Whole Grain Pancakes

Whole Grain Pancakes

71
Jennifer Goss 1

"Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt."

Ingredients 30 m {{adjustedServings}} servings 306 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
  2. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Tips & Tricks
How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

Rice Flour Pancakes

See how to make 5-star, completely gluten-free pancakes.

Footnotes

  • Editor's Note:
  • For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
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Reviews 71

  1. 86 Ratings

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Sarah Jo
2/13/2009

I added a 1/2 tsp. of salt and a tsp. of vanilla. I also added about a cup of fresh blueberries. I suggest letting the batter sit for a couple minutes to soak up some of the wet. Oatmeal, corn meal and wheat flour will do that if you let it rest after mixing. These turned out fluffy and tasted great. I'd make these again. I might add another 1/2 c. of oatmeal next time, the batter was just a little thin, even after letting it sit for 15 minutes.

Nici
2/19/2009

These were very fluffy, and we loved the combination of grains. The cornmeal adds a fun crunch. After reading tat2wttrsh's comment about the thin batter, I put together the batter last night, and let it sit in the fridge until this morning. It was thin when I first mixed it together, but the flours and oats did soak up all the extra liquid overnight, and the batter was just right this morning.

Tanya C
5/4/2009

The kids said these were the best pancakes, and I agree. The cornmeal adds a great crunch, and they have great flavor and sweetness, in spite of the low amount of sugar. This is definitely a keeper. I had to add more whole wheat flour (1/3-1/2 c.) to make the consistently thicker. I used old-fashioned rolled oats vs. quick. I used powdered buttermilk mixed with 1 cup water, 1 cup milk. I also added a couple teaspoons of vanilla and few dashes salt. I love that it's such a healthy recipe, so easy, and so delicious! It made 16 - 4" pancakes, enough for freezing.