Recipe by Jennifer Goss
"Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt."
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whole wheat flour
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.
I usually like whole grain pancakes, but did not care for these. They were flat and bland. I made as instructed and after trying one, we tried adding blueberries to add some flavor, but they still weren't great.
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.
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.
These are awesome. I will be making up a huge batch of the dry ingredients so I have a mix availabe when I want panacakes/waffles. Just add buttermilk and egg and VIOLA!
We have made these pancakes several times, often tweaking it a bit but they always turn out great. These modifications have worked well for us: adding 1/2 teaspoon of salt, reducing the buttermilk to 1 3/4 cup (using sour milk is alright, but not quite as amazing), and adding 1/4 cup oil. Replacing brown sugar with white sugar is fine. We find that adding vanilla can distract from the flavor of the grains. Even though we think this recipe is better with our modifications, it still gets 5 stars because it's a flexible recipe and a terrific food concept.
Really good! I didn't have cornmeal, so I substituted wheat bran for the amount of cornmeal. I also didn't have buttermilk and was running low on milk as well, but I did have a cup of cottage cheese in my fridge that I wanted to use up. So I mashed up the cottage cheese and substituted 1 cup of the buttermilk with that, and the other cup of buttermilk I substituted with 1 cup of milk that I soured with lemon juice. I also added some vanilla and cinnamon for a little extra flavor. Because I used the cottage cheese, I had no problem with the batter being thin, it ended up being pretty thick. I had to use a little water to thin it down. The pancakes cooked up beautifully. I topped them with the "Cinnamon Apple Syrup" recipe found on this website. Delicious! I'm excited to buy cornmeal and try this recipe again.
Healthy AND tasty - a winning combination. Just remember to let the batter sit for a few minutes. It will thicken and cook up beautifully!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Grain Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 53
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