Homemade Whole-Grain Pancake Mix Recipe

Name: Homemade Whole-Grain Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mix:; 4 cups white whole-wheat flour; 1 cup unbleached all-purpose flour; 3 1/2 cups old-fashioned or rolled oats; 3 tablespoons sugar; 3 tablespoons baking powder; 1 tablespoon kosher salt; 1 tablespoon baking soda; 1 cup vegetable oil; For the pancakes:; 1 cup homemade mix; 1/2 cup milk; 1/2 cup plain yogurt; 1 egg

Servings: persons

For the mix:
4 cups white whole-wheat flour
1 cup unbleached all-purpose flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon baking soda
1 cup vegetable oil
For the pancakes:
1 cup homemade mix
1/2 cup milk
1/2 cup plain yogurt
1 egg

1
For the mix:
2
Grind the oats in a food processor until they're chopped fine but not a powder [Amy's note: I have actually skipped this step a few times and just used rolled oats, not ground. The resulting pancakes are a little more textured, but still very good.]
3
Combine the flours, oats, and all other dry ingredients in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed, then drizzle in the oil while the mixer is running. Mix until thoroughly incorporated (you should be able to squeeze a bit between your fingers and it should just barely hold together.)
4
Store in an airtight container for 2 weeks at room temperature, or indefinitely in the freezer
5
For the pancakes:
6
Stir the pancake mix together with the milk, yogurt and egg. [Amy's note: King Arthur Flour recommends you let the mix sit for 20 minutes so that grains can soak up all the liquid before cooking the pancakes; I usually only do 10 minutes and they're great.] Spoon the batter in 1/4-cupfuls onto your greased griddle or pan; when the edges look dry and bubbles begin to appear on the surface, flip the pancakes and cook another 2 minutes or so. Serve warm.

1509

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the mix:, 4 cups white whole-wheat flour, 1 cup unbleached all-purpose flour, 3 1/2 cups old-fashioned or rolled oats, and more.

Yes, Homemade Whole-Grain Pancake Mix falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Whole-Grain Pancake Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions