Brunch Time: Graham Cracker Pancakes

When it’s brunch o’clock, you better have a great pancake recipe lined up and ready to go. Luckily, now you do.

This recipe kicks up your weekend ritual by infusing a classic pancake batter with crushed crackers, cinnamon, and nutmeg, resulting in a nostalgic taste of childhood snacks. Perfect for an upgraded weekend brunch or a special breakfast, serve them hot with a drizzle of maple syrup ora dollop of butter.

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How to Make Graham Cracker Pancakes

Mixing Dry Ingredients:

1. • In a medium-sized mixing bowl, combine your all-purpose flour, finely crushed graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
   • Use a whisk to mix these ingredients thoroughly until well combined. This introduces air, making for fluffier pancak

2. ---

   Combining Wet Ingredients:

   • In a smaller bowl, start by cracking the eggs and beating them lightly with a fork or a whisk.
   • Add the buttermilk, whole milk, and melted unsalted butter to the beaten eggs.
   • Mix these together until you have a uniform liquid mixture.

3. ---

   Creating Pancake Batter:

   • Make a well in the center of your dry ingredients (this means just pushing the ingredients to the side of the bowl to make a hole in the middle).
   • Pour the mixed wet ingredients into the well.
   • Gently stir everything together using a fork or a whisk. The key is to mix until just combined; it’s okay if there are some small lumps. Overmixing can make the pancakes tough.

4. Prepping the Griddle:

   • Heat your griddle or large frying pan over a medium heat. To test if it’s hot enough, sprinkle a few drops of water on it; if they dance or evaporate quickly, it’s ready.
   • Lightly brush the griddle with canola oil or coat with non-stick spray to prevent sticking.

5. ---

   Cooking the Pancakes:

   • For each pancake, pour or scoop about ½ cup of the batter onto the griddle. You can use a measuring cup or a ladle for consistency.
   • Wait until bubbles form on the surface of the pancake and the edges start to look set and dry. This usually takes about 2 to 3 minutes.
   • Using a spatula, gently flip the pancake over and cook for another 1-2 minutes or until golden brown and cooked through.

6. ---

   Serving:

   • Serve your pancakes hot off the griddle. Stack them on a plate and add your favorite toppings like butter, maple syrup, or more crushed graham crackers for an extra crunch.

Recipe Notes:

• If you’re using a nonstick skillet, you may not need as much oil for cooking.
• If the first pancake doesn’t come out perfect, don’t worry! Adjust the heat as needed; the first pancake is often a ‘test.’
• Keep cooked pancakes warm in a low oven (around 200°F or 90°C) if you’re making a large batch.
• For extra fluffy pancakes, let the batter sit for five minutes after mixing to allow the baking powder to activate.

Brunch Time: Graham Cracker Pancakes.

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• Author: Laura Lindekugel
• Total Time: 35 minutes
• Yield: 10 pancakes 1x

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Description

When it’s brunch o’clock, you better have a great pancake recipe lined up and ready to go. Luckily, now you do.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (125g) all-purpose flour
• 1 cup (125g) graham cracker crumbs (from about 9 graham crackers)
• 1 tablespoon (15g) baking powder
• 1/4 cup (55g) brown sugar
• A pinch of salt
• 1/2 teaspoon (3g) freshly grated nutmeg
• 1 teaspoon (5g) ground cinnamon
• 2 large eggs
• 1 1/2 cups (350ml) buttermilk
• 1 1/4 cups (300ml) whole milk
• 1/4 cup (55g) unsalted butter, melted
• Canola or neutral oil, for the griddle

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Instructions

Ingredients Preparation:

• Measure out all your ingredients accurately using kitchen scales or measuring cups and spoons. This ensures the best results.
• Crush graham crackers finely using a food processor or by placing them in a plastic bag and rolling with a rolling pin until you achieve fine crumbs.

Step by Step:

1. Mixing Dry Ingredients:
   • In a medium-sized mixing bowl, combine your all-purpose flour, finely crushed graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
   • Use a whisk to mix these ingredients thoroughly until well combined. This introduces air, making for fluffier pancakes.
2. Combining Wet Ingredients:
   • In a smaller bowl, start by cracking the eggs and beating them lightly with a fork or a whisk.
   • Add the buttermilk, whole milk, and melted unsalted butter to the beaten eggs.
   • Mix these together until you have a uniform liquid mixture.
3. Creating Pancake Batter:
   • Make a well in the center of your dry ingredients (this means just pushing the ingredients to the side of the bowl to make a hole in the middle).
   • Pour the mixed wet ingredients into the well.
   • Gently stir everything together using a fork or a whisk. The key is to mix until just combined; it’s okay if there are some small lumps. Overmixing can make the pancakes tough.
4. Prepping the Griddle:
   • Heat your griddle or large frying pan over a medium heat. To test if it’s hot enough, sprinkle a few drops of water on it; if they dance or evaporate quickly, it’s ready.
   • Lightly brush the griddle with canola oil or coat with non-stick spray to prevent sticking.
5. Cooking the Pancakes:
   • For each pancake, pour or scoop about ½ cup of the batter onto the griddle. You can use a measuring cup or a ladle for consistency.
   • Wait until bubbles form on the surface of the pancake and the edges start to look set and dry. This usually takes about 2 to 3 minutes.
   • Using a spatula, gently flip the pancake over and cook for another 1-2 minutes or until golden brown and cooked through.
6. Serving:
   • Serve your pancakes hot off the griddle. Stack them on a plate and add your favorite toppings like butter, maple syrup, or more crushed graham crackers for an extra crunch.

Notes

• If you’re using a nonstick skillet, you may not need as much oil for cooking.
• If the first pancake doesn’t come out perfect, don’t worry! Adjust the heat as needed; the first pancake is often a ‘test.’
• Keep cooked pancakes warm in a low oven (around 200°F or 90°C) if you’re making a large batch.
• For extra fluffy pancakes, let the batter sit for five minutes after mixing to allow the baking powder to activate.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Brunch
• Method: Pan frying
• Cuisine: American

Graham Cracker Pancakes
Yield: ten five-inch diameter pancakes

Ingredients:

• 1 c. (125 g) all purpose flour (I prefer King Arthur.)
• 1 generous c. (125 g) finely crushed graham cracker crumbs (from 9 American graham crackers)
• 1 T. (15 g) baking powder
• ¼ c. (55 g) brown sugar
• a pinch of salt
• ½ t. (3 g) freshly grated nutmeg
• 1 t. (5 g) ground cinnamon
• 2 large eggs
• 1 ½ c. (350 ml) buttermilk
• 1 ¼ c. (300 ml) whole milk
• ¼ c. (½ stick) (55 g) unsalted butter, melted
• canola or other neutral oil for the griddle

Method:

1. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
2. In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
3. Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
4. Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. (125 ml) batter per pancake.
5. Fry the pancakes until bubbles form across the top and the edges look dry.
6. Flip each pancake and fry on the other side.
7. Add a bit more oil to the pan with each batch to fry.
8. Serve hot with butter and maple syrup. (Pure maple syrup is best.)