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Whole Grain Brown Sugar-Cinnamon Pancakes

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“From! These are very filling! Posting as written but sometimes I use 1cup whole wheat flour and 1/2 cup regular flour. We also usually serve with the light syrup instead of the applesauce just as a personal preference!”
16 pancakes

Ingredients Nutrition


  1. In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon.
  2. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
  4. Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
  5. Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.

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