Whole Grain Pancake Mix and Pancakes
Start your mornings with wholesome, hearty flavor by whipping up these delicious Whole Grain Pancakes using a versatile homemade pancake mix that’s easy to prepare and perfect for busy schedules. Made with whole wheat flour, rolled oats, and a hint of ground cinnamon, this mix offers a nutritious twist on a breakfast classic. Once combined with buttermilk, eggs, and melted butter, the resulting batter creates fluffy pancakes with a nutty, slightly sweet flavor that will satisfy the whole family. Ready in just 30 minutes, this recipe is ideal for meal prep—store the mix ahead of time for quick weekday breakfasts or leisurely weekend brunches. Pair your stacks with maple syrup, fresh fruit, or nuts for an irresistible combination of textures and flavors. This whole-grain pancake recipe is as wholesome as it is delicious, packed with fiber, and perfect for healthier mornings!
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Recipe Information
Ingredients
- 4 cups Whole wheat flour
- 1 cup Rolled oats
- 4 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 cups Buttermilk (for pancakes)
- 2 large Eggs (for pancakes)
- 2 tablespoons Unsalted butter, melted (for pancakes)
- 1 teaspoon Vanilla extract (for pancakes)
- Honey or maple syrup (optional, for serving)
- Fresh fruit or nuts (optional, for serving)
Instructions
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Stir well to distribute the ingredients evenly.
Store the dry pancake mix in an airtight container for up to 2 weeks, or freeze for up to 3 months.
To make pancakes, measure out 2 cups of the pancake mix and place it into a medium mixing bowl.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the pancake mix and gently stir until just combined. Be careful not to overmix; some lumps are okay.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray if needed.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
Serve pancakes warm with honey, maple syrup, fresh fruit, or nuts, as desired.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 49.5 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 852 mg | 66% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3259 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
