Meet your new Saturday shortcut. This Fluffy Whole Grain Pancake Mix lives in your pantry and turns into tall, tender pancakes with just plant milk, a flax “egg,” and a little oil. Oat flour brings nutty flavor, whole wheat pastry flour keeps the crumb soft, and the mix stays weekend-ready for weeks. The batter is intentionally thick, which is the secret to those lofty “fluffies.”
Pantry Jar, Weekend Joy.
I love pancakes, but I do not love measuring five flours before coffee. This mix solves it. I whisk a quick flax “egg,” add almond milk and oil, then stir the mix in until just combined. The batter looks almost too thick. That is the point. Thick batter makes tall pancakes.
I used to thin my batter and wonder why my pancakes were flat. Now I trust the bubbles and the set edges, flip once, and get the golden stack I want every time.
How I Like to Serve It:
Here’s exactly how I make it.
What You’ll Need
- Whole wheat pastry flour — Fine texture for tenderness, not grainy.
- Oat flour — Cozy, nutty flavor and soft crumb.
- All-purpose flour — Lightens the mix so pancakes lift high.
- Baking powder + baking soda — Dual leavening for height and color.
- Sugar + salt — Balanced sweetness and flavor.
- Plant milk — Almond, oat, or soy all work.
- Flax “egg” — Gentle binder for a plush crumb.
- Neutral oil — Keeps pancakes moist and golden.
How to Make It (Step-by-Step)
1) Make the Mix
- Whisk dry ingredients together thoroughly so leaveners are evenly distributed.
- Store airtight at room temperature in a cool, dry cabinet.
2) Mix the Batter
- Stir together plant milk, flax “egg,” and oil.
- Add the dry mix and stir just until combined. Batter should be thick with a few small lumps. Rest briefly while the pan heats so the flour hydrates.
3) Preheat and Grease
- Heat a griddle or skillet over medium-low until a drop of water skitters.
- Lightly oil, then wipe to a thin film for even browning.
4) Cook the Pancakes
- Scoop batter and nudge into circles.
- Cook until edges look set and bubbles pop and hold across the surface.
- Flip once and cook until the underside is golden and centers spring back to a gentle touch.
5) Serve
- Stack on warm plates.
- Add your favorite toppings and get to it.
Variations
- Blueberry Lemon: Fold in berries and finish with lemon zest.
- Chocolate Chip: Stir in dairy-free chocolate chips and a pinch of cinnamon.
- Banana Walnut: Add diced ripe banana and chopped toasted walnuts.
- Pumpkin Spice: Swap part of the milk for pumpkin puree and add warm spices.
- Protein Boost: Whisk a scoop of neutral vegan protein into the wet ingredients.
Common Mistakes (And Fixes)
- Flat pancakes: Batter too thin. Resist adding extra milk.
- Raw centers, dark outsides: Heat too high. Lower to medium-low and give them time.
- Tough texture: Overmixed batter. Stop when the last streak of dry mix disappears.
- Uneven browning: Patches of oil. Wipe to a thin, even sheen before each batch.
- No rise: Old baking powder or soda. Replace if older than 6 months.
Make-Ahead, Storage & Reheating
- Mix shelf life: Store airtight up to 1 month at room temp. For longer storage, freeze.
- Cooked pancakes: Refrigerate up to 3 days or freeze up to 2 months in a single layer, then bag.
- Reheat: Toaster or 325°F (165°C) oven until warm and lightly crisp.
Fluffy Whole Grain Pancake Mix FAQ
Yes. Add a touch more oil to the batter and cook in a preheated, well-greased waffle iron.
It is best used soon after mixing. If needed, refrigerate up to 1 hour. The leaveners start working as soon as wet and dry meet.
No. You can use one egg per cup of mix. The texture will be equally fluffy.
Only a tiny splash if the scoop will not fall off the spoon. Thick batter makes tall pancakes.
A small reduction is fine. Sugar aids browning and tenderness, so do not omit entirely.
If you make this Fluffy Whole Grain Pancake Mix, drop a comment and a star rating. Tell me your favorite add-ins so we can all try them next weekend!
Fluffy Whole Grain Pancake Mix (Vegan)
Ingredients
For the mix
- 6 oz (1⅓ cups) oat flour
- 12 oz (2⅔ cups) whole wheat pastry flour
- 7 oz (1½ cups) all-purpose flour
- 2 Tbsp granulated sugar
- 2 Tbsp baking powder
- 1½ tsp salt
- 2 tsp baking soda
For the pancakes
- 1 cup pancake mix
- 2 Tbsp vegetable oil
- 1 Tbsp ground flax seed mixed with 2 Tbsp water
- 1/2 cup + 2 Tbsp almond milk
Instructions
- For the mix: Combine oat flour, whole wheat pastry flour, all-purpose flour, sugar, baking powder, salt, and baking soda. Whisk well. Store in a sealed container (such as a 6-cup mason jar) at room temperature.
- For the pancakes: Mix ground flax seed with water and set aside. In a measuring cup, combine almond milk, flax mixture, and vegetable oil. Pour over 1 cup of the dry mix. Stir gently until combined; do not over-mix. Some lumps are okay.
- Let the batter rest while you heat a non-stick skillet or griddle over medium-low. Lightly spray with cooking spray, then wipe excess with a paper towel. Add ~1/3 cup of batter per pancake, spread slightly, and cook until edges look dry and bubbles form. Flip and cook until golden brown. Repeat with remaining batter.
- Serve immediately with vegan butter or margarine and pure maple syrup.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
