Fluffy Multigrain Pancakes Recipe: A Wholesome Bite for Breakfast or Brunch by Donna John

Breakfast Brunch
a year ago

Fluffy Multigrain Pancakes Recipe: A Wholesome Bite for Breakfast or Brunch

So many times when a muffin or pancake recipe (and other baked goods) are published on 30Seconds, the first question we get is, "Can you make this with whole-wheat flour?" Knowing that whole-wheat flour is an ingredient people are interested in using, I decided to make whole-wheat pancakes for breakfast and see what all the fuss was about. Well, whole-wheat flour will now be a staple in my pantry. These fluffy multigrain pancakes were a welcome bite this morning!

The pancake batter is made with whole-wheat flour, all-purpose flour, cornmeal, rolled oats, baking powder, baking soda, salt, buttermilk, eggs, melted butter and a little honey for sweetness. Because I'm in the process of cleaning out my spice shelf, I added some poppy seeds to the pancake batter. This poppy seeds are optional, and you can use maple syrup instead of honey, or skip the sweetener all together.

Serve these whole-wheat pancakes for breakfast or for brunch. We tend to wait until the weekends to make pancakes, and now I'm wondering why. Add a side of fresh fruit, and these multigrain pancakes are a great way to start your day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes

Total Time: 20 minutes
Servings: Makes about 10 pancakes


  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • large pinch kosher salt
  • 1 teaspoon poppy seeds (optional)
  • 2 1/4 cups buttermilk or evaporated milk
  • 3 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon honey or maple syrup

Here's how to make it: 

  1. Whisk together the whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, baking soda, poppy seeds, if using, and salt in a bowl. In another bowl, stir together the buttermilk, eggs, butter and honey. Add the dry ingredients to the wet ingredients until just combined. 
  2. Heat a little butter in a large skillet or griddle. Pour the batter into the pan (1/4 cup to 1/3, depending on how big you like your pancakes). Cook the pancakes until bubbles start to appear on the top.
  3. Flip the pancakes over and cook until cooked through and golden, about 2 to 3 minutes per side. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Whole Wheat Flour
Whole Wheat Flour $4
Cornmeal $2 & Up
Rolled Oats
Rolled Oats $2 & Up
Honey $4 & Up
Griddles $15 & Up

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Good idea because it might add some texture and flavor too.
Elisa Schmitz
Mmm. Never met a pancake I didn't love, and this one is no exception. Great for Mother's Day or any day! #yum
Bet this would make a great sheet pan pancake Donna John Throw on some fruit, or... Easier to be having coffee with the family, than standing over the stove flipping (I think)!
Donna John
I don't cook pancakes often, so I don't mind flipping. :) Though, love sheetpan pancakes. Great idea.

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