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 mix and just keep it in your fridge for future use. 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.
Without further ado…
- 3 1/2 cups rolled (quick) oats
- 3 cups whole wheat flour
- 2 cups all-purpose flour *(I just used 5 cups of wheat flour)
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable or canola oil
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).
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).
Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 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. 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.
As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.