Multigrain Pancakes

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A multigrain pancake recipe that is about as healthy and nutrient packed as it gets, and their soft and fluffy too! These pancakes are full of nutrients, grains, and so many good flavors.

Prep Time30

Cook Time8

Total Time38

Course: Breakfast

Cuisine: American

Keyword: carrots, Pancakes, parsnips

Servings: pancakes

Calories: 251kcal

Ingredients

Dry Ingredients

1 cup (140 grams) whole wheat pastry flour
1 cup (140 grams) all purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
¼ cup (50g) brown sugar tightly packed
¼ cup rolled oats
1 tablespoon cornmeal
1½ teaspoon flax seeds
1 teaspoon sesame seeds

Wet Ingredients

4 tablespoons (57 grams) butter melted
2 large eggs
2 cups milk or dairy-free milk
¼ cup (50g) sour cream

Flavor Add-Ins!

Carrot or Parsnip Cake

1 cup carrots or parsnips finely shredded
½ cup raisins or dried cranberries
¼ cup pecans chopped finely
1 teaspoon pumpkin pie spice

Lemon Ricotta

¼ cup ricotta cheese (omit sour cream in original recipe if adding ricotta cheese)
1 zest and juice of 1 lemon

Blueberry

1 cup (148 grams) Blueberries

Instructions

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 seeds, and sesame seeds in a bowl. Stir. If using, pick an optional flavor mix-in, add to the bowl and stir.
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.
Pour the wet ingredients into the bowl with the dry ingredients. Whisk together until just combined. Do not overmix. Some lumps are ok!
Preheat a griddle to 325ºF. Let the batter sit for ten minutes and rest the griddle preheats. 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.
Serve hot, with butter and maple syrup. Other topping ideas are in the notes!

Notes

If you like thicker pancakes, start by using 1¾ cups milk.

Other yummy toppings that go well with this are chopped pecans, walnuts, cranberries, apples, pears, or bananas.

Don't over mix the batter. Over mixing makes a dense pancake!

Substitutions

You can use any combination of flour for the pancakes. All purpose, whole wheat, or a 50/50 blend.
Substitute plain yogurt, ricotta cheese, or applesauce for the sour cream. You can also omit it entirely but the pancakes will be a little less tender.
If you omit the flax seeds or use something else, start with 1¾ cups of milk. Flax seeds absorb liquid and removing them will make the batter runny.
A good substitute for butter is any neutral oil like avocado, for example.
Dairy free milk works great in place of regular milk.

Nutrition