- Level: Easy
- Yield: about 12 pancakes
- Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings): Calories 134, Total Fat 6 g, Saturated Fat 1 g, Carbohydrates 17 g, Dietary Fiber 1 g, Sugar 5 g, Protein 4 g, Cholesterol 20 mg, Sodium 129 mg
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Discover the secret to light and fluffy multigrain pancakes that rival any classic recipe! Thanks to creamy yogurt, these beauties stay tender and moist without extra fatperfect for a wholesome weekend breakfast that'll have everyone flipping for more.
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oats
- 1/4 cup cornmeal
- 3 tablespoons packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup plain low-fat yogurt
- 3/4 cup nonfat milk
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
- Unsalted butter, for brushing
- Butter and maple syrup, for serving
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- In a large bowl, whisk together the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder, and salt. In a medium bowl, beat the egg. Stir in the yogurt, milk, lemon zest, nutmeg, and oil until well blended. Pour the egg mixture into the flour mixture and stir just until combined (a few lumps are finedon't overmix for maximum fluffiness!).
- Warm a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles appear on the surface and the underside is lightly browned, about 3 minutes. (If browning too fast, lower the heat.) Flip and cook until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with remaining batter, brushing the pan with more butter as needed. Serve warm with butter and maple syrup for an irresistible stack!
Photograph by Charles Masters
Courtesy of Recipe Iseasy Magazine
