Pancakes are a beloved breakfast staple that can be enjoyed in countless variations. If you’re looking to elevate your pancake game, we have the perfect recipe for you! These Brown Sugar Cinnamon GrahamCakes are not only fluffy and delicious, but they get a sweet crunch thanks to our most beloved snack, Safe + Fair Remy’s Grahams! Perfect for a cozy weekend breakfast or a special brunch, these pancakes will have everyone asking for seconds!
What You'll Need...
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 cup crushed Remy’s Grahams
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1 large egg (or flax egg for a vegan option)
- 2 tablespoons melted coconut oil or butter
- Optional toppings: maple syrup, whipped cream, fresh fruit, or additional crushed Remy’s Grahams
What You'll Do...
- In a large mixing bowl, combine the flour, crushed Remy’s Grahams, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined.
- In another bowl, whisk together the milk, egg, and melted coconut oil (or butter) until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay!
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or cooking spray.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown.
Serve and Enjoy: Stack the pancakes on a plate and serve warm with your favorite toppings. Drizzle with maple syrup, add a dollop of whipped cream, or sprinkle with fresh fruit for an extra special touch.
