Copycat Stacks Pancakes: Best Granola Pancakes Recipe

Stacks Pancakes: Granola Pancakes Recipe

– Copycat Stacks Pancakes: Best Granola Pancakes Recipe –

I’ve been on a pancake kick lately. I want pancakes all the time, and not just in the morning. Over the past few weeks I’ve made soufflé pancakes, sour cream pancakes, Dutch Babies with apples, Dutch Babies without apples, buttermilk pancakes, and baking soda griddle cakes. I think it must be Thad’s influence, because I’ve never devoured carb-laden breakfast foods like I have since we got together.

While we usually make breakfast at home, Thad and I occasionally walk down to the local pancakes house, Stacks, after visiting the Sunday farmers market. He always gets the same thing: granola pancakes. At first I thought the idea was ridiculous. Granola? In pancakes? Why? Then I realized these pancakes must be a product of the Borg, because once they arrived at the table, I was assimilated.

These Stacks pancakes made with granola, which looked odd at first, were actually incredibly rich and satisfying. I didn’t think the fluffiness of Stacks’ perfect buttermilk pancakes could be topped, but the added nuttiness and crunch of the granola really added something to the experience. After making them at home, it turns out that they pair well with anything you would normally mix with your granola: try piling on blueberries, honey, yogurt, bananas, whatever you like.

I’ll warn you: these copycat Stacks pancakes are super filling and addicting. The texture takes a second to get used to, but once you’ve accepted that, the sweet nuttiness of the granola fills your senses with a wholeness that exceeds my greatest pancakes expectations.

5.0 from 7 reviews
Copycat Stacks Pancakes: Best Granola Pancakes Recipe
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This recipe for Stacks pancakes is addicting. The sweet nuttiness of the granola fills your senses and exceed your greatest pancakes expectations.
  • 1 cup + 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3/4 cup buttermilk
  • 1/2 cup milk
  • 1/4 teaspoon vanilla
  • 2 tablespoons unsalted butter, melted
  • 2 cups granola, any huge chunks broken up
  • Fruit for garnish
  1. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well to distribute leaveners, lest you end up with a bite of pancake that tastes of baking powder.
  2. In a small bowl, beat together the egg, egg white, buttermilk, milk, vanilla, and melted butter until well blended. Add the granola and mix, allowing to sit for 5 minutes so the granola will soak up some of the moisture. While the granola is soaking, heat a griddle or heavy skillet over medium heat.
  3. Once the skillet it almost up to temperature, pour the wet ingredients into the dry and mix until all dry lumps of flour are broken up. (thank you to Bette Kroening for her advice to not mix wet and dry ingredients until you’re ready to pour the batter onto the griddle!)
  4. Pour batter onto griddle in 1/3 cup increments. When the edges of the pancake look dry and have lost their shine, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another 2-3 minutes. Serve hot, with anything you’d mix with granola: blueberries, bananas, nuts, strawberries, you name it!

Cooking Resources:

If you like this recipe, you might be interested in the following resources:

  1. Five tips for perfect pancakes.
  2. 10 things you didn’t know about pancakes.
  3. Ever tried to make granola, but couldn’t get the big chunks like you buy at the store? Now you can make chunky granola at home.
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Comments from other ninjas:

  1. Casey@Good. Food. Stories. says

    Dan loves pancakes too… I like them fine, but need some sort of protein, something savory, with them, otherwise I’m ravenous again an hour later. I wonder if the granola would do the trick.

  2. Sarah Olson says

    I love the idea of stuffing pancakes to bulk them up and make them more filling. I’m thinking these would be good as the bread for an egg sandwich too. :)

    How did you get them so perfect and round?

  3. Erika says

    Omgggg I love Stacks!!! I was sad to be so far away from it when I moved to Houston! Their pancakes are A-MAZING. Definitely trying this recipe out, thanks!!!

  4. Salma says

    I’ve made your recipe twice now. Thanks for posting it for people like myself who are looking for new ways to use Granola. I followed it exactly but added Cinnamon the second time around…

      • Salma says

        Yes, Almond Extract would work for sure. Cardamom might be nice, too. Anyway, I’ve printed it out for future use. This and Chef Michael Smith’s Whole Grain Pancakes are my favourites. I eat only two of your flavourful pancakes and I am not hungry for many hours. Thanks again.

  5. Joan says

    Yummy! I didn’t have buttermilk so I used whole yogurt instead. I had them just like this then added blueberries to the batter for my husband. They were great both ways. My granola has coconut in it and that was a great unexpected addition.

  6. Hak says

    Hey Steph
    I am celiac, can i subsitute the flour with the rice one cause i dont think with almond it will work out? If yes the same quantity ?

    Thank you very much.

    • Stephanie Stiavetti says

      Hey there! I’d recommend using a reputable gluten-free flour blend, one you’ve had good luck with. A few I like are Cup4Cup and Bob’s Red Mill. And yes, you would use the same quantity. :)


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