Back to School breakfast never looked so good! These Easy Granola Pancakes are fluffy pancakes studded with crunchy maple cinnamon granola, and they get an A+!
Hiya folks! Pancakes and granola. Two of my favorite things for breakfast. So how come it’s taken me soooo long to put them together?
Have I been living under a rock? Am I totalllllly late to the party? Have you guys been doing this for years?! Well, it’s something new on our breakfast menu, and it’s a hit!
I was trying to come up with some good ideas for back to school breakfasts for all the kiddos out there, as well as some little snacks for their lunch boxes, and BOOM, these Easy Granola Pancakes were born. They do double duty. You whip up a big batch of my favorite Maple Cinnamon Granola with a few minor tweaks, sprinkle a bit on top of each of your pancakes while they’re cooking, and then bag up the rest in little plastic snack bags for the kid’s lunch boxes for the week. Genius, am I right?!
I posted my Maple Cinnamon Granola on the blog way back in 2015, a few months after I started the BHK. There’s a good chance most of you never even saw it, which really bums me out because this stuff is AH-MAZING, even if I do say so myself.
I skipped adding the dried fruit to the granola from the original recipe because I top the pancakes with some fresh fruit instead. If you want to add some dried cranberries or dried blueberries to the remainder of the granola for the snack bags that’ll totally work, but honestly, it’s just as delicious plain! You could always add some mini chocolate chips instead of the dried fruit, but don’t tell your kid’s teachers I said that! Kids and adults alike will love these loaded pancakes. I guarantee it! Enjoy!
And don’t forget to stop back on Thursday, when I’ll be sharing a special after-school treat for the kids. We all know the beginning of the school year can be exciting, but it can also be a little stressful. Special treats waiting for them after a long day at school will always make them smile!
- Maple Cinnamon Granola (Makes 6 cups):
- 3 cups old-fashioned rolled oats
- 1 cup pecan halves, roughly chopped
- 1/2 cup sliced almonds, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsulphured molasses
- 3 Tbsp. light brown sugar, lightly packed
- 1 tsp. vanilla
- Pancakes (makes 12-15 pancakes)
- 1 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1 cup milk
- 2 Tbsp. vegetable oil
- 1 large egg
- a few tablespoons butter for the skillet
- maple syrup and fresh fruit for serving
- Maple Cinnamon Granola: Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Combine first six ingredients together in a large bowl.
- In a microwave safe bowl combine maple syrup, coconut oil and molasses. Microwave for about one minute . Remove from the microwave and mix with a spatula until all the ingredients are melted and smooth. Gently stir in the brown sugar and the vanilla. Pour over the oat mixture and mix until well moistened.
- Spread onto the baking sheet and bake for 30 minutes, stirring after 15 minutes. Remove from oven and let cool to room temperature for at least an hour or more without stirring. If you don't stir you will have nice big clumps of granola goodness. (my favorite!) I like to let mine cool overnight on the tray so it crisps up really well. Store in airtight container.
- Pancakes: In a medium bowl, whisk together flour, sugar and baking powder.
- In a large bowl, whisk together milk, oil and egg. Add dry ingredients and whisk just until combined, some small lumps are ok. Don't overmix.
- Heat a large skillet over medium heat. Add butter until melted. Spoon batter into skillet. Sprinkle a little granola on the top of each pancake. Cook until bottom begins to brown and you see a few bubbles on the top of each cake.
- Flip pancakes and cook until other side is golden brown. Remove from pan and keep warm until all pancake batter is done.
- Serve with maple syrup and fresh fruit. Package remaining granola in small snack bags for the kids for their lunch boxes.