• Measure out all ingredients using kitchen scales or measuring cups.
• Crush graham crackers finely using a food processor or rolling pin.

For the Soup

• In a medium bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
• Whisk dry ingredients until well combined.
• In a smaller bowl, crack eggs and beat lightly.
• Add buttermilk, whole milk, and melted unsalted butter to the eggs.
• Mix wet ingredients until uniform.
• Make a well in the center of the dry ingredients.
• Pour wet ingredients into the well.
• Gently stir until just combined.
• Heat griddle or frying pan over medium heat. Test by sprinkling water; if it evaporates quickly, it’s ready.
• Lightly brush griddle with oil or use non-stick spray.
• Pour 1/2 cup of batter onto the hot griddle for each pancake.
• Wait 2-3 minutes until bubbles form and edges look set.
• Flip pancakes and cook for another 1-2 minutes until golden brown.
• Serve pancakes hot with your favorite toppings.