A delightful and nutritious twist on classic pancakes, perfect for a hearty breakfast or brunch.
In a large mixing bowl, whisk together the eggs, brown sugar, baking powder, and salt until well combined.
Ensure the eggs are at room temperature for easier mixing.
In a separate bowl, combine the whole wheat flour, all-purpose flour, rolled oats, and cornmeal.
Sift the flours for a lighter texture.
Add the yogurt, buttermilk, and melted butter to the wet mixture and stir until smooth.
Warm the buttermilk slightly to prevent the butter from solidifying.
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Overmixing can make the pancakes dense; mix until no dry streaks remain.
Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet.
Wait for bubbles to form on the surface before flipping.
Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute until golden brown.
Keep the cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, or a dollop of yogurt.
For an extra touch, sprinkle some powdered sugar on top before serving.
