Whole Grain Pancakes

plate of pancakes with fruit on top

Makes 4 servings


  • 3/4 cup whole wheat flour
  • 1/4 cup oat bran or wheat germ
  • 1/4 cup old-fashioned oats
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 ripe banana, mashed
  • 1 tablespoon vegetable oil
  • 1 cup milk


  1. Preheat griddle to 375°F.
  2. Mix dry ingredients in a large bowl. Whisk together.
  3. In a medium bowl, beat the egg with a whisk. Add the mashed banana, oil, and milk. Mix well.
  4. Add the liquid ingredients to the dry ingredients and stir gently, just until ingredients are combined. Do not overmix. The batter may be lumpy. Let batter sit for 5 minutes.
  5. Pour batter 1/2 cup at a time onto the hot griddle. Cook until edges become crisp and bubbles have formed on the top, about 2 minutes. Flip the pancake and continue cooking until the bottom is browned, about 1-2 minutes more.
  6. Serve hot with a fruit puree or reduced-sugar syrup.

Recipe from: Eat Drink Mississippi 

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
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College of Agriculture and Environmental Sciences (CAES)

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