Do you know, most of my childhood I grew up thinking I didn’t like pancakes.  I loved french toast (some day I’ll have to share my secret to the best french toast you’ve ever had), and big fluffy Belgian waffles dripping in strawberries, all the way down to a frozen waffle with a dribble of Mrs. Butterworths.  But NOT pancakes.

I guess my mom was never a fan, because I don’t remember her making homemade pancakes….but I DO remember staying over night with a friend who’s mom made us whole wheat pancakes for breakfast (before eating healthy was cool)….and I distinctly remember feeding them to the dog under the table, and a few bites went into my napkin.

Well, I don’t remember when I gave pancakes a try again, but I know I was an adult, and they are now something I enjoy and cook quite often for my own family, whether they’re spooky pumpkin pancakeslow cal fiber pancakes, or even just quick shake ‘n pour pancakes.  I like them all!

Today’s post, was inspired while in beautiful Park City for Evo Conference  last month, when I had pancakes for for breakfast at The Canyon’s First Track Cafe. They were SO good in fact, that I had them twice! I knew once I got home, I need to recreate them for my family! {ok, so maybe I did it selfishly for myself….but I DID share with the whole family}

A perfect lazy Sunday morning breakfast! (or dinner), served with cinnamon honey butter is the “finishing touch”.  It’s quick and easy to make, so I recommend you don’t skip it!

When I saw AshleyAnn’s buttermilk pancakes, I knew that’s what I needed to start with.

Granola Banana Pancakes with Cinnamon Honey Butter

Granola Banana Pancakes with Cinnamon Honey Butter

Yield: 10
Prep Time: 5 minutes
Cook Time: 15 minutes

Summary: Even more delicious when served with cinnamon honey butter.


  • 1 egg
  • 1 cup milk
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 2 tablespoons sugar
  • 2 cups flour (to thicken)
  • 2-3 large bananas sliced
  • 1 cup granola


  1. In large bowl mix egg and milks and oil until well combined.
  2. In another bowl, whisk baking soda, baking powder and sugar. Add to wet ingredients.
  3. Add flour a little at a time, until batter is runny, but not watery (I used about 2 cups maybe a little less) don’t over-mix (lumpy batter is desired).
  4. Heat griddle or pan to 350°F (or medium).
  5. Grease with a little butter or no-stick spray.
  6. Add 1/4 cup batter to the preheated pan, for each pancake (don’t overcrowd).
  7. Sprinkle each pancake with granola and top with banana slices.
  8. Cook for 1 ½ to 2 minutes before carefully flipping.
  9. Cook for an additional 1-2 minutes.
  10. Serve immediately with cinnamon honey butter and maple syrup.


*If you don’t have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let sit 5-10 minutes.

Cinnamon Honey Butter Recipe

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I’d love to hear about your favorite pancakes!

More Pancakes to Love:

Gingerbread Pancakes

Sour Cream Banana Pancakes

5 Grain Pancakes with Flax

Sweet Potato Pancakes

Chocolate Chip and Candied Bacon Pancakes

Oatmeal Cookie Pancakes


**I’m so excited to be guest posting today over at Family Fresh Cooking.  Come by, say hello and check out Marla’s gorgeous spot on the web!