Multigrain Pancakes

Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: about 12 pancakes
Share This Recipe

Ingredients

Directions

  1. Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  2. Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
Scallion Pancakes with Dim Sum Dipper
PREMIUM
21m Easy 100%
CLASS
Swedish Pancakes
PREMIUM
Dave Mechlowicz

Swedish Pancakes

11m Easy 97%
CLASS
Scallion Pancakes (Pajeon)
PREMIUM
12m Easy 96%
CLASS
Macaroni and Cheese Pancakes
PREMIUM
9m Easy 97%
CLASS

Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 90%
CLASS
21m Easy 100%
CLASS