Multi Grain Blueberry Pancakes

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This is one of my favorite recipes to “make ahead” as a mix. Simply combine the dry ingredients in a quart-size ziptop bag, label w/ the wet ingredients and stash until the mood for power-packed pancakes strikes.

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  1. Jenifer Samaha says:

    When you prep this recipe for the freezer, are you freezing the wet ingredients together or do you just throw them together on your cooking day?

  2. Made these for dinner tonight adding in some flaxmeal and almondmeal. We ommitted the berries b/c I was too lazy to clean the residue off my pan tonight. Nice, fluffy and filling and oh so easy!

  3. I’m going to make some of these today. Thank you 🙂

  4. I’m going to make these for breakfast tomorrow. I freeze leftovers usually. Can I do that with the blueberry pancakes or will the blueberries make the pancake unappealing after thawing? Thanks so much. Tomorrow I have two of your recipes on the menu. 🙂

  5. I just finished making these and my husband said to throw away every other pancake recipe- these are the best ever!

  6. Carol Gosney says:

    I love the multigrain pancakes at IHOP Pancake House and these are the closest I have found! Didn’t have fresh blueberries, so I added currants and sunflower seeds. Scrumptious!!

  7. How do you reheat baked pancakes that you have frozen? Microwave? Oven? Hot sidewalk? 🙂 Thanks!


  1. […] or pancakes  – Freeze breakfast leftovers like Cinnamon Zucchini Waffles or Multi-Grain Blueberry Pancakes. They thaw quickly for great afternoon […]

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