Nothing beats the comfort of a warm pancake stack, and this Denny’s 9 grain pancakes recipe brings that cozy diner vibe home. Packed with hearty grains, these pancakes offer a nutty flavor and satisfying texture. They’re perfect for a nutritious breakfast or brunch that feels indulgent. With this recipe, you can recreate Denny’s wholesome magic in your kitchen.
Pancakes were always a weekend highlight growing up, but Denny’s 9 grain version made me rethink breakfast. The blend of grains adds depth and nutrition without sacrificing flavor. This recipe simplifies the process, guiding you to fluffy, delicious pancakes every time. Let’s explore why these pancakes are a fan favorite and how to make them!
Why People Love Denny’s 9 Grain Pancakes
Denny’s 9 grain pancakes are a breakfast classic for good reason. The mix of grains creates a hearty, satisfying bite. Their nutty flavor elevates them beyond standard pancakes.
They’re versatile, pairing well with sweet or savory toppings. Health-conscious eaters love the wholesome ingredients. The texture is soft yet slightly chewy, making them irresistible.
This recipe brings diner quality to your table. It’s approachable for beginners but feels special. You’ll enjoy sharing these with loved ones.
You’ll love this also: Japanese Fluffy Pancakes Recipe
Ingredients You’ll Need
Gather these wholesome ingredients for Denny’s 9 grain pancakes. Most are pantry staples, easily found at any store. Here’s what you need for about 8 pancakes:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 1/4 cup flaxseed meal
- 1/4 cup wheat germ
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp brown sugar
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup honey
- 2 tbsp vegetable oil (plus extra for cooking)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Use fresh ingredients for optimal flavor. If buttermilk isn’t available, mix 1 tbsp lemon juice with 1 1/4 cups milk as a substitute.
Essential Equipment
No fancy tools are required for these pancakes. Basic kitchen items will work perfectly. Here’s what you’ll need:
- Large mixing bowl
- Medium bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Cooking spray or butter for greasing
A griddle ensures even cooking, but a skillet works well too. Keep your tools clean for smooth preparation.
Step-by-Step Recipe Instructions
Step 1: Mix Dry Ingredients
In a large bowl, combine whole wheat flour, oats, cornmeal, flaxseed meal, and wheat germ. Add baking powder, baking soda, salt, brown sugar, and cinnamon. Whisk to blend evenly.
This mix gives the pancakes their signature nutty flavor. Set aside while preparing the wet ingredients.
Step 2: Combine Wet Ingredients
In a medium bowl, whisk eggs, buttermilk, honey, vegetable oil, and vanilla extract. Mix until smooth and well-combined. The honey adds a subtle sweetness.
Ensure the eggs are at room temperature for better blending. This creates a smoother batter.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk until just combined. Avoid overmixing to keep the pancakes light and fluffy.
The batter will be slightly thick with a grainy texture. Let it rest for 5 minutes to activate the grains.
Step 4: Preheat the Skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter. Wait until the surface is hot but not smoking.
Medium heat ensures even cooking without burning. Test with a drop of water; it should sizzle.
Step 5: Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip carefully with a spatula.
Cook for another 1-2 minutes until golden brown. Adjust heat if pancakes brown too quickly.
Step 6: Check for Doneness
Press the center of a pancake lightly; it should spring back. If it feels soft or raw, cook for another minute. Transfer to a plate and keep warm.
Repeat with remaining batter, greasing the skillet as needed. Stack pancakes for a diner-style presentation.
Tips for Perfect Denny’s 9 Grain Pancakes
These pancakes are easy with a few key tips. Follow these to nail the recipe:
- Don’t overmix: Stir the batter just until combined to avoid dense pancakes.
- Use fresh grains: Old oats or flour can affect flavor and texture.
- Rest the batter: Letting it sit helps the grains absorb liquid for better texture.
- Keep heat steady: Medium heat prevents burning while cooking through.
- Measure accurately: Too much flour can make pancakes heavy.
For more breakfast inspiration, check out this guide for creative ideas. Practice makes these pancakes perfect!
Serving Suggestions
Denny’s 9 grain pancakes shine with the right toppings. Here are some ideas to make them special:
- Classic Sweet: Top with maple syrup and a pat of butter.
- Fruity Fresh: Add sliced bananas, blueberries, or strawberries with whipped cream.
