Granola & Fruit Pancake Recipe

Combine dry ingredients

In a medium bowl whisk together 1.5 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk 1.25 cups milk, 1 large egg, 3 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Mix batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Small lumps are fine; do not overmix. If batter seems very thick, add up to 2 tablespoons extra milk to reach a pourable but thick consistency.

Prepare granola and banana

Roughly chop the 1 cup granola if clusters are large so it distributes evenly. Slice 1 banana thinly and reserve for layering/filling.

Fold granola into batter

Gently fold the chopped granola into the pancake batter, reserving about 2 tablespoons of granola for sprinkling on top of finished pancakes. Do not over-stir; you want bits of granola throughout the batter so pancakes remain tender with crunchy pockets.

Heat skillet

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Brush or swirl 1 tablespoon butter to coat the surface.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the skillet. Immediately place 3–4 banana slices onto each pancake (these will get enclosed as pancake cooks) and lightly press them in. Cook until edges look set and bubbles form and pop on the surface, about 2–3 minutes.

Flip and finish

Flip pancakes and cook the second side until golden, about 1–2 minutes more. Repeat, adding more butter as needed, until all batter is used. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven if desired.

Prepare fruit

While pancakes cook, hull and halve strawberries, slice the second banana, and measure 1/2 cup blueberries. Pat fruit dry so whipped cream doesn't weep.

Stack and fill

Stack pancakes 2–3 high on serving plates. Between layers add a thin smear of maple syrup and a few slices of the reserved banana to emphasize the filled effect. Sprinkle a little of the reserved granola between layers for crunch.

Top with fruit and cream

Arrange halved strawberries, blueberries, and remaining banana slices on top of the pancake stack. Spoon or pipe 2–3 tablespoons whipped cream onto each stack (use more to taste). Sprinkle the reserved granola over the whipped cream and fruit for crunch and texture.

Finish

Drizzle each plate with maple syrup (about 1–2 tablespoons per serving), serve immediately while pancakes are warm so the granola stays crunchy.