I am a pancake girl and I will always pick pancakes over waffles. One thing I can promise you right now, I will only give you pancake recipes that I truly love. The past couple months I have tried making pumpkin pancakes and cake batter pancakes. But they have not lived up to my standards. I am still on the lookout for that perfect pumpkin pancake and I hope to find it by fall.
Since we have been eating a bit healthier, I wanted to get a pancake mix I could use on the weekends and not feel guilty about eating. I’m so happy I was able to find it on the first try. This recipe makes a mix that you can keep in your refrigerator for a long time and use it as you need it. It couldn’t be any simpler. I usually always have buttermilk in my refrigerator, but if you don’t, you can easily make a substitute at home. I’ll include that in the recipe. I hope you enjoy these pancakes as much as we did.
Whole-Grain Pancake Mix:
For the mix:
- 4 cups white whole wheat flour (I use King Arthur)
- 1 cup Unbleached All-Purpose Flour (I use King Arthur)
- 3 1/2 cups old-fashioned or rolled oats
- 3 tbs sugar
- 3 tbs baking powder
- 1 tbs salt
- 1 tbs baking soda
- 1 cup vegetable oil
- Grind the oats in a food processor until they’re chopped fine, but not a powder.
- Put the flour, oats, and all other dry ingredients into a mixer with a paddle. (A hand mixer could also be used) Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
- Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
For the pancakes: serves 4
- 2 cups pancake mix
- 2 cups buttermilk*
- 2 large eggs
- Whisk together the pancake mix, buttermilk, and eggs till just combined. (The batter will be thin but will thicken up as it sits.) Let sit for 20 minutes.
- Preheat oven to 180 degrees and set a baking sheet in the oven.
- Heat a non-stick skillet or griddle pan over medium-high heat for 3-5 minutes. If using an electric griddle, set temperature to 350 degrees. Lightly grease the pan with some butter.
- Drop 1/4 cup of the batter onto heated pan. Cook pancakes till the edges look dry and bubbles come to the surface without breaking , about 2 minutes. Flip and cook an additional 2 minutes, till done. Transfer the pancakes to the warmed oven and continue the process till the batter is gone. Enjoy!
*Buttermilk Substitute… Stir together 2 cups milk with 2 tbs of white vinegar or fresh lemon juice. Let stand for 5 minutes until thickened.
Source: King Arthur Flour