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Blueberry granola pancakes on a white plate

Blueberry Granola Crunch Pancakes

Blueberry Granola Crunch Pancakes are the fluffiest buttermilk pancakes with granola and fresh blueberries baked inside! They're straight from the cookbook Stack Happy.

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  • 1 cup flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granola
  • 1 cup blueberries rinsed and dried


  • Heat a large skillet or griddle over medium heat.
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk to combine.
  • In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
  • Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Gently stir in the granola.
  • Spray your cooking surface with cooking spray and pour 1/4 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.
  • Serve with more granola, blueberries, and warm maple syrup. Enjoy!


  • Recipe compliments of the cookbook Stack Happy by Karly Campbell.


Serving: 1pancake, Calories: 169kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 238mg, Potassium: 111mg, Fiber: 1g, Sugar: 6g, Vitamin A: 94IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!