Name: Multigrain Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 pancakes
Ingredients: 1 cup water; 2 tablespoons butter; 1/3 cup multigrain hot cereal1; 1 cup granola2; 1 ½ cups milk3; 1 large egg; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 2 teaspoons baking powder; 1/4 teaspoon salt

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Best multigrain pancake recipe! This easy, one-bowl pancake recipe makes light and fluffy pancakes that are super tasty and healthy.

I love good old-fashioned light and fluffy pancakes! But sometimes I want a pancake that’s a little healthier and a little heartier (but still light and fluffy).

That’s when I make these multigrain pancakes. They have plenty of good-for-you ingredients in them, like multigrain hot cereal, granola, and whole wheat flour that help to make the pancakes a little more substantial.

And they’re still nice and light! No one will ever guess that these pancakes are full of healthy ingredients because they’re still super tasty!

So these pancakes are a great choice when you want a healthy pancake recipe or when just want pancakes that will stick with you throughout the morning.

Ingredients

These pancakes are made with

Multigrain hot cereal mix

Granola

Milk

Egg

All-purpose flour

Whole-wheat flour

Baking powder and

Salt.

You’ll notice that there’s no additional sugar in the pancakes. I’ve found that the pancakes don’t need any additional sugar since most granola has some sort of sugar in it.

How To Make Multigrain Pancakes

Bring the water and butter to a boil in a large saucepan. Remove from heat and stir in hot cereal.

Let it stand for 10 minutes.

Stir in the granola until combined. I use plain granola clusters, but you can use granola with nuts and fruit if you prefer.

Add the milk and stir in.

Stir in the egg until combined. Add the flours, baking powder, and salt. Stir in just until combined.

Heat the griddle or pan until water droplets flicked on the pan sizzle. Cook the pancakes until bubbles form and pop and the edges look dry and set.

Flip the pancakes and cook until the other side is done.

Tips

Hot Cereal: I use Bob’s 7 grain hot cereal in this recipe. If you have leftover hot cereal, you can use it to make my popular multigrain bread recipe.
Granola: I use a granola cluster cereal like Natural Valley oats and honey protein granola in these pancakes. Feel free to use a granola with nuts and fruit if you prefer. However, I’m not sure how well a granola with chocolate will work in this recipe.
Milk: Any milk from skim to whole milk will work. You can also use non-dairy milk, like almond milk, if you prefer.
Mixing: I recommend mixing the pancakes by hand. This is a really easy recipe to mix by hand, and it helps to keep the pancakes lighter and fluffier.

How To Freeze

To freeze the pancakes, cook and let the pancakes cool to room temperature.

I place the cooked pancakes on a wire cooling rack while they cool down. Once the pancakes reach room temperature place them in a single layer in a resealable, freezer-safe container.

If you have more than one layer of pancakes, place a sheet of waxed paper in between the layers to help the pancakes avoid sticking. I heat the frozen pancakes in either the microwave or the toaster oven.

Toppings

These pancakes can be served with butter, maple syrup, honey, or buttermilk syrup. Fruit, preserves, and fruit syrups also go well with multigrain pancakes.

More Pancake Recipes!

If you’ve tried this multigrain pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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