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Multigrain Pancakes Recipe

Serves 15


  • 3/4 cup wheat flour
  • 1/2 cup unbleached flour
  • 1/4 cup cornmeal
  • 1/4 cup oatmeal
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 egg whites, whipped
  • 1 cup buttermilk, at room temperature (see below)
  • 1 cup fat-free sour cream


1. Buttermilk Substitute: Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes.
2. Prepare skillet with cooking spray and heat on medium until hot.
3. In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt.
4. In another mixing bowl, combine egg whites, buttermilk, and sour cream.
5. Mix dry ingredients with wet ingredients just until moistened.
6. Ladle in the batter, using 3 or more tablespoons per cake.
7. Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
8. Repeat with remaining batter.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Dairy / Buttermilk
Grain and Cereal
Preparation Method:Fry

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