Go Back
–+ servings
Plate of whole grain pancakes with fresh fruit and maple syrup.
Print

Whole Grain Pancake Mix Recipe

Whole grain pancake mix recipe which is enough for 9 batches of about 8 pancakes each.
Course Breakfast
Cuisine American
Keyword whole grain pancake mix, whole wheat pancake mix
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 Servings, 4 pancakes each
Calories 364kcal
Author Joe Boyle

Ingredients

Mix Ingredients

  • 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

Instructions

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.

Notes

  1. 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.
  2. If you are making a double or triple batch of pancakes, keep them warm in a 170-degree oven, until all cakes are done.
  3. You can easily add berries to the batter if you would like.
  4. The calories noted are for 1 serving of 4 pancakes without toppings or syrup. One tablespoon of maple syrup contains 52 calories.
  5. 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.
  6. Nutrition information is for a serving of 4 pancakes without syrup or fruit. Each pancake is 91 calories.
  7. Recipe adapted from King Arthur Flour.

Nutrition

Serving: 4pancakes | Calories: 364kcal