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homemade whole grain pancake mix

April 20, 2012

Living with an early-rising toddler, breakfast in our house is a pretty routine affair. There’s only so much variation and prep I can manage before I get some caffeine into my system (why hasn’t someone invented a combination alarm clock and coffee maker? Coffee ready to go at my bedside — I’d be all over that.)

So, our options for a while have rotated between oatmeal, cereal with fruit, granola/yogurt, and sometimes scrambled eggs. Boring, I know. I longed to add pancakes to the rotation — they are one of my very favorite breakfasts — and so I made it my mission to find a pancake recipe that would be easy enough to make on weekday mornings before work. (Preferably something multigrain; white flour pancakes just don’t do it for me like they used to…)

And this has been my mission for the past year or so. I tried and loved Deb’s recipe, but still preferred something I could make ahead. I lingered for a few months on Heidi’s pancakes from Super Natural Everyday — a worthy contender, and I love her inclusion of barley flour — but I wasn’t always crazy about how the pancakes came out when I made the batter the night before. I tried a few more that weren’t even worth mentioning here, and was getting discouraged.

Then, my dear husband gave me King Arthur Flour Whole Grain Baking for my birthday, and let me tell you — I hit the pancake JACKPOT. One of the first recipes in the book is for this Homemade Whole Grain Pancake Mix, and it has been the answer to my pancake prayers! Designed to make ahead, a mix of whole wheat and oats, not too sweet, and ready to eat in about 15 minutes. Brilliant.

Over the months, I’ve fine-tuned it to what we usually have in our pantry and fridge (i.e. yogurt instead of buttermilk, quick-cooking oats instead of pulsing whole rolled oats — which, I know, doesn’t take long but I’m often in maximum efficiency mode these days.) I mix up a big batch — 10 cups worth — of the mix and store it in the freezer. When we’re ready for pancakes, I take out a cup of mix and stir it together with an egg, milk and yogurt (Miss A usually  helps  me with that part.) While the pancakes cook, I make my coffee. It’s now a routine.

We love these pancakes with a little butter and some good maple syrup (Miss A and B’s preference) or strawberry freezer jam that I made last summer (my favorite.) I sometimes add chopped up fruit to the batter, or a handful of grated vegetables to make savory pancakes for lunch or dinner. I even gave the mix as gifts to friends and family for Christmas — yes, I am proselytizing this recipe!

These pancakes have become a Friday morning routine in our house, and I hope you, dear readers, will love them as much as we do!


Homemade Whole-Grain Pancake Mix

Adapted from King Arthur Flour Whole Grain Baking

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


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.]

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.)

Store in an airtight container for 2 weeks at room temperature, or indefinitely in the freezer (I keep it in a big ziptop bag.)

For the Pancakes:


1 cup homemade mix
1/2 cup milk
1/2 cup plain yogurt
1 egg


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.

Makes 10 cups of mix, enough for 50 to 80 pancakes

21 Comments leave one →
  1. Betsy permalink
    April 20, 2012 9:12 pm

    I definitely need to try this – those pancakes look delicious!

  2. April 21, 2012 2:35 am

    Not only do the pancakes sound delicious, I love how you can mix it up before hand, and have pancakes ready to go even on a weekday morning. Plus I’m a fan of adding shredded veggies for savoury pancakes – how have I never thought of this before? Topped with some sauteed mushrooms and cheese…I’m drooling!

    • April 24, 2012 9:58 am

      Yes – we love a quick lunch of pancakes w/some shredded carrots/zucchini added!

  3. ger permalink
    April 21, 2012 3:26 pm

    Those sound very good and healthy too. This is off the subject of pancakes but wondering if you’ve ever tried a carrot cake with bananas..I just mashed a soft banana and then added a piece of Whole Food’s carrot cake on top of it, and the combo tasted very good..
    I plan to make those pancakes sometime soon!

    • April 24, 2012 9:59 am

      I haven’t, ger, but the banana sounds like a nice addition to carrot cake – nice and moist.

