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Homemade Whole Grain Pancake Mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid, Susan Miller

Homemade Whole Grain Pancake Mix Recipe

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 is featured in our Bake the Bag challenge: a series of nine recipes that, when baked, take you through an entire 5-pound bag of white whole wheat flour. Want to see the rest of the challenge recipes? Sign up to Bake the Bag!

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At a glance

Prep
Bake
Total
Yield
10 cups dry mix; enough for 50 to 80 pancakes
Nutrition information

Ingredients

Choose your measure:

Mix

Pancakes

  • 1 cup homemade mix
  • 1 cup buttermilk*
  • 1 large egg
  • *See "tips," below.

Instructions

  1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
  2. Put the flours, 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.
  10. 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.