Oatmeal pancakes are hearty, flavorful, and full of whole grains that won’t leave you hungry hours later. This recipe is for a large batch of dry mix you can store in the fridge or freezer. It’s almost like a healthier Bisquick at your fingertips!
Why Oatmeal Pancakes are Amazing
Healthiness: Oatmeal pancakes are a nutritious choice due to their fiber content and vitamins. One of the many reasons we love oat based recipes like our Overnight Oats , Pumpkin Baked Oatmeal , or Blueberry Oatmeal Muffins .
Distinct Flavor: They offer a subtle nutty and earthy taste that many find appealing. With a hint of coconut oil this flavor combo is divine!
Satiety: They provide long-lasting energy and keep you full, making them a satisfying breakfast option.
Freezer Friendly: Make a large batch of pancakes and freeze them for busy mornings. We love doing this for all of our pancake recipes like our Zucchini Pancakes and Whole Wheat Pumpkin Pancakes .
Oatmeal Pancake Mix Ingredients
This recipe is to help you make up a large batch of dry mix to keep on hand. Store it in the refrigerator or freezer so you can whip up Oatmeal Pancakes any time you want. Here are the main ingredients:
Ingredient Notes:
Oil – I use coconut oil because I like the hint of sweetness it adds. You could use any other tasteless oil like avocado oil or grape seed oil. Vegetable oil will work but is more processed.
Flour – The secret to making a fluffier pancake is using the white whole wheat flour variety , which is now available in most major grocery stores. Important : If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
Oats – Quick oats will work fine in this recipe. I choose to use rolled oats because they have a bit more health benefits and with some extra blending, you can’t tell the difference in texture.
How to Make a Large Batch of Oatmeal Pancake Mix
The most important part of making Oatmeal Pancakes is grinding up the oats into an oatmeal flour.
Grind the Oats
You can use a blender, food processor, or a coffee grinder to grind the oats into flour. Here’s how:
Blender or Food Processor : Add the oats to the blender or food processor and pulse until you achieve a fine, powdery consistency. Stop and scrape down the sides as needed to ensure even grinding. This method may take a minute or two.
Coffee Grinder : If you have a clean coffee grinder, you can use it specifically for grinding oats into flour. Just add the oats and grind until you have a fine flour.
Combine all Ingredients
In a large (and I mean LARGE) mixing bowl, add all of the dry ingredients:
Processed oats
White whole wheat flour
All-purpose flour
Sugar
Baking powder
Salt
Baking soda
Add the Oil
With mixer on slow speed (or gently by hand), drizzle the oil into the bowl slowly while the mixer is running. The pancake mix should start to form small crumbles. Stop mixing at this point.
Storing the Pancake Mix
This mix will make about 10 cups all said and done. Think of it like a homemade (but healthier) Bisquick. I store it in a Pop Top Airtight Container for easy access.
There are multiple ways to store Oatmeal Pancake Mix
Store the dry mix for up to 2-3 months at room temperature.
Store the dry mix in the refrigerator for 9-12 months.
Freeze the dry mix indefinitely.
Make Oatmeal Pancakes
Now that you have a large batch of Oatmeal Pancake Mix ready to go whenever you want them, here is how you actually make the pancakes.
Whisk together:
1 cup of mix
1 egg
2/3 cup whole milk
1 cup of mix will make about 8 pancakes.
Scale it up as much as you want.
Cooking Note
The mixture may seem thin at first but t he oats will soak up the milk and it thickens as it stands.
If you don’t have time to wait for it to thicken, just add in a little more mix.
If it seems too thick, just add more milk.
You won’t mess up the recipe by making small consistency adjustments.
Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using about 1/4 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
What to Serve with Oatmeal Pancakes
Aside from the obvious partners in crime (maple syrup and butter) we’d highly recommend topping them with a side of Baked Bacon and/or topped with Strawberry Freezer Jam .
Or, if you’re trying to stick with the “healthy” theme, serve these with a Baked Omelette or Cheddar Chive Egg Bites and our Classic Fruit Salad instead.
FAQs
Can I freeze pancakes for later? Absolutely! I do this all the time. Let pancakes cool completely. Place in a gallon-sized freezer bag in single layers. Divide each layer with parchment paper. Seal tightly, squeezing out any excess air, and freeze. When ready to eat, pull out however many you want and use the defrost setting on the toaster or microwave until heated through. Do I need a food processor for the oats? You can use a blender, food processor, or a coffee grinder to grind the oats into flour. What if I can’t find white whole wheat flour for this recipe? Replace with half all purpose flour and half regular whole wheat flour. Can I use this mix for waffles? Yes, after mixing up the batter, add a few tablespoons extra oil. Waffles usually need a bit more of it. Can I use quick oats? Yep, they will work fine. In fact they blend up a bit smoother. I choose to use old fashioned oats because they are a tad healthier.
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Oatmeal Pancakes
This oatmeal pancake recipe is packed with high quality ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!
Yield: about 10 cups (enough to make 60-70 4-inch pancakes)
Prep: 10 minutes Cook: 3 minutes Total: 13 minutes
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Ingredients
3 1/2 cups old fashioned oats
3 cups white whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup melted coconut oil (avocado oil, vegetable oil or canola oil will also work)
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Instructions
To Make Dry Mix:
Grind oats up in a blender or food processor.
Mix all the dry ingredients together in a mixer with a paddle (or by hand).
With mixer on slow speed (or gently by hand), drizzle the oil into the bowl slowly while the mixer is running.
Store in an airtight container.
To Make the Pancakes:
Note: 1 cup of dry mix will make about 7-8 four-inch pancakes.
Whisk together 1 cup of mix, 2/3 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Add more milk if too thick.
Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.
Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
Notes/Tips
1 cup of mix will make about 7-8 pancakes.
The secret to making a fluffier pancake is using the white whole wheat flour variety , which is now available in most major grocery stores. Important : If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
The mixture may seem thin at first but t he oats will soak up the milk and it thickens as it stands. If you don’t have time to wait for it to thicken, just add in a little more mix. If it seems too thick, just add more milk. You won’t mess up the recipe by making small consistency adjustments.
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© Author: Polly Conner
Cuisine:
American
Method:
Stove top
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