Multigrain Pancakes

Multigrain Pancakes are easy to make ahead as a mix and filling and nutritious!

Multigrain Pancakes are one of our long time favorite recipes.  They are also one that I want to have made up as a homemade mix so making them is quicker and easier when we want them.  I find it simple to take an hour or so and make up our favorites so they are ready to go.  We love a pancake breakfast before church on Sundays and this makes it easy to do that.  I would much rather pull out 1 bag that is all measured out instead of 6 different things plus measuring cups, etc. I measure out the dry ingredients, put them in a ziplock quart bag and write what else needs to be added.  That way I don’t even need to pull out my cookbook.

I also make Brown Sugar Oatmeal Pancakes and Buckwheat Pecan Pancakes ahead as a mix.

I got this recipe years ago from my Taste of Home magazines.  You can find it online here.  They were a little runnier and thinner than we liked so I changed the measurements of the wheat flour and cornmeal.  I also doubled it to make enough for leftovers.  Multigrain Pancakes keep well in the refrigerator and can be frozen.  Just be sure they are fully cooled and put them into ziplock bags.

You need buttermilk for this recipe but you do not have to buy it special.  See how to make your own here.

To make the pancakes dairy free, also substitute the butter with vegetable or coconut oil.

I always use this electric skillet.  It easily holds 6 pancakes and washes up so easily.  I love mine!


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Multigrain pancakes
Filling and Nutritious!
Multigrain Pancakes
Multigrain Pancakes
  1. Gather your dry ingredients.
  2. Measure out and put in ziplock bag. Label and add what is needed for the recipe. Or measure ingredients into your mixing bowl.
  3. Gather wet ingredients. To make buttermilk, add 2 Tbsp of vinegar or lemon juice to your measuring container and then fill to the 2 cup line with milk. Let it sit for about 5 minutes or until you see bubbles; now you have buttermilk.
  4. Melt butter in large mixing bowl.
  5. Add eggs and buttermilk to butter and stir.
  6. Add dry ingredients and stir just until moistened. Don't over stir.
  7. Use a 1/4 measuring cup to pour batter on a hot, lightly greased 275* griddle.
  8. Cook until bubbles form, flip and cook until golden brown.
Recipe Notes

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