94 Ratings
  • 5 star values: 71
  • 4 star values: 11
  • 3 star values: 8
  • 1 star values: 3
  • 2 star values: 1

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.

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  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Editor's Note:

For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts

306 calories; 5.9 g total fat; 51 mg cholesterol; 440 mg sodium. 53.2 g carbohydrates; 12.7 g protein; Full Nutrition


Reviews (78)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/19/2009
These were very fluffy and we loved the combination of grains. The cornmeal adds a fun crunch. After reading tat2wttrsh's comment about the thin batter I put together the batter last night and let it sit in the fridge until this morning. It was thin when I first mixed it together but the flours and oats did soak up all the extra liquid overnight and the batter was just right this morning.
(46)

Most helpful critical review

Rating: 1 stars
03/15/2010
As much as I wanted to like these they were just awful! Batter was way too thin and too sweet.
(4)
94 Ratings
  • 5 star values: 71
  • 4 star values: 11
  • 3 star values: 8
  • 1 star values: 3
  • 2 star values: 1
Rating: 4 stars
02/13/2009
I added a 1/2 tsp. of salt and a tsp. of vanilla. I also added about a cup of fresh blueberries. I suggest letting the batter sit for a couple minutes to soak up some of the wet. Oatmeal corn meal and wheat flour will do that if you let it rest after mixing. These turned out fluffy and tasted great. I'd make these again. I might add another 1/2 c. of oatmeal next time the batter was just a little thin even after letting it sit for 15 minutes.
(55)
Rating: 5 stars
02/19/2009
These were very fluffy and we loved the combination of grains. The cornmeal adds a fun crunch. After reading tat2wttrsh's comment about the thin batter I put together the batter last night and let it sit in the fridge until this morning. It was thin when I first mixed it together but the flours and oats did soak up all the extra liquid overnight and the batter was just right this morning.
(46)
Rating: 5 stars
05/04/2009
The kids said these were the best pancakes and I agree. The cornmeal adds a great crunch and they have great flavor and sweetness in spite of the low amount of sugar. This is definitely a keeper. I had to add more whole wheat flour (1/3-1/2 c.) to make the consistently thicker. I used old-fashioned rolled oats vs. quick. I used powdered buttermilk mixed with 1 cup water 1 cup milk. I also added a couple teaspoons of vanilla and few dashes salt. I love that it's such a healthy recipe so easy and so delicious! It made 16 - 4" pancakes enough for freezing.
(36)
Rating: 5 stars
09/07/2010
These are awesome. I will be making up a huge batch of the dry ingredients so I have a mix availabe when I want panacakes/waffles. Just add buttermilk and egg and VIOLA!
(24)
Rating: 5 stars
04/26/2010
We have made these pancakes several times often tweaking it a bit but they always turn out great. These modifications have worked well for us: adding 1/2 teaspoon of salt reducing the buttermilk to 1 3/4 cup (using sour milk is alright but not quite as amazing) and adding 1/4 cup oil. Replacing brown sugar with white sugar is fine. We find that adding vanilla can distract from the flavor of the grains. Even though we think this recipe is better with our modifications it still gets 5 stars because it's a flexible recipe and a terrific food concept.
(21)
Rating: 5 stars
02/05/2010
Really good! I didn't have cornmeal so I substituted wheat bran for the amount of cornmeal. I also didn't have buttermilk and was running low on milk as well but I did have a cup of cottage cheese in my fridge that I wanted to use up. So I mashed up the cottage cheese and substituted 1 cup of the buttermilk with that and the other cup of buttermilk I substituted with 1 cup of milk that I soured with lemon juice. I also added some vanilla and cinnamon for a little extra flavor. Because I used the cottage cheese I had no problem with the batter being thin it ended up being pretty thick. I had to use a little water to thin it down. The pancakes cooked up beautifully. I topped them with the "Cinnamon Apple Syrup" recipe found on this website. Delicious! I'm excited to buy cornmeal and try this recipe again.
(15)
Rating: 5 stars
01/25/2010
These were so good. I halved the recipe but then messed up & only halved the ww flour. I even added in Wheat Germ. So I played around with the buttermilk til it looked right. My husband is a diabetic so I only added 2 t of my homemade brown sugar splenda blend. We ate it with sugar free syrup walnuts & blueberries. Good for you & delish!
(12)
Rating: 5 stars
08/25/2009
Healthy AND tasty - a winning combination. Just remember to let the batter sit for a few minutes. It will thicken and cook up beautifully!
(12)
Rating: 5 stars
08/31/2010
These were fabulous! I was very skeptical about the corn meal but it added just a touch of sweetness and great texture. Even our pickiest kids who only like the light n fluffy pancakes devoured these. We did add a touch of vanilla to the mix and added more liquid to make the batter a little thinner. We used the powdered buttermilk stuff and will hopefully have the real deal on-hand next time. Also ground the oatmeal in a mini processor which helped hide the whole grains from the kids. Love these!
(10)