Granola Pecan Pancakes

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Do you love pancakes like we love pancakes?

In our home, foods that are traditionally thought of as “breakfast” foods – like pancakes – make appearances at all hours of the day. We often have “Breakfast for Dinner” nights and these fluffy pancakes with granola and chopped pecans are a favorite.

Granola Pecan Pancakes - TFAW

To begin, combine 2 cups flour, 2 Tb baking powder, and 1 tsp salt in a bowl. Stir those together and set aside for the moment.

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Chop up 1/3 to 1/2 cup pecans. Set aside.

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In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.

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Stir in 1 tsp vanilla

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1/2 oil (extra virgin olive oil, vegetable oil)

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and two tablespoons of sugar. Mix those together

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Add in your flour mixture and beat until smooth.

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Stir in your pecans, along with 1/2 cup of your favorite granola.

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Butter or oil a hot skillet or griddle. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up.

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I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them.

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Serve with some sausage or bacon and topped with your favorite syrup. Enjoy!

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Granola Pecan Pancakes

Constance Smith - Cosmopolitan Cornbread
Fluffy pancakes laden with granola and pecans
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Quick Breads
Cuisine American
Servings 5
Calories 591 kcal

Ingredients
  

  • 2 c flour
  • 1 teaspoon salt
  • 2 Tb baking powder
  • 2 1/3 c milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 c extra virgin olive oil, or vegetable oil
  • 2 Tb sugar
  • 1/3 - 1/2 c pecans, chopped
  • 1/2 c granola

Instructions
 

  • To begin, combine the flour, salt, and baking powder and stir together. Set aside. In your mixing bowl, beat together the eggs and milk. Add in the vanilla, oil, and sugar. Mix. Add in the flour mixture and beat until smooth. Stir in the pecans and granola.
  • Oil or butter a warm skillet. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up. I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them. Serve with some sausage or bacon and topped with your favorite syrup.
  • Enjoy!

Nutrition

Serving: 1cCalories: 591kcalCarbohydrates: 72gProtein: 17gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 104mgSodium: 1428mgFiber: 3gSugar: 10g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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