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.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
An Original Eat Laugh Purr recipe
Makes 12-16 pancakes
- 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
- 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.
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.