Oatmeal Pancake Mix Recipe

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.oatmeal pancake recipe

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 for future use. (Don’t add wet ingredients if you plan to save it).

It won’t go bad! This is what I did. I just wrote the recipe on the bag and shoved it in the corner of my fridge. This makes it just as easy as my old-faithful friend Biquick.oatmeal pancake mix

 

Without further ado…

Oatmeal Pancake Mix

Yields: about 10 cups (enough to make 60-70 4-inch pancakes)

Ingredients

  • 3 1/2 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

Instructions

To make dry mix:

1) Mix all the dry ingredients together in a mixer with a paddle (or by hand).

If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. (I did this and am really glad I did).

2) With mixer on slow speed (or gently by hand), drizzle the vegetable 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).

3) 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 4-inch pancakes.

1) Whisk together 1 cup of mix, 1/2-1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. (I actually just use skim milk and they taste fine!)

The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.

2) Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

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Comments

  1. Carla says

    Ok ladies, what can I use in place of vegetable/canola oil? I don’t keep the veg/can oil on hand anymore because I don’t use it enough and it seems to be the least desirable of all the oils.

    I substituted butter in the pumpkin chocolate chip muffins yesterday and they turned out good. I’ve substituted coconut oil in homemade muffins, etc. and it has worked fine, but when I used it in a store bought cake mix (which I never buy, but a friend had brought one over to make a cake), I didn’t really like the texture. So, I’m not sure if coconut oil would work in this recipe.

    Any thoughts?

  2. Rachel says

    I’m trying it out for lunch today with coconut oil. I’ll let you know how it goes!

  3. Rachel says

    Carla, I tried out using coconut oil in place of vegetable oil. My pancakes tasted really good. I think the coconut oil, if melted first before adding to the mix, works great. You might notice that when you add the milk and eggs to the mix, there will be a few small clumps of coconut oil in the batter (that coagulates when it cools). This doesn’t matter once you cook them because it melts into the pancake.

    In other Oatmeal Pancake news:
    – I added a bit of pureed pumpkin, subbed a 1/2 cup of almond meal for some of the flour, and subbed a 1/2 cup of ground flaxseed for some of the oats. Worked fine.
    – Like Polly said, I think it’s better to grind your oats first. Makes for a smoother texture.
    – We topped ours with butter, applesauce, and cinnamon. Tasted like Apple Cake!

    Thanks for another yummy, healthy recipe for our family, Polly!

  4. Carla says

    Awesome. Thanks Rach. I don’t mind trying things out, but Kevin is the pancake maker in the family… and he does not handle disappointments as well as some of us who experiment in the kitchen often. :) Now if only you could make the Cinnamon Roll pancakes he made two weeks ago healthier. Those were sooooooo good!

  5. Rachel says

    Hmm, healthy Cinnamon Roll pancakes. Now that would be a fun challenge!

  6. Erika says

    I just made up the mix this afternoon. I am excited to try it out! My hubby is the pancake master and prefers using Bisquick with our girls. I’ll make it tomorrow morning for our family, and hopefully he’ll be sold on this new, healthier mix!! Thanks, ladies.

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  9. Ginger says

    I know this is old recipe but I hope someone can answer my question. If I am grinding the oats can I use regular oats instead of quick oats? I have ton of regular oats to use up. Just found your site today and already palnning 3 freezer meals this week. Thanks!

    • Rachel says

      Hi Ginger, it’s no problem at all to grind regular oats. Thanks for reading our blog. We really do hope it’s useful to you. Let us know if you have any other questions.

  10. Michelle says

    How much melted coconut oil?

    • Polly says

      One cup. To sub coconut oil, simply use the same amount the recipe calls for.

  11. Ashley says

    Have you tried making these into pancake muffins? I found a recipe for them but its using bisquick and I don’t buy that. It calls for 1 cup bisquick and 1/2 cup milk. Think I could keep this recipe exactly as in and fake in oven @ 350 for 20-30 mins?

    • Rachel says

      I haven’t tried this but I love the idea and think it sounds like it could work. If you try it, please let us know. I’d love to figure out a way to make pancake making fast and in bulk (i.e. using the oven!).

  12. Michelle says

    How do you thaw the buttermilk quickly after its frozen? It was a hassle this morning trying to chop off a buttermilk ice block to make the pancakes. Also, do you store it in 1/2 cup increments, or do you just freeze the whole carton?

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