Blueberry Granola Crunch Pancakes
Prep time
Cook time
Total time
Blueberry Granola Crunch Pancakes are the fluffiest buttermilk pancakes with granola and fresh blueberries baked inside! They're straight from the cookbook Stack Happy.
Serves: 8 (4") pancakes
  • 1 cup flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup granola
  • 1 cup blueberries, rinsed and dried
  1. Heat a large skillet or griddle over medium heat.
  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk to combine.
  3. In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
  4. Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Gently stir in the granola.
  5. Spray your cooking surface with cooking spray and pour ¼ cup of the pancake batter in the pan. Sprinkle a few berries on the pancake and use the back of a spoon or your finger to lightly cover the berries with extra pancake batter. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
  6. Serve with more granola, blueberries, and warm maple syrup. Enjoy!
Recipe compliments of the cookbook Stack Happy by Karly Campbell.
Recipe by Flavor the Moments at