Four Grain Pancakes
Start your day with a hearty twist on a breakfast classic by whipping up these wholesome Four Grain Pancakes. This recipe combines all-purpose flour, whole wheat flour, cornmeal, and rolled oats to create a stack that’s hearty, flavorful, and packed with texture. Lightly sweetened and balanced with the tang of buttermilk, these pancakes cook up golden and fluffy with just a hint of nuttiness from the oats and cornmeal. Perfect for a weekend brunch or a quick weekday breakfast, they’re incredibly versatile and pair beautifully with toppings like fresh fruit, a drizzle of maple syrup, or creamy yogurt. With just 25 minutes from start to finish, this recipe is a delicious way to fuel your morning while enjoying the goodness of whole grains.
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.25 cup Cornmeal
- 0.25 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 1 Egg
- 1.25 cups Buttermilk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- Cooking spray or butter for greasing
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, cornmeal, rolled oats, baking powder, baking soda, salt, and sugar. Whisk together to ensure the dry ingredients are evenly mixed.
In a medium bowl, beat the egg and mix in the buttermilk, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 28.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 421 mg | 32% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
