Oatmeal Pancake Mix
This oatmeal pancake mix is amazing! The mix makes a lot, it stores well refrigerated, and the pancakes are beyond simple to whip up on a busy morning.
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, 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.
FAQs for Oatmeal Pancake Mix
Yes, after mixing up the batter in the morning, add a few tablespoons extra oil (waffles usually need a bit more of it) and then go ahead and use it.
Yes regular oats can definitely be used but you’ll either have quite a bit more texture to the pancakes, or you’ll want to grind the oats a bit finer before using.
Oatmeal Pancake Mix
Ingredients
- 3 ½ cups (350 g) rolled, quick oats
- 3 cups (426 g) whole wheat flour
- 2 cups (284 g) all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable or canola oil
Instructions
- 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.
- To make the pancakes: whisk together 1 cup of mix, 1 egg, and 1/2 to 1 cup buttermilk (depending on how thick you want your batter. Here is a guide for making your own buttermilk). 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
Recommended Products
Recipe Source: Adapted from King Arthur Flour The Baker’s Companion
302 Comments on “Oatmeal Pancake Mix”
Finally, I’ve found my pancake! I blended the oats like you suggested in the notes and adjusted the flours so that there’s more a little more white than wheat, and my family loves these. I made my second batch of mix this morning. Thank you!
Everyone I have served it to, including my picky grandkids & their parents really love these! And waffles are great too!
Hey! I’ve made them like 5 times so far and each jar disappears faster than the previous one! Thanks a ton!
These are absolutely fantastic! I love them.
Question: I just made these for like the tenth time and for whatever reason my brain glitched and I put in old fashioned oats instead of quick oats. Can I save them?
The texture will likely be different – you could throw the mix in a blender and give it a few pulses.
I made these for a camping trip that we are taking. I used all wheat flour since we all enjoy the taste. I also added dry milk powder for extra nutrients and protein. I didn’t add the oil, but will when I make it at the camp site. I added some cinnamon and nutmeg too.
Hello! These pancakes look fantastic! Definitely I will make them. Do you use hard white wheat or soft white wheat? I will be milling soon. And could I mill oat flour instead of the powdered oats?
I usually use hard white wheat. I haven’t tried oat flour, but I’m sure that would work!
I tried this over the weekend and loved it! I added blueberries to my batch and everyone loved it.
I am SO thankful I stumbled across this recipe. It is yummy beyond belief.. Thanks again for another winner in the kitchen!
For some reason this is not on the first page when I search for pancakes on your site. It is an amazing recipe and we always have some of the mix on hand in the freezer for those days when we want a hot breakfast in a hurry. A friend first gave me a container of this pancake mix as a Christmas present, along with a printout of the recipe and it has become a staple in our household.
Do you think it would work to make the entire 10 cups of dry mix and add the eggs and buttermilk to feed a large crowd. Would you just 10 times the eggs and buttermilk?
Yes, I think that would work! The mix makes about 10 cups, so for the full amount, you’d want 10 eggs and 5-10 cups buttermilk (start with the lower amount and add more as needed for consistency)
Thanks for your reply! We love these pancakes and this site :).
Oh Mel. I made these a few times years ago and then I misplaced the recipe. I looked everywhere and I thought everywhere on your site too and today while dreaming of them I searched again. I didn’t find them on your website (user error) but I found them via Google. Thank goodness. They were every bit as good as I remembered!! Thank you Mel for a healthier pancake option that is so yummy my kids don’t realize they’re eating healthier! So yummy! So easy to use as a mix!!
If I grind the oats, do I measure first then grind? Or grind into a flour/powder first and then measure?
Thanks!
Grind and then measure.
I was sceptical about these pancakes as they sounded too “healthy” to be delicious but I was so wrong. Those are really good and I’ll definitely make them soon again!
