Rating: 4.64 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.

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Recipe Summary

prep:
10 mins
total:
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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Reviews (9)

Most helpful positive review

Rating: 5 stars
02/16/2013
I cut the recipe in half and made the whole shebang in one morning. I had to use actual oats that I pulsed in the food processor until they were the consistancy of oat flour. I made these into cinnamon cakes by adding a couple heaping teaspoons of cinnamon. These were thick fluffy and delicious. I served them with butter and homemade Absolute Best Pancake Syrup. The whole family loved them. A half batch was enough for one large breakfast for four plus enough for a couple to have a couple warmed for tomorrow. Read More
(25)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/16/2013
I cut the recipe in half and made the whole shebang in one morning. I had to use actual oats that I pulsed in the food processor until they were the consistancy of oat flour. I made these into cinnamon cakes by adding a couple heaping teaspoons of cinnamon. These were thick fluffy and delicious. I served them with butter and homemade Absolute Best Pancake Syrup. The whole family loved them. A half batch was enough for one large breakfast for four plus enough for a couple to have a couple warmed for tomorrow. Read More
(25)
Rating: 5 stars
03/21/2014
So I am a bit of an idiot:) Apparently I wasn't on the full site I was still in the mobile site. FYI for anyone else there are no footnotes on the mobile site nor the app. You have to get onto the full site to find cooks notes. And for anyone else wondering: 1 1/2c mix 1c water and one egg don't overmix Read More
(21)
Rating: 5 stars
02/16/2013
Exceptional and very convenient...thank you. I add a teaspoon or so of vanilla and cinnamon. Read More
(15)
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Rating: 4 stars
08/13/2014
My kids don't get breakfast at Breakfast they are off to work way too early! I have always loved making it for them for dinner even when they were in school. So I did it for them again and dug through the pantry. While I was gathering P-cake ingreds. I found the pumpkin puree and Knew I had sliced peaches in the freezer! TA DA!! I added some pumpkin spice & sugar along with a can each of evaporated milk and water. These were to DIE FOR!!! Please forgive me Tamara for the 4 stars I belong to Tweakers R US!! LOL Plus I saw your variations and went crazy;) Your recipe is a solid 10 stars! Thank you for a twist on an old favorite dinner time tradition! Read More
(2)
Rating: 5 stars
12/22/2013
these are delicious! reminded me of my beloved bisquick cakes that we don't eat any more because of the aluminum in it. thank you so much! liked it so much I make extra so I could give it to my adult kids for Christmas gifts... Read More
(2)
Rating: 5 stars
05/10/2014
Love this!! I no longer buy ready to use pancake batter.... I make this and store every time. I will alter sometimes by adding a little wheat germ or ground flax in place of the flour. About a half cup total. Never have had a problem. Read More
(2)
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Rating: 5 stars
05/19/2014
This is a fabulous recipe! They are so quick and delicious. The amount is perfect for a school morning and so healthy. I never use any other pancake mix now! I only added a couple Tbsp of sugar to the mix but everything else is perfection. Also great with add-ins... sweet potato puree or pumpkin or applesauce and spices. Read More
(2)
Rating: 5 stars
07/19/2014
This is so good. I didn't have wheat germ so I substituted 1/2c flaxseed meal and 1/2c King Arthurs high fiber flour blend. I also used 1/2c coconut flour for 1/2 c wheat flour because I had it. I did add 1/4c coconut sugar and 1/4c egg white powder. I didn't taste the coconut nor was it sweet. The flaxseed gave it a nutty flavor. You didn't need butter either. The taste alone was very satisfying. I used 1 1/2c mixture 2T oïl and water to pancake consistency. Thank you Tamara! Read More
(1)
Rating: 5 stars
03/02/2014
Brigitte read the cook's notes in the footnotes. Read More