Homemade Whole-Grain Pancake Mix

star rating (135) rate this recipe »
dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 10 cups dry mix; enough for 50 to 80 pancakes

Recipe photo

These pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat. This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies!

Homemade Whole-Grain Pancake Mix

star rating (135) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 10 cups dry mix; enough for 50 to 80 pancakes
Published: 01/01/2010




  • 1 cup homemade mix
  • 1 cup buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey
  • 1 large egg

Tips from our bakers

  • If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes. And if you don't have buttermilk, but do have buttermilk powder, add 1/4 cup buttermilk powder to the dry mix along with 1 large egg and 1 cup water or milk.
  • These pancakes hold in a low oven for half an hour without getting tough or rubbery, and they're more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot.
  • Do you enjoy making your own Greek-style, thick yogurt by draining plain yogurt through a strainer? If so, don't discard the drained-off whey; it's a great stand-in for buttermilk in this recipe. Since it's thinner than buttermilk, you'll want to use 3/4 cup whey in place of the 1 cup buttermilk called for.
  • Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).
  • Counting fat grams? Reduce the vegetable oil in the mix from 1 cup to 3/4 cup.
  • Want to make a quick fruit sauce to go with your pancakes? Check out our easy microwave jam; instead of refrigerating the thin jam once it's cooked, serve it immediately, as sauce, with pancakes.


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1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.

2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

4) To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.

5) Let the batter stand for at least 20 minutes before cooking.

6) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).

7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.

8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

9) Serve pancakes immediately, or stack and hold in a warm oven.

Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.

Nutrition information

Serving Size: 1 pancake (56g) Servings Per Batch: 8 Amount Per Serving: Calories: 110 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 30mg Sodium: 260mg Total Carbohydrate: 12g Dietary Fiber: 3g Sugars: 3g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/08/2015
  • sd from ca
  • star rating 02/22/2015
  • member-nancyrmo from KAF Community
  • Very Good! Fluffy, light, tender, great multi-grain taste! The batter gets very thick as you let it set but a little added water takes care of that issue.Definitely recommend for anyone who is looking for a whole wheat or multi-grain pancake recipe.
  • star rating 02/15/2015
  • Dani from Southern NH
  • We love this with almond flour instead of oat flour. We always add spices, too.
  • star rating 02/06/2015
  • Wendy from Camp Hill, PA
  • I make pancakes a lot . . . and they are usually terrible, mostly because I don't follow a recipe, just improvise. I've tried mixes, but I'm an experienced cook and I feel silly buying something that should be so simple (and inexpensive) to make at home. It's also hard to find a mix that is whole grain and doesn't have a bunch of stuff I'd rather not eat. I didn't have much hope that this recipe would be much better than my usual efforts, but I was completely and blissfully wrong. They are perfect! Fluffy, tender, delicious, and healthy! I'll be making these again and again. I've never inflicted my pancakes on others before, but I would serve these to company in a heartbeat. Thanks, Susan and Susan, these are fantastic!
  • star rating 02/01/2015
  • kwa128 from KAF Community
  • I love this recipe. I keep a container of the mix in the refrigerator all the time. The pancakes are delicious and nutritious. You do have to let it sit for 15 or 20 minutes, and you really can't substitute the buttermilk either. My family loves these especially when I add fresh blueberries to them. Highly recommended.
    I am happy you love this recipe! I guess you have tried some of the the options for buttermilk and have landed on the buttermilk as being the best! Elisabeth@KAF
  • star rating 01/27/2015
  • Kit from Portland, ME
  • Tasted great but batter was really too thin to make a normal pancake--I tried twice using exact measurements. Just use less buttermilk and all will be fine--start with 2/3 - 3/4 cup instead of the 1 cup called for in the recipe.
  • star rating 01/17/2015
  • Mishti from Michigan
  • These are awesome, fluff up so well. Love them.
  • star rating 12/02/2014
  • from
  • star rating 11/16/2014
  • Paul from Indianapolis, IN
  • The best pancakes I've had were in Asheville NC 3 years ago. I've been on a search for something comparable ever since, this is it!
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