Multigrain Pancakes

Multigrain Pancakes


"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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25 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 84 Ratings

Most helpful positive review

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.. do...

Most helpful critical review

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 "hea...

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.. do...

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 va...

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-...

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 tha...

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 re...

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 sug...

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 toss...

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!

Not bad at all! Add at least 3 Tbsp milk; double the cinnamon, and add 2 tsp oil - that would make it a lot less dry. Adding raisins is a great idea!