Multigrain Pancakes (with Flavor Mix-ins!)

Written byBecky April 16, 2026April 16, 2026

This post contains affiliate links. Here is the full disclosure.

These multigrain pancakes are super healthy, high in fiber and protein, while still being fluffy and soft. Cam used to rave about a multigrain pancake he had at a mountainside bed & breakfast camp during a long hike. I created my own version and he says they are even better!

A stack of multigrain pancakes with butter on top.

Table of Contents

Why You’ll Love This Recipe

High in nutrients, fiber, and protein make these pancakes hearty and filling!
Different options for flavor add ins

Why Multigrain pancakes?

The way whole grain digestion works is your body is slower to metabolize these foods (vs highly processed flours, where machines have done the “processing” for you), so you feel more satiated for longer, as your body takes longer to break down and digest the added fibers and proteins from foods like these pancakes. In short, these taste good and your body with thank you too!

Refined grains spike your blood sugar and as a result you end up hungry again a short while later.

On a personal note, I think in the US we eat way to much wheat. Adding seeds and other grains like oats and cornmeal adds variety of ingredients and nutrients. I’ve been trying to incorporate other grains in my cooking when possible and these pancakes are a perfect place!

If you like pancakes, I also have a whole wheat pumpkin pancake recipe that is more old fashioned and traditional.

Key Ingredients and Substitution Options

Multigrain pancake ingredients are laid out on a table and labeled.

Milk– You can use any type of milk in this recipe. However, cow’s milk, almond, oat, and soy milk are the most subtle in flavor. If you add coconut milk, the pancakes will take on a strong coconut flavor so avoid using it if possible.

Sour Cream– The sour cream adds a tender texture to this recipe. If you don’t have sour cream, applesause is a good substitute. If you don’t have applesauce, you can totally omit it! They won’t be quite as tender but they will still be delicious.

Whole Wheat Pastry Flour– I like to use a soft white wheat berry and grind it into flour. Soft white wheat is the type of wheat used for pastry flour. It has less gluten and a more tender texture and flavor. You can use regular old whole wheat bread flour but the pancakes will be more dense and tough. Here’s where I get my wheat berries or whole wheat pastry flour.

Rolled Oats – I use dry oats for this recipe. As it soaks up the liquid in the batter and cooks, it gives a unique texture to the pancake, so you can literally feel like you are eating something with substance.

Butter Butter is the most flavorful, but of course if you’re dairy free, you can substitute any neutral oil or lard for butter.

Step By Step Instructions

Dry pancake ingredients with the parsnip flavor mix in ingredients.

STEP 1 Mix together all the dry ingredients in a large bowl. This includes whole wheat flour, baking powder, baking soda, salt, brown sugar, rolled oats, cornmeal, flax seed, sesame seed in a bowl. Stir.
Stir. If using, pick an optional flavor mix-in, add to the bowl and stir.

Wet ingredients for the pancakes are mixed together in the bowl.

STEP 2 In a separate medium bowl, add eggs and whisk them for 30 seconds. Then add milk, sour cream, and melted butter. Stir until everything is well mixed.

STEP 3 Pour the wet ingredients into the bowl with the dry ingredients. Whisk together until just combined. Do not overmix. Some lumps are ok!

Multigrain pancakes are partially cooked on a griddle showing bubbles on top.

STEP 4 Preheat a griddle to 325ºF. Add any fat like oil, lard, or butter to the pan. Pour batter on the griddle to your desired size pancake. Cook for about 4 minutes per side. And serve hot with your favorite toppings.

Tips for Amazing Pancakes!

Don’t overmix the batter. Stir until just combined. A few lumps in the mix are ok.
Pre-heat the pan. A griddle is ideal for pancakes, but if you don’t have one a skillet is a good alternative. The key is to wait until the pan is hot enough to cook the pancakes. On a griddle about 325ºF is ideal.
Wait long enough before flipping. Once you see holes start to form on the top of the pancakes, they are ready to flip.
Sometimes grains can soak up more liquid than intended. If your batter is too thick, add more milk a tablespoon or two at a time until it reaches the right consistency.

FAQ’s

Can I freeze multigrain pancakes?

Yes, if you have too many they can be put in a container or bag and frozen for a later date. To reheat, thaw the container in the refrigerator overnight. Then place on a greased, preheated to 325ºF griddle until the pancake is slightly crispy on the outside and warm all the way through the center.

Keep in mind that reheated pancakes are never quite as good as the original. They tend to dry out slightly.

Whats the difference between Multigrain and Whole Grain Pancakes?

Multigrain pancakes contain different grains but may have some refined flours. Whole grain pancakes are 100% whole grains. Technically, the pancakes in this recipe could be whole grain if you add all whole wheat flour. But if you add a 50/50 mix of whole wheat and all purpose, they are considered multigrain pancakes.

Other Breakfast recipes

If you made these Multigrain Pancakes or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!