Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a great pancake mix to have on hand for a quick breakfast. My kids love them and all of the variations we create. I feel better knowing what ingredients are in them.

Recipe Summary

total:
10 mins
prep:
10 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.

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Cook's Notes:

Whisk together 1 cup water and 1 egg and fold in 1 1/2 cup mix. Do not overmix. Pour batter onto non-stick griddle that is preheated to medium-high. When bubbles form on top of pancakes and begin to burst, flip pancakes and cook 1 to 2 minutes on other side. Serve immediately.

Variations:

1. Mix in one ripe smashed banana and 1/2 teaspoon ground cinnamon to wet ingredients; gently stir in pancake mix.

2. Fold 1 cup blueberries into prepared pancake mix.

3. Smear peanut butter on top of warm pancakes and serve with syrup.

Nutrition Facts

178 calories; protein 8.5g; carbohydrates 32.3g; fat 2.1g; cholesterol 6.9mg; sodium 522.3mg. Full Nutrition
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