READY IN 30 mins

Whole Grain Pancakes

Read Reviews (59)

"Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt." — Jennifer Goss

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

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).

Reviews More Reviews

Most Helpful Positive Review

Feb 13, 2009

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.

—Sarah Jo

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Most Helpful Critical Review

Jan 03, 2011

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.

—mominml

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73 Ratings

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Feb 19, 2009

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.

—Nici

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May 04, 2009

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.

—Tanya C

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Sep 07, 2010

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!

—yeringtongal

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Apr 26, 2010

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.

—Chris & Leela

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Feb 05, 2010

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.

—thepixiechick

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Aug 25, 2009

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

—4givnCyn

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Nutrition

Calories
306 kcal
15%

Carbohydrates
53.2 g
17%

Cholesterol
58 mg
19%

Fat
5.9 g
9%

Fiber
6.5 g
26%

Protein
12.7 g
25%

Sodium
440 mg
18%

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

Nutritional Information

Whole Grain Pancakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 306
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 1.5g 7 %
Cholesterol 58mg 19 %
Sodium 440mg 18 %
** Potassium 429mg 12 %
Total Carbohydrates 53.2g 17 %
Dietary Fiber 6.5g 26 %
Protein 12.7g 25 %
Sugars 16.3g
Vitamin A 2 %
Vitamin C 2 %
Calcium 32 %
Iron 28 %
** Thiamin 33 %
** Niacin 42 %
** Vitamin B6 14 %
** Magnesium 34 %
** Folate 29 %

* 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.