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.
Nutrition & Diet Analysis (per serving)
733
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).