Multigrain pancakes from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 31) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blackberry-maple compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for cane sugar. See recipe for variations.

  • skvalentine on May 11, 2026

    Kids made these for me on Mother's Day. Substituted spelt for pastry flour, and buckwheat for rye. Great flavor!

  • eliza on September 11, 2025

    Really good recipe for whole grain pancakes. I made a half recipe and got 8 large pancakes which we had with yogurt and homemade preserves. My flours were sifted spelt and whole Marquis (Flourist). I ground my own oat flour from rolled oats. Eggs were from my sister’s chicks, and thanks to the mini eggs from her new layer I was able to approximate a half egg. No buttermilk at the store so I used some sour milk and yogurt with whey which worked fine. I also subbed a light olive oil for the melted butter. Will def repeat these.

  • lholtzman on April 30, 2025

    I love the flavor and texture of these pancakes. The different flours give the pancakes such a rustic and unique flavor. I made my own oat flour by grinding rolled oats. I also only had 1 cup of buttermilk, so used a cup of milk as a substitute. The tang was still there.

  • Rutabaga on November 01, 2015

    As others have already said, these pancakes are wonderfully light despite using all whole grain flours. Of course, all the butter helps with the flavor, too, no doubt. And since they are easy to make to boot, these are a good pancake to put in the regular rotation.

  • monica107 on January 25, 2014

    These were great... I thought they might turn out heavy but they did not at all!

  • Astrid5555 on September 09, 2012

    Fluffy, excellent AND healthy - only made with whole grain flours! Cannot wait to make them again. Kids declared them their new favorite pancakes.

  • spharo00 on June 05, 2012

    These are very light and fluffy, just as the recipe says. I was a little surprised since the pancakes are made completely with whole grain flours. These weren't overly sweet, and I could really taste the tanginess of the buttermilk which I liked. I added Early Summer Peach Marmalade from The Blue Chair Jam Cookbook according to the suggestion from Food in Jars for Jam-Filled Pancakes. They didn't even need syrup on top, just a little touch of butter.

  • jzanger on January 21, 2012

    These are fantastic. There's not a bit of AP flour in them, and I found that the substitution I had to make (buckwheat flour for rye) worked beautifully. I did add a capful of vanilla and a tablespoon of cornmeal for tradition's sake. One last note; if you have a scale I'd suggest you use it for the flours because I find it's easy to be inaccurate when measuring alternative flours.

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