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Today I have a healthy and nutritious multigrain pancakes. I recently borrowed this ‘Good to the Grain: Baking with Whole grain flours‘ cookbook from the library. I was hoping to find a bread recipe for this month’s Breadbakers ‘Breads with Ancient grains’ theme. Unfortunately most of the recipes in this book had whole wheat flour in them.

But I did find a few recipes that looked very good and these pancakes made with Multigrain flour is one of them. There is a master recipe for multigrain flour mix that can be made in large quantity and kept in the pantry along with your other flours. It can be used in place of or along with other flours in any of your baking recipes.

If you want to make a big batch of this multigrain mix, then combine 1 cup each of whole-wheat flour, oat flour, barley flour and 1/2cup of millet flour and rye flour. Use 1cup of this mix along with 1cup of wholewheat flour to make the pancakes. If not just follow the measurements for the flours given below.

I was skeptical how the family would like the combination of different flours and the taste of buttermilk, but none of them seemed to notice anything. They were too busy enjoying these fluffy and delicious pancakes. They tasted amazing and I got a big thumbs up from both the kids 🙂

Print Recipe
Multigrain Flour Pancakes Yum
Pancakes filled with the goodness of multi grains. Make the multi grain flour once and store in an airtight container to make these yummy pancakes whenever you want.
Multigrain Flour Pancakes
Course breakfast
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
  • cups Wholewheat flour
  • ¼ cup Oat flour
  • ¼ cup Barley flour
  • 2 tbsps Millet flour
  • 2 tbsps Rye flour
  • 2 tbsps Sugar
  • 2 tsps Baking powder
  • 1 tsp Baking Soda
  • ¾ tsp Salt
  • ½ tsp Nutmeg , freshly ground
  • 2 cups Buttermilk
  • 2 tbsps Maple syrup molasses or unsulphured
  • 2 Eggs (or 2tbsp egg replacer powder whisked with 6tbsp water)
  • 1 tsp Vanilla extract
Course breakfast
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
  • cups Wholewheat flour
  • ¼ cup Oat flour
  • ¼ cup Barley flour
  • 2 tbsps Millet flour
  • 2 tbsps Rye flour
  • 2 tbsps Sugar
  • 2 tsps Baking powder
  • 1 tsp Baking Soda
  • ¾ tsp Salt
  • ½ tsp Nutmeg , freshly ground
  • 2 cups Buttermilk
  • 2 tbsps Maple syrup molasses or unsulphured
  • 2 Eggs (or 2tbsp egg replacer powder whisked with 6tbsp water)
  • 1 tsp Vanilla extract
Multigrain Flour Pancakes
Instructions
  1. Sift the dry ingredients into a large bowl.
  2. In a medium mixing bowl, whisk buttermilk, maple syrup (or molasses), eggs, vanilla extract and mix until combined.
  3. Add the wet ingredients to the dry ingredients and mix gently until well combined. The batter will slightly thick and lots of holes in it.
  4. Heat a griddle over medium heat and rub the pan with some butter. Dollop 1/4cup of the batter on to the pan, 2~3 at a time depending on the size of your pan. Once the bubbles form on the top of the pancake, flip it over and cook until the bottom is dark golden brown, about 4~5 minutes total.
  5. Wipe the pan with a paper towel or cloth and repeat with the remaining batter.
  6. Serve the pancakes hot with syrup and fruits.
Recipe Notes

Also linking this to Valli's 'Cooking from Cookbook ChallengeJanuary -- Week 3'.

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4 thoughts on “Pancakes with Multigrain Flour and buttermilk”

  1. Your pictures are so good, I can almost feel the goodness of the multi grain flour in your pancakes, Pavani. Drool worthy!! 🙂

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