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Hearty Pancake Mix

Total Time

Prep/Total Time: 5 min.


10 pancakes

Wheat flour, crushed cornflakes and old-fashioned oats create the multigrain mixture for this filling flapjacks from Mavis Diment of Marcus, Iowa. Served with butter and syrup, the golden cakes will keep your family going.


  • 5 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups finely crushed cornflakes
  • 1 cup old-fashioned oats
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • ADDITIONAL INGREDIENTS (for each batch of pancakes):
  • 1-1/2 cups milk
  • 1 egg
  • 1 tablespoon vegetable oil


  1. In a large bowl, combine the first eight ingredients; mix well. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (7-1/2 cups total).
  2. To prepare pancakes: In a bowl, combine 1-1/2 cups mix, milk, egg and oil; whisk just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Editor's Note: Contents of pancake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutrition Facts

2 each: 234 calories, 7g fat (2g saturated fat), 52mg cholesterol, 353mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 8g protein.

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