Oatmeal Pancakes

4.88 from 8 votes

This oatmeal pancake recipe is packed with wholesome ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!

Prep Time10

Cook Time3

Total Time13

Course: Breakfast

Cuisine: American

Keyword: oatmeal pancake mix, oatmeal pancakes

Servings: cups dry mix (enough to make 60-70 4-inch pancakes)

Calories: 516kcal

Author: Polly Conner

Equipment

Ingredients

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

Instructions

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.

Video

Notes

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!

Nutrition