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Multigrain Pancakes

  • Beginner
  • 14 (4-inch) pancakes
  • 2 hr 55 min
Baking Success Or Baking Mess


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 (2-1/4 tsp.) 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


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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