  4. Laurel permalink
    April 28, 2012 4:04 pm

    I tried these last night and they came our much less fluffy than the way yours look in the picture. How thick was the batter before you put it in the pan? I’m wondering if, perhaps, my yogurt was thinner than yours or maybe I chopped up the oatmeal to finely. Any thoughts? Thanks!

    • April 29, 2012 12:21 pm

      Hi Laurel, my guess would be on the oatmeal…I usually use Stonyfield farm whole milk yogurt – fairly loose. Definitely make sure to let the batter sit for at least 10 minutes, too. The batter when I spoon it onto the griddle is fairly thick, i.e. definitely scoopable with a 1/4-cup measuring cup. Maybe try using straight rolled oats next time you make them? Cheers, Amy

      • April 29, 2012 7:57 pm

        Laurel – I’d also double-check the freshness of your baking powder; sometimes that can account for lack of leavening ‘oomph.’

  5. Laurel permalink
    April 29, 2012 9:55 pm

    Thanks Amy! I looked at the bottom of my can of baking powder and, sure enough, the best used by date from before I moved to Chicago. I must have inherited it from someone else. I laughed out loud. Thanks for your thoughtful responses. I’ll have to try this again. I made a bunch of your pizzas tonight for a group of our friends who come together for dinners on Sunday nights, which are focused on sustainable and local food. The asparagus pizza, which really took advantage of the season, was one of the best. I can’t tell you how many of your recipes I have used over the years and look forward to each new one that trickles in these days. Warm regards, Laurel

    • April 30, 2012 8:44 am

      Hi Laurel – I’ve been in the same boat re: baking powder! Thanks for your response; it made my morning to hear how much you’ve enjoyed some of the other recipes I’ve blogged about. Cheers, Amy

      • Laurel permalink
        April 30, 2012 10:19 am

        Since I did my undergrad at Cornell, I have even more of an affinity for your blog because it makes me think of my beloved Ithaca!!
        Warm regards,

  6. May 1, 2012 6:16 pm

    Yay Laurel, a fellow Cornellian! It’s a lot of fun to be back here after spending my undergrad years at Cornell too…I actually have an even bigger appreciation for the area since settling down to raise our family here. It truly is “gorges” in every sense of the word. 🙂

    • Laurel permalink
      May 1, 2012 6:21 pm

      Hooray! I can imagine that it’s wonderful to raise a family there. I’m class of ’94.

  7. May 4, 2012 9:54 am

    What a great idea – Pancakes in the freezer and good for you too! Love it. I’m always looking for easy breakfast ideas that are healthy too.

  8. kellyspinkapron permalink
    May 6, 2012 6:09 pm

    I love the notion of making your own mix. You could even add powdered milk to make it even easier, which I might actually do because rarely have fresh milk on hand.

  9. Allison permalink
    September 1, 2012 8:45 am

    Hi Amy – These were great! I even made them non-dairy by using coconut milk (beverage) and soy yogurt (love TJs!). Thanks for the recipe. 🙂

  10. GVick permalink
    September 17, 2012 4:25 pm

    My four year old ate five of these in one sitting he thought they were so good… and he’s somewhat of a pancake connoisseur :-).

  11. GVick permalink
    September 17, 2012 4:27 pm

    Oh ya- I used my vitamix for the dry mix since I don’t have a kitchen mixer and it worked well to combine oil and grind oats at same time (process was a little involved, though).

  12. Amanda permalink
    October 11, 2012 2:34 am

    Hi Amy, is this the answer to your prayers? It’s a teasmade, an alarm clock which makes you a cup of tea in the morning (but could easily make instant coffee instead). I’ve got one and it’s brilliant! I can have a cup of tea in bed in the morning and the kids don’t even know I’m up 🙂

  13. November 12, 2012 12:10 pm

    I realize this is far after your publish date, but thought I’d let you know that I made the mix this morning and immediately used it to make pancakes that my kids and I inhaled. Thanks for a great recipe!

  14. Sonya permalink
    December 10, 2013 7:01 pm

    These look delicious! I have this cookbook, too, and have really enjoyed working my way through it. It’s amazing how few recipes have whole grains in them unless you specifically seek out a special cookbook or recipe, but with this cookbook rotating through, I don’t worry about that anymore 🙂

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