Home Made Pancake Mix

Home Made Pancake Mix

I’m outta here! We’re off to a cottage for seven (fingers crossed) glorious days and I’m bringing this with me. I’ve been making my own pancake mix for cottage trips for the past few summers and keep meaning to do a post about them. Here it is, finally! Whether you’re headed up to your own cottage or going as a guest somewhere (especially if you’re going as a guest), this is a great thing to pack along. Cottage pantries are often incomplete and the nearest store usually requires getting in the car. So, save yourself the disappointment of realizing there’s no baking powder when everyone is really hankering for a short stack and bring your own mix.

This recipe is a variation on King Arthur Flour‘s site. I’ve noticed this name comes up a lot among food and baking bloggers and I finally checked it out. Their site is an amazing resource for bakers! (Are the American readers shaking their heads right now? Am I saying the most obvious thing – like, does everyone in the U.S. know all about King Arthur’s Flour?) The original recipe makes a lot of mix – more than I needed – plus, I was a little wary of their suggestion that the oil be added to the mix itself. I’m sure it’s fine and I read lots of blog posts from people who followed the recipe to the letter and loved it. The pancakes my version made are great – healthy and wholegrain without being heavy. Of course you can add anything to the batter to jazz them up – sliced bananas, berries, etc. See you next week!

photos by Sidra Syed

Home Made Pancake Mix


  • For the mix:
  • (makes about 4 batches of 6 pancakes)
  • 2 cups flour
  • 2 cups whole wheat flour
  • 1 cup ground oats (just put oats in a food processor for a minute)
  • 1/4 cup sugar
  • 3 Tbsp baking powder
  • 1 Tbsp baking soda
  • 1 Tbsp salt
  • For a batch of pancakes:
  • 1 cup mix
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1 egg


Once you've made your regular rolled oats into ground flour then you just want to combine all the mix ingredients well.

And you're done. Get it into a container that seals well and you could keep it in a cool, dry place for a long, long time.

To make pancakes, whisk milk, yogurt and the egg together and then add the mix.

Allow the batter to stand for about 10 minutes.

Then just heat up a pat of butter or a small drizzle of vegetable oil in a pan over medium.

Use a 1/4 cup measure to scoop up your batter and pour it into the hot pan.

Allow small bubbles to form around the edges of your pancakes.

Flip them over and cook for another 2 or 3 minutes on the other side.

Watch your heat, these are thick pancakes and it's better to nudge your heat lower and give them some time to cook through.





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