Multigrain Pancakes – a delicious recipe with whole wheat pastry flour, flour, rye flour, sugar, baking powder, fine-grain sea salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the dry ingredients (the first six) in a large mixing bowl.
2
In a separate medium bowl, whick together the buttermilk and eggs, add the melted butter, and whisk again.
3
Heat a griddle or skillet until medium-hot, brush with a bit of butter, and test with a drop of water, which should dance across the surface.
4
Pour the wet ingredients into the dry ones, stir until just combined.
5
For silver-dollar pancakes, use 2 tablespoons of batter for each one; they will spread a bit.
6
For larger pancakes use 1/4 to 1/3 cup for each one.
7
Cook until the bottoms are deep golden in color and the tops have set a bit, then flip and cook the other side until golden and cooked through.
1300
kcal
Calories
115
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, ½ cup oat flour, ½ cup rye flour, 1 ½ tablespoons sugar, 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.
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