Multigrain Pancakes
Chock-full of whole grains these pancakes will start your day off right. They're light, fluffy, and perfect for soaking up a generous helping of pure maple syrup.
Prep
10 mins
Total
24 mins
Instructions
Prevent your screen from going dark as you follow along.
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In a large bowl, whisk together the dry ingredients until evenly incorporated.
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In a separate bowl or large measuring cup, whisk together the butter or vegetable oil, milk, eggs, and maple syrup until smooth.
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Pour the wet ingredients into the dry, and whisk just until evenly moistened.
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Allow the batter to rest for 10 to 15 minutes, to let the grains absorb some of the liquid.
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Preheat a lightly greased griddle to 325°F; or set a lightly greased frying pan over medium heat.
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Drop 1/4-cupfuls of batter onto the griddle; our scone and muffin scoop works well for this.
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Bake the pancakes on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes.
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Serve immediately, or hold in a warm oven.
