Hearty Multigrain Muesli Pancakes

1. Prepare oven

Adjust your oven rack to the middle position and heat your oven to 200 degrees Fahrenheit. This will keep your pancakes warm as you cook them in batches. Prepare a wire rack set inside a rimmed baking sheet and lightly spray it with vegetable oil spray.

2. Mix milk and lemon juice

In a medium bowl, whisk together the whole milk and fresh lemon juice. Let this mixture sit for a few minutes to thicken.

3. Process muesli

Take 1¼ cups of the muesli and process it in a food processor until it resembles coarse flour, about 2 to 2½ minutes.

4. Combine dry ingredients

Transfer the processed muesli to a large bowl and whisk in the remaining 3 tablespoons of unprocessed muesli, the all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, and salt.

5. Combine wet ingredients

In another bowl, whisk together the eggs, melted and cooled butter, vanilla extract, and the now-thickened milk mixture.

6. Mix wet and dry ingredients

Make a well in the center of your dry ingredients and pour in the wet mixture. Gently whisk until just combined. Let the batter sit for at least 5 minutes.

7. Cook pancakes

Heat a 12-inch nonstick skillet over medium heat. Add a teaspoon of vegetable oil and spread it around the skillet with a heatproof pastry brush or paper towels. Using a ¼-cup measure, portion the batter onto the skillet. Cook the pancakes until the edges are set and bubbles form on the surface, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 1.5 to 2 minutes more.

8. Serve pancakes

Serve the pancakes immediately, or transfer them to the prepared wire rack in the oven to keep warm while you cook the remaining batter.