This whole-grain pancake mix recipe makes really tasty pancakes and is easy to assemble. This recipe is the perfect way to make your very own boxed dry mix that you can store to use for easy breakfasts any day of the week.
These whole grain pancakes are so flavorful you may not go back to white all purpose flour again.
They are surprisingly rich-tasting, hearty pancakes. Add some toppings like strawberries, sliced banana, peanut butter, or blueberries then drizzle on some pure maple syrup.
I think that this is something the whole family would love. This is a nutritious breakfast that is perfect for Saturday mornings or any morning.
Benefits of Whole Grains
Making your own homemade whole grain pancake mix has many Health Benefits. It is full of dietary fiber, protein, calcium, and iron.
- Whole grains are naturally high in fiber content which is good for digestion. And, due to the fiber, you stay full and satisfied longer which makes it easier to maintain a healthy weight.
- Whole grains contain more nutrients than refined flours that are stripped of the wheat germ and bran. This contributes to a reduced risk of heart disease and diabetes.
- Whole wheat flour contains complex carbohydrates that give your body an energy boost throughout the day.
Ingredients in the Pancake Mix
The simple ingredients are a combination of dry ingredients and wet ingredients.
Whole Wheat Flour – Whole wheat flour is ground with the full bran, husk, and endosperm. So you get all of the fiber from the grain. It is generally made from red winter wheat that has a nutty flavor to it.
There is also white whole wheat flour which is made from hard white spring wheat and has a milder flavor and is lighter in color.
Either kind will work for this recipe.
Old-Fashioned Rolled Oats – Rolled oats are made from whole oat grains that are steamed to become tender, then rolled and lightly baked to form a stable, chewy flat oat grain.
They are added to this recipe because they are so satisfyingly tasty as well as Healthy For You. The oats need to be chopped in a food processor until they are converted to a powder.
All-Purpose Flour – The unbleached all-purpose flour has more gluten so it is added to make fluffy whole wheat pancakes. (It gives the pancakes a bit of a lift).
Additionally, you will need – Sugar, Baking Powder, Salt, and Baking Soda.
Canola Oil – The oil creates a non-stick quality to the pancake mix so you don’t need to use additional oil when cooking. Just maybe a spray of cooking oil like Pam will do.
Making The Bulk Mix
Making the mix is pretty much just measuring and mixing together the ingredients except that the Old Fashioned Rolled Oats need to be processed into a powder in a food processor.
I find that pulsing the oats for a few seconds at a time works the best. After 8 or 10 pulses the oats should be fine enough to use.
To incorporate the canola oil into the flours, a mixer works best although it could be accomplished by hand.
Either a stand mixer or a Bosch mixer as I have in the photo will work.
Keep the machine on slow speed and drizzle the oil into the dry ingredients.
Once the pancake mix is done, put it into a sealed container.
If the pancake mix is to be used frequently, it is okay to keep it at room temperature.
To keep the mix fresher for a longer period, store it in your refrigerator or freezer.
Making the Pancake Batter
Making the batter for a batch of pancakes is really simple. Place a cup of mix into a medium bowl.
Then in a small bowl, mix together a large egg, 2 tablespoons of orange juice, and 10 tablespoons of milk of your choice.
The use of tablespoons for measurement is kind of weird except that 3/4 cup is 12 tablespoons.
Using a measuring cup, add the 2 tablespoons of orange juice, then fill the cup with milk up to the 3/4 cup mark.
Three-quarters of a cup of liquid is the perfect amount to make fluffy pancakes.
Pour the wet ingredients into the dry and use a spoon to mix them together. Just mix until all the flour is moist and there are still noticeable lumps.
Then let the thick batter rest for 15 to 20 minutes. Remix the batter with a fork before using it to reduce the number of large lumps. Don’t over mix or the pancakes will be flat and tough.
Cooking the Pancakes
I find that I get the best results using a nonstick griddle or large nonstick skillet.
Just spray the nonstick surface with a bit of cooking oil then heat the griddle on medium low heat.
I use my infrared thermometer to keep the surface at 325° to 350° F.
One batch of pancake batter will make 8 pancakes using 1/4 cup of batter per pancake.
Use a 1/4 cup measure or an appropriately sized ice cream scoop and pour the batter onto the hot surface.
Let the pancakes cook for a couple of minutes until you see bubbles forming on the top and the edge of the pancake starts to get dull-looking.
Then flip to the other side and cook for about one and a half minutes more.
Place the cooked pancakes on a plate and keep them warm by placing a towel over them. Then proceed to the next batch.
