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Crunch Berry Pancakes

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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These tender pancakes are dotted with blueberries and raspberries. But the surprise comes from a crushed Nature Valley™ Granola Bar that is cooked into the pancake. YUM!
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 large egg
  • 1 cup all purpose flour
  • 3/4 cup low-fat milk
  • 1 tbsp sugar
  • 2 tbsp canola oil
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • 1 Nature Valley™ granola bars (2 bars), crushed


  • 1
    In the bowl of a stand mixer, beat the egg for 3-4 minutes on high speed until it's light, opaque and frothy.
  • 2
    Add the flour, milk, sugar, oil, baking powder and salt to the stand mixer. Mix until incorporated, scraping down the sides of the bowl as needed.
  • 3
    Add the blueberries and raspberries to the mixer and mix briefly to combine.
  • 4
    Heat a nonstick skillet over medium heat on the stove until good and hot. Drop the batter, about 1/4 cup at a time, onto the skillet and sprinkle the side facing up with crushed Nature Valley bars. Cook, flipping once, until cooked through.
  • 5
    Repeat until all the batter has been used.
  • 6
    Serve with maple syrup.

Nutrition Information

No nutrition information available for this recipe
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