Multigrain Pancakes Recipe
Multigrain Pancakes Recipe photo by Taste of Home

Multigrain Pancakes Recipe

Publisher Photo
My husband and I love the goodness of food prepared with whole grains. But our children are different—their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.—Ann Harris, Lancaster, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • Maple syrup

Nutritional Facts

2 pancakes (calculated without syrup) equals 231 calories, 8 g fat (4 g saturated fat), 70 mg cholesterol, 575 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 8 pancakes.
Originally published as Multigrain Pancakes in Taste of Home October/November 1996, p14

Nutritional Facts

2 pancakes (calculated without syrup) equals 231 calories, 8 g fat (4 g saturated fat), 70 mg cholesterol, 575 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Reviews for Multigrain Pancakes

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MY REVIEW
Reviewed Oct. 2, 2013

"Delicious! I also added 2T each of oatmeal & ground flax!"

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