Whole Grain Pancakes

Whole Grain Pancakes

Made  times
Jennifer Goss 1

"Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 306 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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).


  1. 86 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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 s...

Most helpful
Most positive
Least positive

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 m...

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, a...

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 k...

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 buttermi...

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 ...

Healthy AND tasty - a winning combination. Just remember to let the batter sit for a few minutes. It will thicken and cook up beautifully!

These were so good. I halved the recipe, but then messed up & only halved the ww flour. I even added in Wheat Germ. So I played around with the buttermilk til it looked right. My husband is a di...

These were fabulous! I was very skeptical about the corn meal, but it added just a touch of sweetness and great texture. Even our pickiest kids, who only like the light n fluffy pancakes, devo...

Other stories that may interest you