This multigrain pancake has been designed as a mix. Make the mix weeks in advance for easy pancake prep the morning of. Just add an egg, milk, and butter.
Multigrain Pancake Mix
- 2 1/4 c. all-purpose unbleached flour
- 1 c. whole wheat pastry flour
- 1 c. quick-cooking oats (not old fashioned)
- 2 tbsp. pure cane sugar
- 1 tbsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
To make a batch
- 1/4 c. unsalted butter, melted
- 1 1/2 c. whole milk
- 1 large egg
- 2 c. multigrain pancake mix
- Make the multigrain pancake mix. In a large bowl, whisk together all the pancake mix ingredients. Store in an airtight jar or container in the pantry up to 3 months. This can easily be doubled to make 4 batches or tripled to make 6 batches, etc.
- To make a batch of pancakes, begin by preheating a cast iron griddle over low heat. Melt the butter in a small saucepan over low heat until half melted. Remove from the heat to allow to continue melting and cooling. Meanwhile, measure the milk out into a liquid measuring cup, and whisk in the egg until evenly combined.
- Measure out 2 cups of the premade pancake mix to a large mixing bowl. Pour in the milk mixture and give it a couple of stirs before adding in the melted butter. Stir batter until just combined. No more. Overmixing will yield a tough pancake.
- Cook the pancakes. Using a 2-ounce spring release scoop (or 1/4 cup), pour batter onto the preheated griddle, gently spreading it to about 4.5″ in diameter. Look for bubbles to appear on the surface and a golden brown bottom before flipping, about 1 minute. Flip and cook for about one minute more or until a light tap to the center is mostly firm. Note: don’t be tempted to pat the pancake down with your spatula while cooking as it will stall the cooking process, leaving you with a gummy interior. Stack pancakes and serve warm.
- To store leftovers, allow pancakes to cool unstacked before placing in an container or bag. This will help with sticking. Pancakes will keep for up to 4 days. To reheat, toast until warm and place in a tortilla warmer or in a dish towel to soften and steam.
When we cook on vacation, we tend to only buy salted butter. In that case, either omit the salt from the mix or reduce by half.
Quick-cooking oats perform best in this recipe as old-fashioned oats don’t get enough time to absorb the liquid before cooking, leaving you with a lumpy-textured pancake. Trust me.
You may notice I add the milk mixture and butter separately. Because the milk is cold and the butter is warm, they like to reach the same temp once they come together as quickly as possible, which can result in hard butter clumps. But, when you add them in separately and stir the milk into the room temperature flour, the butter stays melted, and you don’t have to wait for everything to reach room temperature. It’s a win-win.
Try your best not to overmix the pancake batter (or any pancake batter for that matter) as it yields a tougher pancake.
If your pancakes are cooking too fast on the outsides before the middle is able to cook through, that’s a good sign you need to turn down the heat.
Let me know if you end up swapping the oats for another grain like spelt, buckwheat, einkorn, etc. It’s on my list to try. I’ll let you know if/when I do.