Whole Grain Pancakes

Always a hit! More tasty with texture than pure fluffy cakes
Updated: January 2024

This recipe serves a hungry family of 4 with some leftovers, which make great mini PB&J sandwiches for lunch later in the day.



Batter will be thick! You can milk/water it down, but it should be thick.

Dry Ingredients

1 Cup (120g) Whole Wheat FlourYou can replace both flours with White Whole Wheat, I go back and forth on what I prefer
3/4 Cup (90g) All Purpose Flour
1/2 cup (75g) Cornmeal
1/4 cup (20g) Rolled Oats
3/4 cup (75g) Crushed pecansOr walnuts
1 Diced apple 1Or a mess of blueberries, thaw first if they’re frozen otherwise the cakes’ll be runny in the middle
1 tbsp Brown sugar
1 tsp Salt
1 tsp Cinnamon
1 tsp FlaxseedOptional, good for the kids or something
2 tsp Baking Powder
1/2 tsp Baking Soda

Wet Ingredients

2 1/4 cups Buttermilkor milk with a tbsp of lemon juice or a few tablespoons of yogurt mixed in
3 Eggs
1/4 cup Lightly browned butterPour this in when mixing the wet and dry, it’ll congeal too fast in the wet ingredients alone
1 tsp Vanilla


  1. I use one of these, I generally avoid unitaskers, but it’s amazing!