Multigrain Pancake Recipe

Combine dry ingredients

In a large mixing bowl, whisk together whole wheat flour, rolled oats, all-purpose flour, buckwheat flour, flaxseed meal, baking powder, baking soda, salt, and brown sugar until evenly distributed and there are no large lumps of oats or flax.

If you prefer a finer texture, pulse the rolled oats briefly in a blender or food processor before adding to the bowl.

Warm and mix

Warm the milk slightly (to about 95–110°F / 35–43°C) so it’s just warm to the touch — this helps the batter hydrate the grains. In a separate bowl, whisk together the warm milk, yogurt or buttermilk, egg, melted butter or oil, and vanilla until smooth.

If using flax as an egg substitute (for vegan option), omit the egg and mix 1 tbs flaxseed meal + 3 tbs water, let sit 5 minutes, then add to the wet ingredients.

Fold wet into dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until the ingredients are just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If the batter seems very thick, stir in up to 2–4 tbs (30–60 ml) additional milk to reach a pouring consistency.

Fold in optional chopped nuts or fruit now if using, reserving some berries for topping if desired.

Let the batter rest 5–10 minutes to allow the oats and flours to hydrate; this improves texture.

Preheat skillet or griddle

Heat a nonstick skillet or griddle over medium heat. Brush or melt about 1 tablespoon butter (or oil) to lightly grease the surface. The pan is ready when a few drops of water sizzle and dance.

Scoop and cook

Pour about 1/4 cup batter per pancake onto the hot skillet (for roughly 3–3.5 inch pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, another 1.5–2 minutes. Adjust heat to prevent overbrowning: lower if they brown too quickly before cooking through.

Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest, or stack and cover with foil for a few minutes.

Serve pancakes warm with butter and maple syrup or honey, and sprinkle with reserved fresh berries and chopped nuts if desired. These pancakes also pair well with yogurt, nut butter, or a dollop of fruit compote.

Leftover pancakes can be refrigerated for up to 3 days or frozen between layers of parchment for up to 2 months. Reheat gently in a toaster, oven, or skillet.