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Whole Grain Pancakes (Homemade Mix)

Course Breakfast, Brunch


Pancake Mix:

  • 2 cups white whole wheat flour
  • 1 ¾ cups old-fashioned rolled oats, finely ground (not powdered)
  • ½ cup all-purpose flour
  • 1 ½ tablespoons granulated sugar
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 6 tablespoons neutral flavored oil

Make Pancakes Using Mix

  • 1 cup whole grain pancake mix, above
  • ¾ cup buttermilk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract


Prepare Pancake Mix

  1. In a large bowl, combine white whole wheat flour, ground oats, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well. While mixing, slowly drizzle in the oil, making sure the mixture has been coated evenly. Transfer mixture to an airtight container.

Prepare Pancakes Using Mix

  1. In a large bowl, gently whisk together pancake mix, buttermilk, egg, and vanilla. Mix until almost smooth. Set mixture aside, undisturbed, for 15 to 20 minutes to allow the grains to soak up the liquid.
  2. Heat a nonstick skillet over medium to medium-low heat. Brush the pan with oil, just enough to ensure that the pancakes do not stick to the bottom. Using ¼-cup of batter per pancake, add the batter to the skillet and cook until large bubbles appear, about 2 to 3 minutes. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.

Recipe Notes

Note: Pancake mix can be stored at room temperature for one week. Mix can be frozen indefinitely.