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–+ servings

Blueberry Granola Crunch Pancakes

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Delicious pancakes filled with fresh blueberries and topped with crunchy granola, perfect for a special breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

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 substitute as desired
  • 1/4 teaspoon cinnamon
For serving
  • to taste maple syrup

Method
 

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

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 5gSugar: 20g

Notes

Serve the pancakes warm, topped with granola and a drizzle of maple syrup. Add extra blueberries for a fresh look. Store leftover pancakes in the fridge for up to 3 days. Reheat before serving. Store granola in an airtight container.
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