Dad’s 8 Grain Pancakes
Hearty, wholesome pancakes made with 8 grain cereal and whole wheat flour. These pancakes are tender, nutty, and perfectly crisp at the edges—ideal for a cozy breakfast or make-ahead meal.
Quick Info
Makes: 10 medium pancakes
Why You’ll Love This Recipe
A satisfying, wholesome pancake with great texture and flavor.
Hearty and nutritious with 8 grain cereal
Soft interior with crispy, golden edges
Simple, pantry-friendly ingredients
Perfect for freezing and easy breakfasts
Ingredients
½ cup 8 grain cereal (like bob’s red mill)
½ cup boiling hot water
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
1 cup whole wheat flour - we recommend a high quality flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 teaspoons vanilla extract
Oil for cooking
Instructions
Step 1
In a heatproof bowl, soak the cereal in boiling hot water for 15–30 minutes, until the liquid is fully absorbed and the cereal has cooled.
Step 2
In a separate bowl, combine all wet ingredients and mix until well blended.
Step 3
Add the dry ingredients and prepared cereal to the wet mixture. Stir until just combined—the batter will be thick, similar to cake batter.
Step 4
Heat a pan over medium-low heat and add 1–2 tablespoons of oil, creating a thin layer across the surface.
Step 5
Ladle the batter into the pan. Cook until bubbles form in the center and the edges begin to set.
Flip and cook until the second side is golden brown.
Step 6
Repeat with remaining batter, adding 1–2 tablespoons of oil between batches to maintain crispy edges.
Tips for Success
Let the cereal fully absorb water for best texture
Keep heat at medium-low to prevent burning
Don’t overmix the batter—this keeps pancakes tender
Use enough oil for those signature crispy edges
Storage
Pancakes freeze well. Store in an airtight container and reheat as needed for quick breakfasts.
Serving Ideas
Serve with butter and maple syrup
Top with fresh fruit or yogurt
Pair with eggs for a full breakfast
