Wesson Recipes

Graham Crumb Pancakes with Cinnamon Whipped Cream

40oz Wesson Vegetable Oil Bottle

Cooking Time

30 minutes

Serving Size

10 Servings

It’s a pie… it’s a cake… it’s our original Graham Crumb Pancakes with Cinnamon Whipped Cream!

Spice up your day with this Graham Crumb Pancake recipe. Can you imagine pancakes tasting like a dessert? With this recipe, you won’t have to, with every single bite tasting like a sweet treat. These incredibly soft pancakes, blended with graham crumbs and cinnamon-spiced whipped cream layered on top, will delight you with memories of your favorite childhood cereal. These seriously delectable pancakes are easy to make and will excite your tastebuds. Served as a breakfast or snack, these mouthwatering pancakes with cinnamon will have the whole family asking for seconds.

  • Dairy
  • Gluten
  • Egg
  • Ingredients

    Graham Crumb Blend
    Graham crumbs 1 cup.
    Granulated sugar 2 tbsp.
    Ground cinnamon 1 1/2 tsp.
    Wesson Vegetable Oil 1 1/2 tbsp.
    Cinnamon Whipped Cream
    35% whipping cream 1 cup.
    Granulated sugar 1 tsp.
    Pure vanilla extract 1 tsp.
    Ground Cinnamon 1/2 tsp.
    All-purpose flour 1 1/2 cups.
    Crumb Blend 1/2 cup.
    Baking powder 1 tbsp.
    Kosher salt 1/4 tsp.
    2% milk 2 cup.
    Wesson Vegetable Oil 3 tbsp.
    Granulated sugar 3 tbsp.
    Pure vanilla extract 2 tsp.
    Egg 1 each.


    Graham Crumb Blend

    Pre-heat oven to 350°F. Line a baking sheet with parchment paper.

    In a medium bowl, combine graham crumbs, sugar and cinnamon. Add Wesson Vegetable Oil; stir until oil is fully incorporated. Spread crumb mixture on baking sheet. Bake for 15 minutes or until lightly toasted. Allow to cool completely.

    Cinnamon Whipped Cream

    Using a stand or hand mixer, whip cream, sugar and vanilla in a medium bowl until stiff peaks form. Sprinkle cinnamon over the cream; gently fold in to combine. Cover and refrigerate until ready to serve.


    In a large bowl, whisk together flour, Crumb Blend, baking powder and salt until well combined. In another medium bowl, whisk together milk, Wesson Vegetable Oil, sugar, vanilla and egg until well combined. Add flour mixture to wet mixture; whisk to combine making sure there are no lumps.

    Heat a large non-stick skillet on medium-low heat. Pour about ¼ cup of batter for each pancake into skillet; cook for 2 to 3 minutes or until edges look dry and begin to bubble. Flip pancake and cook 2 minutes longer or until golden. Repeat with remaining batter, brushing skillet with more oil as necessary.

    Assembly Method
    To serve, pile a few pancakes as desired on plate, top with a dollop of cinnamon whipped cream and sprinkle with a little of the reserved crumb blend.