Blueberry Granola Crunch Pancakes

Introduction

Blueberry Granola Crunch Pancakes are a delicious way to start your day. These pancakes are fluffy and tasty, filled with fresh blueberries and topped with crunchy granola. They make breakfast feel special and are perfect for family gatherings or lazy weekend mornings.

Why Make This Recipe

This recipe is a treat that combines pancakes with a healthy twist. Blueberries give a burst of flavor, while the homemade granola adds a wonderful crunch. It’s a fun way to add some fruit and texture to your breakfast!

How to Make Blueberry Granola Crunch Pancakes

Ingredients:

For the pancakes:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup fresh blueberries

For the Blueberry-Coconut Granola:

1 cup rolled oats
1/2 cup shredded coconut
1/4 cup sliced almonds
1/4 cup honey or maple syrup
1/4 teaspoon cinnamon

For serving:

Maple syrup

Directions:

Make the Blueberry-Coconut Granola: Preheat the oven to 350°F (175°C). In a large bowl, mix rolled oats, shredded coconut, sliced almonds, honey, and cinnamon. Spread this mixture on a baking sheet and bake for 15-20 minutes, stirring occasionally until golden brown. Allow to cool.
Make the pancakes: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Heat a griddle or pan over medium heat and lightly grease it. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
To serve, stack pancakes on a plate, top with the Blueberry-Coconut Granola, and drizzle with maple syrup.

How to Serve Blueberry Granola Crunch Pancakes

Serve the pancakes warm, topped with the crunchy granola and a good drizzle of maple syrup. You can also add extra blueberries on top for a fresh look.

How to Store Blueberry Granola Crunch Pancakes

Keep any leftover pancakes in a container in the fridge for up to 3 days. Reheat them in a toaster or microwave before serving. Store the granola in an airtight container at room temperature.

Tips to Make Blueberry Granola Crunch Pancakes

Make sure your baking powder and baking soda are fresh for the best rise.
Don’t overmix the pancake batter; it’s okay if it’s a little lumpy.
You can freeze leftover pancakes. Just stack them with parchment paper in between and store in a freezer-safe bag.

Variation (If Any)

You can use other fruits like strawberries or bananas if you prefer. You can also add chocolate chips for a sweeter touch!

FAQs

Can I use frozen blueberries? Yes, you can use frozen blueberries. Just don’t thaw them; add them straight to the batter.
Can I make the granola ahead of time? Yes! You can make the granola a few days in advance and store it in an airtight container.
What if I don’t have buttermilk? You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.