Multigrain Buttermilk Pancakes
Delicious multigrain buttermilk pancakes with warm spices and hearty oats, perfect for a wholesome breakfast that appeals to family and brunch lovers alike.
Ingredients
- 1 cup buttermilk ⓘ
- 1 egg ⓘ
- 3 tablespoons melted butter ⓘ
- 1/4 cup brown rice flour ⓘ
- 1/4 cup blue corn meal ⓘ
- 1/4 cup whole wheat flour ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon vanilla extract ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup uncooked Quaker oats ⓘ
- 1 cup orange juice ⓘ
- 3 cups flour ⓘ
- 4 teaspoons baking powder ⓘ
- 1 cup sugar ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 3 eggs ⓘ
Instructions
- Mix oats and orange juice in a bowl and let sit to soften.
- In a large mixing bowl, combine buttermilk, eggs, melted butter, vanilla extract, and the soaked oats mixture.
- In a separate bowl, whisk together flours, brown rice flour, blue corn meal, whole wheat flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in berries into the batter.
- Sprinkle with additional sugar and cinnamon if desired.
- Preheat a griddle or skillet over medium heat.
- Pour batter onto the hot surface to form pancakes of desired size.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with syrup, butter, or your favorite toppings.
Tips & Substitutions
For a lighter pancake, replace half of the buttermilk with yogurt or add a splash of milk. Substitute the brown rice flour with almond flour for a gluten-free version. If you don't have blue cornmeal, regular cornmeal works well too. Experiment with spices by adding a pinch of cardamom or allspice for a unique flavor twist.
Serving Suggestions
Serve these delicious pancakes with maple syrup, fresh berries, or a dollop of yogurt. They pair beautifully with Easy English Toffee for a sweet treat. For a more filling meal, add a side of turkey bacon or scrambled eggs. Enjoy them with a warm cup of coffee or a refreshing glass of orange juice.
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 a few seconds until warm. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer bag, where they can last for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Multigrain Buttermilk Pancakes contains roughly 158 calories, with 4g protein, 22g carbohydrates, and 4g fat.
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 ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking. Alternatively, cook the pancakes and store them, then reheat as needed for a quick breakfast.
What can I use instead of buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and then use it in your pancake batter.
Can I add other ingredients to the batter?
Absolutely! Feel free to mix in chocolate chips, chopped nuts, or shredded coconut for added texture and flavor. You can also fold in mashed bananas or grated zucchini for a nutritious twist.
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).