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, golden raisins, and nuts. These are pancakes we dream about!
Equipment
- Electric mixer
- Electric griddle or stovetop griddle
Ingredients
- 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
Instructions
- 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 ofthe 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.
Notes
*We used our Honey Roasted Granola, which is really easy to make. Or use your favorite granola from the market.
Some notes and tips: If you need to keep them warm for a short bit - place the pancakes 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.