Multigrain Pancakes Recipe

Name: Multigrain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/4 cup quick-cooking oats; 1/4 cup cornmeal; 3 tablespoons packed light brown sugar; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 large egg; 1/2 cup plain low-fat yogurt; 3/4 cup nonfat milk; 1/2 teaspoon finely grated lemon zest; 1/4 teaspoon freshly grated nutmeg; 3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil; Unsalted butter, for brushing; Butter and maple syrup, for serving

Servings: persons

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1/4 cup cornmeal
3 tablespoons packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup plain low-fat yogurt
3/4 cup nonfat milk
1/2 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
Unsalted butter, for brushing
Butter and maple syrup, for serving

1
Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl.
2
Whisk the egg in a medium bowl.
3
Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined.
4
Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
5
Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter.
6
Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.
7
(If the pancakes are browning too quickly, reduce the heat to low.)
8
Flip and continue cooking until golden on the other side, about 1 more minute.
9
Transfer to a plate.
10
Repeat with the remaining batter, brushing the pan with more butter as necessary.
11
Serve with butter and syrup.
12
Photograph by Charles Masters

369

kcal

Calories

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

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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: 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, 1/4 cup quick-cooking oats, 1/4 cup cornmeal, and more.

Yes, Multigrain 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 Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions