I’ve tried tons of whole grain pancake recipes and this is the only one that Mr. Texanerin actually likes and it’s definitely my favorite. A bonus is that they’re so convenient. You make the mix, store it in the fridge, and then you’re good to go for the next eighty pancakes.
The best part about these pancakes: they don’t taste whole grain-y! It’s my favorite quality in a food.
Today I went with cinnamon apple by adding a teaspoon of cinnamon and two medium chopped up apples to the batter. If this is your first time making these pancakes, I would make at least one plain so that you can see what they taste like. Then add your cinnamon, blueberries, chocolate chips or whatever you like.
For the pancake mix:
- 5 cups (650 grams) whole spelt, whole wheat pastry, or whole wheat flour
- 3 1/2 cups (315 grams) old-fashioned or rolled oats
- 3 tablespoons unrefined sugar (or normal granulated sugar)
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup (240 ml) canola oil – these do not taste as yummy with olive oil
Put the oats in a food processor and let it go for a few seconds. You want them chopped, but not so much that they turn into oat flour. In a large bowl, mix all the dry ingredients, including the chopped oats and then add the canola oil. You could use a stand mixer or electric mixer, but I’m lazy and just use my hands. The mix stays good forever in the fridge, but I’m sure you’ll use it up before that. Or store it at room temperature for up to two weeks. This makes 10 cups of mix, enough for eighty 4-inch pancakes.
To make the pancakes:
1 cup of mix (130 grams)
1 large egg
1 teaspoon vanilla
1 cup of buttermilk* (240 ml)
1 tablespoon orange juice**
1. Mix everything together. You’re supposed to wait 20 minutes, but I’m impatient and I don’t do this. The oats soak up some liquid during this time, making them fluffier, but I like mine thin.
2. Heat the stove to medium or a little less than medium-high if you can.
3. I don’t use any butter in the pan, but if you normally do, go ahead. Drop some batter into the pan.
4. It takes about two minutes per side, unless you add berries or apples. Then I do mine about 3 minutes per side.
Yield: If you use 1/4 cupfuls, one batch, with one cup of mix, will yield eight 4-inch pancakes.
* I never have buttermilk. At first I poured 1 tablespoon of lemon juice into a 1 cup measuring cup, then filled it with milk. That was fine but you can really tell the difference when using real buttermilk. Then I started using half milk and half plain yogurt. This tastes just like the real buttermilk version.
** The clever people at King Arthur figured out that using some orange juice lessens the whole grain taste. You really can’t taste any orange and it seems to help.
Recipe adapted from King Arthur. You can read their post about this recipe here.
For German bakers: I used German baking powder this time and it turned out exactly like the ones with American baking powder.