Multigrain Buttermilk Pancake Recipe

Hearty breakfasts are a staple in our household on weekends. There’s something deeply comforting about cutting into a fluffy buttermilk pancake. The simplicity of the batter and the portability of pancakes make these great for daytime snacks too. And don’t forget the delicious toppings. Oh, the toppings!

Make Perfect Pancakes Every Time!

This tool is indispensable. We use it every single day. Sure, it’s meant for fish, but it can be used for so much more. Like flipping delicate pancakes.

Buttermilk pancakes, a cake style that is often thin and round, seem to have universal appeal. The Wikipedia.org entry for pancakes lists over 50 regional variations of pancakes that spans all continents.

The recipe I present below is a cross between my mother’s family recipe and my sister’s recipe. The blend of grains used in our recipe is inspired by the vegan ultra-marathon runner Scott Jurek, just as he detailed it in his best-selling book Eat & Run. Read more of our recipes via our Recipes page on this site.

Our Multigrain Buttermilk Pancake Recipe

The Ingredients

  • 1/4 cup of whole wheat flour
  • 1/4 cup of oat flour
  • 1/4 cup of barley flour
  • 1/4 cup of white flour
  • 1/4 cup of white sugar
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • A pinch of salt
  • 1 egg
  • 1 cup of buttermilk (or substitute oat, almond or cow’s)
  • 1 tbsp of vegetable oil
  • 1/2 tsp of vanilla extract

The Process

  • Over medium heat, heat a non-stick frying pan (we love our cast iron skillet) with a tablespoon of vegetable oil
  • Next, Mix the dry ingredients in a large mixing bowl.
  • Mix the wet ingredients separately, and once combined, mix into the large bowl with the dry ingredients.
  • Make sure to not over mix the batter. As Alton Brown taught us, leaving lumps of dry flour in the dough will ensure that the batter is light and fluffy when it cooks.
  • Using a ladle, spoon some batter into the pan, turning over when golden (approximately 2 minutes). Leave the pancake to cook for about 1 minute on the second side.
  • Once cooked, store in a warmed oven at 170F until ready to serve.

Variations on buttermilk pancake:

  • We love making a double batch and freezing some to smother in peanut butter or Nutella. Next, top it with sliced banana and enjoy!
  • Don’t feel like using buttermilk? Swap in your favorite milk or milk substitute. The baking powder and baking soda will still deliver light and fluffy pancakes.

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