Honey Nut Granola Pancakes

Honey Nut Granola Pancakes // The Sugar Hit


Pancakes are number two on the list of things that I never get sick of – number one is a tie between fries and donuts. Of course, it could be true that I’ve never become sick of them because I’ve never given myself the chance to eat enough of them to do so, but I’m fine with that, and I’m sure my arteries thank me.


Pancakes are in the same boat. I don’t have them all that often. But when I do I like to mix it up. Ricotta hotcakes, dutch babies, blueberries, buttermilk, crepes; whatever you’ve got! Today, what I’ve got is granola.


Honey Nut Granola Pancakes // The Sugar Hit


Honey-nut granola actually. And I love the way the sweet granola permeates the pancakes – it really infuses them with flavour as well as adding some crunch and whole nuts and grains. You barely need any syrup with these guys, I swear (and I freaking love maple syrup).


The bulk of these cakelets is wheat flour with a 50/50 mix of buttermilk and milk and plenty of butter stirred in. Butter, it seems, is that secret ingredient that really does take your pancakes to the next level. The granola is just fun.


Honey Nut Granola Pancakes // The Sugar Hit


Since these are already sweet, I topped them with some greek yogurt and a handful of berries, and honestly that was just perfect. The sryup drizzle was unnecessary, but delicious. Now, if you’ll excuse me I’m trying to learn Little Saint Nick on the Ukulele, because my life is all about picking up small, ridiculous, hipstery hobbies now.


Hope you’re winning! Tell me something you ate recently that blew your mind.


xx Sarah.


Honey Nut Granola Pancakes // The Sugar Hit

Honey Nut Granola Pancakes
Serves: Serves 2
  • 2 tbsp (30g) butter
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • pinch of salt
  • 1 tbsp sugar
  • 1 egg
  • ½ cup (125ml) buttermilk
  • ½ cup (125ml) milk
  • big handful of your favourite honey-nut granola
  1. Melt the butter in the microwave or in a small saucepan and set aside to cool.
  2. Place the flour, baking powder, bicarb soda, salt, and sugar in a large bowl and whisk to combine.
  3. In a separate pitcher, whisk together the egg, buttermilk, milk and butter.
  4. Add the wet ingredients to the dry and stir until just combined - do not overmix. If it's a little lumpy, that's cool.
  5. Stir through the granola, and then cook the pancakes in a preheated pan over a low-medium heat.
  6. They should need about a minute each side, until golden brown.
  7. Serve with butter and syrup, or Greek yogurt and raspberries.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.