Abstract: Different grains have different impacts on dough characteristics and product quality. This article mainly studied the effects of the addition levels of millet, corn, and white kidney bean on the texture and tensile properties of dough, as well as the texture, color difference, sensory evaluation, active substances content, and antioxidant activities of pancakes. The research results indicated that with the addition of three types of grain flour, the water absorption rate of the dough, the farinography index and the dough strength decreased. To a certain extent, the addition of three types of grain flour increased the hardness, stickiness, and chewiness of the pancake. The addition of millet flour significantly decreased the L value of the pancake, and the addition of corn flour significantly increased the b value of the pancake. The addition of white kidney bean flour caused little change in the color difference of the pancake. With the addition of three types of grain flour, the sensory score of the pancake firstly ascended and then descended. When 10% was added, the sensory score was the highest, indicating that a certain amount of grain flour was beneficial for the sensory quality of the pancake. With the addition of corn, millet, and white kidney bean, the phenolic and flavonoid content of the pancake gradually increased. When the addition amount was 20%, the phenolic content increased by 44.97%, 21.29%, and 32.73% compared to the control group, respectively, and the flavonoid content increased by 53.33%, 106.25%, and 35.71%, respectively. With the addition of three types of grain flour, the DPPH·radical clearance rate, ABTS·radical clearance rate, and iron ion reduction ability gradually increased. When the addition amount was 20%, the DPPH·radical clearance rate, hydroxyl radical clearance rate, and iron ion reduction ability of corn pancake were the highest, reaching 92.51%, 80.24%, and 5.8 mg/g. The ABTS·radical clearance rate of millet pancake was the highest, reaching 66.15%; With the addition of white kidney bean flour, the hydroxyl radical clearance rate of the pancake decreased. Correlation analysis showed that there was a good linear relationship (P < 0.05) between the amount of grain flour added and the total phenol, total flavonoid, and antioxidant capacity of pancakes.