Baking with whole grains is something I do from time to time, but it’s an area I am not well versed in.   However, it is most definitely a topic I am trying to learn more about.  The more I make our food from scratch and try to make healthy choices, the more interested I am in finding whole grain versions of foods we eat day to day.  Ultimately I would like to find whole grain versions of staple foods that still taste every bit as good as (or better than) their more refined counterparts.  A couple of months ago I mentioned the possibility of a whole grain baking series here on the blog, and many of you expressed interest in the topic.  So, let’s all learn together!  The people at King Arthur Flour were also quite enthusiastic about the idea of this series, and are generously sponsoring a series of giveaways with me over the next several weeks.  (Scroll down for the first giveaway, linked below!)   We have a lot of good things in store and I can’t wait to share them with you.

To ease into the series, we’re starting out with a super simple recipe that you must make.  Really, you must!  Even though we already have a whole grain pancake recipe that we love, this particular recipe is awesome because it’s more than just pancakes – it’s a homemade pancake mix ready whenever the need for pancakes strikes.  A whole grain pancake mix with eight entirely recognizable, non-artificial ingredients that takes all of five minutes to prepare.  Score!

I have to admit that this has already come in handy on bleary-eyed weekend mornings when my kids are positively bursting with energy before 7 am.  Scooping out the mix and stirring in eggs and milk requires pretty minimal thought while I’m waiting for the coffee to kick in.  I hope you love this as much as we do.  It has become an instant favorite in our home.

Have you tried white whole wheat flour yet?  I’ve been experimenting with it for several months and am a huge fan.  It has the same fiber and nutritional value of traditional whole wheat, but with a milder flavor.  You can learn more about it on the King Arthur Flour page.  To win a coupon for a free bag of white whole wheat flour, head on over to the giveaway page.


For the pancake mix: 

  • 3½ cups (12¼ oz.) old-fashioned rolled oats
  • 4 cups (1 lb.) white whole wheat flour
  • 1 cup (4¼ oz.) unbleached all-purpose flour
  • 3 tbsp. (1¼ oz.) sugar
  • 3 tbsp. (1½ oz.) baking powder
  • 1 tbsp. salt
  • 1 tbsp. baking soda
  • ¾ cup (5¼ oz.) vegetable or canola oil

To make the pancakes: 

  • 1 cup whole grain pancake mix (above)
  • ¾ cup buttermilk (or ½ cup low-fat greek yogurt plus ¼ cup low-fat milk)
  • 1 large egg, lightly beaten
  • 1 tsp. vanilla extract
  • ½ tsp. lemon zest


  • 01

    To make the pancake mix, add the oats to the bowl of a food processor and process until finely ground (but not a powder).  Transfer the ground oats to the bowl of an electric mixer and add in the flours, sugar, baking powder, salt, and baking soda.  Mix on low speed to combine.  Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together.  (This can also be done in a regular mixing bowl by hand.  Just be sure to mix the ingredients very thoroughly.)

  • 02

    Transfer the pancake mix to an airtight container.  This can be stored up to 1 week at room temperature or indefinitely in the freezer.

  • 03

    To make the pancakes, mix together 1 cup of the pancake mix with the buttermilk, egg, vanilla and lemon zest.  Whisk until the batter is mostly smooth.  Let the batter stand at least 15-20 minutes before using, to allow the whole grains to soak up the liquid.

  • 04

    Heat a skillet or sauté pan over medium heat and grease lightly with butter.  Ladle about 1/3 cup of batter onto the cooking surface for each pancake.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to flip and cook the other side until light golden and cooked through.  Repeat with the remaining batter and serve warm.


  • Lydia

    What a fabulous idea! I never thought about making your own pancake mix. I have been trying to to convert white to whole wheat as well. I am looking forward to having some great input! :)

  • Liz Anderson Parker

    I am so excited for this Annie! I have tried to convert some of the
    bread recipes to whole wheat/grains and have only been mildly successful.
    Thank you for this recipe and all the ones to follow in this series. I
    am SO excited!

  • Making you own pancake mix is the best! This way I know exactly whats in it and it is always so much better! I love you whole-grain recipe!

