Oatmeal Pancake Mix
User Reviews
4.8
Oatmeal Pancake Mix
Description
The Oatmeal Pancake Mix recipe combines rolled quick oats, whole wheat and all-purpose flours, sugar, leavening agents (baking powder and baking soda), salt, and vegetable oil. The ingredients are mixed thoroughly, with the oil incorporated gradually until the mixture clumps when squeezed, indicating the correct consistency for pancakes.
When ready to prepare pancakes, this dry mix is combined with egg and buttermilk (or homemade buttermilk) to form a batter that thickens as the oats absorb the liquid. Grinding the oats before mixing produces a smoother batter and finished pancakes, while leaving them unprocessed yields a more textured pancake.
This mix can be stored in an airtight container at room temperature, refrigerated, or frozen to keep it fresh. It provides flexibility to prepare pancakes quickly by simply adding wet ingredients, making it useful for planning breakfasts ahead.
Ingredients
- 3 ½ cups rolled quick oats
- 3 cups whole wheat flour
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil or canola oil
Instructions
- Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional 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: whisk together 1 cup of mix, 1 egg, and 1/2 to 1 cup buttermilk (depending on how thick you want your batter. Here is a guide for making your own buttermilk). The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
Notes
- You can pulverize rolled oats in a blender before mixing for smoother pancake texture.
- Storing the mix airtight in the refrigerator or freezer extends its shelf life beyond two weeks at room temperature.
- Use whole wheat flour according to preference; white wheat flour gives a lighter taste while red wheat creates a heartier flavor.
User Reviews
Overall Rating
4.8
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