Pancakes are the quintessential breakfast food. When they are great – you can’t beat them. But, too often, I find restaurant pancakes chewy and bland, so I was on the lookout for a great homemade version. Fortunately a few months ago, I discovered a recipe from Brown Eyed Baker that changed my life. It’s become my go-to recipe for pancakes and has never failed me.
One thing I love about pancakes are their versatility. Once you master a great basic recipe – the variations are limitless. One of my favorite breakfast spots serves these amazing granola fruitcakes, and I decided to attempt to make my own version. I used my buttermilk pancake recipe as the base then modified it slightly. Overall I think I made a good imitation.
The granola adds a touch of crunchiness and the blueberries and bananas keep them light and fresh. They are easy to whip up and very filling. It makes a big batch, so I made some without bananas that I froze. Mine reheated beautifully, and I added sliced bananas to top them off.
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GRANOLA FRUITCAKES
INGREDIENTS:
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granola
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 2 eggs
- 3 tablespoons butter, melted and cooled slightly
- 3-4 bananas, sliced
- 1 cup blueberries
INSTRUCTIONS:
- Mix the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs, vanilla and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Batter should remain lumpy. Do not overmix.
- Let the batter sit for 10 minutes before cooking.
- Add granola and blueberries and stir gently to combine.
- Melt 1 Tbsp of butter in a nonstick skillet or griddle over medium heat.
- Pour batter onto skillet or griddle in 1/4 cup portions.
- Add a few slices of bananas to each pancake.
- Cook until edges are set and bubbles on surface are just beginning to break, 2 to 3 minutes.
- Flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
- Repeat with remaining batter.
Makes 12-16 pancakes.
Special Notes
I’m not sure how well these freeze with the bananas. I set aside some batter without bananas that I made and froze for later.
Enjoy!
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