Fluffy 9 Grain Pancakes – Healthy Multigrain Recipe
Nutty 9 grain pancakes made with wholesome grains, seeds, and buttermilk for a hearty, healthy stack that’s perfect for breakfast or brunch.
August 2025 update: I first published this recipe back in November of 2023. Since then they have become a staple in our household for both breakfast and dinner. I wanted to freshen up the blog post with a little more information that will help you create the perfect 9 grain pancakes. So whether these are also a regular in your household or your are new here, I hope you find the content helpful! Let me know what you think in the comments (about the recipe or the content or my blog in general.)
🔗 Quick Links for the 9 Grain Pancake Recipe
👩🍳 Homemade Nutty 9 Grain Pancakes Inspired by Denny’s
Breakfast is my favorite meal of the day, even though I don’t usually eat it in the morning. Most days I have no appetite when I wake up, and taking thyroid medicine means I have to wait an hour before I can eat anyway. By the time that window passes I’m already at work and distracted. If you also take thyroid medication, you get it.
My love for breakfast food is still strong, even if I’m eating it late at night. After a horse show a few years back, me, Brant and the kids stopped at Denny’s and tried their 9 grain pancakes for the first time. They completely changed how I thought about pancakes. They were so good! That moment is what pushed me to create my own nutty 9 grain pancakes at home. This version is a hearty multigrain pancake recipe with simple, wholesome ingredients that capture the same flavor and texture without leaving the house.
We make these 9 grain pancakes just as often for dinner as we do for breakfast. They’re perfect with warm pure maple syrup, though my husband always goes for bourbon maple syrup, and a side of crisp double-smoked bacon. This winter we’re even planning to tap our sugar maple trees and try making our own syrup, which I’ll share here once we give it a go.
So what goes into these healthy pancakes? The mix includes whole wheat flour, spelt flour, buckwheat, brown rice, cornmeal, oat flour, almond flour, flaxseed, and a little all-purpose flour to balance it out. The blend gives these whole grain pancakes a nutty depth and hearty texture that makes them more filling than a classic stack.
If you love breakfast as much as I do, there are a few more recipes you should try. My fiesta breakfast hash is packed with Mexican-inspired flavor and works perfectly alongside a plate of pancakes. You can also turn your 9 grain pancakes into a brunch spread by adding a cheesy breakfast casserole or a rich deep-dish quiche. However you serve them, these multigrain pancakes are an easy way to bring a little more nutrition and variety to your breakfast table.
🛒 Ingredients for 9 Grain Pancakes
Each grain in these 9 grain pancakes adds something unique, and together they make a recipe that goes beyond being filling. The mix of grains, seeds, and flours creates pancakes that are flavorful and nutrient dense. Fiber supports your gut microbiome, plant compounds offer long-term health benefits, and the balance of carbohydrates, protein, and healthy fats helps steady blood sugar. This multigrain recipe is a wholesome breakfast worth keeping in your regular rotation.
🥣 How to Make 9 Grain Pancakes
Start by gathering all of your grains and dry ingredients in a large mixing bowl. Combine the whole wheat flour, all-purpose flour, spelt, buckwheat, brown rice flour, almond flour, cornmeal, oat flour, brown sugar, flax seeds, cinnamon, baking soda, baking powder, and a pinch of salt. Whisk them together until everything looks evenly mixed. This blend of ancient grains and seeds is what gives 9 grain pancakes their hearty texture and nutty flavor.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour this mixture into the bowl with the flours and stir just until everything comes together. Don’t overwork the batter; you want it to stay a little lumpy. Let the batter rest at room temperature for about twenty to thirty minutes. This step gives the grains time to soak up the liquid and makes your multigrain pancakes fluffier when cooked.
While the batter is resting, heat a griddle or large skillet over medium heat. Lightly grease the surface with ghee spray or butter so the pancakes release easily and cook evenly. When the pan is hot, scoop some batter onto the griddle. Let the pancake cook until you see bubbles forming and popping on the surface.
Flip it gently and cook the other side until it turns golden brown.
Keep the finished pancakes warm on a plate while you continue cooking the rest of the batter. Serve your 9 grain pancakes stacked high with warm maple syrup, a pat of butter, or fresh fruit if you want a healthier twist. The mix of whole grains makes them filling and nutrient-dense, so they work just as well for breakfast as they do for dinner.
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Fluffy 9 Grain Pancakes – Healthy Multigrain Recipe
Ingredients
- ½ cup Whole Wheat Flour
- ½ cup All-purpose Flour
- ¼ cup Spelt Flour
- ¼ cup Buckwheat Flour
- ¼ cup Brown Rice Flour (or brown rice ground into a fine flour)
- ¼ cup Almond Flour (or whole almonds ground into a fine flour)
- ¼ cup Cornmeal
- ¼ cup Oat Flour (or old fashioned oats ground into a fine flour)
- ¼ cup Light Brown Sugar (More if you want them sweeter)
- ½ cup Flax Seed (Ground or whole (I prefer whole for a little crunch))
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2¼ cup Buttermilk
- 3 Large eggs (room temperature)
- ¼ cup Unsalted Butter (melted, plus more for griddle)
Instructions
- In a large bowl, combine ½ cup Whole Wheat Flour, ½ cup All-purpose Flour, ¼ cup Spelt Flour, ¼ cup Buckwheat Flour, ¼ cup Brown Rice Flour flour, ¼ cup Almond Flour flour, ¼ cup Cornmeal, ¼ cup Oat Flour (ground into a flour), ¼ cup Light Brown Sugar, ½ cup Flax Seed, 1 teaspoon Cinnamon, 2 teaspoon Baking Soda, ½ teaspoon Baking Powder and ¼ teaspoon Salt.
