Whole grain pancake mix

Whole grain pancake mix

Fast and nutritious pancake mix - good sweet or savory. 🥞


Dry mix

  • 3.5 cups old-fashioned or rolled oats
  • 3 cups white whole wheat flour
  • 1 cup red whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda

Wet mix

  • 1 cup homemade mix
  • 1 cup whole buttermilk
  • 1 large egg
  • 2 tablespoons oil


For the dry mix

  1. 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.
  3. Store in an airtight container for up to a year or so at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes

  1. Whisk together 1 cup of mix, 1 cup of whole buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), 2 tablespoons of oil, 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.
  2. Let the batter stand for at least 30 minutes before cooking.
  3. Heat a lightly greased skillet over a medium flame.
  4. Make small-ish pancakes with quarter-cup ladle.


  • Adapted from King Arthur Baking’s recipe for whole grain pancake mix.
  • Yield
    • a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.
    • the entire batch makes a bit more than 8 cups of mix
  • If you don’t have buttermilk, add 0.25 cup buttermilk powder to the 1 cup of dry mix along with 1 large egg and 1 cup water or milk.
  • The fat added to the pancake mix can add all sorts of flavors to the pancakes - rendered bacon fat or duck fat is delicious, butter is traditional, and vegetable oil is neutral.
  • Fresh or dried fruits, nuts, and cheese all make great mix-ins.