• 
  3 ½
  cups
  
  
  (350
  g)
  
  rolled,
  quick oats (see notes for alternative oat types)
• 
  3
  cups
  
  
  (426
  g)
  
  whole wheat flour
• 
  2
  cups
  
  
  (284
  g)
  
  all-purpose flour
• 
  3
  tablespoons
  
  
  granulated sugar
• 
  3
  tablespoons
  
  
  baking powder
• 
  1
  tablespoon
  
  
  salt
• 
  1
  tablespoon
  
  
  baking soda
• 
  1
  cup
  
  
  vegetable or canola oil

• 
  Begin by combining all the dry ingredients—rolled oats (quick or pre-ground as per notes), whole wheat flour, all-purpose flour, sugar, baking powder, salt, and baking soda—in a large mixing bowl. You can use a stand mixer with a paddle attachment for thorough mixing, or simply mix vigorously by hand with a whisk. For an even smoother pancake texture, consider grinding the quick oats into a finer powder in a blender or food processor before adding them to the rest of the dry ingredients. Once the dry ingredients are well combined, with your mixer on a slow speed (or mixing gently by hand), slowly drizzle in the vegetable or canola oil. Continue mixing until the oil is fully incorporated and the mixture resembles wet sand. To test for correct consistency, squeeze a small clump of the mix in your hand; if it holds together, it’s perfect. If it’s still too crumbly, add another tablespoon of oil at a time until the desired consistency is achieved (though it’s rarely necessary to add extra oil beyond the initial cup).
  
• 
  Transfer the prepared pancake dry mix into an airtight container. It can be stored at room temperature for up to two weeks, or for a much longer period (indefinitely!) in the refrigerator or freezer. Proper storage ensures freshness and prevents the oil from going rancid.
  
• To prepare a batch of delicious oatmeal pancakes: In a separate bowl, whisk together 1 cup of the prepared dry mix, 1 large egg, and 1/2 to 1 cup of buttermilk. The amount of buttermilk can be adjusted based on your preference for a thinner or thicker batter. You can find a helpful guide for making your own buttermilk substitute here. Don’t be alarmed if the mixture appears a bit thin initially; the oats will gradually soak up the liquid as the batter rests and your griddle preheats, thickening nicely. Heat your griddle to a medium temperature and lightly grease it. Drop spoonfuls of batter onto the hot griddle. Cook until the edges appear dry, bubbles form on the surface and remain unbroken, then flip the pancake to cook the second side until golden brown. As a handy tip, buttermilk can be frozen indefinitely in individual portions (like ice cube trays) for future batches of pancakes, so it’s always worth having some on hand!

Oat Texture Preferences: I recently tried a delightful variation where, before adding the oats to the dry mix, I pulsed them in my blender until they became a fine powder. The result was absolutely fantastic! While the natural chewiness of unblended oats provides a wonderful texture in its own right, grinding them creates an incredibly smooth batter and finished pancake. This method is now my go-to for an ultra-smooth oatmeal pancake experience, but feel free to choose based on your desired consistency.

Sweetness Adjustment: The amount of sugar in this recipe provides a subtle sweetness, allowing the natural flavors of the oats and the syrup to shine. If you prefer a sweeter pancake, feel free to add an additional tablespoon or two of sugar to the dry mix. Alternatively, a drizzle of maple syrup or a sprinkle of brown sugar on top of the cooked pancakes can also elevate the sweetness.