Multigrain Pancakes Recipe

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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!

—VDUBPRINCESS

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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!

—H.orseD.reamer

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73 Ratings

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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.

—TREEMOM

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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.

—LovesCheese

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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.

—Little Old Lady

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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!

—Imskj

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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!

—~Severed*Consciousness~

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May 28, 2006

Great great! I added more milk according to thne other readers comments and it was perfect! I am very happy that I found such a healthy pancake alternative!

—KathleenLusardi

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Nutrition

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.

Nutritional Information

Multigrain Pancakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 121
Calories from Fat: 6

% Daily Value *
Total Fat 0.7g 1 %
Saturated Fat 0.1g < 1 %
Cholesterol < 1mg < 1 %
Sodium 575mg 23 %
** Potassium 111mg 3 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 2.1g 9 %
Protein 5.5g 11 %
Sugars 1.4g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 14 %
** Thiamin 20 %
** Niacin 19 %
** Vitamin B6 3 %
** Magnesium 9 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.