This is my favorite whole wheat pancake recipe. It makes a TON. I like to make a triple batch and freeze the leftovers. Then, the kids can just pop a few in the toaster for a warm breakfast when I’m not in the mood to cook.
Whole Grain Pancakes
(adapted from King Arthur Flour)
Gather all of your ingredients. You will need:
- 4 cups whole wheat flour
- 1 cup 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
To make the mix:
I tried using my mini-chopper for this, and it takes way too long. I will go back to using my food processor next time!
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. (I use a big bowl and a wire whisk. )
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk, 1 TBSP orange juice, and 1 large egg. Let the batter stand for at least 20 minutes before cooking. The oats will soak up the milk to thicken the batter.
Here, I like to add any mix-ins I may want to add to the batter. My kids like chocolate chips (which I chop in the food processor). Sometimes, I add cinnamon and vanilla or a banana or two.
3) Drop the batter onto it the griddle. I use a 1/4-cup measuring cup.
4) 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.
5) Serve pancakes immediately, or stack and hold in a warm oven. I love to serve these with sugar-free syrup, and my kids EAT.THEM.UP!!