Confession: Up until a few months ago, I have always made my pancakes out of Bisquick. I was raised on good ‘ol Bisquick pancakes and was on a route to raise my little ones on the same thing. That was until I came across this Oatmeal Pancake Mix recipe that my sister sent my way. My pancake experience will never be the same.
I also love that these are tons healthier than my good ol Bisquick boys. Ingredients like whole wheat and oats make me feel better about a belly full of pancakes. Now only if I could resist the bacon and syrup! Oh well, you can’t have it all.
One last thing I want to tell you about these before I share the recipe: You can make a huge amount of dry mix and just keep it in your fridge or freezer for future use. When you want to make some pancakes, just scoop out one or two cups of the mix and follow the recipe. I recently double batched the recipe mix and stuck half of it in my deep freeze. Can you tell I love this stuff?
We have this pancake mix on hand 24/7. I’m not exaggerating. I even make waffles with it.
Without further ado…
- 3½ cups rolled (quick) oats
- 3 cups whole wheat flour
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable/canola oil or melted coconut oil
- To make dry mix:
- Grind oats up in a blender or food processor.
- Mix all the dry ingredients together in a mixer with a paddle (or by hand).
- With mixer on slow speed (or gently by hand), drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil).
- Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
- To make the pancakes:
- Note: 1 cup of mix will make about 6-7 four-inch pancakes.
- Whisk together 1 cup of mix, ½-1 cup of whole milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.
- Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.
Make the mix as directed. Place into an airtight container (or gallon-sized freezer bag) and store for up to 3 months.
Pull out desired about of mix to make pancakes. Put remaining mix back in freezer.