Multigrain Pancakes Recipe

Published on October 27th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Side view of two stacks of pancakes with berries on top

A batch of warm pancakes topped with sweet maple syrup on a Sunday morning can be the ultimate breakfast comfort food. This recipe swaps out the usually refined flour for whole wheat flour and crunchy spiced granola with coconut and dried fruit, which takes these Multigrain Pancakes to a different level. These Multigrain pancakes are also better for your health and digestion. The ingredients are whisked together with your favorite non-dairy milk, egg, vegetable oil, baking powder, and baking soda, making them dairy free. These pancakes are garnished with simple fresh berries, although there is an endless amount of pancake toppings that can be used, such as these versions using banana, blueberry, or stuffed with warm Nutella

How many carbs are in multigrain pancakes?

There are 15 grams of net carbs per Multigrain pancake for this recipe. 

How many calories are in one multigrain pancake?

There are 130 calories in one Multigrain pancake.  

Are multigrain pancakes good for diabetics?

This recipe doesn't contain any added sugar making them great for people with diabetes. 

Are whole wheat pancakes better than regular?

Whole wheat flour is better than all-purpose flour because whole grains contain more fiber and nutrients. In addition, it takes the body more time to digest whole grains, making you feel full for longer.  

Author: Jennifer Dodd
Average: 5 (4 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
12 persons


  • 1 1/2 cups Whole Wheat Flour

  • 1/2 cup Spiced Granola Mix, any of your favorite mixes can be used

  • 1/2 teaspoon Baking Soda

  • 1/2 teaspoon Baking Powder

  • 3/4 cup Unsweetened Non-Dairy Milk, coconut milk was used in this recipe

  • 1 large Egg

  • 2 tablespoons Vegetable Oil 

  • Non-Stick Cooking Spray 

  • 1 cup Fresh Mixed Berries 


Whisk together the whole wheat flour, spiced granola, baking soda and baking powder in a mixing bowl.  

Overview of dry pancake ingredients being mixed in a bowl

Mix the non-dairy milk, egg, and vegetable oil using a separate bowl. 

A bowl of wet ingredients being whisked in a bowl

Mix the wet ingredients with the dry without over-mixing just enough to incorporate the elements. Let the batter sit for a few minutes while placing a large pan to medium heat on the stovetop. 

Wet and dry pancake ingredients being mixed in a bowl

Coat the pan with non-stick cooking spray and pour 1/4 cup of batter for each pancake into the pan. Depending on the pan size, you'll be able to cook 2-3 at a time to avoid the pancake batter from running and sticking together. 

3 Pancakes being cooked in a pan sprayed with cooking oil

Cook for 1-2 minutes until bubbles begin to form on the surface before flipping and cooking the other side for 1-2 minutes until golden brown. 

3 Pancakes being flipped over in a pan

Place the pancake on a plate covered with a clean kitchen towel to keep warm while the rest of the pancakes are cooking. Additionally, they can be kept warm on a tray in the oven set to 200 degrees Fahrenheit. 

2 plates of pancakes being kept warm

Stack the pancakes onto plates, garnish with mixed berries and enjoy. 

Overview of two stacks of pancakes garnished with berries on a wooden table
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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