Multigrain Pancakes with Flax

Hearty Multigrain Pancakes are light, fluffy, and subtly sweet. They’re made with a blend of five types of grains as well as milled flaxseed for an added dose of fiber. Load up the pancakes with your favorite toppings or enjoy simply with maple syrup and butter!

Creating This Recipe 

This easy multigrain pancake recipe has been a family favorite for years (seriously – I first shared these pancakes back in 2010!). 

The pancake mix features a blend of whole wheat flour, barley flour, oat flour, brown rice flour, and rye flour. Milled flaxseed adds fiber and also lets you make a full batch of pancakes using just one egg. 

To save time throughout the week, I make a big batch of the dry pancake mix featured in this multigrain pancake recipe and store it in jars. Whenever we want freshly made multigrain pancakes with flaxseed, I simply dump the dry mix out of the jar, stir in the wet ingredients, and cook the pancakes! 

Keep this healthier pancake recipe tucked up your sleeve for weekend breakfasts, holiday entertaining, and special occasion brunches. The pancakes are fast and easy to prepare, and the blend of flours make for a filling stack of pancakes that will leave you feeling satisfied!  

Tools You’ll Need

You’ll need a few specific kitchen tools to make these multigrain pancakes with flax: 

• Measuring Cups and Spoons — For measuring out the wet and dry ingredients. 
• Large Mixing Bowl — This recipe makes a large quantity of dry mix, so you’ll need a large bowl to combine everything. 
• Zip-Top Bag or Jar — Only needed if you’ll be storing some of the dry pancake mix for later (this is usually what I do!). 
• Griddle — Ideal for cooking pancakes. If you don’t own a griddle, a large skillet works too. 
• Spatula — For easy pancake flipping. 

Recipe Ingredients 

This is a two-in-one recipe! There’s a dry multigrain pancake mix which you can prep now and store for later, as well as the ingredients needed for making pancakes from the dry mix. 

For the dry pancake mix: 

• Whole wheat flour
• Barley flour
• Oat flour
• Brown rice flour
• Rye flour
• Cold-milled flaxseed
• Powdered milk
• Salt
• Baking powder

For the pancakes: 

• Dry pancake mix (from the ingredients above) 
• Egg
• Butter
• Granulated sugar 
• Water
• Vanilla extract

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Recipe Variations to Try 

This is a flexible recipe that can be made using different ingredients, mix-ins, and more. Here are some variations to try: 

• Add cinnamon. We love adding ¼ teaspoon of ground cinnamon to individual batches of pancakes. 
• Add pumpkin puree. This gives the multigrain pancakes a delicious fall flair! You can add ¼ cup of store-bought or homemade pumpkin puree per batch of pancakes. 
• Add mashed banana. Similarly, you can add ¼ cup of mashed banana to the dry mix to make multigrain banana pancakes. 
• Use a different type of sweetener. Don’t want to add granulated sugar to your pancakes? Replace it with an equal amount of honey, agave, maple syrup, or pureed fruit (applesauce, pear sauce, etc.). 
• Add mix-ins. After ladling the pancake batter onto a preheated griddle, sprinkle with chocolate chips, chopped nuts, dried fruit, etc. to customize your pancakes. 

Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can I halve or quarter this recipe? 

Yes! If you don’t want to store any extra pancake mix, simply halve or quarter the ingredient measurements to make fewer pancakes. 

How many pancakes does one serving of the dry mix make? 

One batch of pancakes calls for 1 cup + 1 tablespoon of dry mix. This will yield roughly 6 pancakes. 

Can leftover pancakes be frozen? 

Absolutely! I have a full guide on Freezing and Reheating Pancakes that walks you through my preferred method for storing leftover pancakes. 

Storage Instructions 

Let any leftover pancakes cool completely before storing in a zip-top bag or airtight container. They will last up to 1 week in the fridge. 

Pancakes can also be frozen for up to 3 months. You can reheat them in a toaster or in the oven. 

What to Serve with Multigrain Pancakes

Some of our favorite toppings for these multigrain flax pancakes include: 

• Pure maple syrup
• Butter
• Bourbon caramel sauce
• Strawberry sauce 
• Spiced pear butter 
• Instant Pot apple butter
• Vanilla glazed walnuts
• Apple cider syrup

Side dishes that pair nicely with homemade pancakes include: 

• Fluffy scrambled eggs
• Candied bacon (or baked bacon)
• Crustless broccoli cheddar mini quiches
• Kale pineapple smoothie
• Baked eggs with kale and sausage 

Try Making Five-Grain Pancakes at Home! 

Next time you’re looking for a healthier pancake recipe, give this multigrain version a try!

Did you love how fluffy the pancakes turned out? Leave a comment below and give it a review for others to see what you thought.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your multigrain pancakes with flax!

More Homemade Pancake Recipes: 

A lightened up, gluten-free version of perfect griddlecakes, these Oatmeal Pancakes are sweet, flavorful and perfect for a weekend breakfast!

These Carrot Cake Pancakes are easy to prepare and perfect for a Saturday morning or an Easter brunch. This recipe is the perfect way to use up tons of carrots!

Celebrate Valentine’s Day with all things pink by making these fun, colorful Pink Pancakes topped with strawberry jam and fluffy, vanilla whipped cream. They’re all-natural and dye-free!

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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