Everyday kitchen · Easy
Whole-grain pancake mix
A make-ahead dry mix of whole-wheat flour, rolled oats, baking powder and a little salt, with full instructions for turning one jar into 12 tender pancakes using plain yogurt, an egg, water and olive oil.
- Prep
- 10 minutes
- Total time
- 45 minutes
- Portions
- 6
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 176 kcal | 1058 kcal |
| Protein | 7.6 g | 45.5 g |
| Carbs | 27.7 g | 166.2 g |
| Fiber | 3.7 g | 22.1 g |
| Sugars | 2.8 g | 16.8 g |
| Added sugars | 0 g | 0 g |
| Fat | 4.6 g | 27.8 g |
| Saturated fat | 0.9 g | 5.2 g |
| Sodium | 209 mg | 1256 mg |
| Cholesterol | 32 mg | 190 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes the complete dry mix plus all yogurt, egg, water and olive oil (including pan oil) for the full batch of 12 pancakes, divided into six portions of two. Toppings are not included. Baking powder and salt provide most of the sodium, with some from yogurt and egg. Sugars are natural milk and grain sugars; no sweetener is added. A breakfast component, not a complete meal. Sodium uses USDA double-acting straight-phosphate baking powder. Other formulations, particularly those containing sodium aluminum sulfate, can have more sodium; even phosphate brands vary, so use your label for a closer estimate.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program) · 150 g in the original batch
USDA food referenceCereals, oats, regular and quick, not fortified, dry · 60 g in the original batch
USDA food referenceLeavening agents, baking powder, double-acting, straight phosphate · 8 g in the original batch
USDA food referenceSalt, table · 1 g in the original batch
USDA food referenceYogurt, plain, skim milk · 200 g in the original batch
USDA food referenceEgg, whole, raw, fresh · 50 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 120 g in the original batch
USDA food referenceOil, olive, salad or cooking · 15 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes the complete dry mix plus all yogurt, egg, water and olive oil (including pan oil) for the full batch of 12 pancakes, divided into six portions of two. Toppings are not included. Baking powder and salt provide most of the sodium, with some from yogurt and egg. Sugars are natural milk and grain sugars; no sweetener is added. A breakfast component, not a complete meal. Sodium uses USDA double-acting straight-phosphate baking powder. Other formulations, particularly those containing sodium aluminum sulfate, can have more sodium; even phosphate brands vary, so use your label for a closer estimate.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 5 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale that reads to 0.1 g · Two mixing bowls and a whisk · Airtight jar for the dry mix · Heavy skillet or griddle · Pastry brush or folded paper towel · Thin spatula · Quarter-cup measure or small ladle · Instant-read thermometer
- 1
Make and store the dry mix
In a dry bowl, whisk 150 g whole-wheat flour, 60 g rolled oats, 8 g baking powder and 1 g salt until evenly mixed; for finer pancakes, pulse the oats briefly in a dry blender first. Spoon into a clean, dry airtight jar and label it with the date and the cooking ingredients: yogurt, egg, water and olive oil. Store the dry mix on its own and do not taste it raw.
- 2
Whisk the wet ingredients
When you are ready to cook, wash hands. In a large bowl, whisk 1 egg, 200 g cold plain yogurt, 120 ml water and 10 g olive oil until smooth. Wash hands after handling the raw egg. If the scaled amount calls for part of an egg, beat it first and weigh the fraction described in the ingredient note; do not guess by dividing the yolk and white.
- 3
Combine and rest the batter
Tip the whole jar of dry mix into the wet ingredients and stir just until no dry pockets remain; a few small lumps are fine. Rest 5 minutes while a heavy skillet or griddle heats over medium to medium-low heat. Do not taste the raw batter.
- 4
Cook the pancakes through
Lightly brush the hot pan with some of 5 g olive oil, re-oiling lightly between batches until it is used up. Pour a scant quarter-cup measure of batter per pancake, making two pancakes per selected portion (12 for the base batch). Cook 2 to 3 minutes until bubbles cover the top and the edges look set, flip, and cook 1 to 2 minutes more until the center springs back. Check the thickest pancake in each batch with an instant-read thermometer: the center must reach 160°F / 71°C with no wet batter inside.
- 5
Serve and store
Serve warm, two pancakes per portion. Cool leftovers on a rack, then cover and refrigerate or freeze within 2 hours of cooking.
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Make it work for you
For kids & different preferences
Soft, tender pancakes with a slightly hearty oat texture; cut into small strips or pieces that suit the child’s chewing skills and let them cool to warm. Children can whisk the dry mix with supervision but should not taste raw mix or batter. Contains wheat, milk and egg. Not age-specific feeding guidance.
Storage & packed lunches
Dry mix: store airtight in a cool, dry cupboard and use within 1 month for best quality, because whole-grain flour can turn stale; it can be frozen up to 3 months. Keep it dry and add the yogurt and egg only when cooking. Cooked pancakes: refrigerate at 40°F / 4°C or colder within 2 hours of cooking (within 1 hour above 90°F / 32°C) and use within 3 days.
Freezing & reheating
Freeze cooled pancakes in a single layer, then transfer to a sealed bag; keep up to 1 month.
Reheat in a toaster, skillet or oven until hot throughout and 165°F / 74°C.
If something looks different
Flat, dense pancakes usually mean old baking powder or an overmixed batter. If the outsides brown before the centers cook, lower the heat and cook a little longer. Batter that thickens as it stands can be cooked as is; the oats absorb liquid.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-29
Bethany’s Kitchen · /recipes/whole-grain-pancake-mix · Original instructions and generated food illustration. Public culinary sources informed the concept; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.