from oven and let cool. Mix in the coconut.
  6. For the pancakes, combine flour, salt, sugar, baking powder, and baking soda in a large bowl.
  7. Whisk together buttermilk, eggs, cinnamon, nutmeg, and honey in a medium bowl.
  8. Pour liquid ingredients into dry ingredients and mix until there isn't any visible flour. Gently mix in blueberries.
  9. Heat a nonstick skillet or griddle over medium-high heat. Coat with melted butter or canola oil.
  10. For each pancake, pour ⅓ to ½ cup batter onto griddle. Cook approximately 3 minutes each side, or until browned on both sides.
  11. To serve, top with granola and maple syrup.

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13 thoughts on “Blueberry Granola Crunch Pancakes

  1. How COOL is this!!!!!!!! Christin, I absolutely LOVEEEEE this breakfast idea! I always have a tough time eating breakfast because the only things I usually eat are eggs and occasionally oats and it can get so so monotonous! These pancakes are like a breath of fresh air! <3 I'm loving the granola and pairing it up with pancakes is just perfect to give it that crunch!!!! Although breakfast is the most important meal of the day, for me, it is also the most boring meal but this stack of pancakes topped with granola comes NO WHERE close to being boring. Pinning and making it this week! πŸ™‚

  2. Such a good idea… why have I never thought of this before?! I love how you say that the pancakes are *studded* with the blueberries…great description! There are few things more beautiful than rivers of maple syrup drizzling down a huge stack of golden pancakes…drool!
    Tash x

  3. Congrats on your pasta salad feature — it truly would be a hit at any meal! And these pancakes? They look beyond delicious! Blueberry pancakes are my favorite, and I love that you topped them with crunchy granola. Pinning! πŸ™‚

  4. You are totally the queen of all pancakes, Christin! I don’t think I could EVER get bored of pancakes with all the creative twists you come up with! Did I mention that blueberry pancakes are pretty much my fav thing in the world?! These are right up my alley with all that perfect granola! πŸ˜‰ Pinned!

  5. You make the most amazing looking pancakes Christin! I am always drooling after I see the pics! These look gorgeous! Blueberry pancakes/muffins are one of my favorites too and I love that you added the granola crunch on top – definitely wishing this was our breakfast this morning πŸ™‚

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