• Cooking Time:
  • Servings:
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  • 3 1/2 cups (12 1/4 ounces) old-fashioned rolled oats
  • 4 cups (1 pound) white whole wheat flour
  • 1 cup (4 1/4 ounces) unbleached all-purpose flour
  • 3 tablespoons (1 1/4 ounces) sugar
  • 3 tablespoons (1 1/2 ounces) baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 3/4 cup (5 1/4 ounces) vegetable oil


  • To make the mix:
  • Grind the oats in a food processor until they're finely chopped, but not a powder.
  • Put the ground oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle.
  • Mix on slow speed, and drizzle vegetable oil into the bowl slowly while the mixer is running.
  • When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time until the consistency is correct.
  • Store in an airtight container indefinitely in the freezer.
  • To make the pancakes:
  • Whisk together 1 cup of mix, 1 cup buttermilk (or you may use 1/2 cup plain yogurt plus 1/2 cup milk), 1 tablespoon orange juice (said to reduce the tannic tastes from the whole wheat) and 1 large egg.
  • Let the batter stand for at least 15 minutes before cooking (it will thicken as it stands).
  • Heat a nonstick griddle if you have one, or a heavy
  • skillet, preferably cast iron.
  • If your surface is not nonstick, brush it lightly with vegetable oil.
  • When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, 1/4-cupful at a time.
  • After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it's time to flip the cake.
  • Cook other side until it's browned, 1 to 2 minutes more.
  • Yield: 10 cups dry mix; a batch using 1 cup of mix will make about 10 (3 1/2-inch) pancakes.

Categories: Breakfast  Grain  Misc. Bread  Stove 

Author Credit: King Arthur Flour's Whole Grain Baking

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