Oatmeal Pancake Mix

You should be very, very glad I can’t jump out of the computer screen and convince you how phenomenal this recipe is, thereby giving you no good reason not to make it. Yes, these are exceptional pancakes (hands down, my favorite pancake recipe), but the best thing about this recipe is that the dry mix makes a lot and takes minutes to throw together. It stores indefinitely in the refrigerator or freezer and these healthy pancakes are beyond simple to whip up on a busy morning before school, work…or just because you want pancakes.

I don’t know about you but my mornings are crazy. Crazy, crazy, crazy. Waking kids up, feeding a baby, helping children off to school, making up lunchboxes, on and on. I don’t have time to put together a full homemade pancake breakfast from scratch. But I like knowing my kids are getting a good, healthy breakfast in their tummies before their long day starts.

With this mix, which I’ve been making for what seems like forever, I pour a cup of mix into a bowl, followed by a cup of buttermilk, then an egg. Whisk it together and within five minutes my kids have hot pancakes to eat. And I feel like mother of the year. Which trust me, doesn’t last for long.

The texture of these pancakes is fantastic – I love the chewy oats and whole wheat flour (can we get a big hooray for fiber here??). I hope this mix does as much for you as it does for me and my family. We eat it at least two or three mornings a week and love it every time.

Oatmeal Pancake Mix

Oatmeal Pancake Mix

Yield: Makes 10 cups of dry mix. One cup of mix will make about 6-7 4-inch pancakes.

Oatmeal Pancake Mix

Note (added 3/2011): I’ve updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it’s own right, blending the oats lends a smooth texture to the mix and finished pancakes. I’ll be doing it that way from now on!

Ingredients

  • 3 1/2 cups rolled (quick) oats
  • 3 cups whole wheat flour
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 1 cup vegetable or canola oil

Directions

  1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
  2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

Notes

Many people have commented that they have subbed plain yogurt or a mixture of lemon juice/milk for the buttermilk. Read through the comments to get the specifics - I always keep buttermilk on hand so I haven't made those substitutions myself.

http://www.melskitchencafe.com/oatmeal-pancake-mix/

Recipe Source:
Adapted from King Arthur Flour The Baker’s Companion

254 Responses to Oatmeal Pancake Mix

  1. pam brock says:

    JUST TRIED THESE PANCAKES BUT I CHANGE IT A LITTLE. I CUT THE RECIPE IN HALF. I JUST WENT AHEAD AND MIXED EVERYTHING INSTEAD OF USING SOME AND STORING THE REST. BUT I USED 1CUP OF FAT FREE SOUR CREME, 1 EGG, AND ENOUGH BUTTERMILK TO GET THE RIGHT CONSISTENCY. ALSO ADDED 2 CUPS FROZEN BLUEBERRIES AND 1 T. VANILLA…..THESE WERE SO YUMMY!!!! THANKS

  2. CB says:

    We love this recipe and have used it so much that I’ve finally decided to print it out to keep handy. I am not able to get he print button to bring up anything. Is anyone else experiencing this for this recipe?

    • Mel says:

      CB – are you using Internet Explorer? Unfortunately, Internet Explorer doesn’t play nicely with many website functions and it has started having issues with my print feature. I am working to get it fixed but all the developers tell me it could take a while. I’ve been suggesting to other readers experiencing the same problem that they switch to another browser (like Chrome, Safari or Firefox) – which are all better functioning than Internet Explorer anyway. Sorry for the inconvenience!

  3. Wifey says:

    Love love Love this recipe. It’s all I use for pancakes now. Thank you! Like someone else said, I packaged them up last year for Christmas and handed them out as neighbor gifts. I felt so crafty. Thanks again and keep it coming.

