Four-Grain Pancakes

Total Time
16mins
Prep
8 mins
Cook
8 mins

I've worked with probably 20 pancake recipes and this is the best pancake I've ever made, whole grain or otherwise. It's light and tender, even when cold, and has a little heft and body from the oatmeal and cornmeal plus a bewitching fragrance from the nutmeg. The original is from the 1997 edition of Joy of Cooking, where it's called Four-Grain Flapjacks (just to confuse Brits). I usually halve the recipe, which works well.

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Ingredients

Nutrition

Directions

  1. Combine the dry ingredients (first 10 ingredients) in one bowl and the wet ingredients (last 4 ingredients) in another; pour the wet ingredients over the dry ingredients and mix until just combined.
  2. Spoon 1/4 batter per pancake onto a greased, preheated griddle or skillet and cook until bubbles cover the surface and most have popped; turn and cook until lightly browned.
  3. Serve with jam, honey, syrup and/or cottage cheese (if you like).
Most Helpful

5 5

By far the best pancake recipe we have come across. As stated, it's from the Joy of Cooking under Four-Grain flapjacks. Our family version tends to add slightly more oats, 1/3 cup. Then we add spiced apples to the batter, and if we are being uber fancy, candied walnuts. We serve with maple syrup and yogurt.

5 5

Delicious. I substituted rye flour for the whole wheat flour and kept everything else as-is in the recipe. Hit with the entire family, including a picky 4-year old and a 2-year old who rarely eats anything but bacon and fruit for breakfast. I added a photo of the pancakes - they looked pretty too! Browned nicely.

5 5

Oh, yum. Eggs, honey, butter - we're making panCAKEs. Incredibly good, fluffernutter. I made a full batch of the dry ingredients, divided it, storing half, and mixed the other portion with half the wet ingredients. These are everything you'd want a piece of cake to be.