Copycat Stacks Pancakes: Best Granola Pancakes Recipe
This recipe for Stacks pancakes is addicting. The sweet nuttiness of the granola fills your senses and exceed your greatest pancakes expectations.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 1 cup plus 1 tablespoon flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 egg white
- 3/4 cup buttermilk
- 1/2 cup milk
- 1/4 teaspoon vanilla
- 2 tablespoons unsalted butter melted
- 2 cups granola any huge chunks broken up
- Fruit for garnish
In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well to distribute leaveners, lest you end up with a bite of pancake that tastes of baking powder.
In a small bowl, beat together the egg, egg white, buttermilk, milk, vanilla, and melted butter until well blended. Add the granola and mix, allowing to sit for 5 minutes so the granola will soak up some of the moisture. While the granola is soaking, heat a griddle or heavy skillet over medium heat.
Once the skillet it almost up to temperature, pour the wet ingredients into the dry and mix until all dry lumps of flour are broken up. (thank you to Bette Kroening for her advice to not mix wet and dry ingredients until you’re ready to pour the batter onto the griddle!)
Pour batter onto griddle in 1/3 cup increments. When the edges of the pancake look dry and have lost their shine, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another 2-3 minutes. Serve hot, with anything you’d mix with granola: blueberries, bananas, nuts, strawberries, you name it!
Calories: 361kcal | Carbohydrates: 44g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 343mg | Potassium: 326mg | Fiber: 5g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 140mg | Iron: 2.9mg