Multigrain Pancakes

Nutriscore Rating: 65/100

Start your morning on a wholesome note with these fluffy, nutrient-packed Multigrain Pancakes! Made with a hearty blend of whole wheat flour, rolled oats, and cornmeal, these pancakes deliver natural fiber and a subtly nutty flavor in every bite. Perfectly spiced with a hint of ground cinnamon and lightly sweetened with honey or maple syrup, they strike the perfect balance between comfort food and healthy eating. The addition of buttermilk ensures an irresistibly tender texture, while a quick preparation time of just 25 minutes makes them ideal for busy mornings or leisurely weekend brunches. Serve these golden delights with your favorite toppings—think fresh berries, nuts, or a drizzle of warm maple syrup—for a breakfast that’s as satisfying as it is delicious.

Recipe Information

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 cup Whole wheat flour
• 0.5 cup Rolled oats
• 0.25 cup Cornmeal
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1.5 cups Buttermilk
• 1 large Egg
• 2 tablespoons Honey (or maple syrup)
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter (melted)
• as needed Cooking spray or additional butter

📝 Instructions

8 steps

1. In a large mixing bowl, combine the whole wheat flour, rolled oats, cornmeal, baking powder, baking soda, ground cinnamon, and salt. Whisk together to ensure the dry ingredients are evenly distributed.

2. In a medium bowl, whisk together the buttermilk, egg, honey, vanilla extract, and melted butter until well combined.

3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula or whisk until just combined. Do not overmix; lumps are okay. Let the batter rest for 5 minutes.

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.

5. Scoop 1/4 cup of the pancake batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if needed.

6. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown on both sides.

7. Repeat with the remaining batter, re-greasing the pan as necessary.

8. Serve the pancakes warm with toppings of your choice, such as fresh fruits, nuts, maple syrup, or a dollop of yogurt.

Nutrition Facts

1 serving (181.5g)

Calories		364
% Daily Value*
Total Fat		12.7 g	16%
	Saturated Fat	6.2 g	31%
	Polyunsaturated Fat	0.2 g
Cholesterol		72 mg	24%
Sodium		664 mg	29%
Total Carbohydrate		53.2 g	19%
	Dietary Fiber	5.4 g	19%
	Total Sugars	13.6 g
Protein		11.1 g	22%
Vitamin D		1.6 mcg	8%
Calcium		135 mg	10%
Iron		2.0 mg	11%
Potassium		309 mg	7%

*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.

Source of Calories

Fat: 457 cal (30.8%%)

Protein: 176 cal (11.9%%)

Carbs: 851 cal (57.3%%)