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…
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This oatmeal pancake recipe is packed with high quality ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!
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:
- 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, 1/2-1 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.
Notes
Freezer Meal Instructions:
To Freeze:
Make the mix as directed. Place into an airtight container (or gallon-sized freezer bag) and store for up to 3 months.
To Prepare:
Pull out desired about of mix to make pancakes. Put remaining mix back in freezer.
Hey did you mean teaspoon instead of tablespoon for the baking powder and soda ?
I tired this recipie and the taste of baking soda is strong 🙁
Do you recommend whole milk for a particular reason? We usually have 1% on hand.
Whole milk is yummy, but 1% will work just fine. 😉
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I absolutely love your pancake ideas..made healthier. My husband has become the ‘cook’ in our home due to my many chronic illnesses, now a horrific fall resulting in many more months of home health, home PT and many additional months at a PT clinic. He has mastered waffles with his new waffle maker, our 4 yr old granddaughter informed ‘Big Da’ that he really needed to get because she really didn’t like his pancakes very much. ha ha He told me to ‘Go order a good waffle maker with express shipping!’ I did as told and now our gdaughter is loving her Big Da’s waffles. Question: Do you think We could grind oats for waffles in same way?
Also, another QUESTION please: We just got a Panasonic Bread Maker and every recipe calls for Dry milk, any way to substitute fresh milk if I am not using the timer so it will not spoil? Hubby forgot to buy the dry milk and I really want to try make some bread before he goes shopping again next week.
I have used the oatmeal pancake mix to make waffles multiple times. I usually just add a tablespoon of extra oil to the batter but you’ll probably be ok if you skipped that if you don’t want to.
As far as subbing milk for dried milk, as long as you don’t use a timer, I’m pretty sure that would work as well. In fact, Rachel told me she did and it turned out fine. I’m not making any promises because I’ve never done it myself but I don’t see why it would be a problem. Good luck!
I just made these and they were so tasty! I didn’t add the sugar or oil to the mix. (Is the oil for preservation? Or will I be able to get away with not adding it?) When I mixed up the pancakes I added honey, cinnamon, and vanilla to taste and used almond milk. Then in place of the egg I added a whole ripe banana. It was just like eating a slice or two of guilt free banana bread! Thanks for sharing such a fabulous pancake mix! 🙂
Great adaptations! Thanks for sharing your ideas, Amanda.
You pretty much turned this into a whole different recipe–well done!
would this mix work with your zucchini pancake recipe?
We’ve never tried it, but I have been known to throw zucchini in pancake mix a lot. Doesn’t seem to affect the texture or taste much at all, if you don’t go overboard.
Not true, Rachel! I actually do use the oatmeal mix for these and it works great. I just add the cinnamon, brown sugar and zucchini to the mix. I also use the oatmeal mix for our sweet potato pancakes.
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?
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?
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!).
How much melted coconut oil?
One cup. To sub coconut oil, simply use the same amount the recipe calls for.
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!
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.
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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.
Hmm, healthy Cinnamon Roll pancakes. Now that would be a fun challenge!
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!
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!
I’m trying it out for lunch today with coconut oil. I’ll let you know how it goes!
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?