Print This Recipe

When we head into Autumn, we start thinking about our Muesli Pancakes.  These are pancakes that are muesli and oats forward….because they are in the batter!  A hint of cinnamon and nutmeg make this an easy but innovative pancake to serve when the weather starts to chill.  We have topped these with sautéed apples browned in butter, brown sugar and bourbon or fresh apricot’s from the trees on our property and a sprinkle of cinnamon sugar and our house-made granola!  What can be better!

Total Time: 15 Minutes
Servings: 6


  • 1 ½ cups milk
  • ½ cup buttermilk
  • 1 cup muesli
  • 1 cup rolled oats
  • 2 eggs beaten
  • 1 cup flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons butter, melted and cooled (plus more for greasing the griddle)


  1. Combine milks, muesli, and rolled oats. Allow to stand in the refrigerator overnight

  2. Set griddle to 350 degrees

  3. In one bowl, mix eggs, butter and muesli mixture. Blend the remaining dry ingredients in a small bowl and stir into muesli mixture.

  4. Combine until smooth, but do not overmix.

  5. Pour onto a hot, buttered griddle. Flip when other side has nicely browned (about 3 or 4 minutes) and cook another 3 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *