Breakfast In the Kitchen

Granola Pecan Pancakes

Granola Pecan Pancakes

Do you love pancakes like we love pancakes? In our home, foods that are traditionally thought of as “breakfast” foods – like pancakes – make appearances at all hours of the day. We often have “Breakfast for Dinner” nights, and these fluffy pancakes with granola and chopped pecans are a favorite.

To begin, combine 2 cups flour,  2 Tb baking powder, and 1 tsp salt in a bowl. Stir those together and set aside for the moment.

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Chop up 1/3 to 1/2 cup pecans. Set aside.

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In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.

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Stir in 1 tsp vanilla

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1/2 oil (extra virgin olive oil, vegetable oil)

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and two tablespoons of sugar. Mix those together.

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Add in your flour mixture and beat until smooth.

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Stir in your pecans along with 1/2 cup of your favorite granola.

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Butter or oil a hot skillet or griddle. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and has bubbles forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature; if it is too pale, warm it up.

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I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them.

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Serve with some sausage or bacon, and top with your favorite syrup. Enjoy!

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Granola Pecan Pancakes
 
Fluffy pancakes with granola and chopped pecans. Recipe from Constance Smith (TheFoodieArmyWife.com) and brought to you by HipHomeschoolMoms.com
Ingredients
  • 2 c flour
  • 1 tsp salt
  • 2 Tb baking powder
  • 2⅓ c milk
  • 2 eggs
  • 1 tsp vanilla
  • ¼ c extra virgin olive oil (or vegetable oil)
  • 2 Tb sugar
  • ⅓ - ½ c pecans, chopped
  • ½ c granola
Instructions
  1. To begin, combine the flour, salt and baking powder and stir together. Set aside. In your mixing bowl, beat together the eggs and milk. Add in the vanilla, oil and sugar. Mix. Add in the flour mixture and beat until smooth. Stir in the pecans and granola.
  2. Oil or butter a warm skillet. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up. I use a ¼ cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them. Serve with some sausage or bacon, and topped with your favorite syrup. Enjoy!
Notes
Serve with your favorite toppings.

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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