Multigrain Pancakes

Makes 12 servings


  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup quick oatmeal
  • 6 tablespoons cornmeal
  • 4 tablespoons wheat germ
  • 4 teaspoons baking powder
  • 4 teaspoons granulated sugar
  • ½ teaspoon salt
  • 2 cups skim milk
  • 2 large eggs, beaten
  • 4 tablespoons canola oil
  • Nonstick cooking spray


In a large bowl, combine flours, oatmeal, cornmeal, wheat germ, baking powder, sugar and salt. Stir in milk, eggs and oil until combined. Lightly spray griddle with nonstick cooking spray. Heat griddle to 400°F. Pour batter onto hot griddle. Cook until golden brown, turning when surface is bubbly and edges are slightly dry. Top with Maple Cream Cheese Frosting (recipe here).

Birthday Cake for Jesus: To assemble the cake featured here, prepare 5 batches of Multigrain Pancakes batter. For the foundation, make the largest pancake your griddle allows. It may take two spatulas to flip the larger pancakes. Make 13 more pancakes, reducing each in size by 1 inch in diameter. Cool pancakes. Place the largest pancake on a platter and spread it with 3 heaping tablespoons of Maple Cream Cheese Frosting (recipe here). Center the next smallest pancake on top of the first pancake. Add frosting to second pancake at about the same thickness as the frosting on the first pancake. Repeat, placing next smallest pancakes in order and adding frosting to each layer as the cake rises. Add stability by pushing 3 wood skewers vertically through the stack, spacing them evenly around the pancake stack.