Multigrain Pancakes Recipe -
Multigrain Pancakes Recipe
  • READY IN 25 mins

Multigrain Pancakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2007

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!

Most Helpful Critical Review
Jan 12, 2011

To be honest, they were dry even after adding an extra 1/3 cup of milk or so. And covering them with syrup isn't going to work for me because adding lots of extra sugar just ruins the whole "healthy pancake" thing.They tasted more like slices of bread. I added a bit of nutmeg and ground cloves, but I would not do cloves or add only a teeny bit personally. Pumpkin pie spice would be really good I'll bet. The only thing I can think of that would make these have a better rating is turning them into Pancake French Toast. Then they'd get that extra moisture and a lot more flavor!

Jun 07, 2008

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.

Nov 23, 2005

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.

Jan 26, 2011

Used this recipe to learn the proportions of ingredients for a whole grain pancake made w/ yogurt. Since I skipped the cornmeal & replaced w/ add'l whole wheat flour which is more absorbent than cornmeal, it's not surprising that it needed more liquid. I increased the liquid by 1/4 of the total liquid, but as the batter was still too thick to spread well, it could have used a bit more. I did use whole eggs, so that added a bit of fat which gave the pancakes a moister texture. It raised up like crazy, so the baking powder probably could be cut back a bit, which would have made the pancakes denser and moister after cooking. Next time I plan to use the same amount of baking powder as the amount of baking soda that the recipe calls for (1/2 the original amount), and keep the same amount of baking soda. I used oat bran instead of the rolled oats. For people who felt the original recipe had too dry a texture, adding a lot of additional liquid might actually make matters worse since the pancakes will be thinner so be more well done. A moister texture is achieved by adding a little fat like a Tbsp or 2 of oil or egg yolks, and by using a bit less leavening (baking powder) b/c the liquid won't evaporate as much from a denser cake. I skipped the spice from the pancakes as I served them w/ spiced applesauce instead of syrup. Excellent after the changes.

Jan 28, 2006

Loved it. This is something I was looking for to replace regular pancake mixes. Like other reviewers wrote, the dough was very thick. That's naturally so based on the amount of liquid in this recipe, but that should be easily changed according to one's preferance (which is the case for any pancake recipes) and shouldn't be the reason to rate this recipe low. I doubled the amount of skim milk to thin it out, and made 9 medalions to share between me, my dh and dd. Used cane sugar instead, which to me is a healthier option, and added some sunflower seeds which came in handy. It turned out to be rather dry but honey or maple syrup should solve that problem. It was like eating pieces of bread. My 3-yr-old absolutely loved it and ate more than I did!

Jul 16, 2006

These are the best multi-grain pancakes I've made/eaten! I read the other reviews, so added a touch of extra cinnamon and a little nutmeg in the dry ingredients for flavor. I used granulated sugar rather than Splenda. I also slightly modified the 'wet' ingredients, using vanilla yogurt (instead of plain) and about three tbsp vanilla Rice Dream Heartwise rice milk (instead of 2 tbsp skim dairy). They turned out PERFECT!! Better than any other pancake I've attempted (except maybe pumpkin-pecan pancakes, which were also extraordinary). I served these with apple butter. YUM! Thanks for the great recipe!

Nov 24, 2005

Excellent!! My family loved these so much that I'm about to fill a container with several batches of the dry ingredients. That way I can make this on weekdays by just measuring some out and tossing in the milk, water and yogurt. Thanks for the recipe.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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