- Nutty Crunch: Sprinkle chopped walnuts and drizzle with honey.
- Savory Twist: Serve with scrambled eggs and a side of bacon.
- Yogurt Delight: Dollop Greek yogurt and a handful of granola for texture.
Serve warm for the best flavor. These pancakes are great for breakfast or brunch gatherings.
Nutritional Information
Here’s the approximate nutritional breakdown for one pancake (based on 8 servings):
| Nutrient | Amount per Pancake |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Fat | 5g |
| Carbohydrates | 22g |
| Sugar | 7g |
| Sodium | 200mg |
| Fiber | 3g |
Values vary based on toppings and exact measurements. These pancakes offer a good balance of nutrients.
Storing and Reheating
These pancakes are best fresh but can be stored. Place leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave for 20-30 seconds or a toaster oven.
Freezing is possible for up to 1 month. Wrap individually and reheat gently to maintain texture.
Why This Recipe Works
The blend of nine grains creates a unique, nutty flavor profile. Whole wheat, oats, and flaxseed add nutrition and texture. The buttermilk and honey keep the pancakes moist and slightly sweet.
Medium heat ensures even cooking without drying them out. This recipe balances health and indulgence. It’s simple yet delivers that diner-quality taste.
Common Mistakes to Avoid
Overmixing the batter can make pancakes tough. Stir gently to keep them light and fluffy. Using too much heat burns the outside before the inside cooks.
Skipping the batter rest time affects texture. Always let it sit for 5 minutes. Incorrect measurements can throw off the balance, so measure carefully.
Summary
This Denny’s 9 grain pancakes recipe brings wholesome, diner-style breakfast to your table. The nutty, hearty pancakes are easy to make and packed with flavor. Perfect for health-conscious eaters or anyone craving comfort food, they’re a versatile treat.
With straightforward steps and helpful tips, this recipe ensures success. Pair with your favorite toppings for a personalized touch. Enjoy the process and savor every hearty bite!
FAQ
Can I use regular milk instead of buttermilk?
Yes, mix 1 tbsp lemon juice or vinegar with 1 1/4 cups milk. Let it sit for 5 minutes before using.
Why are my pancakes dense?
Overmixing or skipping the batter rest can cause this. Stir gently and let the batter sit for 5 minutes.
Can I make these gluten-free?
Substitute whole wheat flour with a gluten-free blend. Ensure oats are certified gluten-free.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking sheet in a 200°F oven. Cover loosely with foil.
Can I make the batter ahead of time?
Prepare dry and wet ingredients separately. Combine just before cooking for best results.
Denny’s 9 grain pancakes recipe
Equipment
- Large mixing bowl
- Medium bowl
- Whisk or Fork
- Non-Stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 1/4 cup flaxseed meal
- 1/4 cup wheat germ
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp brown sugar
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup honey
- 2 tbsp vegetable oil plus extra for cooking
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
Step 1: Mix Dry Ingredients
- In a large bowl, combine whole wheat flour, oats, cornmeal, flaxseed meal, and wheat germ. Add baking powder, baking soda, salt, brown sugar, and cinnamon. Whisk to blend evenly.
- This mix gives the pancakes their signature nutty flavor. Set aside while preparing the wet ingredients.
Step 2: Combine Wet Ingredients
- In a medium bowl, whisk eggs, buttermilk, honey, vegetable oil, and vanilla extract. Mix until smooth and well-combined. The honey adds a subtle sweetness.
- Ensure the eggs are at room temperature for better blending. This creates a smoother batter.
Step 3: Make the Batter
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- The batter will be slightly thick with a grainy texture. Let it rest for 5 minutes to activate the grains.
Step 4: Preheat the Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter. Wait until the surface is hot but not smoking.
- Medium heat ensures even cooking without burning. Test with a drop of water; it should sizzle.
Step 5: Cook the Pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip carefully with a spatula.
- Cook for another 1-2 minutes until golden brown. Adjust heat if pancakes brown too quickly.
Step 6: Check for Doneness
- Press the center of a pancake lightly; it should spring back. If it feels soft or raw, cook for another minute. Transfer to a plate and keep warm.
- Repeat with remaining batter, greasing the skillet as needed. Stack pancakes for a diner-style presentation.
