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Multigrain Pancakes

  • Servings:

    Makes 12 pancakes as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    25 minutes

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup cornmeal
1/4 cup old-fashioned rolled oats
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 cups buttermilk
2 large eggs
2 Tbsp. vegetable oil
2 tsp. vanilla extract
Melted butter or oil, for skillet
Multigrain Pancakes

Directions

1. Whisk both flours, cornmeal, oats, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs, oil, and vanilla in a medium bowl, then whisk into flour mixture until just combined, being careful not to over mix; let batter sit for 15 minutes.
2. Heat oven to 200 degrees and place a baking sheet inside. Heat a large nonstick skillet over medium heat until hot and brush lightly with butter. Working in batches, add three 1/4-cup portions of batter, making sure not to overcrowd skillet. Cook until edges are set and small bubbles form on surface of pancakes, about 3 minutes.
3. Flip pancakes and continue to cook until golden brown, about 3 more minutes. Transfer to oven to keep warm and repeat with remaining batter, brushing skillet with more butter and adjusting heat as necessary.
Source: Hannaford fresh Magazine, March - April 2018

Nutrition

Nutritional Facts
Servings Makes 12 pancakes
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 3 g (12%)
Cholesterol 100 mg (33%)
Sodium 720 mg (30%)
Total Carbohydrates 67 g (22%)
Dietary Fiber 5 g (20%)
Protein 16 g (26%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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