Description
Fluffy pancakes get a fruity, crunchy upgrade with strawberry preserves and granola. A perfect weekend breakfast treat!
Ingredients
Units
Scale
- 1 cups (237 ml) all-purpose flour
- 1 tsp baking powder
- 1 tbsp honey
- 1/4 tsp salt
- 1 egg
- 1 cups (237 ml) buttermilk
- 1 tsp vanilla extract
- 2 tbsp Bonne Maman Strawberry Preserves
- 1/4 cup granola
- Butter
- Granola
- Fresh Strawberry and maple syrup
Instructions
- Whisk all ingredients together in a bowl until smooth.
- Grease a small non-stick pan with butter.
- Heat the pan over medium heat.
- Pour 2 ladles of batter into the pan and cover.
- Flip the pancake when the bottom is lightly browned.
- Cook the other side.
- Remove the pancake and place it on a plate.
- Repeat to make all the pancakes.
- Top with granola, fresh strawberries, and maple syrup, or your favorite sauce.
- Serve warm with strawberry preserves on the side.
Notes
- For a richer flavor, use brown butter instead of regular butter for greasing the pan.
- If you don’t have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 50