Our family loves pancakes, like Seriously Sweet Potato Pancakes and Whole Wheat Pumpkin Pancakes. But, sometimes I don’t have time to make those and I just want a quick dry mix on hand. Unfortunately, the pancake mixes at the grocery store have a ton of unrecognizable and highly processed ingredients.
Enter this Homemade Whole-Grain Pancake Mix recipe from King Arthur Flour.
I made a big batch and put it in the freezer to have on hand anytime. When ready to use, just add 1 cup buttermilk and an egg to 1 cup of the mix. So easy! We actually had these pancakes for dinner tonight. Everyone wolfed them down. I added some blueberries to some of them, which was delicious.
- 4 cups King Arthur white whole wheat flour
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3½ cups old-fashioned or rolled oats
- 3 tablespoons sugar (I use unrefined raw sugar)
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil (I use melted coconut oil or extra virgin olive oil)
- Grind the oats in a food processor until they're chopped fine, but not a powder.
- 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.
- Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
- Whisk together 1 cup of mix, 1 cup of buttermilk (a combination of half plain yogurt and half milk also will do), 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. Let the batter stand for at least 20 minutes before cooking.
- Heat a lightly greased griddle to 350°F (or medium to medium-hot will do).
- Drop the batter onto it in ¼-cupfuls to make a 4" diameter pancake.
- 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.
- Serve pancakes immediately, or stack and hold in a warm oven.
- 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 ¼ 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.
- 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).
Follow steps 1-3 in the directions. Freeze mix in a freezer safe bag or container for up to 6 months.
Remove 1 cup of pancake mix at a time and follow steps 1-5 under "to make pancakes".