I could eat breakfast for dinner every single night, it’s the best! It’s a tough sell in my house, though; Shane thinks breakfast foods should only be eaten in the morning. One of the nice things about working from home is that I can make myself breakfast for lunch from time to time instead. I guess technically that would make it brunch, but it feels weird to call it that during the week. Brunch is a weekend thing, right? Or is it? I guess I don’t really know…
Whatever it’s called, my go-to item when making breakfast outside of normal breakfast hours is pancakes. I’m kind of a pancake addict – no joke there are about 15 different recipes in the archives and a handful more that I’ve yet to blog. A big stack of carbs drenched in butter and sweet maple syrup – what’s not to like? π
Growing up my grandfather always made us pancakes for dinner, and he relied on a store-bought mix as a shortcut. You guys know how much I love to make homemade versions of store-bought items, so it was only a matter of time before I added pancake mix to the list. This summer I tested several recipes and this whole grain mix from King Arthur Flour was easily my favorite. You guys are going to love it too I think!
Making pancakes from scratch isn’t terribly difficult or time consuming, but this mix simplifies things even more for you! To prepare the mix you basically combine your dry ingredients – flour, oats, sugar, leaveners, and salt – then drizzle in oil until the mixture is crumbly. That’s all there is to it! You can store this mix in your fridge or freezer almost indefinitely and then when a pancake craving strikes it’s as easy as whisking some of the mix with buttermilk and an egg to make the batter. These pancakes are a little on the thin side but still have a fluffy texture as well as fantastic flavor thanks to the oats, whole wheat flour, and buttermilk. I keep a jar of the mix in my fridge at all times, it’s perfect for a lazy weekend breakfast!
Homemade Whole Grain Pancake Mix
from King Arthur Flour
3 1/2 cups old-fashioned rolled oats
4 cups white whole wheat flour
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup canola oil
To make the mix: Add the oats to the bowl of your food processor. Pulse until the oats are finely chopped, but not completely ground into a powder. Add the oats, white whole wheat flour, all-purpose flour, sugar, baking powder, salt, and baking soda to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine. With the mixer still on low speed, gradually drizzle in the oil and mix until the mixture becomes crumbly.
Store the pancake mix in an airtight container in the refrigerator or freezer. It will keep indefinitely.
To make pancakes: Whisk 1 cup of the pancake mix with 1 cup of buttermilk and 1 large egg until combined – the mixture will be thin. Let stand at room temperature for 20 minutes (you really do need to let it rest to give the batter time to thicken).
Set a large nonstick skillet set over medium heat and spray with nonstick cooking spray. When the pan is hot, use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter. {Note: 1 cup of pancake mix yields about eight pancakes.}
I love this, Tracey! What a great homemade gift.
I love this concept!!! So simple plus-omg those pancakes look delish!
I love breakfast for dinner. I actually eat it more often for dinner than actual breakfast just because I don’t feel like waking up any earlier! Oddly enough I JUST made this same mix from KAF – so good!
Thanks for such practical recipe, I tried making my own and was good but I rather try with and actual recipe and see if they turn out better π And with these I can have the mix ready for any time.
Do you think I can use instant oats and whole wheat PASTRY flour? Old-fashioned oats is hard to get must of the time and I have 20 pounds of whole wheat pastry flour π
love love love breakfast! especially for dinner! THIS is so smart! My son is always asking me for pancakes or waffles, I love the idea of already having the time consuming part done! Definitely going to have to do this for him! And me!
I could eat breakfast all day long, especially pancakes. The hubby will only eat breakfast for dinner if it’s something like steak and eggs…go figure. Loving this mix!
Thankfully the.boy LOVES breakfast for dinner or I’d go INSANE. I need it from time to time. Or…weekly. Love that these are whole grain!!
I see things totally different from your husband. See I hate eating pancakes for breakfast simply because I don’t like to indulge in the morning. But give me a stack of pancakes for dinner and I’m a happy camper.
This looks really awesome!
@Susana: You could probably use the whole wheat pastry flour, but I wouldn’t use instant oats. The batter is fairly thin, you need the oats to soak up the liquid and thicken it. Instant oats just won’t do it as well as old-fashioned. That said, maybe you could try with instant oats and use less buttermilk? Let me know how it goes!
Thank you Tracey, will try it out π
I’m on vacation right now and just came over here to find a recipe for FB and found these and just had to comment really quickly… these are my favorite pancakes EVER! They’re the only “regular” pancake recipe I make. SO good! π
And all new parents get these as a present. π
These pancakes look perfect!! My favorite choice for breakfast π
Thank you for this!! I almost bought whole wheat pancake mix at Sprouts last weekend! I much prefer making my own.