There’s nothing better than pancakes done right. This recipe for classic multigrain buttermilk pancakes is sure to become your weekend go to!
To conclude National Breakfast Week, the holiday I made up as an excuse to share a weeks worth of breakfast recipes, I bring you these classic multigrain buttermilk pancakes.
In my almost three years (!!!) blogging here at Avocado, I’ve shared a few unique spins on pancakes – chickpea pancakes, paleo pancakes, cottage cheese spiked pancakes, savory pancakes and even pancake muffins. Phew! But let’s get real here. There’s nothing better than a a classic pancake done right.
These multigrain pancakes are my go to pancake recipe. They’re adapted from Heidi Swanson’s Super Natural Every Day (<— affiliate link), one of my absolute favorite cookbooks. I’ve made them with all sorts of flour mixes, usually starting with a base of whole wheat or spelt then mixing in whatever I have on hand – rye, buckwheat, oat, brown rice, and even almond meal. It especially like the rye and buckwheat additions, which lend an earthy flavor that goes well with tangy buttermilk. This recipe makes the most perfectly dense and hearty, yet still fluffy pancakes. Even better, they hold up really well in the refrigerator without getting flat and squat.
Now, let’s talk pancake toppings, because I think that’s where you can have some fun with this recipe. I love pure maple syrup, but I find the combination of flour and a sugary topping just makes me want to fall asleep. My go to pancake topping is a quick sauce made from frozen fruit chia seeds and a little citrus juice to brighten the flavor. It’s incredibly easy and once you’ve made it, you’ll find a million ways to enjoy it (on yogurt, toast, oatmeal…shall I go on?). There’s no real recipe. I just simmer a bag of frozen fruit, usually berries, with a little citrus juice until the juices are releases. Then I stir in a tablespoon-ish of chia seeds and let it sit about 10 minutes to ‘gel’.
Here’s some more pancake topping inspiration:
- Try maple cashew cream or honeyed cashew cream for healthy fats and just a hint of sweetness.
- A dollop of Greek yogurt and in season fresh berries will always do the trick
- Have you ever made curd? I love to enjoy leftover meyer lemon-thyme curd from this recipe over pancakes.
- Nut butter mixed with applesauce with cinnamon is a classic! Try one of my homemade nut butters. The macadamia coconut is the BEST.
- A dollop of ricotta cheese and a drizzle of honey. Even better with fresh strawberries.
- Go savory with a fried egg, avocado and goat cheese. Bonus points for sriracha!
Be sure to save this recipe for the weekend! I always whip it out when I have extra buttermilk on hand, since they only sell buttermilk in much larger amounts than I need!
- 1 cup whole wheat flour
- ½ cup buckwheat flour
- ½ cup rye flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 cups buttermilk
- 3 eggs, beaten
- ⅓ cup melted coconut oil, plus a little more for the skillet
- In a large bowl, whisk together flours, sugar, baking powder and salt. In a medium bowl, whisk together buttermilk and eggs. Pour wet into dry and whisk until just combined. Stir in coconut oil and whisk again until combined.
- Rub a skillet or griddle with coconut oil. Place on medium-high heat. To test to make sure it's hot enough. flick with a drop of water and if it sputters and 'dances' on the surface before evaporating, it's hot enough.
- Using a ¼ cup measure, pour the batter onto the surface and cook until the bottoms are set and the top is starting to bubble a bit. Carefully flip with a spatula and cook about 1 minute until pancakes are cooked through. Remove pancakes to a plate and repeat with remaining batter. Enjoy pancakes hot, topped as desired.
Pancake recipes from the archives: