Graham Flour Pancakes with Cream Cheese Maple Sauce

Graham Flour Pancakes with Cream Cheese Maple Sauce


Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

Can we all agree that pancakes are the best excuse ever to have cake for breakfast? Especially when you top them with a healthy equivalent to cream cheese frosting…

It was pancake Saturday at our house this weekend ~ my kids woke up and they wanted to prepare breakfast with me. I love spending time with them in the kitchen. It’s these little experiences that become lifetime memories.

We decided on this hearty stack of homemade pancakes (really layer cake, let’s not fool ourselves) with a super special “frosting.” Whipped cream cheese lightly sweetened with pure maple syrup

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

Why graham flour in these pancakes? Because I wanted to try something new. In our pantry we have every flour you could imagine. The result? AMAZING!

Graham flour is hearty, flavorful and is the perfect energy rich ingredient  to get your day started right! Don’t stress if you don’t have it though. You can play around with other whole grain flours you have in your pantry.

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

What makes graham flour a little different? I’ll let Wiki Recipes answer that for you.

“It is a type of whole wheat flour named after Sylvester Graham, an early advocate for dietary reform. Rather than simply grinding the whole grain (bran, germ, and endosperm) wheat kernel, the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes well.” 

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

Impromptu homemade meals excite me. They thrill me actually. When it comes to certain things (most things) I am a big planner.

An example of my planning? Summer 2013 is all ready booked. That kind of planning.

Pretty Flowers on

With meal planning I don’t really plan. I always have certain go-to ingredients on hand so we can create scratch recipes on the fly. There is something so liberating about food experiments that work out perfectly.

All you need for homemade pancakes is flour (your choice), baking powder, butter or coconut oil (any oil really) a pinch of salt, some seasonings and mix-ins if you wish.

It takes only seconds to make your own dry pancake mix. And only seconds more to have the batter ready to hit the griddle.

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

You can sauce things up with maple syrup, fruity sauces, jams or globs of this homemade 2 ingredient cream cheese maple frosting sauce.

Serve your stack with a little…

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

Or a  lot…

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

By the way those little green nuts are blanched pistachios that I found at a local Persian market. I love their bright green color!

So go ahead and grab a fork…

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

Dig in and enjoy!

Graham Flour Pancakes with Cream Cheese Maple Sauce | recipe on

What is your favorite pancake recipe? Do you ever bake with graham flour?

Graham Flour Pancakes with Cream Cheese Maple Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: six 5 inch pancakes

Serving Size: 2 pancakes

Graham Flour Pancakes with Cream Cheese Maple Sauce


    Graham Pancakes
  • 1 1/3 cups (220 grams) Graham Flour or any whole grain flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1/2 teaspoon ground Cinnamon
  • 1 large Egg, whisked
  • 2 tablespoons pure Maple Syrup
  • 1 cup (8 ounces) Milk (cow, goat, almond, soy, your choice)
  • 1 tablespoon Butter, Ghee or Coconut Oil, melted plus extra for the pan
  • Cream Cheese Maple Sauce
  • 4 ounces whipped Cream Cheese
  • 2 tablespoons pure Maple Syrup adjust to taste
  • 1 tablespoon Milk to thin out if needed


  • Prepare pancake batter. Whisk together dry ingredients in a large bowl. Whisk together wet ingredients separately. Combine all to make the batter. Heat a cast iron skillet or griddle over medium heat. Melt butter, ghee or oil in the pan. Spoon pancake batter onto hot pan. Heat for a few minutes until golden brown. Gently flip and cook for another minute or so. Until your pancakes are golden brown and cooked through.
  • Sauce
  • Stir cream cheese and maple syrup until you have a well combined sauce. Add some milk and thin to desired consistency.
  • Notes
  • If your batter thickens too much simple thin out with some more milk.

*If you want to try Graham flour you can order some at my Amazon Store. I have created an entire store category with lots of flours for you to try. There are gluten and gluten free options.

Pancake Recipe Links

Graham Flour Recipe Links

71 Responses to Graham Flour Pancakes with Cream Cheese Maple Sauce

  1. Marla they look awesome and the fact that your summer 2013 is already booked doesnt surprise me – and yes, I’m a planner too. Impromtu meals are great (I never take pics of them though b/c they never look quite pretty enough!).

    Graham anything AND cream cheese + maple sauce. Amazing.


  2. Summer 2013? Wow, you’re awesome. I don’t even know what we’re doing for Thanksgiving next month (Canada)… or Christmas! I agree with you – pancakes for breakfast is just like cake. Love, love, love it! We have pancake or waffle Sundays every week and have since Kevin and I started dating. These look divine!

  3. Graham flour in pancakes… How awesome is that! No doubt, I HAVE to give this a try. Besides, these look way too good for me not to whip up a batch.

    With cream cheese and a little bit of honey? This could very well replace any cheesecake out there I’m pretty sure of that.

    Yum, I’m hungry now.

    Oh, almost forgot… thanks for linking to my Pumpkin Pie Recipe! I really appreciate that! :)

  4. My son, the pancake aficionado, will love these. I’ve never tried graham flour or blanched pistachios so I appreciate the introduction.

  5. I can’t believe I’ve never heard of graham flour, especially since like you I have more than a reasonable amount of flours in my pantry 😉
    They look lovely, I can tell that I would really like the texture (and obviously taste) of these cakes.

  6. I didn’t know that’s how graham flour is made! So interesting. These photos are really beautiful, Marla—way to make whole grain pancakes look so enticing! I already ate breakfast but would have no problem polishing off a stack of those for “dessert.”

  7. I’ve been away but now that I’m back I’m partially drooling over these cakes. And I’m eagerly anticipating the weekend so I can immerse myself in a breakfast just like this. Yum!

  8. Hi there! I know this is kind of off topic but I was wondering if you knew where I could
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  9. Made these this AM. I wanted a “graham cracker” pancake, so I used your recipe as a spring board. I used brown sugar instead of maple syrup. I doubled the batch (we have 5 in my family) and got about 30 pancakes! The batter was somewhat thin; I think I’ll decrease the milk next time. Thanks for posting it. I’ll be making it again.

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