Thinking about giving pancake mixes for Christmas gifts this year, so I am trying out a few recipes. This is the first one I tried, just this morning, and they blew me away! I tried the recipe as written first, then the second time added a little cinnamon to the batter (about 1/8 tsp per cup of mix). Both versions were amazing! I think the cinnamon would add a little something special if using for Christmas gifts. Thanks for a great recipe!
I’ve been making this recipe for 5 years! Hahaha! Pancakes and I make them into waffles as well. I’ve also made it vegan at times using homemade “buttermilk” (oat/almond milk + vinegar) and a flax egg or banana. It makes them slightly less fluffy but just as delicious. My kids and everyone I’ve made these for say they are the best ever! Add in blueberries, chocolate chips or banana chunks for fun too!
Hi Mel. I’m new to making homemade mixes and just had a couple of questions. I was just wondering if you have ever added any nuts to the mix? How much would you add? Also, could you use the powdered buttermilk? If so, can I just mix the dry powder into the dry mix, or just wait and mix it up to put in when I go to make them? I’m trying to simplify as much as possible. Thanks!
This recipe is a life saver in our house. I’ve been making double batches of this regularly for the last three years. It keeps well in a cereal storer and is my emergency go to when I need a quick meal. Thank you!
This easy recipe is becoming a staple for my family! I just stopped to comment since I was here for the recipe. Thanks Mel!
Thanks, Jill!
This is our favorite pancake mix!! Love the flavor of the oats and the wheat together!
We’ve honestly been making this for 5 years but there wasn’t a review/star option! So now we had to update it.
Thanks, Bri! We still love this one after all these years, too.
I’ve been making this mix for about five years now, keeping a batch in my fridge constantly. It is the best! My kids love them and my husband and I do too! Such a simple/easy way to do homemade pancakes quickly! I always use the 1c mix/1c. Buttermilk/1 egg combo (instead of less buttermilk) and they always come out perfectly.
This is basically my mom’s pancake recipe, without grinding the oats, so I’ll definitely be making this mix soon! Would this also work for waffles? I’ve never made waffles before but recently got a waffle maker.
It’s been a long time, but yes, I’ve used it for waffles (I stir a few more tablespoons oil into the batter once I’ve mixed it up so it doesn’t stick).
This pancake mix is divine! I love it, the kids love it! I appreciate the simplicity of having the mix ready to go! It saves so much time! I will be making this one forever!
I just wanted to comment because I have been making this mix for years and it is still one of my favorites! This recipe made me love pancakes again!
Now that Costco stopped selling Kodiak Cakes I’m back to making my own. I used this recipe for years, but then got lazy with the KC. I’d like to add some protein powder, do you have any suggestions? Thanks much!
You’d really just have to play around with the amount; I’ve never added it myself, but I’m sure it would work out great!
Could I use 1 cup butter instead of oil? I really just love butter…hahaha.
I don’t see why not – it will just have to be kept in the refrigerator instead of in the pantry. 🙂
I love this, but I have a question. I made it for the second time today and the pancakes never cook through in the middle. They are a bit wet. I added a cup of buttermilk. I think if I added less they would be too thick, but I do want them to cook through. I leave them on the griddle at 350 degrees for several minutes per side…as long as I can without overbrowning each side. Does anyone else have this result? Do I need more baking powder or less liquid or something??
Are the pancakes too thick on the griddle? I’d suggest turning the heat down on the griddle a bit so the pancakes have time to cook through before they overbrown.
Hey Mel, I finally got a chance to try this recipe. I actually tried the overnight oatmeal pancakes first, a couple of months ago. They were good! But this??? This mix is WONDERFUL!!! I was originally trying to replicate Kodiak Cakes Flapjacks knowing that it was oat flour that would get me the texture I needed. Then I decided to try this mix to see if it was close to what I was looking for. I ground up the oats (and then mixed everything up without them (!!!) I forgot that they were on the other counter in the food processor and thought I had done something terribly wrong since it looked like cookie dough lol!) I realized my mistake (after I had taken a cup of the mix out and added an egg and more flour, ugh!) Once I figured out what happened, I was able to work it all out (phew!). I’m not even going to try to replicate the other now, I love these so much! They will now be a staple for me. Yay! Another delicious, wholesome shortcut to breakfast! Thanks!
