Basic Multi-Grain Pancakes
Wholesome multi-grain pancakes with nutty flavor and hearty texture, perfect for a nutritious breakfast. Suitable for family brunches and health-conscious eaters.
Ingredients
Instructions
- In a medium bowl, mix together the dry ingredients: whole wheat flour, all-purpose flour, oat or other flour, wheat germ, sugar, salt, and baking soda.
- In a second bowl, combine all wet ingredients: buttermilk, skim milk, eggs, vegetable oil, and vanilla extract, whisking to beat eggs lightly.
- Add the wet ingredients to the dry ingredients, stirring just to combine. Let the batter stand for about 10 minutes.
- Heat a griddle over medium heat and lightly grease it if not nonstick.
- Pour batter onto the griddle to form individual pancakes.
- Cook until the bottoms are golden brown and the tops bubble.
- Flip the pancakes and cook until the undersides are golden brown.
- Serve immediately.
Tips & Substitutions
For fluffier pancakes, let the batter rest for an additional 5-10 minutes after mixing. You can substitute almond milk for skim milk for a dairy-free version. If you don't have buttermilk, make your own by mixing regular milk with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating spices like cinnamon or nutmeg.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruit, or a dollop of yogurt for added creaminess. They pair beautifully with 'My' Banana Pudding for a delightful breakfast or brunch spread. Consider adding a side of crispy bacon or sausage for a savory contrast.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warmed through. For a crispy texture, you can also reheat them on a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Multi-Grain Pancakes contains roughly 370 calories, with 8g protein, 59g carbohydrates, and 8g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can easily make these pancakes gluten-free by substituting the whole wheat and all-purpose flour with a gluten-free all-purpose flour blend. Just ensure that the oat flour is certified gluten-free as well to avoid cross-contamination.
What can I add to the batter for extra flavor?
You can add a variety of mix-ins to the batter such as blueberries, chocolate chips, or chopped nuts. Incorporating mashed bananas can also add sweetness and moisture, making them a great complement to the pancake texture.
Can I freeze these pancakes?
Absolutely! You can freeze the pancakes by laying them flat on a baking sheet until frozen, then transferring them to a freezer bag. They can be kept in the freezer for up to 2 months. Reheat directly from the freezer in the microwave or toaster.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).