Graham Cracker Pancakes

May 15, 2021
4 Ratings
  • Makes ten five-inch diameter pancakes
Author Notes

I made pancakes before school more mornings than I could count when my children were small. These were favorites. The batter is intentionally rather thin, which makes for silky-tender results. I use King Arthur flour, which seems to have a higher absorbency rate than other all-purpose flours. If you use another brand, increase the quantity a bit. The batter should be thicker than crepe batter but thinner than cream of wheat. —ALittleZaftig

What You'll Need
  • 1 cup high quality all-purpose flour
  • 1 cup finely crushed graham cracker crumbs (from 9 whole crackers)
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar
  • 1 pinch salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter, melted
  • canola or other neutral oil for the griddle
  1. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
  2. In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
  3. Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.
  4. Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake. Fry the pancakes until bubbles form across the top and the edges look dry. Flip each pancake and fry on the other side. Add a bit more oil to the pan with each batch to fry. Serve hot with butter and pure maple syrup.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • cheese1227
  • Shannon KARTINEN
    Shannon KARTINEN

3 Reviews

Taylor S. May 15, 2021
These are great! Perfect amount of tangy and sweet.
Shannon K. July 26, 2015
ingredients does not indicate how much cinnamon to use but mentions to add in much should I use?
cheese1227 April 11, 2012
I could also see making these as a dessert, adding marshmallow and chocolate!