Basic Multigrain Pancakes
Wholesome multigrain pancakes with a hint of vanilla and optional fruits, perfect for a nutritious breakfast that appeals to both kids and adults seeking a hearty start.
Ingredients
- 2/3 cup whole wheat flour ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1/4 cup other flour (oat, barley, buckwheat, millet or wheat) ⓘ
- 2 tablespoons wheat germ ⓘ
- 2 teaspoons sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt (optional) ⓘ
- 1 cup buttermilk
- 1/4 cup skim milk ⓘ
- 2 eggs ⓘ
- 1/4 teaspoon vanilla ⓘ
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, other flour, wheat germ, sugar, baking powder, baking soda, and salt (if using).
- In a separate bowl, whisk together the buttermilk, skim milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add your choice of fruits such as blueberries, cranberries, raisins, or sliced apples or bananas into the batter if desired.
- Optionally, sprinkle cinnamon or cinnamon-sugar on top of the pancakes before flipping.
- Heat a lightly oiled griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown.
- Serve warm with additional cinnamon-sugar or toppings of your choice.
Tips & Substitutions
For lighter pancakes, make sure not to overmix the batter; lumps are okay. You can substitute the other flour with oat or buckwheat for added flavor and nutrition. If you prefer a sweeter pancake, increase the sugar or add mashed bananas to the batter. Experiment with different fruits like blueberries or cranberries for variety. These pancakes also pair beautifully with My Pound Cake for a delightful breakfast spread.
Serving Suggestions
Serve the pancakes warm, topped with maple syrup, fresh fruits, or a sprinkle of cinnamon-sugar for added sweetness. They make a great breakfast alongside yogurt or scrambled eggs for a balanced meal. For a special treat, consider pairing them with Yum-Yum Bread for a wonderful weekend brunch experience. You can also serve them with a side of fresh berries or whipped cream.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for 20-30 seconds, or warm them in a skillet over low heat until heated through. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Multigrain Pancakes contains roughly 246 calories, with 5g protein, 40g carbohydrates, and 6g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
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 the batter ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. However, it's best to give it a gentle stir before cooking, as some separation may occur. Just be cautious not to overmix it when you stir in the ingredients.
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes to thicken. This will create a similar acidity and texture that will work well in the recipe.
How can I make these pancakes gluten-free?
To make gluten-free pancakes, substitute the whole wheat flour and all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the other flour used is also gluten-free, such as oat flour. Adjust the liquid slightly if the batter seems too thick, as gluten-free flours can absorb moisture differently.
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).