Mama’s Multigrain Buttermilk Pancakes

Anytime I am in Wisconsin visiting my family there are a few meals I beg my Mom and Dad to make me. Most of them are Middle Eastern dishes and other childhood favorites, and then there are these pancakes. For as long as I can remember, my Mama has been making her signature whole grain pancakes for her girls whenever we’re all visiting. I think they are the fluffiest most delicious things in the whole world and I am so excited to share the recipe with you.

My Mom is a bit of a health nut, so don’t be surprised when I tell you that these are actually pretty good for you. The batter consists of ground oats, cornmeal and whole wheat flour, which means these puppies are super filling. When I asked her for the recipe, she gave me very vague instructions saying she just eyeballs it and they always turn out. Well- I’m a recipe-loving-girl so I practiced these a few times to get the right quantities. This weekend though, I’d have to say I nailed it. These would make you proud Mom!


At Mama’s house, we eat these topped with sliced bananas and pecans.  I didn’t have any fancy toppings around so I just topped these with a pat of butter and lots of pure maple syrup. Isn’t it amazing how tasting certain things remind you strongly of your childhood? Well after a few bites of these, all I could imagine was sitting around the table with my whole family on a Sunday morning with a stack of these. Enjoy!

Mama’s Multigrain Buttermilk Pancakes

Yield: 8 pancakes


  • 1/2 cup oats, can be quick or steel cut or whatever you have
  • 1/2 cup cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 1/2 cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil
  • butter for the pan


  1. In a food processor, mix the dry ingredients until the everything is finely ground. In a large bowl, whisk in the buttermilk, egg and oil until well combined.
  2. Heat your griddle/skillet over medium heat and coat the pan with butter.
  3. Using a 1/4 cup measurer, scoop batter onto heated griddle and wait for bubbles to form and pop on each pancake.
  4. After a few minutes, lift edge slightly to make sure it's browned and then flip it. Repeat with the rest of the batter. Serve with fruit, nuts, syrup or whatever you like.


*You can make the dry portion of this in a larger quantity and save it so when it's time to use you just add in the buttermilk, egg and oil. It's what Mama does :)

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Adapted from my Mama’s semi-famous recipe :)


  1. These sound so yummy! Buttermilk pancakes are the only pancakes in my opinion!

  2. Ohhhhh yeah! Look awesome! I had crunchy granola pancakes this weekend, they could have only been better if they had been wholegrain. These look YUM!

  3. They look amazing sweetie – now you can make them for me next time!!! xoxo

  4. WISCONSIN? That’s where I live-in Minocqua, what city are you from? Small world! These pancakes look awesome! anne

  5. There’s nothing better than a big, fluffy stack of pancakes for breakfast and these look to die for, Audra! Love the addition of oats and cornmeal, too. I’ve got to try these for myself. Have a great week!

  6. These look great :) my mum never made me pancakes sighhh…and i like how your mum uses oats and wholewheat flour it makes them so healthy :D

  7. These look amazing! I’m always looking for healthy breakfast options (that don’t seem healthy :P) these definitely fit the bill! Family recipes are the best-but I have the same problem as you, a lot of the ones I have handed down have extremely vague instructions-but I need recipes! Lol, so-like you-I always test until it’s right, then write it down.

  8. Multigrain and whole grain pancakes are my favorite! I will definitely have to give these a try the next time I have a major pancake craving, maybe with some berries thrown in!

  9. I like filling pancake. It means that if I eat them for lunch (which is when I usually eat pancakes because I don’t eat them for breakfast) I wont be eating the entire batch just to feel full :P

    These look amazing!

  10. These look delicious! a combination of some of my favorite ingredients!
    You are a little vague in your recipe about which type of oats to use, and I’m curious to know exactly which type of oats you used in perfecting this recipe …I’m planning to make these tomorrow morning and my pantry has the two extremes (instant and steel cut), so I want to use the closest approximation. Thanks!

  11. Hey Hayley! I used Quaker Quick Oats, but I really think the “non instant” ones would be OK too! Good luck! :)

  12. My daughter loves to make pancakes, she has a recipe that makes all the time. I will show your…or your mother’s…as I found it so healthy. I like to bake multigrain products for me and of course, for my family.

  13. Oh wow! These look like they have the perfect consistency, and it’s amazing how good they look for you! Kudos to your mom, and I am bookmarking this one :)

  14. These look so fluffy and delicious!!! I love the oats and cornmeal!

  15. I love going home and having my dad cook his signature dishes. One of which is his pancakes! These looks great too.

  16. Wow what a beautiful stack of pancakes! They look fluffy and delicious! I love that your mom has the dry ingredients all combined and stored away for some quick pancakes whenever a craving hits, I never thought of doing that. Great recipe and congrats on your CBS segment, even if it was cut down, that’s a huge accomplishment :)

  17. I think instant would give you a smoother pancake, as Audra suggested, but I’ve tried steel cut in another pancake recipe. I found the trick is letting the batter sit for about half and hour for the oats to soften…or pre-soak the oats in a very very scant amount of water, usually just enough to moisten them

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