Whole Grain Pancakes Recipe

Name: Whole Grain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/2 cup rolled oats; 1/4 cup cornmeal; 3 tablespoons flaxseed meal; 3 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg, beaten; 2 cups buttermilk; cooking spray

Servings: persons

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

1
In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda.
2
Pour in buttermilk and egg.
3
Stir just until smooth.
4
Heat a large skillet or griddle over medium heat.
5
Coat with cooking spray.
6
Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.
7
Flip, and cook until browned on the other side.
8
Repeat with remaining batter.

1112

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 cup rolled oats, 1/4 cup cornmeal, 3 tablespoons flaxseed meal, and more.

Yes, Whole Grain 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.

Whole Grain Pancakes

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