Graham Cracker Pancakes
Elevate your breakfast game with these irresistible Graham Cracker Pancakes, a delightful twist on classic flapjacks that’s both nostalgic and indulgent. Featuring finely crushed graham crackers as the star ingredient, this recipe combines familiar flavors with a fluffy, golden texture that’s impossible to resist. A pinch of vanilla and a touch of sugar enhance the sweet, toasty notes of the graham crackers, while a buttery, milk-based batter ensures a moist and tender bite every time. Perfect for Sunday brunch or a weekend treat, these pancakes pair beautifully with maple syrup, fresh fruit, or a dollop of whipped cream. Ready in just 25 minutes, they’re a quick and easy crowd-pleaser that brings dessert-inspired charm straight to your breakfast table.
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Recipe Information
Ingredients
- 6 sheets Graham crackers
- 0.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoons Granulated sugar
- 1 large Egg
- 0.75 cups Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- Nonstick cooking spray or butter
- Maple syrup or desired toppings (optional)
Instructions
Place the graham cracker sheets into a food processor and pulse until they are finely ground into crumbs. Alternatively, place them in a resealable bag and crush using a rolling pin.
In a large mixing bowl, combine the graham cracker crumbs, all-purpose flour, baking powder, salt, and granulated sugar. Whisk until evenly incorporated.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with nonstick cooking spray or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup or your favorite toppings such as fresh fruit, whipped cream, or nuts.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 69.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
