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Whole Grain Pancakes

This favourite flavour is often our first heat, the first cooking of the day for my family. A batch of these pancakes is a great way to spin a strong dose of whole grains into a get-out-of-bed treat and to kick-start a nutritious day.

Serving: 4 Servings



1 cup all purpose flour
1 cup whole-wheat, grain or almond flour
1 cup oatmeal flakes
2 tablespoons baking powder
1 teaspoon ground nutmeg or cinnamon
1/2 teaspoon salt
2 cups any milk or water
1/4 cup vegetable oil or melted butter
2 tablespoons honey
2 eggs, 4 for added richness
1 teaspoon pure vanilla extract


A preheated pan is the first secret to pancake perfection. While you mix the batter, preheat your largest, heaviest skillet over your sweet spot, the medium to medium-high heat that gives the batter time to cook through while the surface browns. Your preheated skillet is at the perfect temperature when a few scattered water drops dance on it (just right) without evaporating (too hot) or just pooling still and simmering (too cool).

Whisk together the dry ingredients, including the brown sugar, if using, to distribute the fine powders evenly among the coarser ones.

Whisk together the wet ingredients and then pour them into the bowl of dry ingredients. Lose the whisk and grab a wooden spoon so it won’t clog in the batter. Stir the batter until it is smooth, but don’t overmix.

Spoon the batter into the preheated pan, evenly filling it with a lot of little pancakes or a few large ones. Smaller ones are easier to flip and are easy to pass out to a hungry crowd.
Watch for bubbles. As the batter heats through, the baking powder will activate and release leavening bubbles that rise to the surface. Keep an eye on them. At first, they’ll burst and disappear, but as the batter cooks through they’ll leave behind a telltale hole.

When the pancakes are evenly covered here and there with holes, it’s time to flip. Because the batter is heated through, and the first side is already browned, the second side cooks faster.
You can get ahead of a crowd by stashing a plate full of pancakes in a warm oven. Cover the plate with a bowl, and they’ll stay fresh and warm while you cook more.


  1. John said: On Jan 2, 2014

    See ‘Variations’ for sugar!
    Recipe sound great ✔

  2. Paul said: On Nov 17, 2013

    Well I must say, the pancakes on TV looked way better than mine. I only had 1 cup of white flour on hand, so I used 2 cups of white bread flour…I think that was my mistake. The batter was so thick and sticky that the middles didnt cook through, I had to finish in the microwave..very tasty tho

  3. Linda said: On Sep 6, 2013

    There is an ingredient problem; brown sugar is mentioned in the preparation but not the ingredients list. Instead it lists honey. I find pancakes almost always need more milk than called for in the recipe. I like using sour milk and a bit of soda for leavening.

    • Primalase said: On Jan 24, 2014

      Check the side-box titled “Variations”:

      “Honey adds lots of complex aromatic flavour but you can also add 1/2 cup (125 mL) brown or white sugar to the dry ingredients”

  4. Cathy said: On Jul 6, 2013

    Is 2 Tablespoons of Baking Powder correct? I’m thinking Teaspoons?
    Was very dry even after adding extra milk .very tasty but more like a biscuit

  5. Toni said: On May 25, 2013

    My Kids love these pancakes. I use a cup of apple sauce and less milk (I use coconut milk) and they love them. It is like a muffin but in pancake form.

  6. Carla said: On Mar 30, 2013

    Just curious where the brown sugar is on the ingredient list and how much? I love brown sugar and would hate to leave it out..

  7. Julie said: On Feb 9, 2013

    The first time I made these, I ended up penning a huge X over the recipe in the cookbook. Then, after reflecting that MS recipes have never previously disappointed, I retried the recipe, and realized I just needed to thin out my batter with milk! Now I make huge batches and freeze them do they’re always available!! Love them with raspberries!

  8. France said: On Jun 2, 2012

    Being French Canadian, I wasn’t raised with pancakes but with crêpes. I have been looking for a good pancake recipe for a some time now. This is it! I now like pancakes! Thank you! ;-)

  9. Brenda said: On Feb 20, 2012

    These are the absolute best pancakes I have ever tasted. I made a fruit sauce with blue and blackberries to go on them, they were a total hit with my company….

  10. Anne said: On Oct 4, 2011

    Hello Michael; I have been following your tv series for some time now and love your approach to creating meals for your family. I was given a signed copy of your cookbook from the Cookbook Store in Toronto for my birthday. I love it and made several recipes so far. My daughter has recently been diagnosed with gleutin free and lactose free restrictions. With that in mind how do I adapt this recipe to suit her needs and create waffles (her fav). I appreciate your consideration;
    Anne Marie

  11. Dee said: On Jan 15, 2011

    Thank you Michael for showing the rest of Canada and the world what beautiful intelligent people reside in the Atlantic provinces. Just watching your other series of Chef at Home. There is a wonderful blueberry maple recipe that you share there which we are definitely going to try. Congratulations on this new site. All the best to you, Rachel and Gabe. Away in BC but my heart is still home in Newfoundland. You bring a bit of home to us with all you share. Take Care!

  12. Russell said: On Jan 13, 2011

    I’m allergic to eggs as well, I found this info to be helpful (I use the egg replacement powders quite a bit and find they work just fine):

    If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.

    If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

    If eggs are moisturizers, Fruit Juice, Milk, Water or Pureed Fruit can be used.

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Whole Grain Pancakes
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I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!


The first three cups of flours and grains can easily be custom blended. Use any mixture you like as long as it measures three cups in total. You may also use any milk, like cow, soy, rice or a blend. Honey adds lots of complex aromatic flavour but you can also add 1/2 cup (125 mL) brown or white sugar to the dry ingredients. If you like experimenting with spices, you can brand every batch with a new name and a new spice flavour. Simply varying your choice of spice completely changes the flavour of the pancakes. Just for aromatic kicks!