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Multigrain Pancakes

The Goods
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup multigrain hot cereal (often found in cellophane packages in cereal or baking aisle)
  • 3 tablespoons sugar
  • 1 envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon salt
  • 1-3/4 cups very warm milk (120˚ to 130˚F)
  • 1/4 cup butter OR margarine, melted
  • 1 egg

Use your favorite multigrain hot cereal to make these flavourful pancakes!  Stir together the night before for a quick, wholesome breakfast!

14 (4-inch) pancakes
Prep Time:
10 min
Cook Time:
5 minutes per batch
Rise Time:
1 to 10 hours
Total Time:
10 h15 min
Make Good is Easy

Combine flours, cereal, sugar, undissolved yeast and salt in a large bowl.  Stir in milk, butter and egg until well blended.  Cover; let rise in a warm draft-free place for 1 hour until doubled.  OR, cover, and refrigerate up to 10 hours (overnight). 

Stir down batter.  Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet.  Spread to abou 4-inch circle.  Cook until edges of pancakes appear dry and small bubbles form on surface.  Turn; cook on other side until golden brown. 

Serve warm. 



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