- In a separate bowl, whisk together 1 teaspoon Vanilla Extract, 2¼ cup Buttermilk, 3 Large eggs and ¼ cup Unsalted Butter (melted).
- Add the wet ingredients to the dry ingredients and mix until just combined. Avoid over mixing; lumps are okay. Allow the pancake batter to rest uncovered at room temperature for 20-30 minutes so the flour absorbs the liquid. This will result in fluffier pancakes.
- While the pancake batter is resting, preheat a griddle or large skillet to medium-heat. Lightly spray the griddle with cooking spray. Spoon about a quarter to a half cup of batter onto the hot griddle.
- Flip when bubbles form and pop on the top. Cook until the bottom turns golden brown. Remove to a plate and keep warm while cooking the rest of the pancakes.
- Serve pancakes with warm maple syrup.
Notes
Substitutions
Storage
Nutrition
FAQs
How are you counting almond flour and flax as grains?
Almond flour and flaxseed aren’t technically grains, but they’re often included in multigrain recipes because of the nutrition they bring to the table. Both add texture, healthy fats, and extra fiber, which is why you’ll see them grouped in with whole grains in many multigrain products. Even if they don’t count as grains in the strict sense, they make the mix more balanced, flavorful, and nutrient-rich.
Do pancakes taste better with milk or buttermilk?
All pancakes, including these 9 grain pancakes, turn out better with buttermilk instead of milk or water. I usually have fresh buttermilk on hand from making butter, and it gives the batter a richer flavor and a softer, more tender texture. The acidity also reacts with baking soda for extra lift, which is why so many restaurants serve buttermilk pancakes.
Is it better to cook pancakes with butter or oil?
You know me, I always go with butter. Besides providing flavor, it also creates the nice browning effect without burning like oils do. Oil tends to make the outside cook too fast. The perfect 9-Grain pancakes stack requires a nice golden brown finish that is consistent across the pancakes. However, watch your butter because it will burn if left on the griddle too long.
Do different flours affect how fluffy the pancakes get?
Yes. Flours like buckwheat and flax add nutrition but can make the batter heavier. The all-purpose flour in this recipe helps balance that so you still get fluffy pancakes with a hearty bite.
How to Serve 9 Grain Pancakes
These 9 grain pancakes are plenty satisfying on their own, but it’s easy to change them up depending on what you’re in the mood for. A pat of butter with maple syrup keeps things classic. Fresh fruit like berries or bananas adds some natural sweetness, and yogurt makes them feel a little lighter. If you like a savory edge, try them with bacon, sausage, or even an egg on top.
For a bigger breakfast or brunch, set them out with a casserole or quiche so there’s a mix of sweet and savory on the table. They also work well as leftovers. Spread with nut butter or a drizzle of honey for a quick snack later in the day.
More Breakfast Recipes That Feed a Crowd
Pancakes are one of those recipes that make it easy to fill the table, and I’ve got plenty of other breakfast ideas that do the same. If you’re looking for something savory, try my Healthy Breakfast Burritos with Sweet Potato and Black Beans. They’re hearty, protein packed, and freeze well, so you can make a big batch ahead of time.
For a lighter bake, my Banana Peach Muffins with Whole Wheat Flour are naturally sweetened and loaded with juicy fruit. They’re just as good for brunch as they are for grabbing on the go.
If you want to bring bakery vibes home, go with Homemade Bagels. Once you’ve got a basket of blueberry, plain, and everything bagels on the table, everyone can top them however they like.
When you’re cooking for a bigger group, casseroles always come in handy. Lemon Blueberry Overnight French Toast with Lemon Curd and Loaded Pineapple French Toast Casserole are both rich, fruity, and made to share. For something on the savory side, Deep Dish Ham and Gruyere Quiche and a classic Breakfast Casserole are always crowd pleasers.
Waffles deserve a spot too. Try the Fruit Waffle Medley topped with whipped cream and cinnamon vanilla butter, or keep it simple with my Easy Brioche French Toast Casserole, layered with strawberries and blueberries.
And if you’re a fan of make-ahead breakfast options, don’t skip my Banana Bread with Zucchini. It’s moist, flavorful, and a little healthier than the classic.
These are the kinds of breakfasts that fill a table with color, flavor, and variety, perfect if you’ve got a crowd to feed right alongside a tall stack of 9 grain pancakes.
Check out all my breakfast recipes!
These were so good. It takes a lot of different flours but only a small amount of each. I did as you suggested and mixed up a bunch of pancake mix for using later. Great recipe!
That is amazing! So glad you enjoyed them.