I LOVE this oatmeal pancake recipe. After this hearty, flavorful recipe for pancake mix, I will never go back to plain pancakes again. It's also packed with good ingredients that keep you fuller longer.

Oatmeal Pancake Mix

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: about 10 cups (enough to make 60-70 4-inch pancakes) 1x
  • Category: Breakfast
  • Method: Stove top
  • Cuisine: American


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!


  • 3 1/2 cups 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


To make dry mix:

  1. Grind oats up in a blender or food processor.
  2. Mix all the dry ingredients together in a mixer with a paddle (or by hand).
  3. With mixer on slow speed (or gently by hand), drizzle the oil into the bowl slowly while the mixer is running.
  4. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.


To make the pancakes:

  1. Note: 1 cup of dry mix will make about 6-7 four-inch pancakes.
  2. Whisk together 1 cup of mix, 1/2-1 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.
  3. Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.


Freezer Meal Instructions:
To Freeze: Make the mix as directed. Place into an airtight container (or gallon-sized freezer bag) and freeze.
To Prepare: Pull out desired about of mix to make pancakes. Put remaining mix back in freezer.