I have made this twice. This time i took out the plain flour and added one cup rye flour and one cup oatmeal. Mashed up a big handful of brambles to make it bright pink and they tasted like blueberry muffins , absolutely delicious!
Hi Mel! I have never frozen buttermilk before. Do I thaw it overnight in the fridge?
Yep, that should work great!
Thanks Mel!
Oh my gosh!!!!! these pancakes are seriously the best pancake i have ever had..
I pulverized the oatmeal in my food processor to make it a oat flour and used extra light virgin olive oil instead of vegetable oil cause we dont like soybean, and these were so good we didnt even need syrup. My 2 year old wont touch the regular pancake mix but she ate 4 of these pancakes and loved them!!!! thankyou Mel
That is a great tip, thanks! And I think I will try it with actual buttermilk next time too. Just to see the difference. Thanks for your help!
Hi Mel,
I LOVE the idea of oatmeal pancakes, yum! I have made this recipe a few times and my batter is super runny and my pancakes are very thin blobs that run together. Last night I mixed up the batter for your overnight cinnamon oatmeal pancakes and had the same problem. I am sure I’m following the recipes exactly (even weighing the ingredients) , I love the flavors of both so I really want them to turn out! Any idea where I’m going wrong? Thanks for your help!
Just as an idea for you, I sometimes mix 1.5 cups of mix with the 1 cup buttermilk and 1 egg when my batter is to runny. (My batter is sometimes runny and sometimes not. Weird.) Anyway, the batter is a perfect consistency this way. I know that doesn’t explain why the batter is runny, but at least it will give you awesome, fluffy pancakes:)
Hey Lindsay – are you using storebought buttermilk or homemade?
Thanks for replying so quickly to my questions!
I always use Homemade. Maybe that’s my problem??
I think so, Lindsay. It’s not a problem (in fact, it’s great you are making a homemade sub for buttermilk!) but homemade buttermilk is much runnier than storebought so when I use a homemade version, I always cut back – sometimes even in half.
How much mix does this make? 6.5 cups or so? I’d probably just add the oil when I add the milk and egg, but it would be nice to have the dry mix on the shelf. Just need to figure out how much oil per cup of mix (2T?). I used to make something like this but lost the recipe.
Shelia – It makes 10 cups of dry mix, and 2 Tbs. of oil when you make them should be more than enough. One cup of the dry mix yields about 6-7 4-inch pancakes.
Hi Mel! Have you ever tried using this base to make waffles? Would you use the same technique with the egg/buttermilk?
Thank you!
Hey Lori – I have actually. After I mix up the batter in the morning, I add a few tablespoons extra oil (waffles usually need a bit more of it) and then go ahead and use it. Works great!
Joy, I had the same problem! Through trial and error I developed this method: I mix the flour and (I use) coconut oil together in the food processor (depending on how much I’m making I might have to do it in 2 batches) along with everything else but the oats. Then I dump it in a bowl and mix in the oats by hand. Hope this helps!
Anyone have clumping problems with this stuff? I have made it twice and can’t figure it out. I’ve blended the oats first and then used a hand mixer to blend the mix together as I add the oil. After blending it forever I still end up with little balls of mix that don’t break down when I add the liquid and I get clumps of dry mix in my pancakes. I’m super frustrated with it because I love the flavor but the clumps are not delicious.
Hi Joy – sorry you are having issues with this. I don’t have a clumping issue but I wonder if it’s because I’m using my stand mixer (whisk attachment) to blend it up. I like the idea (recent commenter) who suggested a food processor but if you don’t have one of those, I wonder if you could use your blender to incorporate some of the oil?
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???
When I make mixes with palm oil and then freeze it, it does clump and become difficult to measure out. If kept in a Ziploc gallon bag, it can be banged and broken up, but that may be less than ideal. Keeping it in the fridge might make it less troublesome?