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

10 mins
10 mins
24 servings


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


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.


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.


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