Of all the foods that runners dream about during their weekend long runs, pancakes have to top the list. They provide plenty of carbohydrates, are fluffy yet filling, and can be personalized in a thousand delicious ways. This ultimate pancake recipe uses a mix of all-purpose flour (to make the pancakes fluffy) and whole grain flours (for added fiber, vitamins, and minerals).
If you don’t have all three whole grains, pick one and use the following ratios: 1:2 whole wheat to white; 1:1 oats or cornmeal to white. Simply drizzle the pancakes with maple syrup or try one of the 50—yes, 50 —topping combinations suggested on this page. To make these pancakes the ultimate recovery meal, choose a higher protein topping (like Greek yogurt or peanut butter) or pair the stack with a glass of milk.
Jump to RecipeInstructions :
1: Heat a large nonstick skillet or griddle over low heat. In a bowl, mix the all purpose flour, cornmeal, whole wheat flour, oats, sugar, salt, baking powder, and baking soda.
2: Pour the buttermilk and milk into a 2-cup measuring cup and microwave on high for 30 seconds. Transfer to a bowl and whisk in the eggs, oil, and vanilla extract. Pour into the dry ingredients and whisk until just combined.
3: Increase the heat under the skillet to medium and brush with the oil. When the oil starts to spider, pour the batter, ¼ cup at a time, into the skillet or griddle. Cook for 2 to 3 minutes, or until the pancake bottoms are golden brown and the tops start to bubble. Then flip the pancakes and cook until golden brown on the other side. Repeat with the remaining batter, brushing the skillet or griddle again with oil. Serve hot.
Multigrain Pancakes
Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup whole wheat flour
- ½ cup old-fashioned rolled oats
- 4 teaspoons sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups buttermilk
- ½ cup low-fat milk
- 2 large eggs
- 2 tablespoons vegetable oil plus extra for brushing the griddle
- 1 teaspoon vanilla extract
Instructions
- Heat a large nonstick skillet or griddle over low heat. In a bowl, mix the all purpose flour, cornmeal, whole wheat flour, oats, sugar, salt, baking powder, and baking soda.
- Pour the buttermilk and milk into a 2-cup measuring cup and microwave on high for 30 seconds. Transfer to a bowl and whisk in the eggs, oil, and vanilla extract. Pour into the dry ingredients and whisk until just combined.
- Increase the heat under the skillet to medium and brush with the oil. When the oil starts to spider, pour the batter, ¼ cup at a time, into the skillet or griddle. Cook for 2 to 3 minutes, or until the pancake bottoms are golden brown and the tops start to bubble. Then flip the pancakes and cook until golden brown on the other side. Repeat with the remaining batter, brushing the skillet or griddle again with oil. Serve hot.