Wholesome Beginnings: Mastering the Art of Whole Grain Pancakes & The Genius Make-Ahead Mix

There’s something profoundly comforting about a stack of perfectly golden pancakes, a scent that wafts through the kitchen, promising a delightful start to the day. For me, this particular recipe holds a special place. I stumbled upon it in the March 8, 2007 edition of the Edmonton Journal, and it immediately piqued my interest with its promise of being both healthier and incredibly delicious. The true testament to its success, though, came that very evening when my two young children, barely toddlers at the time, devoured not one, not two, but thirds of these pancakes. It was a moment of pure kitchen joy, a reminder that wholesome ingredients can indeed lead to pure, unadulterated deliciousness that even the pickiest eaters will adore. This recipe, a gem from Lorna Sass’s “WHOLE GRAINS,” has since become a cherished staple, especially with its brilliant make-ahead mix that simplifies busy mornings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes (for one batch)
• Total Time: 15 minutes (for making the mix) + 20-25 minutes (per batch of pancakes)
• Servings: Approximately 12-14 (3-inch) pancakes per 1 1/3 cup mix
• Yield: One large batch of make-ahead pancake mix (yields about 4 1/3 cups)
• Dietary Type: Adaptable (Original recipe contains gluten and dairy)

Ingredients

This recipe is wonderfully flexible, built around a genius make-ahead dry mix that will revolutionize your breakfast routine.

For the Make-Ahead Pancake Mix:

• 1/2 cup old-fashioned oats (or other flaked rolled grains such as spelt, rye, or kamut)
• 3 1/4 cups whole wheat pastry flour (you can substitute regular whole wheat flour if pastry flour isn’t available, though the texture might be slightly denser)
• 1/4 cup sugar (granulated sugar is fine)
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt (I’ve found even one teaspoon works beautifully for a less salty profile)

For Whole Grain Pancakes (using 1 1/3 cups of the prepared mix):

• 2 large eggs
• 1 1/4 cups buttermilk, well-shaken (plus more if needed)
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• Canola oil or safflower oil, for greasing the griddle

Equipment Needed

• Spice grinder or mini food processor
• Large mixing bowl
• Zipper-top plastic bags or airtight containers for storing the mix
• Whisk
• Large griddle or skillet
• Silicone brush or paper towel for greasing the griddle

Instructions

The beauty of this recipe lies in its two-part approach: preparing the dry mix in advance, and then quickly assembling the wet ingredients to create perfect pancakes whenever the craving strikes.

Preparing the Make-Ahead Mix:

1. Process the Oats: Begin by placing the old-fashioned oats into your spice grinder or mini food processor. Pulse them until they achieve a consistency similar to flour. This step helps to integrate the oats smoothly into the pancake batter. Transfer the ground oats to a large mixing bowl.

2. Combine Dry Ingredients: To the bowl with the ground oats, add the whole wheat pastry flour, sugar, baking powder, baking soda, and salt. Whisk these ingredients together thoroughly to ensure they are evenly distributed. This ensures consistent leavening and flavor in every batch of pancakes.

3. Portion and Store the Mix: Now, divide the dry pancake mix into portions for future use. The recipe calls for using 1 1/3 cups of the mix for each batch of pancakes. Carefully measure out 1 1/3 cups of the mix and place it into a zipper-top plastic bag. Repeat this process until you have used up all the dry mix, aiming to create as many bags as your total mix allows. You can also store the mix in airtight containers. These pre-portioned bags can be refrigerated for up to three months or frozen for longer storage. This is where the true magic of make-ahead happens!

Making the Pancakes (When Ready to Cook):

1. Prepare the Wet Ingredients: When you’re ready to cook your pancakes, take out one bag of the pre-made pancake mix. In a separate large bowl, lightly beat the eggs.

2. Blend Wet Components: To the beaten eggs, blend in the buttermilk, the melted butter, and the vanilla extract. Whisk until these wet ingredients are well combined.

3. Combine Wet and Dry: Add the contents of one package (1 1/3 cups) of the prepared pancake mix to the bowl with the wet ingredients. Stir gently with a whisk or spatula just until the mixture forms a lumpy batter. It is crucial to avoid overmixing at this stage. A few lumps are perfectly fine and will contribute to a more tender pancake. If the batter seems too thick to pour easily, you can stir in a few more tablespoons of buttermilk until you reach your desired pouring consistency.

4. Heat the Griddle: Place a large griddle or skillet over medium heat. Once heated, use a silicone brush or a folded paper towel to lightly coat the cooking surface with canola oil or safflower oil. You want just enough to prevent sticking without making the pancakes greasy.

5. Cook the First Side: Test the griddle’s temperature by dropping a tiny bit of water onto it; it should sizzle immediately. Pour about 1/4 cup of batter onto the hot griddle for each pancake, making sure to leave adequate space between them so they can spread and cook evenly.

6. Flip for Golden Perfection: Watch for the pancakes to become slightly dry around the edges and for small bubbles to appear on the surface. This usually takes approximately 2-3 minutes. Once you see these signs, carefully flip the pancakes.

7. Finish Cooking: Cook the second side until it is golden brown, which will take about 1 to 2 additional minutes.

8. Serve or Keep Warm: You can serve the pancakes immediately for the freshest, fluffiest result. Alternatively, to keep them warm while you finish cooking the batch, arrange them in a single layer on a rack set inside a 200°F oven. This prevents them from becoming soggy.

Expert Tips & Tricks

The secret to consistently excellent pancakes, especially whole grain ones, lies in a few simple techniques. My years of experimenting have taught me that a little attention to detail goes a long way.

