Multigrain Pancakes

Multigrain Pancakes

Course: Breakfast

Amber’s favorite pancake recipe from her 1951 Joy of Cooking cookbook, page 550, utilizing Maine Grains Multigrain Flour.


  • 1 1/4 cup Maine Grains Multigrain Flour

  • 1/2 tsp salt

  • 3 tsp baking powder

  • 1 tablespoon sugar

  • 1 beaten egg

  • 1 cup milk– sour milk, fresh milk, buttermilk, or even yogurt thinned down with water can be used

  • 2 tablespoon melted butter or olive oil optional


  • Combine all dry ingredients. In a separate bowl beat the eggs and add the milk/liquid. Add liquid to dry ingredients and blend with a few swift strokes. Don’t worry about small lumps.
  • Ladle onto a greased hot skillet and cook on both sides until golden brown. It’s time to flip when small bubbles start to form in the batter.

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