Muesli Pancakes

This was one of the first recipes we served here at Swiss Woods. It never fails to get rave reviews and is so very simple. We use our homemade granola that has bits of dried fruit in it but any variety will work well.  Just remember to soak the granola overnight so it softens some.  I love freshly grated nutmeg and use my microplane to grate it directly into the mixture. Regular ground nutmeg works equally well.   These are particularly good served with Lemon Brandied Apples and Werner loves them with whipped cream.


2 cups milk
1 cup granola
1 cup  rolled oats

1/4 cup butter, melted
1/2  cup flour
2 eggs, beaten
2 tablespoons brown sugar

2 tsp baking powder
1/4  tsp nutmeg
1/4 tsp cinnamon, preferably Saigon or Vietnamese
1/4 tsp salt


1. Combine milk, granola, and rolled oats the night before you want to make the pancakes. Cover and refrigerate.

2. Next morning, combine the remaining ingredients and stir into the granola mixture

3. Combine till smooth but do not over mix.

4. Preheat a griddle till hot

5. Spoon mixture onto the griddle and bake till bubbles appear

6. Flip the pancakes when bubbles appear.

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie

4 thoughts on “Muesli Pancakes

  1. That is so right! And it almost always includes freshly grated apples. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. He believed in the healing powers of fresh uncooked foods so this pancake recipe doesn't really qualify. But they sure are good!

  2. OK. This really has nothing to do with Muesli or pancakes. I just found your site and blog via The White Oak Inn website, and I loooove both. I've sent the URL to my home account, so I can explore all of this some more … when I'm not at work. Frankly, I think I feel the sniffles coming on … maybe I should go home right *now*, just in the interest of keeping my coworkers healthy. Honestly. That's what it would be.

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