Blueberry Raspberry Granola Pancakes are the definition of summer brunch.
Taylor ordered blueberry crunchcakes, (pancakes filled with granola? Who knew!) at brunch a couple weekends ago and has been asking me to make them ever since. I just couldn’t stop myself from increasing the summer berry goodness and throwing some tart raspberries in there too. Therefore, Ally’s Blueberry Raspberry Granola Pancakes were born in my kitchen.
Fresh, juicy summer berries, crunchy bits of granola, dripping in hot maple syrup and topped with whipped cream. A sunny Sunday morning, (ok, afternoon), a big stack of pancakes, and maybe a mimosa or five is the ultimate brunch goal.
Now, grab yourself a mimosa and go make some crunchcakes!
- 1 cup unbleached flour
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- ½ cup granola
- 1 cup mixed berries
- 1 stick of butter, cut into ⅛" pats
- maple syrup, for serving
- Combine first 5 dry ingredients in a large bowl.
- In another medium bowl, combine wet ingredients: buttermilk, egg, vegetable oil, lemon zest, and vanilla.
- Make a well in the center of the dry ingredients, and then pour the wet ingredients into the center of the bowl. Mix together until the flour is just incorporated.
- Next, fold the granola and berries into the mixture.
- Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle.
- To cook the pancakes, scoop a ¼ cup of the batter into the pan and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1½ minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds.
- Finally, serve with warm maple syrup, butter, and whipped cream if you'd like 🙂