Honey Granola Buttermilk Pancakes

Thick, fluffy pancakes graced with the gentle sweetness of pure honey and loaded with sweet, crunchy granola – full of oats, coconut, cranberries, golden raisins, almonds, and pecans. These are pancakes we dream about!

I would frequently go out to brunch on the weekend with Mom. After putting in long hours at work we both enjoyed the break and time together. There was a breakfast spot in her area that served up pancakes that we both loved, chock-full of toasted nuts. I recently whipped up a batch of Honey Roasted Granola and decided to see if I could capture the essence of those cakes using granola, taking things to another level.

It’s our basic buttermilk pancake recipe, with flour plus baking powder and baking soda for a nice rise when reacting to the buttermilk. Eggs yolks add richness and pure vanilla and almond extracts provide a beautiful touch. Stir in honey for a subtle touch of sweetness, then fold in a mountain of egg whites for a light lift.

Scoop out the batter, top with a spoonful of crispy granola, and wait for the magic.

In no time, you’ve got cloudlike pancakes waiting for a pat of creamy butter and a drizzle of warm maple syrup.

These might be the best pancakes you’ll have all year!

Honey Granola Buttermilk Pancakes

2-½ cups flour

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 extra-large eggs, separated

2 cups buttermilk

2 tablespoons honey

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

4 tablespoons butter, melted and cooled

1-½ to 1-¾ cups granola

Butter and warm maple syrup for serving

In a large mixing bowl whisk together the flour, baking powder, baking soda, and kosher salt.

In a small bowl beat the egg whites on medium speed until stiff peaks form, about 1 minute.

Whisk the egg yolks into the buttermilk along with the honey, and vanilla and almond extracts.

Add the buttermilk mixture to the dry ingredients, mixing just until the flour disappears.

Stir in the melted butter then gently fold in the beaten egg whites. Let the batter rest for about 10 minutes.

Heat a griddle to just under medium heat. (If you’re using an electric griddle set the temperature to 325-degrees*.) Once the griddle is hot, add a large spoonful of batter, leaving enough room between each pancake to flip them. A large lever-style ice cream scoop works great for this. Scatter about 2 tablespoons of the granola over the top of the pancakes.

When the pancakes are golden brown on the bottom and the batter on the top has set, flip them over, about 3 to 4 minutes. Continue cooking until golden and the center of the pancakes are cooked through, about 4 minutes.

Some notes and tips: If you need to keep the pancakes warm for a short bit – place them on a wire rack set over a rimmed baking sheet and place in a 200-degree oven. You can add the granola to the batter if you’re planning to cook the entire batch. Leftover batter keeps refrigerated for 3 to 4 days. Let it rest at room temperature for about 15 minutes before cooking. These cook at a slightly lower temperature and for a few minutes longer than other pancakes. This allows the batter to cook through while preventing the granola from scorching.

Makes 12 to 14 pancakes, about 4-½” to 5” each.