Homemade Whole Grain Pancake Mix
Make your mornings a little bit easier with this homemade whole grain pancake mix. Quickly whip up pancakes that are full of nutrients and taste delicious. This mix also has the option for adding sourdough discard into the finished batter. Stop buying pancake mix at the store and make your own delicious mix instead.
Ingredients
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
Instructions
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!
Notes
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.
Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard
Buttermilk: Buttermilk is much thicker than a regular milk. Mix together 1/2 cup sour cream (or Greek yogurt) with 1/2 cup milk and replace for the buttermilk if you don’t have it on hand. I've also used regular 2% milk and decreased the amount of milk in the recipe--start with 1/2 cup and add more as needed to the desired thickness of your batter. As the batter sits, the oats in the batter will take on more moisture, so if it seems thin at first, wait a few minutes and the batter should thicken up a bit.
Tried this recipe?Let us know how it was!