Total Time
20mins
Prep 5 mins
Cook 15 mins

These are a nice change from regular pancakes and are so filling and delicious. They're made with whole wheat and white flour, cornmeal, and oats. Delicious!

Ingredients Nutrition

Directions

  1. In a bowl, combine the dry ingredients.
  2. In a small bowl, beat egg, buttermilk, and butter; stir into dry ingredients just until moistened.
  3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top.
  4. Cook until second side is golden brown.
  5. Serve with syrup or desired topping.

Reviews

(4)
Most Helpful

These are wonderful pancakes!! The whole grains and buttermilk give them lots of great flavor and texture! Plus, they're nice and filling! I scaled the servings down to 8 pancakes; and used whole wheat pastry flour instead of the all-purpose and whole wheat flours. Then, just before serving, I topped them with pumpkin butter and pecans. They were sooooo good!! I've added a copy of this recipe to my collection of favorite pancake recipes--to be enjoyed again! Thanks so much for sharing it, Delish!! (Tagged, made, and reviewed for Healthy Choices ABC Game.)

So Cal Gal January 13, 2010

11/22/08 I can't remember where I found this recipe, but this is a favorite because regular pancakes with white flour to me taste like eating cake for breakfast. I love the cornmeal with the white and wheat flour. I will cook these and keep them in the fridge to pull out and microwave for breakfast during the week. I use regular oats, and for buttermilk I put a splash of vinegar into the milk. Love these! UPDATE: 2/24/09 I found this recipe in another cookbook today and made them again. If you're like me and the only reason you eat pancakes is so you don't eat bacon every day, this recipe is for you. DELICIOUS!

AmyZoe February 24, 2009

Now that I"ve made these 3 or 4 times it's time for a review. These pancakes are a snap to make and they come out hearty but not dense. In fact, the batch I just made came out relatively light and fluffy. I made buttermilk by adding 2.5 tbs vinegar to whole milk (all I had on hand). I think they came out lighter than when I've made buttermilk using skim or 2% milk. I wonder if I could have just used plain milk instead of making the buttermilk. I'll try that next time. I also used regular oats because I didn't have the quick cooking kind. I don't think it made a difference. I let the batter rest for a few minutes before cooking the pancakes, and they were great. I ended up with about 20 pancakes. A stack of 4 is very filling! My 3 year old and 1 year old love these and I feel good that they are healthy. Fresh fruit goes great with them.

Evil Genius July 26, 2008

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