Instructions

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  1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.

  2. Put the flours, 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 a batch of pancakes (5 to 8, depending on size): 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 them on a baking sheet and tent with foil. Keep warm in a low (200°F) oven for up to half an hour.

Tips from our Bakers

  • Join King Arthur baking instructor, Libby Treadway and her son as they bake Homemade Whole-Grain Pancakes together from start to finish. Watch Baking Whole Grain Pancakes with Kids now.

  • Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!). 

  • Counting fat grams? Reduce the vegetable oil to 3/4 cup (149g); the resulting pancakes will be slightly less tender.

  • Don't have buttermilk on hand? Check out our blog post, How to substitute for buttermilk, for options.

  • These pancakes are very amenable to mix-ins. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot.
  • If you're afraid your family might object to the mild "grainy" flavor of these pancakes, add 1 tablespoon orange juice to the 1 cup dry mix along with the buttermilk. We've found that the acidity and sweetness of orange juice helps mellow the tannic taste some people perceive in whole wheat flour. While the pancakes won't have any orange flavor, they may taste slightly milder to you and your family.

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