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Oatmeal pancakes are hearty, flavorful, and full of whole grains that won’t leave you hungry hours later. This recipe is for a large batch of dry mix you can store in the fridge or freezer. It’s almost like a healthier Bisquick at your fingertips!
Why Oatmeal Pancakes Are Amazing
- Healthiness: Oatmeal pancakes are a nutritious choice due to their fiber content and vitamins. One of the many reasons we love oat based recipes like our Overnight Oats, Pumpkin Baked Oatmeal, or Blueberry Oatmeal Muffins.
- Distinct Flavor: The mixture of oat flour, whole wheat flour, and all purpose flour yields a subtle nutty and earthy taste to these pancakes. With a hint of coconut oil, this flavor combo is divine!
- Satiety: Thanks to the whole grains, they provide long-lasting energy and keep you full. A satisfying breakfast option to have on hand.
- Freezer Friendly: Whether you decide to freeze the dry mix or make a large batch of pancakes and freeze them for busy mornings, this recipe is super handy. We love making extras and freezing all of our pancake recipes like our Zucchini Pancakes and Healthy Pumpkin Pancakes.
Oatmeal Pancake Mix Ingredients
This recipe is to help you make up a large batch of dry mix to keep on hand. Store it in the refrigerator or freezer so you can whip up Oatmeal Pancakes any time you want. Here are the main ingredients:
Oil – I use coconut oil because I like the hint of sweetness it adds. You could use any other tasteless oil like avocado oil or grape seed oil. Vegetable oil will work but is more processed.
Flour – The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour in it’s place.
Oats – Quick oats will work fine in this recipe. I chose to use rolled oats because they are less processed, though. Regardless of which oats you use, make sure you blend/process them until they are a fine flour. We’ll show you how to do this below.
When you’re ready to make a batch of pancakes with your mix, you’ll also need an egg and whole milk (or plain dairy-free milk) on hand.
How to Make a Large Batch of Oatmeal Pancake Mix
Perhaps the most important part of making Oatmeal Pancakes is grinding up the oats into an oatmeal flour.
Grind the Oats
You can use a blender, food processor, or a coffee grinder to grind the oats into flour. Here’s how:
- Blender or Food Processor: Add the oats to the blender or food processor and pulse until you achieve a fine, powdery consistency. Stop and scrape down the sides as needed to ensure even grinding. This method may take a minute or two.
- Coffee Grinder: If you have a clean coffee grinder, you can use it specifically for grinding oats into flour. Just add the oats and grind until you have a fine flour.
Combine Dry Ingredients
Grab a large (and I mean LARGE) mixing bowl–preferably at least 4 quarts or larger. Whisk together all of the dry ingredients:
- Processed oats
- White whole wheat flour
- All-purpose flour
- Baking powder
- Baking soda
Add the Oil
With hand mixer on slow speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point.
Storing the Pancake Mix
This mix will make about 10 cups all said and done. Think of it like a homemade (but healthier) Bisquick mix. I store it in a Pop Top Airtight Container for easy access.
There are multiple ways to store Oatmeal Pancake Mix. Here are the best ways to store whole grains like our pancake mix, according to MasterClass:
- Store the dry mix for 1-3 months in a cool, dark place in the pantry or cabinet.
- Store the dry mix in the refrigerator for up to 6 months.
- Freeze the dry mix for up to 12 months or so. It’s best to freeze in a freezer bag and squeeze out as much air as possible for this method.
Making Oatmeal Pancakes
Now that you have a large batch of Oatmeal Pancake Mix ready to go whenever you want them, here is how you actually make the pancakes.
1. For a batch that yields about 8 pancakes, whisk together:
- 1 cup of dry mix
- 1 large egg
- 2/3 cup whole milk (sub: plain dairy-free milk)
Scale up this recipe as much as you want.
The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands.
If you don’t have time to wait for it to thicken, just add in a little more mix.
If it seems too thick, just add more milk.
You won’t mess up the recipe by making small adjustments like this.
2. Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using about 1/4 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
How to Serve Oatmeal Pancakes
Serve with a side of Oven Baked Bacon for the perfect sweet and savory combo.
Absolutely! I do this all the time. Let pancakes cool completely. Place in a gallon-sized freezer bag in single layers. Divide each layer with parchment paper. Seal tightly, squeezing out any excess air, and freeze. When ready to eat, pull out however many you want and use the defrost setting on the toaster or microwave until heated through.
You can use a blender, food processor, or a clean coffee grinder to grind the oats into flour.
Replace with half all purpose flour and half regular whole wheat flour.
Yes, after mixing up the batter, add a few tablespoons extra oil. Read more tips for how to turn pancake mix into waffle mix.
Yep, they will work fine. In fact they blend up a bit smoother. I choose to use old fashioned oats because they are less processed and usually cheaper.
Make 6 Grab-and-Go Breakfasts in 1 Hour!
- Shopping & equipment lists
- Step-by-Step instructions & video tutorial
- Serving suggestions & dietary substitutions & more
I’ve been making this big batch dry mix for Oatmeal Pancakes for years. It’s healthy yet yields the most delicious, fluffy, nutty pancakes. I hope you enjoy it as much as our family does!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 3 1/2 cups old fashioned oats (sub: quick oats)
- 3 cups white whole wheat flour (sub: 1 1/2 cups all purpose flour + 1 1/2 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 melted coconut oil (sub: avocado oil or another neutral tasting cooking oil)
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To Make Dry Mix:
- Grind up oats in a blender or food processor until it’s a fine, powdery consistency. You may need to use a spatula to push down the sides.
- Mix all the dry ingredients–the oat flour, white whole wheat flour, all purpose flour, sugar, baking powder, salt, and baking soda–together on low speed using a hand mixer or stand mixer (paddle attachment works best) or by hand with a whisk.
- With mixer on low speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point.
- Store in an airtight container in the pantry for 1-2 month, in the fridge for 6 months, and in the freezer about a year.
To Make the Pancakes:
- Note: 1 cup of dry mix will make about 7-8 four-inch pancakes.
- Whisk together 1 cup of mix, 2/3 cup of 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. Add more milk if too thick.
- Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.
Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
- 1 cup of mix will make about 7-8 pancakes.
- The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands. If you don’t have time to wait for it to thicken, just add in a little more mix. If it seems too thick, just add more milk. You won’t mess up the recipe by making small consistency adjustments.
- To make these dairy free, use plain dairy-free milk of your choice instead of whole milk.
- We have not tested making these gluten-free, but let us know if you do and have success!