Homemade Whole-Grain Pancake Mix
Whole grains are coming on strong, and our aim at King Arthur is to
make them easy for you to swallow—literally! The following 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!
Step-by-step photos illustrating how to make this mix and pancakes are available at Bakers' Banter, our King Arthur blog.
- 4 cups King Arthur white whole wheat flour
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3 1/2 cups old-fashioned or rolled oats
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
Directions
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To make the mix: |
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To make pancakes: |
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2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). |
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Yield: a batch using one cup of the mix will make about eight 4" pancakes. |
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Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes. |
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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). |
Recipe summary
- Hands-on time:
- 20 mins.
- Baking time:
- 4 mins. to 8 mins.
- Total time:
- 60 mins.
- Yield:
- 10 cups dry mix; enough for 80 pancakes
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- Recipe comments (19) »
Tips from our bakers
- This mix is remarkably easy to use. The proportions couldn't be simpler: 1 cup of mix, 1 cup of buttermilk, 1 egg. 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.
- 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.
| Nutrition Facts | |
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Serving Size 1 pancake (56g)
Servings Per Batch 8 |
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| Amount Per Serving | |
| Calories 110 | Calories from Fat 45 |
| Daily Value* | |
| 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 each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
01/09/2010
I just made some waffles on a Procter-Silex waffle maker. The batter was refrigerated for two hours and appeared a bit spongy as it was spooned onto the grill. They came out tender but with body. You need at least 1/2 cup batter to fill the grill completely. One cup of the mix (before egg and diluted whole-milk yogurt) makes approximately four full-sized waffles on this grill. This is my first time to make waffles. I am pleased with the results. Thank you again for enabling me to learn something new and delicious.
11/28/2009
As a new mom of a four month old, cooking/baking time is at a premium. I was very glad to find this recipe for mix, which I made up during the week and stuck in the freezer, then cooked pancakes that next weekend when we had guests from out of town. They were all impressed that this was a whole grain recipe, as the cakes were so light. Another winner in my book!
10/04/2009
I add frozen wild blueberries to this batter just before cooking, and they're the best pancakes I've ever eaten when served with butter and syrup. They're also fantastic cold (with no butter or syrup) as a breakfast on-the-go.
08/27/2009
I would like to use this recipe for Christmas gifts. I the note section it says if using buttermilk powder to use only 1/3 cup water and 1 egg. Is this in addition to the 1 egg you use when making 1 batch?
No it would be just one egg that you would add, not one in addition to the original one, but there is an error there. I would use 1/3 cup of buttermilk powder and 1 cup of water plus the egg. We will get that corrected. Mary @ KAF < /strong>
06/22/2009
If I leave out the oil and substitute flaxseed meal, do I sub the 1 cup of oil for 1 cup of flaxseed meal?
Thanks for your comment. For questions on our recipes, please contact our Baker's Hotline by phone, email, or live chat. We're always happy to help! MJR @ KAF
06/07/2009
The consensus among the 6 of us at breakfast was WOW. This is fantastic. I didn't have buttermilk, so I curdled warm milk with 1 Tbs of lemon juice. The result was spectacular !
05/28/2009
Fantastic! We substituted barley for the oats and it came out delicious.
Thanks for sharing your successful substitution with all our KAF Bakers! Irene at KAF
03/29/2009
Three questions. 1) You have the same recipe here:
http://www.kingarthurflour.com/recipes/light-n-tender-wheat-oat-pancake-mix-recipe
except in this recipe you use 1 cup oil and in the other (the light n tender), it calls for 3/4 cup. Which is right? Did you conclude that 3/4 oil is insufficent?
2)In this recipe, the instructions say "Let the batter stand for at "least 20 minutes before cooking." On the baker's banter blog, the same recipe appears, but the instructions are "Let the batter rest for 30 to 60 minutes" and in the light and tender recipe it's "Let the batter stand for 15 minutes before cooking." So how long do should it stand, and does the extra time make a difference?
3) In this recipe you write, "Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer." But on the blog, you skip the bit about room temperature and the refrigerator, and go straight to saying to store in the freezer "Put it in a 2-quart jar or other large storage container, and store in the freezer" and same in the light and tender recipe: "Store indefinitely in an airtight container in the freezer. " So is there a preference for storing in the freezer, or did you only discover with later testing that it can be stored at room temperature for two weeks and indefinitely in the refrigerator?? Thanks in advance for your help
Sharp Observations! I'm tempted to say 2 different recipes with 2 different sets of instructions here....and as always, we appreciate the suggestions from our customer/bakers. If there are slight variations in the recipes they have probably been tested and work best as written. The blog sometimes helps us see other possibilities that can be helpful. Irene at KAF
02/21/2009
Best pancake mix ever! I can't believe how healthy this is and how light and tasty it tastes! Absolutely a keeper!
02/17/2009
i love using this healthy recipe for my kids school camping trips and pancake breakfast fundraisers. i always put in the OJ and not one child has ever complained that they are WG - everyone loves them. i've had a little trouble getting the proportions right when i increase the quantity though, i am trying to make enough for 125 servings but i am doing something wrong about the weight vs. volume measures.
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