Pancakes are love!

These are the best Whole Grain Pancakes Ever!!!

Whole Wheat Pancake Mix

  • Servings: 20
  • Difficulty: easy
  • Print


  • 4 c white whole wheat flour
  • 1 c unbleached all-purpose flour OR gluten-free all-purpose flour OR corn masa
  • 3 1/2 c old-fashioned or rolled oats
  • 3 T sugar
  • 3 T baking powder
  • 1 T salt
  • 1 T baking soda

Pancake Ingredients:

  • 2 T. vegetable oil
  • 1 c. buttermilk OR a combination of plain yogurt and milk
  • 1 large egg


  1. To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder.
  2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed. Store in an airtight container indefinitely.
  3. To make the pancakes: Whisk together 1 cup of mix, 1 T. oil, 1 cup of buttermilk, and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
  4. Let the batter stand for at least 20 minutes before cooking.
  5. Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do).
  6. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
  7. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
  8. Serve pancakes immediately, or stack and hold in a warm oven.

Adapted from King Arthur Flour


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