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Multigrain Flour Pancakes

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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 20 pancakes


  • 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


  • Sift the dry ingredients into a large bowl.
  • In a medium mixing bowl, whisk buttermilk, maple syrup (or molasses), eggs, vanilla extract and mix until combined.
  • 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.
  • 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.
  • Wipe the pan with a paper towel or cloth and repeat with the remaining batter.
  • Serve the pancakes hot with syrup and fruits.


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