Fluffy buttermilk pancakes with buttery edges, cranberry-maple granola, and a drizzle of maple syrup.
Sometimes breakfast just needs a little something extra.
These buttermilk pancakes get a sweet, crunchy upgrade from cranberry-maple granola. Stack them up, drizzle on some maple syrup, and you've got a cozy breakfast that feels a little more special without making breakfast complicated.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 cup buttermilk
1 egg
3 tablespoons butter, melted
¼ cup cranberry-maple granola
Maple syrup, for serving
Additional cranberry-maple granola, for topping
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk and egg. Whisk until just combined and smooth.
Stir in the melted butter and ¼ cup cranberry-maple granola.
Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
Using a ¼-cup measure, pour the batter onto the hot skillet.
Cook until the pancakes are golden brown and the edges are set. Flip and cook the other side until golden.
Keep cooked pancakes warm in a 275°F oven while you finish the remaining batter.
Stack the pancakes and top with maple syrup and a generous sprinkle of cranberry-maple granola.
💜 From My Kitchen
Don't overmix. Once the flour is incorporated, you're done. A few small lumps are perfectly fine.
Keep the granola in the batter light. The ¼ cup gives you a little cranberry-maple goodness without weighing down the pancakes.
Make the stack count. Keep finished pancakes warm in a low oven while you cook the rest so everyone gets a warm stack at the table.
💜 From My Kitchen to Yours
A warm stack of pancakes, a little maple syrup, and something crunchy on top. That's a pretty good way to start the day.
Pull up a chair and enjoy. 💜
