Total Time
Prep 10 mins
Cook 15 mins

This is a great way to get a generous amount of whole grain for breakfast, without compensating for flavor or ease. Every Sunday, my benefactor and I make a special breakfast, and we were looking to switch up the usual menu. With a slight change to a simple pancake recipe, we added both the flavors of whole wheat and graham cracker to create the perfect mix. Both of us love graham cracker crumbs, so why not combine it with another favorite?! These have a great texture and flavor, and still hold there shape well when cooking! This recipe is easily doubled for more or hungrier people. *Whole wheat flour can but substituted for the all-purpose flour for a more grainier flavor.

Ingredients Nutrition


  1. Sift flours, graham cracker crumbs, brown sugar, powder, and salt into a medium sized bowl.
  2. In a separate bowl, whisk milk, butter and egg until frothy.
  3. Combine milk mixture into the flour mix and stir until just combined. (try not to over-stir).
  4. Heat a non-stick skillet, spray with pam.
  5. Pour desired amount of batter onto skillet, cook until able to flip, cook for additional 1-2 minutes on other side.
  6. Flip onto plate and eat up!


Most Helpful

My 4 year old & I really enjoyed these pancakes..I didn't use grahams, just some leftover stale bikkies that I crushed, super tasty brekky. Thanks!

**Mandy** December 11, 2009

Have made this two times now. I think I like it better without cinnamon But overall a really good recipe gives the perfect amount of pancakes for me and my 2 kids

AmandaMcMom April 22, 2009

Great! We used a whole wheat flour mix, the graham crackers helped disguise the graininess. Thank you for the recipe post!

VegasLaurie September 25, 2008

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