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

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup quick-cooking oats

1/4 cup cornmeal

3 tablespoons packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 large egg

1/2 cup plain low-fat yogurt

3/4 cup nonfat milk

1/2 teaspoon finely grated lemon zest

1/4 teaspoon freshly grated nutmeg

3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil

Unsalted butter, for brushing

Butter and maple syrup, for serving

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.