Multigrain Pancakes

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These pancakes are a snap to throw together on a Saturday or Sunday morning. They are made from 100% whole grain flours, yet they are light and moist. The buttermilk gives them a little zing. The batter can be used for waffles as well. Any leftover batter will keep well in the refrigerator for a few days.

Yield: about 16-18 pancakes

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup oat flour
  • 1/2 cup rye flour
  • 1 1/2 tablespoons natural cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 2 cups buttermilk
  • 3 large eggs, lightly beaten
  • 1/3 cup butter, melted and cooled a bit, plus more for the griddle
Directions:

 

  1. Combine the flours, sugar, baking powder, and salt in a large bowl.
  2. In a separate medium bowl, whisk together the buttermilk and eggs, add the melted butter, and whisk again.
  3. Pour the wet ingredients over the dry and stir until just combined.
  4. Heat a griddle or skillet until medium-hot, brush with butter.
  5. Pour or ladle the batter onto the griddle to form individual pancakes.
  6. Cook until the bottoms are deep golden and the tops have set a bit. Then flip them with a spatula and cook until the pancakes are cooked through.
  7. Repeat with remaining batter.
  8. Serve topped with butter or your favorite syrup.

Note: I like to add slices of banana or blueberries to my pancakes before flipping them. 

Adapted from Super Natural Everyday by Heidi Swanson.