Wheat & Oat Pancake Mix

A stack of whole wheat healthy pancakes on a white plate.

This pancake mix is your new best friend! Make a large batch and keep it on hand in the refrigerator for up to 6 months. It makes the best pancakes that are not only healthy, but filling and so delicious! Your family will love them! This recipe makes 9 cups of dry mix.

5 from 1 vote

Print Pin Save

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: pancakes

Ingredients

US Customary - Metric

3 cups rolled oats
5 ½ cups whole wheat flour
4 Tablespoons granulated sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon baking soda
1 cup canola oil (use any kind of neutral oil like vegetable, olive, or avocado oil)

Instructions

Mix all of the dry ingredients together. You can mix either in a stand mixer or by hand with a wooden spoon or spatula.
Slowly add the canola oil while mixing. Be sure to get it totally incorporated into the dry mixture. Pinch the mix together - if it holds its shape, it has enough oil in it. If not, add 1-2 more Tablespoons of oil as needed.
Store in a zipper bag or airtight container in the refrigerator for up to 6 months.
When mixing pancakes: Whisk together one cup of dry mix with one egg, 1/2 cup milk and 1/2 cup Greek yogurt. Let the batter sit while you warm up your griddle. The batter will thicken as it sits for a few minutes. Melt 1 tablespoon of butter onto your griddle and pour out batter to make pancakes. When the edges start to dry up, quickly flip to cook the other side.

Video

Notes

Use a different flavored Greek yogurts, depending on what you like! My favorite is coconut!
You can substitute the 1/2 cup Greek yogurt and 1/2 cup milk for 1 cup of buttermilk.
Like chocolate chip pancakes? Before flipping the pancake and just as it starts to bubble, toss in a handful of mini chocolate chips. We love these with whipped cream and strawberries!
You can use half white flour, half wheat flour if you want a lighter, fluffier pancakes. I prefer the taste of all wheat flour. I use freshly ground hard white wheat flour.

Nutrition