Multigrain Blueberry Pancakes Recipe

Name: Multigrain Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup whole wheat flour; 1/3 cup yellow cornmeal; 1/3 cup old fashioned oats; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1 3/4 cups buttermilk; 1/4 cup unsalted butter, melted; 1/3 cup honey; 3 large eggs; 1 cup fresh blueberries, washed and drained; vegetable oil cooking spray

Servings: persons

1 cup all-purpose flour
1/4 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 3/4 cups buttermilk
1/4 cup unsalted butter, melted
1/3 cup honey
3 large eggs
1 cup fresh blueberries, washed and drained
vegetable oil cooking spray

1
Batter:
2
In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
3
Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
4
To make pancakes:
5
Preheat the oven to 250*F.
6
Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
7
Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
8
Turn each pancake over and continue to cook until both sides are golden brown.
9
Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
10
Serve hot. Enjoy!
11
Note: This makes about 4 cups batter.

1215

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup whole wheat flour, 1/3 cup yellow cornmeal, 1/3 cup old fashioned oats, and more.

Yes, Multigrain Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Blueberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions