Whole-Grain Pancake Mix

Make and freeze starter mix for pancakes. Can keep in freezer indefinitely Tips from our bakers If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes.
Photo by Afton D.
Adapted from kingarthurflour.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from kingarthurflour.com

Ingredients

  • Mix

  • 4

    cups King Arthur white whole wheat flour

  • 1

    cup King Arthur Unbleached All-Purpose Flour

  • 3 1/2

    cups old-fashioned or rolled oats

  • 3

    tablespoons sugar

  • 3

    tablespoons baking powder

  • 1

    tablespoon salt

  • 1

    tablespoon baking soda

  • 1

    cup vegetable oil

  • Pancakes

  • 1

    cup homemade mix

  • 1

    cup buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey

  • 1

    large egg

Directions

Directions 1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. 2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. 3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. 4) To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. 5) Let the batter stand for at least 20 minutes before cooking. 6) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). 7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. 8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. 9) Serve pancakes immediately, or stack and hold in a warm oven.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: