This oatmeal pancake mix is amazing! The mix makes a lot, it keeps well refrigerated, and the pancakes are so easy to make on a busy morning.
You should be very, very glad that I can’t just jump out from behind the computer screen and convince you how phenomenal this recipe is, without giving you any good reason not to make it.
Yes, these pancakes are outstanding (hands down my favorite pancake recipe), but the best thing about this recipe is that the dry mix makes a lot of it and comes together in minutes.
They can be stored indefinitely in the fridge or freezer, and these healthy pancakes are super easy to whip up on a busy morning before school or work… or just because you want pancakes.
I don’t know about you, but my mornings are crazy. Crazy, crazy, crazy. Waking up the kids, helping them get to school, packing lunch boxes, etc.
I don’t have time to make a full breakfast of homemade pancakes from scratch. But I love knowing that my kids are getting a good, healthy breakfast before their long day begins.
With this mix, which I’ve been making for a long time, I pour a cup of the mix into a bowl, followed by a cup of milk, then an egg. I mix it all together and in five minutes my kids have hot pancakes to eat. I feel like the mom of the year. And trust me, it doesn’t last long.
The texture of these pancakes is amazing. I love the chewy oats and whole wheat flour (can we say we have a lot of fiber?). I hope this mix is as helpful to you as it is to me and my family. We eat it at least two or three times a week and always love it.
Oatmeal Pancake Mix
Makes: 10 cups dry mix
Preparation time: 10 minutes
Total time: 10 minutes
Ingredients
- 3 ½ cups (350 g) quick-cooking 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
- Combine all dry ingredients in a blender with a whisk (or by hand). If desired, grind the oats in a blender or food processor before adding them to the other dry ingredients for a smoother mixture. With the blender on low (or gently by hand), slowly pour the vegetable oil into the bowl while the blender is running. After all the oil has been added, stop the blender and squeeze some of the mixture by hand. If it stays together, it’s done. If it’s still falling apart, add another tablespoon of oil at a time until the consistency is right (I’ve never had to add extra 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: Combine 1 cup of the batter, 1 egg, and 1/2 to 1 cup of buttermilk (depending on how thick you want your batter to be. Here’s a guide to making your own buttermilk). The batter may seem runny at first, but the oats will absorb the milk while the iron is on. Preheat a baking sheet and pour the batter onto it. When the edges look dry and bubbles appear on the surface and they don’t break, flip the pancake so you can finish cooking on the other side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth having on hand!
Notes
Flour: I have updated this recipe a few times to reflect that I generally use 100% whole wheat flour (five cups total, instead of two cups of all-purpose flour). I prefer white wheat flour, although you can use red wheat flour as it will give the batter a stronger flavor.
Oat Flour – I also made this the other day, and before adding the oats to the batter, I put them in a blender (yes, a blender) and ground them into a powder. We loved the result! We loved it. While the texture with the unblended oats is great on their own, blending the oats gives a smooth texture to the batter and finished pancakes. I will be doing it this way from now on!
