Make someone’s day a little brighter with my Iced Blueberry Crumble Pancakes.

I’m such a sucker for a decadent pancakes. Iced pancakes?! Talk about a treat. Please note, pure maple syrup is great too 🙂

I used a family favorite dessert, “blueberry crumble” as the inspiration for my pancakes today. I thought, why not make them into pancakes? I added my favorite vanilla granola to the pancake batter which gives that great “crumble” texture throughout. Bursts of blueberries with each bite make these pancakes a real treat.

Hope you enjoy!

Here’s your ingredient line-up minus the icing. I combined part whole wheat and part all purpose Gold Medal Flours for a great texture. So excited for you to try this recipe!

Grab your favorite mixing bowl and start by adding the ingredients. We’ll start with the all purpose flour.

Whole wheat flour up next.

Toss in the granola.

Add the sugar, baking soda and salt.

Pour in your almond milk.

A splash of vanilla.

Add one egg then give the batter a good mix.

Add your pretty blueberries. I used frozen today. Fresh is fine too.

Mmmm 🙂

Give a gentle stir and watch the swirls of purple throughout the batter.

A nice tall stack of pancakes. Makes 8 pancakes. (my son snatched one which is why there’s only 7 here)

Icing makes everything better. Enjoy!


Iced Blueberry Crumble Pancakes


  • 1 cup all purpose Gold Medal Flour
  • 1/2 cup whole wheat Gold Medal Flour
  • 1 cup granola of your choice
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup almond milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen or fresh blueberries


  • 1 cup powdered sugar
  • 2-4 teaspoons almond milk


  1. Heat medium non-stick skillet over medium heat.
  2. In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.
  3. To prepare icing, whisk powdered sugar and almond milk until thick and creamy. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.

Makes 8 Servings

This is a sponsored post with Gold Medal Flour but thoughts and opinions are my own.