I have been making homemade whole grain pancake mix for years. When my kids were really little I always wanted them to have a filling breakfast–cereal did not cut it. They were always begging for food 2 hours later. This homemade whole grain pancake mix has saved me many mornings. It is quick, delicious and full of whole grains that filled up all the bellies. Homemade pancake mix is so much better than store-bought mix. It’s easy to throw together and makes my mornings just a little bit easier.
Ingredients in Whole Grain Homemade Pancake Mix:
Oats: I use whole rolled oats that I blend up.
Whole Wheat Flour: A soft wheat flour works best but any whole wheat flour will work. I buy mine from my local mill.
All Purpose Flour: This helps balance out the whole grain flavors. I have never substituted it completely for whole wheat flour (if you have, please leave a comment and report back).
Granulated Sugar: I use white sugar. It helps balance and enhance the flavors. These pancakes do not taste very sweet.
Baking Powder: Chemical leavener in pancakes–responsible for bubbles in batter and making the pancakes light and fluffy.
Baking Soda: Another chemical leavener that makes the pancakes light, fluffy and bubbly.
Salt: Enhances flavor–don’t leave it out!
Vegetable Oil: Use any favorite neutral-flavored oil.
Blend the Oats
My kids like a smooth pancake–not chunks of oats. In order to get this texture, I blend up the oats in my blender. If you like the added texture from the oats, I would pulse the oats in a blender until you get your desired texture. I like using whole grain rolled oats in this recipe instead of instant oats, though those would work if they are all you have on hand.
Mix Together the Homemade Whole Grain Pancake Mix
Pull out a stand mixer with a paddle attachment. I love using my KitchenAid mixer, but if you don’t have a stand mixer, don’t worry, you can mix this by hand. The mixer just makes it a little bit easier. Add the ground oats, whole wheat flour, all purpose flour, sugar, baking powder, baking soda and salt. Turn the mixer on slow and mix together all the dry ingredients. Drizzle the oil into the mixer while it’s mixing. The pancake mix will start to form together. Turn the mixer up to medium and mix until the oil is dispersed throughout the pancake mix resulting in a crumbly mixture.
Storing Homemade Whole Grain Pancake Mix
After you’ve made the homemade pancake mix, store it in an airtight container. I like to keep this mix in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. When it’s time to use it, I pull out what I need from the container, leaving the rest of the mix in the refrigerator or freezer.
Sourdough Pancakes Made from Homemade Pancake Mix
I love adding sourdough discard into just about everything. These pancakes are really perfect for sourdough discard. Sourdough discard gives them a little extra flavor and nutrition. When you add the discard you have a few options:
Use Right Away: If you want to make the pancakes right away, add the discard in with the wet ingredients and mix together. Use immediately. These pancakes won’t have much fermentation take place and will not taste sour if you’re using fresh discard (or bubbly sourdough starter).
Overnight Rest: If you want the health benefits of the fermentation process, you can mix this batter up the night before you want to use it. Cover the batter and stick it in the refrigerator while the batter ferments. Use it in the morning for more sourdough-forward pancakes.
Making the Pancakes
Preheat a pan or griddle to medium heat. Mix together:
|160 grams||1 heaping cup||pancake mix|
|75 grams||1/3 cup||sourdough discard (if desired)|
|50 grams||1 large||egg|
|225 grams||1 cup||buttermilk|
Whisk together the ingredients until a smooth batter forms. Add more buttermilk or milk as needed to thin out the batter. Add a small pat of butter to the warm pan or griddle. Coat the pan with the melted butter and use a ¼ measuring cup to scoop batter out of the bowl and place on the hot pan/griddle. Bake for about 1-2 minutes per side until completely baked through. Serve warm with butter and syrup if desired.
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Frequently Asked Questions
What can I substitute for Buttermilk?
These whole grain pancakes truthfully taste much better when made with buttermilk–more tender and delicious, but I also know I don’t always have buttermilk on hand or I might run out mid-pancake mixing! Combine 1/2 cup sour cream or greek yogurt with 1/2 cup milk. Mix together and substitute for buttermilk in the recipe.
Can I make waffles with this pancake mix?
How do you store extra leftover pancakes?
Put them in an airtight container and store at room temperature for up to 24 hours or freeze in an airtight container. To re-heat, thaw or warm until desired temperature. For extra busy mornings it’s nice to have a few extra pancakes in the freezer to pull out and enjoy, though these pancakes do taste best day-of, in my opinion.
I have a little extra pancake mix leftover. What can I do with it?
You can mix up a smaller amount of pancakes or make the recipe again and add the leftover pancake mix to the top of the new batch.
Do I have to add sourdough discard to make these pancakes?
No! I’ve been making them for years without the discard but I now make them almost always with the discard–because. I always have some I need to use up! To make this recipe without sourdough discard, omit the sourdough discard. Add the pancake mix, buttermilk and egg to a bowl. Mix together. The mix will thicken a little as it sits. Add more buttermilk or milk to thin out as needed.
Homemade Whole Grain Pancake Mix
- 425 grams whole rolled oats about 4 cups
- 500 grams whole wheat flour about 3 1/2 cups
- 300 grams all purpose flour about 2 cups
- 60 grams granulated sugar about 1/4 cup
- 55 grams baking powder about 1/4 cup
- 18 grams baking soda about 1 Tablespoon
- 15 grams salt about 1 Tablespoon
- 240 grams vegetable oil (or any neutral flavored oil) about a cup
Whole Grain Pancakes
- 160 grams pancake mix about 1 heaping cup
- 75 grams sourdough discard about 1/3 cup, see recipe notes
- 1 large egg
- 225 grams buttermilk about 1 cup, see recipe notes
Homemade Whole Grain Pancake Mix
- Blend the oats until they form a coarse to finely ground oat flour. If you want more "bite" to your pancakes, you can leave the oats larger. If you don't want them to change the texture of the pancakes, grind them finely.
- To the bowl of a stand mixer fitted with a mixing attachment, add the ground oats, whole wheat flour, all purpose flour, sugar, baking powder, baking soda and salt. Mix together gently until combined.
- With the mixer moving slowly, drizzle in the oil. Continue mixing until the oil evenly coats the pancake mix. You may have to turn the mixer up to get the mix fully coated. It will be crumbly and uniform.
- Put the pancake mix in an airtight container and store in the refrigerator (couple of weeks) or freezer (couple of months).
Whole Grain Sourdough Pancakes
- Pre-heat a frying pan or griddle over medium heat.
- Take a scoop of 160 grams pancake mix and add to a mixing bowl.
- Add buttermilk, egg and sourdough discard. Mix until a smooth batter forms. Add more buttermilk or milk to thin to desired thickness.
- Add a little bit of butter to the frying pan or griddle and let it melt and coat the pan. Place 1/4 cup pancake mix onto the pan or griddle.
- Bake about a minute or two before flipping the pancake over and baking on the other side.
- Serve warm with a bit of butter and maple syrup if desired. Enjoy!