A delightful twist on a classic breakfast favorite, these multigrain pancakes or waffles are wholesome and delicious.
In a large mixing bowl, combine all the dry ingredients until evenly mixed.
Ensure the dry ingredients are well mixed to avoid uneven distribution of leavening agents.
In another bowl, whisk together the buttermilk, melted butter, and egg until smooth.
Bring the buttermilk and egg to room temperature for better incorporation.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
Overmixing can result in dense pancakes or waffles, so mix until just combined.
Heat a non-stick pan over medium heat and pour a portion of the batter onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.
Use a ladle to pour consistent portions of batter for evenly sized pancakes.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.
Warm the serving plates to keep the pancakes hot longer.
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