Hearty Breakfast: Whole Wheat and Oatmeal Pancake Mix

My wife and I aren’t usually brunch people, but recently we really wanted to have a meal at 11 a.m. I turned to my tried-and-true pancake mix recipe from King Arthur Flour’s Baker’s Companion cookbook, but this time I wanted the pancakes to be extra healthy. I used white whole wheat flour and added a cup of oat bran.

Mixed with buttermilk, these pancakes were fantastic, and they rose well despite the heaviness of the ground oats and oat bran.

This mix keeps well in the freezer, so I know what I’m making the next time we’re looking for a quick brunch recipe.

For the mix:

  • 3 1/2 cups old-fashioned oats
  • 4 cups white whole wheat flour
  • 1 cup oat bran
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 cup vegetable oil

To make the mix, first grind the oats in a food processor . You’re aiming for a little texture, but not too big of pieces. I’ve found smaller is better.



Combine all of the dry ingredients in the basin of a stand mixer. Using the paddle attachment, with the mixer on low, stream in the cup of vegetable oil. Mix well. The finished pancake mix should clump in your hands when pressed together.

To make pancakes, the ratio is equal parts mix, buttermilk and eggs. For two people I use 2 cups of mix, 2 cups of buttermilk and 2 eggs.

Combine the mix with the wet ingredients and let sit for 15 minutes. It will thicken as the oats absorb some of the liquid.




Wipe your frying pan or griddle down with oil, then start cooking. These pancakes hold in the oven very well.



  • Jen

    I’m glad to know the mix keeps well in the freezer. I like all the healthy ingredients so I’ll want to make these pancakes multiple times.

  • Heather

    Do you know if you can make waffles with this recipe?

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