  4. Karen says:

    Hi Mel~ I made your carrot cake applesauce muffins today, and they are delicious! Started looking around at your other recipes, and came across this Oatmeal Pancake mix~Yum…, looks great also-~ Have you ever used this mix in a waffle iron ? And would there be any changes for that option? We love waffles for dinner! Thanks! Karen

    • Mel says:

      Hi Karen – actually, I have used this in a waffle iron. The only adaptations (learned the hard way) is to whisk in a bit more oil to the batter since it was a bit sticky in the waffle iron. I think I used another tablespoon or so for every cup of batter. Good luck if you try it!

  5. Mary says:

    Fantastic recipe! I normally make the Betty Crocker cookbook pancake recipe with all whole wheat flour, but I have found a replacement–this is light and tasty. I made them with part plain greek yogurt/part 1% milk to bring it to 1 cup. Used all whole wheeat flour for the white. Great!

  6. Amber says:

    Thank you once again for a home-run recipe. I have approx 47 million pounds of Lehi Roller Mills wheat in my food storage, and these pancake’s are a great way to use it. I made these tonight (breakfast for dinner) and my kids loved ‘em. I even added a few tablespoons of Milled Flax seed with no complaints. I am sure this mix will be a staple that I will keep stocked in my freezer. Thank you, thank you!!!

  7. Amy says:

    Have you tried using coconut oil in this recipe?? These look and sound wonderful. I’m thinking of trying them with coconut oil (unless you tell me that you have and it didn’t work) :)
    Thanks.

  8. Kathy says:

    Amy – I always use coconut oil when I make these and it works great and tastes yummy. I found it difficult to get the “oil” (as it’s solid at room temp) to blend well so I whirl half the flour with half the coconut oil in the food processor and then do the other half (mine is not big enough to hold all of it at the same time. Hope this helps.

  9. Amy says:

    Thanks Kathy!! I will definitely give it a try. We have been using coconut oil in our box mix pancakes, and LOVE the hint of flavor that it adds. I can’t wait to try this recipe!

  10. Jill says:

    I’m brand new to your site and this is the first recipe I’ve used. I threw it together as a 2nd dinner tonight (the first one clearly didn’t satisfy us!) and I have to say, these pancakes didn’t disappoint at all! I did a mix of whole wheat and ancient grains flours. I also ground the oatmeal…wowza! Delicious :)

    Mom, Dad, and Toddler approved.

  11. […] original recipe comes from Mel’s Kitchen Cafe and I kept pretty much everything the same, but I will list the changes I […]

  12. Natalie says:

    I just tried these tonight and my family loved them! Very hearty and delicious. Thank you for all the wonderful recipes! Oh, and I used regular rolled oats that I ran through the blender first. They worked great.

  13. Megan Parr says:

    Made this recipe this morning….we live at about 6,000 feet and my batter was actually really thick to begin with. So I added some more milk- mistake! Should have kept the batter thick to yield some thicker pancakes :) Will do that next time . Other than that snafoo, they were delicious! I have an oat waffle recipe that is my go to delicious recipe, and was excited to find a similar recipe for pancakes

  14. Jan H says:

    I have made this recipe for several yrs from the KA Site . I make 3 batches (one for me and 2 for my daughter)at a time . She made the pancakes for her visiting inlaws .Her MIL asked if there were other uses for the mix . All I have ever made is pancakes with this . Do you know of any other .I see where you say to add oil for waffles but I believe that MIL was asking about muffins or quick breads???

  15. Sharma says:

    Could I use applesauce instead of the oil? Would it hold its shape and have the same effect?

    • Mel says:

      Hi Sharma, others in the comment thread have subbed for the oil so you may want to read through those to get suggestions. I wouldn’t add applesauce in place of the oil in the same step…it will make it so the mix can’t store at room temp for a while. If you use applesauce, I’d try to do so when mixing up each individual batch.

  16. Kristina says:

    For those of you who mentioned using coconut oil in this recipe, did you freeze any of it? And if so, how did it freeze? I usually just microwave the coconut oil until it is liquid form for these types of recipes. I just wondered if it would freeze up funny and be difficult to reuse later???

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