Graham Cracker Pancakes with Cinnamon Syrup

Graham crackers are a classic kid snack. I have a fond memory from my childhood years of my grandmother sitting down with me at her kitchen table and serving me a few graham cracker sheets spread with a little bit of butter. She and I would eat our snack, and then play a rousing game of Hearts! I love that memory.

I have never outgrown my love for graham crackers, and in fact, I actually don’t keep them in the house because I can blow through an entire box in a couple of days! But, I had this idea for making graham cracker pancakes for Thing 1 and Thing 2, so I took one for the team (ha!) and bought a box. I used one and a half of the three packs in the box for the pancakes. You might be able to guess what happened to the remainder. Confession time... the next day, despite my promise to myself that I would have only two sheets for a snack, I ate almost all of them! So I won’t be buying any more graham crackers for a while, because I clearly cannot be trusted with them in the house! 🙂

Here's another confession: my first attempt at making these did not go well. I thought I could crumble the graham crackers into the pancake batter to produce a nice pancake with crunchy graham cracker chunks. It didn’t really work out the way I envisioned!

The chunks kind of got absorbed into the pancake batter and I couldn’t even find them, let alone taste them, in the pancakes once they were cooked. My next idea, to dunk ½ graham cracker sheet in the batter and then cook it, turned out much better! The crackers did not stay crunchy even with that strategy, but that was OK, because the graham cracker taste still really came through.

To top it all off and round out the graham cracker pancake experience, I made some cinnamon maple syrup. What a great breakfast! I suggest that you make a big batch, because the leftovers freeze nicely and are so convenient to throw in the microwave for a quick weekday breakfast!

Can you guess how Thing 2 felt about this recipe? If you think he loved it, you would be right! He even ate a couple of the pancakes without any cinnamon syrup, because they tasted so good just by themselves!

Thing 2 rating = 5 out of 5 biscuits!

Graham Cracker Pancakes with Cinnamon Syrup

Recipe Author: Kristin

Graham cracker squares dipped in pancake batter, cooked golden brown on the griddle, and served with cinnamon maple syrup!

4.5 from 2 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 8

Calories 352 kcal

Ingredients

  

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For the pancakes:

• ▢ 3 cups white whole wheat flour
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1/4 cup granulated sweetener (or you can use sugar)
• ▢ 2 1/2 cups milk
• ▢ 2 eggs
• ▢ 1 tablespoon canola oil
• ▢ 2 teaspoons vanilla extract
• ▢ 12 graham cracker sheets (broken in half to form 24 squares)

For the syrup:

• ▢ 1/2 cup pure maple syrup
• ▢ 1 teaspoon cinnamon

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Instructions

 

For the pancakes:

• In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.
• In a separate bowl, whisk together the milk, eggs, canola oil, and vanilla extract.
• Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
• Spray a griddle with cooking spray and heat over medium.
• Dip a graham cracker square in the pancake mix so that it is generously covered with batter, place on the griddle, and top with about 1/8 cup of additional batter.
• Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.

For the syrup:

• Mix the maple syrup with the cinnamon.

Notes

Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.

Nutrition

Serving: 1g | Calories: 352kcal | Carbohydrates: 63g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 412mg | Potassium: 431mg | Fiber: 5g | Sugar: 23g | Vitamin A: 185IU | Calcium: 242mg | Iron: 1.9mg

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Enjoy!