Whole-Grain Pancakes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole-wheat flour
- ¾cup all-purpose flour
- ½cup cornmeal
- ¼cup rolled oats
- 2teaspoons baking powder
- 1teaspoon kosher salt
- ½teaspoon baking soda
- 2¼cups buttermilk or plain yogurt (not Greek)
- 3large eggs
- ¼cup unsalted butter, melted, plus more for serving
- 1tablespoon honey
- Maple syrup, for serving
Nutritional analysis per serving (10 servings)
236 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 7 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Step 2
Heat a griddle or large cast-iron skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Step 3
Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Step 4
Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Step 5
Repeat with the remaining batter, adding more butter to the skillet as needed.
Private Notes
Comments
These are great pancakes, much heartier and tastier than the usual concoctions. I’ve improved them by adding a mashed, ripe banana, chopped walnuts, and flax meal. Add milk if the batter is too thick. I make 25-30 at a time and freeze what we don’t eat. Separate the pancakes in a freezer bag with wax paper and easily remove pancakes when wanted. Quickly thaw in the microwave and toast a bit for pancakes that are wonderful topped with Greek yogurt, fruit and maple syrup.
Greek yogurt has a tendency to make batter rubbery, more so than regular yogurt, which has more whey.
Excellent texture and taste. I halved the recipe (used 2 eggs), and an assortment of liquids I had on hand - the last of my buttermilk + yogurt, and then topping up with milk to get to 1 1/8 cups. FYI - buttermilk freezes well, so you can meter it out in recipe amounts and then defrost when needed (whisk it up before adding in).
These were thick and fluffy, but still tasted hearty and healthy. I subbed spelt flour for whole wheat as it was what I had on hand, and they still turned out great. My kids loved them too. A winner!
Delicious! I followed others’ advice about greek yogurt, and they turned out lovely. Also worked as waffles.
Just WOW. I typically don’t have hope for pancakes with oats, but these delivered! In lieu of flour I used king Arthur’s gluten free flour. Added a very ripe banana for sweetness. This was perfect balance of oat flavor and crispy cornmeal. I used melted coconut oil instead of butter in the batter. Will definitely go for this again for its uniqueness compared to traditional pancakes.