  • Amanda

    Can’t wait to try it! Sounds like an awesome way to help with weekend breakfasts in our family. So proud of myself for remembering to check your blog BEFORE heading to the food store for the week!

  • Michele Standage Heiner

    I’ve been making this recipe from KAF for years and we love it! I. Excited for the series.

  • Monica Ma

    I’m a big fan of white whole wheat flour…milder than the regular and the same benefits. It makes a great chocolate chip cookie!

  • marcie @ flavor the moments

    I almost always use half whole wheat flour and half all purpose when I bake muffins, quick breads, and pancakes. I love the nutty, hearty flavor of whole grain. I’m glad you’re doing this series! It sounds great.

  • maidenmet

    Can’t wait to try it!

  • Katrin

    Yay, I’ve been looking forward to this series from the day you announced it! Can’t wait for a whole grain sour dough bread. And this too looks great and must be tested asap!

  • Emily

    I love this! cant wait for more :)

  • Loving the whole grain baking series Annie! I hope this white whole wheat flour is available in supermarkets in the UK too :) Thanks for the recipe!

  • Julie

    I love the King Arthur Flour Whole Grain Baking book! Everything I have made from it so far has been delicious! :)

  • Edwina Brown

    thank you for the pancake recipe. I have been wanting one with oats in it. My Mom is diabetic so things with oats are better for her. Do you have an oat pumpkin pancake recipe? I have been trying to find one. Thank you. edwina Brown

  • ElisabethTurner

    I JUST bought a bag of the King Arthur whole wheat white flour. Can’t wait to try out this recipe. We are HUGE pancake fans!

  • Patti

    I am just wondering why you add the oil to the mix instead of just with the milk and eggs later? Is this a personal preference or does it make it turn out better? Thanks for your thoughts!

  • annieseats

    I didn’t create this recipe but I imagine it is to help avoid the dry ingredients sticking together when the mix is stored. It’s a very small amount of oil compared to the amount of dry ingredients, so it isn’t the oil that is meant for the actual pancake batter.

  • Amy Bumford

    With the oil mixed in, how long would the mix keep?

  • annieseats

    Storage info is included in the recipe :)

  • Jen Warchol

    I did not know about white wheat flour, I assumed it wasn’t as good for you! Thanks for the info. I also never knew that you had to store wheat flour in the freezer… learned that the hard way.

  • Janette Smith

    I used vanilla yogurt and added a little cinnamon. This will be the pancake mix that I use from now on!

  • Shirley

    I prefer White Whole Wheat flour to regular whole wheat flour, it has a milder flavor and, bakes up a lighter product.

  • Tammy Hanson

    About how many pancakes do you get from each batch?

  • Rayna W.

    I love the King Arthur Flour books and use their mixes all the time! They are just the best for breads and breakfast foods.

  • nessa

    Really great post!

  • Sarah Nowland

    I LOVE the changes you made to this recipe. I tried the original recipe and wasn’t too enthused about it, but then I tried it this morning with your little changes and they were so good! I love the lemon. We also added some fresh blueberries we picked yesterday and they were utterly divine. Thanks!

  • annieseats

    Oh good, I’m so glad to hear it!

  • Natalie F

    We made them this morning and they were so good! I used 3 c. unbleached white and 2 c. whole wheat since I didn’t have whole wheat white flour. Thanks for another delicious recipe!

  • I made these this morning and our pancakes were delicious! I especially liked the hint of lemon from the lemon zest, and the flavor from the oats and whole wheat flour was perfect. I used regular whole wheat flour because my grocery store doesn’t stock white whole wheat. I am so excited to have this mix in my freezer now. Thank you!

  • Tiffany

    Incredible! These are amazing!!!! I loved them! Got a batch in my freezer ;)

  • Wendy R Campbell

    Made these tonight-yummy! Thanks for a great whole grain recipe. I’m going to try to convince my family to make this our default pancake recipe… Much healthier.

  • Any suggestions about how to adapt this to make waffles?

  • annieseats

    I haven’t tried that – not sure!