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Home Recipe Index Freezer Meals Freezer Breakfast

Homemade Whole Grain Pancake Mix {Freezer Meal}

★★★★★ 5 /5 Updated: 9/19/22
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast. 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. Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast. 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.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Whole Grain Pancake Mix
★★★★★ 5 from 2 reviews

Homemade Whole-Grain Pancake Mix

Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast. You’ll feel great about serving this to your family.

Yield: Using one cup of the mix will make about eight 4" pancakes. 1x
Prep: 15 minutesCook: 2 minutesTotal: 17 minutes
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Ingredients

  • 4 cups King Arthur white whole wheat flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 1/2 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

To make the mix:

  1. Grind the oats in a food processor until they’re chopped fine, but not a powder.
  2. 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.
  3. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes:

  1. 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.
  2. Heat a lightly greased griddle to 350°F (or medium to medium-hot will do).
  3. Drop the batter onto it in 1/4-cupfuls to make a 4″ diameter pancake.
  4. 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.
  5. Serve pancakes immediately, or stack and hold in a warm oven.

Cooking Note:

  1. 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 1/4 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.

Variation:

  1. 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).

Notes/Tips

Freezer Meal Instructions:

To Freeze:
Follow steps 1-3 in the directions. Freeze mix in a freezer safe bag or container for up to 6 months.

To Prepare:
Remove 1 cup of pancake mix at a time and follow steps 1-5 under “to make pancakes”.

From: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe

© Author: Thriving Home
Cuisine: American Method: Stove Top

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarJeri says

    Posted on 12/2/22 at 9:56 am

    Family favorite! Thank you for sharing, I’ve been looking for a homemade option that leaves out all the unnecessary extras.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/2/22 at 10:11 am

      So glad your family loves these pancakes Jeri! Thanks for leaving a review.

      Reply
  2. AvatarKristi Weber says

    Posted on 1/10/21 at 3:41 pm

    I make these all the time. Use the half-yogurt option and you won’t have to wait for the batter to absorb the liquid. Still yummy!!!! Can’t eat the commercial mixes much anymore, there’s just no substance to them!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 1/12/21 at 12:56 pm

      Thanks for the feedback and review, Kristi. Love hearing this!

      Reply

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