Multigrain Pancakes

Multigrain Pancakes

68 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
9KATIE9
Recipe by  9KATIE9

“Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
  2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Share It

Reviews (68)

Rate This Recipe
VDUBPRINCESS
43

VDUBPRINCESS

This is a wonderful starter recipe!! thank you so much!! yes, it needs a little more liquid but that is up to the cook, we all know what the batter needs to look like! I didn't use cornmeal.. don't like the grittyness of it. Instead I used 1/2 cup whole wheat flour, 1/4 cup oat bran and 1/4 cup white flour. I also added sugar instead of Splenda(don't like poison). The egg whites made it extra healthy! this is great! my kids are gobbling them up as I type.. begging for more without syrup! just plain hold in their hands treat!! thanks so much!! they even begged for them for breakfast and dinner yesterday!

TREEMOM
19

TREEMOM

This was a good basic recipe, but I did totally change it up. I used 1/2c ww flour (no AP flour), 1/4c oats, and 1/4c Bobs Red Mill multigrain cereal. I used two whole eggs, 1T cinnamon, 2t vanilla, and 4T milk instead of milk and water. These turned out pretty dense, but good. My children ate them up and loved them.

LovesCheese
18

LovesCheese

These have become our standard Saturday breakfast. We love them with applesauce and maple syrup, also good with jam or jelly! They are great with raisins added (for a YUMMY treat try chocolate-covered raisins). I get 5 medium-sized pancakes out of this recipe - more like 2-3 servings than 4.

More Reviews

Similar Recipes

Whole Wheat, Oatmeal, and Banana Pancakes
(293)

Whole Wheat, Oatmeal, and Banana Pancakes

Beer Pancakes
(174)

Beer Pancakes

Oatmeal and Applesauce Pancakes
(163)

Oatmeal and Applesauce Pancakes

Delicious Pancakes
(37)

Delicious Pancakes

Quick Oatmeal Pancakes
(29)

Quick Oatmeal Pancakes

Fluffy Pancakes with Wheat Germ and Applesauce
(28)

Fluffy Pancakes with Wheat Germ and Applesauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Whole Wheat, Oatmeal, and Banana Pancakes

>

next recipe:

Oatmeal and Applesauce Pancakes