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Multigrain Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Chock-full of whole grains these pancakes will start your day off right. They're light, fluffy, and perfect for soaking up a generous helping of pure maple syrup.

At a glance

Prep
Bake
Total
Yield
fifteen 4 1/2" to 5" pancakes
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. In a large bowl, whisk together the dry ingredients until evenly incorporated.
  2. In a separate bowl or large measuring cup, whisk together the butter or vegetable oil, milk, eggs, and maple syrup until smooth.
  3. Pour the wet ingredients into the dry, and whisk just until evenly moistened.
  4. Allow the batter to rest for 10 to 15 minutes, to let the grains absorb some of the liquid.
  5. Preheat a lightly greased griddle to 325°F; or set a lightly greased frying pan over medium heat.
  6. Drop 1/4-cupfuls of batter onto the griddle; our scone and muffin scoop works well for this.
  7. Bake the pancakes on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes.
  8. Serve immediately, or hold in a warm oven.
  9. Yield: fifteen 4 1/2" to 5" pancakes.

Nutrition Information

  • Serving Size 1 pancake (56g)
  • Servings Per Batch 15
Amount Per Serving:
  • Calories 120
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 190mg
  • Total Carbohydrate 17g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.