Comments on: Mama’s Multigrain Buttermilk Pancakes

By: Strawberry Rhubarb Compote - The Baker Chick

Strawberry Rhubarb Compote - The Baker Chick — Wed, 27 Mar 2024 14:42:09 +0000

[…] as a topping for pancakes, waffles, or […]

By: TK

TK — Sat, 14 Jul 2012 13:31:37 +0000

These are delicious!!

By: jkjeeps

jkjeeps — Tue, 10 Apr 2012 12:05:01 +0000

I Love the idea of making a large dry batch. When you go to make the cakes, how much dry mix do you use?

By: Samantha

Samantha — Sat, 17 Mar 2012 15:13:52 +0000

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

By: Me And My Sweets

Me And My Sweets — Wed, 07 Mar 2012 10:15:24 +0000

WOW! I can’t wait to try this recipe, sounds delicious and at least somewhat healthy:-) Great post!

By: Amalia Pagura

Amalia Pagura — Wed, 07 Mar 2012 05:59:47 +0000

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 :)

By: Krissy's Creations

Krissy's Creations — Tue, 06 Mar 2012 23:46:37 +0000

I LOVE a good multigrain cupcake! I especially love that you got this “recipe” from your mom. Those are always the best :)