Multigrain Pancakes

Multigrain PancakesRecipe
Photo: Ryan Benyi; Styling: A.J. Battifarano
About 12 pancakes (serving size: 3 pancakes)

Cost per Serving:



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3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/4 cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract


Prep: 10 Minutes
Cook: 3 Minutes

1. Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.

2. Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Created date

June 2010

Nutritional Information

Calories 279
Fat 8 g
Satfat 4 g
Protein 10 g
Carbohydrate 43 g
Fiber 4 g
Cholesterol 69 mg
Sodium 448 mg