If you are making a double batch then you may want to place the pancakes in the oven on low heat.
What To Do With Leftover Pancakes
Extra pancakes will freeze really well. Place them on a plate or a sheet pan keeping them separated and place them in your freezer until they are frozen.
This should only take 30 to 45 minutes. Then place them into a sealable freezer bag or another airtight container.
Individual pancakes then can be easily reheated in a microwave for a quick and nutritious breakfast.
If you have school-aged kids, mixing up and cooking a couple of batches of pancakes and then freezing them would be a super breakfast for them.
Some Helpful Tips
If you would prefer to have a bit milder tasting pancakes, use white whole wheat flour. It has a milder flavor than regular whole wheat flour.
Whole wheat flour contains natural oils in the bran and germ so it is best to keep it refrigerated or in your freezer for freshness.
If you like berries in your pancakes, they can be added to the batter and cooked just as you would plain pancakes.
These pancakes are actually pretty good diet food if you are counting calories. Each pancake is 91 calories and a tablespoon of maple syrup is 52 calories.
Skip the extra butter and have some fresh fruit on the side. They are satisfying and filling.
Mix up a batch of whole-grain pancake mix for some delicious breakfasts. This mix recipe is enough to make 72 pancakes and the ingredients will cost $4.00 to $5.00 depending on where they are purchased.
That’s a lot of good eats and a lot less than the grocery store mix.
And, here is another quick and easy breakfast or snack recipe to try, delicious single-serving waffle recipe.
And, be sure to check out these tasty recipes:
- Simple Chicken Brine for Grilling
- Tex-Mex Quinoa and Brown Rice Grain Bowl
- Garlic Salt Baked Potatoes with Oregano
- Quinoa Stuffed Bell Peppers
- Restaurant Style Mexican Rice
- Peanut Butter, Pickles, and Mayonnaise
Leave a comment to let me know how your pancakes turned out. I’d love to hear from you.
Whole Grain Pancake Mix Recipe
- 3 1/2 cups old fashioned rolled oats
- 4 cups white whole wheat flour
- 1 cup all purpose flour
- 3 tbsp sugar
- 3 tbsp baking powder
- 1 tbsp salt
- 1 tbsp baking soda
- 3/4 cup canola oil
Pancake batter, enough for 8 pancakes
- 1 cup pancake mix
- 10 tbsp. milk*see notes, your choice but whole or 2% recommended
- 2 tbsp. orange juice* see notes
- 1 large egg
The Bulk Mix
- Place the oats in a food processor and pulse until they are chopped fine. 8 to 10 pulses should do it.
- Place all the dry ingredients into a mixing bowl. Mix by hand or on low with a stand mixer.
- Slowly add the oil while mixing. The mix should slightly hold together when squeezed into a ball.
- Store in an air-tight container.
Making the Batter
- In a medium-sized bowl, add one cup of the pancake mix.
- In a separate small bowl, add the egg, milk, and orange juice. Beat until the egg is combined then add to the dry mix. Use a spoon to beat the mixture until the flour has been moistened, there will still be some small lumps.
- Let the batter rest for 15 to 20 minutes. Then, before it is used, remix the batter slightly with a fork breaking up any large lumps of flour. Do not over-mix.
- Spray a nonstick griddle or large nonstick skillet with cooking oil. Heat the griddle on low to medium-low heat until it is 325° to 350°F. Use a 1/4 cup measure and place the batter onto the hot skillet surface. Cook for 2 to 2 1/2 minutes until the pancake surface bubbles and the edge of the pancake surface dulls.
- Turn the pancake and cook for an additional 1 1/2 minutes. Place the finished pancakes on a plate and keep warm by covering them with a kitchen towel. Cook the remaining pancakes.
- The milk and orange juice are measured in tablespoons because 2 tablespoons of orange juice and 10 tablespoons of milk equal 3/4 cups. Put the 2 tablespoons of orange juice into the measuring cup then add the milk up to the 3/4 cup line.
- If you are making a double or triple batch of pancakes, keep them warm in a 170-degree oven, until all cakes are done.
- You can easily add berries to the batter if you would like.
- The calories noted are for 1 serving of 4 pancakes without toppings or syrup. One tablespoon of maple syrup contains 52 calories.
- Leftover pancakes can be frozen while separated so they don't stick together, then placed in a zip-lock freezer bag. Reheat pancakes in a microwave oven.
- Nutrition information is for a serving of 4 pancakes without syrup or fruit. Each pancake is 91 calories.
- Recipe adapted from King Arthur Flour.