Whole-Grain Pancakes Recipe (2024)

These are great pancakes, much heartier and tastier than the usual concoctions. I’ve improved them by adding a mashed, ripe banana, chopped walnuts, and flax meal. Add milk if the batter is too thick.I make 25-30 at a time and freeze what we don’t eat. Separate the pancakes in a freezer bag with wax paper and easily remove pancakes when wanted. Quickly thaw in the microwave and toast a bit for pancakes that are wonderful topped with Greek yogurt, fruit and maple syrup.

Excellent texture and taste. I halved the recipe (used 2 eggs), and an assortment of liquids I had on hand - the last of my buttermilk + yogurt, and then topping up with milk to get to 1 1/8 cups. FYI - buttermilk freezes well, so you can meter it out in recipe amounts and then defrost when needed (whisk it up before adding in).

Greek yogurt has a tendency to make batter rubbery, more so than regular yogurt, which has more whey.

Does anybody know why Melissa says not to use Greek yogurt? It's the only kind I ever have on hand, so if it could be thinned or otherwise made to work I'd love to know how...

My Sis, bro-in-law and I are up on the farm this week and I made these this morning. Changes? Not a single one. I made them 100% the way Melissa wrote the recipe (with buttermilk, not yogurt) and they were absolutely great! I'm not a religious guy, but I do believe in the inerrancy of Melissa Clark.

I find pancake recipes to be generally forgiving. So, for people who don't want white flour, you can easily substitute sprouted wheat flour or a combination of sprouted wheat flour, sprouted Khorasan Flour, sprouted spelt flour, Amaranth Flour, Chestnut flour, whatever. The ancient grain tends to add texture that is wonderful and yet light. It works. As my family is partial to almond, I would substitute corn meal with almond meal too to make it even better nutritionally.

Wonderful pancakes! We didn’t have buttermilk or yogurt, so we “made” buttermilk using a ratio of 1 cup milk to 1 tsp vinegar. Hearty but fluffy, with a wonderful crunch from the cornmeal and added texture from the oats.

Also can be used as waffle batter, if one adds 1/4 C peanut oil

This is more or less the recipe from Joy of Cooking. I also mix other flours especially rye and replace the oats sometimes with rolled spelt or other rolled grains etc. Lots of flexibility. Triple the dry ingredients and store with a little reminder note which says: “ For every 1 c. Dry mix add 1 1/4 c milk, buttermilk or yoghurt, 1 egg, 1T melted butter or cooking oil. More oil/butter and 1 more egg for waffles”

I was excited to see a whole grain recipe, especially one without nuts, but it turns out to rely on enriched flour. Not whole grain!

I haven't made these-yet-but have made other pancakes using oatmeal. I always soak the oatmeal for 15-20 minutes in some of the liquid and have no problem with the oats cooking. Can't wait to try these!

Agree that it does seem unlikely, but everything actually ends up cooked and delicious, no need to soak anything ahead of time. Just follow the recipe as written.

These are great. I reduced the all purpose flour to 1/2 c and added 1/4 c buckwheat flour. Added a nice nuttiness. Also sprinkled a few frozen blueberries on each cake before flipping over. So good.

I make pancakes that are 1 cup of flour and 3/4 cup of regular (not extra fine) corn meal and they cook up just fine. I was wondering about the oats, too, but I guess the only way to find out is to try a batch!

Melissa, this is a terrific recipe-- but can we have your mother's recipe, too?

Have been looking for a replacement for Aunt Jemima (Pearl Milling) Whole Wheat Blend, because it seems to have disappeared from supermarket shelves. This recipe is better than any packaged pancake mix I have tried.

Love this pancake recipe. Used the milk/vinegar substitute since I never have buttermilk on hand. Yield about 10 pancakes!?! What size pancakes y'all eating? Made about 20 6" pancakes. Freezing leftovers for easy weekday breakfast.

Delish. The recipe made 14 pancakes of good size on our griddle. Used coconut spray oil rather than butter on griddle surface, just for ease.

Great pancakes. Cooked up thick but not heavy. Recipe easily serves 4-6.

Works well with kefir. Make sure to add liquid until the are more smooth than cakey when put onto the griddle.

Best pancakes I’ve ever made! So fluffy and crispy. Basically don’t need maple syrup or any toppings.

I had homemade kefir on hand. It worked great as a buttermilk/yogurt substitute.

really good. did need to add about 1-1/2 c milk to thin the butter (was very thick). also added about 1/3 cup pumpkin puree. didn't add the honey to the batter so as a result needs the maple syrup. I will add it next time. (and there will be next time). Though I do need to freeze the large amounts of leftovers....

Wonderful tender pancakes. I used sour milk instead of buttermilk, which I do all the time. A great way to use up sour milk.

If I don’t have buttermilk or plain yogurt for baking and recipes like this, I mix milk and Greek yogurt. A bit more milk if substituting for buttermilk, a bit more yogurt if for plain. Works great. And the combo of the acidic liquid baking soda makes for much more tender results. I never make biscuits, scones, dumplings or pancakes with plain milk anymore, and have adapted many of my cake recipes as well.

For all the doubters: whole-wheat is one type of whole grain. "The main difference between whole wheat and whole grain is that whole wheat specifically refers to products made from the entire wheat kernel, while whole grain is a more general term that includes all types of grains in their original form. Whole wheat is a type of whole grain, but not all whole grains are wheat. Both whole wheat and whole grains are equally nutritious as they contain all three components of the grain kernel..."

Can this recipe be made vegan?

I don't get it. The only thing that approaches whole grains is the 1/4 cup of rolled oats. Whole wheat flour is not "whole grain." It's odd, but products such as Bob's Whole Grain Pancake mix does a better job than this in providing the benefit of whole grains.

We used a stick blender and mixed up the cornmeal and oats with the buttermilk for a finer texture.

Substituted cornmeal with buckwheat flour and all-purpose flour with plant protein (I used NaturesPlus Paleo Protein). Excellent result. Delicious and satiating.