Whole grain pancakes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
whole grain pancakes

Think that no matter how hard you try you’ll never outperform your grandma in making fluffy, absolutely weightless and simply outstandingly delicious pancakes? Wrong! And here’s one added bonus, while grandma’s pancakes were absolutely gorgeous, they tend to make you worry about waistline way too often. Switching to a whole grain version makes any worries disappear.

Whole grain pancakes

Grandma’s pancakes. 

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 1740 kcal


  • 1/2 cup buttermilk
  • 1 tbsp butter
  • 1 eggs
  • 1 cup oats
  • 1/6 cup flax seeds
  • 1 cup whole-wheat flour
  • 2/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/12 cup sugar
  • 1/12 cup baking powder
  • 1 tsp salt
  • 1/3 tbsp baking soda


  1. Place all ingredients into the bowl, swirl until smooth

  2. Heat the pan, add some butter and after it is melted add approx. ¼ cup blended mix per pancake

  3. Cook around 3-4 minutes then flip over and cook for 3 more minutes

Recipe Notes

Using plastic bottle to squeeze the mix onto the pan is faster then using utensils plus there’s no need to wash the bottle as it could be thrown into the garbage.

Any other ingredients / toppings are ok as long as it tastes good (e.g. strawberries, almonds etc).


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