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Whole Grain Pancakes

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

Author: Frank Tegethoff

Whole Grain Pancakes Recipe

Get ready to up your breakfast and pancake games with our Super 10 Blend of ancient grains. Topped with a handful of fresh berries and a drizzle of syrup, these pancakes will quickly make it to the top of your pancake-recipe repertoire.

At a glance

1 dozen 4 1/2” pancakes


Choose your measure:

  • 2 large eggs
  • 1 cup + 2 tablespoons milk
  • 3 tablespoons melted butter or vegetable oil
  • 2 tablespoons honey or brown sugar
  • 1 3/4 cups Super 10 Blend*
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • *See "tips," below, for an alternative.


  1. In a medium to large mixing bowl, mix together the eggs, milk, butter or vegetable oil, and honey or brown sugar until well combined. Set aside.
  2. In a separate bowl, weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Add the salt and baking powder to the flour and whisk the dry ingredients together thoroughly.
  4. Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened. Set the batter aside and let it rest for 15 minutes.
  5. In the meantime, preheat a heavy frying pan over medium heat, or an electric griddle to 350°F. Lightly grease the frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  6. Drop the batter by the 1/4-cupful onto the lightly greased griddle — a scone and muffin scoop works well here. Cook 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. Try to turn the pancakes only once during the cooking process.
  7. Serve the pancakes immediately, or keep warm in a 200°F oven.
  8. Store leftover pancakes in the fridge for a day, or freeze for longer storage. Leftover pancakes make a quick, toast-able weekday breakfast.