• The Oat Grind: Don’t skip grinding the oats! This step ensures they meld seamlessly with the flour, preventing any gritty texture and contributing to a more cohesive, pleasing bite. If you don’t have a spice grinder, a clean coffee grinder or even a sturdy blender can do the trick.
• Flour Power: While whole wheat pastry flour is recommended for its finer grind and lighter texture, don’t be afraid to use regular whole wheat flour if that’s what you have on hand. The pancakes will be a bit heartier, which many people enjoy. For an even lighter texture, you could experiment with substituting some of the whole wheat flour with white whole wheat flour.
• Buttermilk Magic: Buttermilk is your friend here. Its acidity reacts with the baking soda to create an incredible lift and a tender crumb. If you don’t have buttermilk, you can easily make a substitute: place 1 tablespoon of white vinegar or lemon juice in a measuring cup, then add enough milk (dairy or non-dairy) to reach the 1 1/4 cup mark. Let it sit for 5-10 minutes until it looks slightly curdled.
• The Gentle Stir: Overmixing is the cardinal sin of pancake making. It develops the gluten in the flour, leading to tough, rubbery pancakes. Stir just until the dry ingredients are moistened. Lumps are a sign of a happy batter.
• Griddle Temperature is Key: A medium heat is perfect. Too hot, and the outside will burn before the inside cooks. Too cool, and the pancakes will be pale and potentially greasy. The water-sizzle test is your best friend here.
• The Flip Point: Patience is a virtue! Wait for those bubbles to appear and the edges to set. Trying to flip too early will result in a messy, uncooked pancake.

Serving & Storage Suggestions

These whole grain pancakes are a canvas for your favorite toppings. Serve them warm, straight from the griddle, with a generous dollop of butter and a drizzle of pure maple syrup. They are also delightful with fresh berries, a sprinkle of nuts, a spoonful of yogurt, or even a dusting of powdered sugar.

The make-ahead mix is designed for convenience. Once the dry mix is prepared and stored in airtight bags or containers, it will keep well in the refrigerator for up to three months or in the freezer for even longer. When you’re ready to make a batch of pancakes, simply retrieve a portion of the mix from storage. Cooked pancakes can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them gently in a toaster, on a griddle, or in a warm oven.

Nutritional Information

Note: Nutrition facts are estimates and can vary based on specific ingredients and portion sizes used. The provided data is based on the original recipe’s approximate yield.

Nutrient	Amount per Serving (approx. 1 pancake)	% Daily Value (approx.)
Calories	180 kcal	9%
Total Fat	3.8 g	5%
Saturated Fat	1.8 g	8%
Cholesterol	41.4 mg	13%
Sodium	772.2 mg	32%
Total Carbohydrate	31.7 g	10%
Dietary Fiber	4.3 g	17%
Sugars	5.7 g	22%
Protein	6.9 g	13%

Calories from Fat: 3.8 g

Variations & Substitutions

The beauty of a versatile recipe like this is its adaptability.

• Gluten-Free: For a gluten-free version, substitute the whole wheat flour with a good quality gluten-free all-purpose flour blend. You may also need to adjust the liquid slightly depending on the blend used. Ensure your oats are certified gluten-free if needed.
• Dairy-Free: Use your favorite non-dairy milk in place of buttermilk (remembering the vinegar/lemon juice trick if you don’t have pre-made dairy-free buttermilk) and substitute the butter with a dairy-free butter alternative or a neutral-flavored oil like melted coconut oil.
• Flavor Boosts: Add a teaspoon of cinnamon, a pinch of nutmeg, or a tablespoon of finely chopped nuts or seeds to the dry mix for added flavor and texture. Lemon zest or orange zest can also add a bright, fresh note.
• Sweetness Adjustment: The 1/4 cup of sugar is a moderate amount. If you prefer a less sweet pancake, you can reduce this to 2-3 tablespoons. Conversely, if you’re serving with very tart berries, you might want to keep it at 1/4 cup.

FAQs

Q: How can I make sure my make-ahead pancake mix stays fresh?
A: Store the dry mix in airtight containers or well-sealed zipper-top bags in the refrigerator or freezer. Properly stored, it should remain fresh for several months.

Q: Why are my pancakes tough and rubbery?
A: This is likely due to overmixing the batter. Stir the wet and dry ingredients just until combined, even if there are a few lumps.

Q: Can I use all-purpose flour instead of whole wheat pastry flour?
A: Yes, you can use regular whole wheat flour. The pancakes might be slightly denser, but still delicious. All-purpose flour is not recommended for whole grain pancakes as it lacks the fiber and nutty flavor of whole wheat.

Q: What’s the best way to store cooked pancakes?
A: Let cooked pancakes cool slightly, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

Q: Is it okay to omit the oats from the dry mix?
A: While you can omit them, the oats contribute to the texture and whole-grain goodness of the pancakes. If you omit them, you might want to replace them with an equal amount of whole wheat flour.

A Morning Worth Savoring

This whole grain pancake recipe, with its ingenious make-ahead mix, is more than just a breakfast; it’s an invitation to slow down and savor the simple pleasures. It’s about reclaiming those rushed mornings, transforming them into moments of delicious anticipation. The nutty aroma of the whole grains, the light and fluffy texture, and the sheer convenience of having the dry mix ready to go make this a truly indispensable recipe. So, mix up a batch, tuck it away in your pantry or freezer, and know that a wholesome and delightful breakfast is always just minutes away. Enjoy the journey from simple ingredients to a stack of golden perfection, and feel free to share your own creative topping ideas or variations!