Whole Grain Pancakes (& Make-Ahead Mix)

“I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). *Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it!* --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.”
12 3-inch pancakes

Ingredients Nutrition


  1. Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
  2. Mix in pastry flour, sugar, baking powder, baking soda, and salt.
  3. Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
  4. When ready to make pancakes, lightly beat eggs in a large bowl.
  5. Blend in buttermilk, butter, and vanilla.
  6. Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
  7. Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
  8. When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
  9. When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
  10. Cook until brown on the second side (approx. 1-2 additional minutes).
  11. Serve immediately or keep warm in a single layer on a rack in a 200F oven.

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