Granola Yogurt Pancakes

I made something special for you. It’s special for me, too. You see, pancakes aren’t made very often in my house. When I do make them, though, I feel like I’m on vacation. I have long wanted to make leisurely breakfasts a priority, but I really need to commit to the endeavor. Maybe I don’t want to let go of that vacation feeling when I have pancakes.

I needed some pancakes in my life and I wanted to make some pretty darn good ones, too. These have Greek yogurt in the batter to give them a buttermilk-like zing and granola is sprinkled on top for a little crunch. Add a generous splash of good maple syrup and it’s perfect. Whether you are pancake-deprived like me or you do them up right often, give these a try. I think you’ll like them.

Recipe: Granola Yogurt Pancakes

Makes about 5 – 3 inch pancakes

1/2 C. unbleached all-purpose flour

1/2 C. white whole wheat flour (or use all ap flour)

2 t. sugar

1 1/2 t. baking powder

1/2 t. kosher or sea salt

1 egg, lightly beaten

1/4 C. Greek yogurt 2%

1/2 – 3/4 C. milk

1/2 cup granola (here’s my favorite homemade version)

butter and/or coconut oil

maple syrup for serving

1. Combine the flour(s), sugar, baking powder and salt in a medium bowl. In a separate small bowl, combine the  egg, yogurt and 1/2 cup of milk; whisk well to combine.

2. With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Add more milk if you want a thinner consistency.

3. Heat up a cast iron skillet on medium-high heat (or a griddle). Add about 1 teaspooon butter and 1 teaspoon coconut oil until it melts. Pour batter into 3 inch circles (or your desired pancake size) and sprinkle with 1-2 tablespoons of granola. Flip when the bottom is golden brown and cook on the other side until the center is cooked through. Carefully wipe pan/griddle and add more butter/coconut oil for additional batches. Serve with real maple syrup.


11 Notes Leave a Note

  1. I love the addition of granola in these! Usually, I don’t make pancakes because they don’t have enough texture for me, but this definitely changes that. I’ll definitely be trying this idea next time I make pancakes!

    • Cindy – I agree! I think a little texture and mixing in heartier flours take pancakes to the next level. Pancakes of the future 🙂

      Jeannette – Thank you! I hope you love them!

  2. Pancakes of the future. Love it! BTW, where did you find the brown rice crisp cereal in your granola?

  3. I definitely fit into the “pancake deprived” club. My problem isn’t allowing myself a leisurely morning to make them, it’s the amount of syrup I drizzle over the top to make them worth the investment. Really, it’s rather ridiculous. Like others, I do love your addition of granola. Maybe with some additional texture (and the bite of that yogurt) I can skimp just a little on the evil syrup. 😉

    • Elizabeth – Maybe! The granola I like to make is lightly sweetened and there isn’t much sugar in the pancakes, so I still found myself loving the addition of syrup. Pancakes are so sneaky soaking up that syrup and disguising how much you’ve already used!

  4. Have you been to Lynn’s Paradise Cafe in Louisville, KY? They have very similar pancakes, which are a house favorite. I’ve only had bites of others’ orders when visiting family there; I usually opt for their delicious omelets with fresh-squeezed OJ!



  5. Ohhh, pancakes are a weekend tradition for us…someone it doesn’t feel like the weekend unless I’m eating a carb feast. I love granola. I love yogurt. I love pancakes. This sounds like my kind of weekend breakfast!

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