An Easy Homemade Whole Grain Pancake Mix

A full jar of pancakes is one of those kitchen preparations that quietly earns its keep. This easy homemade whole grain pancake mix combines plain wholemeal flour, oats and buckwheat with a little chia, so a weekend brunch or a quick breakfast can begin with a scoop of dry mix, a fresh egg and a splash of milk. The result is tender, nutty and sturdy enough for banana, berries or a generous drizzle of maple syrup.

It is also practical for Australian cooks who like useful pantry staples without a long shopping list. Wholemeal flour, rolled oats and baking powder are easy to find in supermarkets, while buckwheat flour and chia seeds can live in the same cupboard for months. Keep the finished jar labelled, give it a spoon, and you have an approachable base for familiar favourites and seasonal variations.

Build a Balanced Pantry Staple

For one generous jar, combine the following ingredients:

• 250 g plain wholemeal flour, about 2 cups
• 100 g traditional rolled oats, about 1 cup
• 75 g buckwheat flour, about three-quarters of a cup
• 20 g chia seeds, roughly 2 tablespoons
• 4 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon, optional

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Add the oats, buckwheat, chia and cinnamon, then whisk briskly until everything is evenly distributed. This helps prevent pockets of leavening, which can otherwise create unexpectedly strong bubbles in the pancakes.

For a lighter blend, replace half the buckwheat with extra rolled oats. For a deeper, earthier flavour, keep the proportions as written. Avoid using self-raising flour unless you reduce the added baking powder, since the finished batter may then rise too quickly or taste soapy.

When I reorganise the cupboard, I leave a simple pantry reference nearby as a reminder to label jars and use older ingredients first. A date on the lid is particularly useful because this mixture is at its most reliable within the first couple of months.

Add Wet Ingredients for Lift

For eight to ten medium pancakes, whisk together two cups of the dry mix, one egg, one and a quarter cups of buttermilk and one tablespoon of melted butter or neutral oil. Buttermilk supplies the acidity that activates the bicarbonate of soda, giving the pancakes a light texture and mild tang. If you only have plain milk, add one teaspoon of lemon juice to the milk, leave it for five minutes and use it in the same way.

Allow the batter to stand for about ten minutes while the oats and chia absorb liquid. This resting period also gives the flour time to hydrate, so the pancakes cook with fewer stubborn lumps. The batter should be thick enough to hold briefly in the spoon but should still spread when it meets the hot pan.

Heat a non-stick frying pan or griddle over medium heat and lightly grease it with butter. Add roughly a quarter-cup of batter for each pancake. Wait until the edges look set and bubbles remain open on the surface, then flip and cook for another one to two minutes. A little extra water in a bowl beside the stove can help if the pan is running hotter than expected.

For a wheat-free version, use certified gluten-free oats and a plain gluten-free flour in place of the wholemeal. Buckwheat is naturally wheat-free, but it should still be checked for cross-contamination if someone with coeliac disease is eating the pancakes.

Keep It Fresh and Flexible

Transfer the remaining dry mixture into a clean, airtight jar and store it in a cool, dark cupboard away from the stove and sink. Reseal the jar promptly because moisture can cause the chia, oats and flour to clump. If the mixture has been sitting for more than two months, add half a teaspoon of extra baking powder per cup before mixing it with liquid.

Freezing is useful when you want several ready-to-cook portions. Press the dry mix into compartments of a silicone ice-cube tray, freeze until solid and transfer the blocks to a freezer bag. They can be dropped straight into a bowl and covered with liquid when needed. Properly frozen portions should retain their flavour for around three months.

The basic recipe is deliberately neutral, so it works with ingredients that are abundant at different times of year. Fold in grated apple and extra cinnamon, mash a banana into the batter, or scatter berries over the pancakes as they cook. Grated pear works well too, particularly with a spoonful of yoghurt on top. Savoury additions are possible as well; use the oat and buckwheat blend with spinach, herbs and crumbled feta.

Choose Australian Ingredients and Local Flavour

In Australian kitchens, plain wholemeal flour is the usual whole wheat flour for baking, while rolled oats are a dependable breakfast staple. Coles and Woolworths carry both across the country, making them convenient defaults when a recipe calls for a wholemeal pantry blend. Measuring in grams gives the most consistent results, but familiar Australian cup-and-spoon measures work well when the ingredients are weighed first.

Local markets add character to the finished pancakes. At Melbourne’s Queen Victoria Market, the bakeries and produce stalls provide a good reminder that fresh fruit and good bread belong at the centre of an Australian table. Adelaide’s Central Market is another rewarding place to browse for seasonal apples, citrus and nuts that can be folded into the batter or used as toppings.

Sydney’s The Rocks Markets are a weekend source of stone fruit, particularly when peaches and nectarines are at their best. Brisbane cooks can look for mangoes, passionfruit and bananas at Jan Power Farmers Markets, all of which pair naturally with the nutty mix. Further west, Fremantle Markets offer local honey and preserves that echo the sweetness of the cinnamon in the pancakes.

A classic Australian brunch might include a flat white, a stack of pancakes and fruit, but the homemade version is just as satisfying at the breakfast table. Serve the pancakes straight from the pan, or hold a batch on a low oven at 150°C while everyone gathers around. Syrup, yoghurt, sliced banana and a small spoon of butter are all familiar toppings, while passionfruit or roasted nuts add a distinctly seasonal finish.

Cook a Brunch Worth Sharing

For the best texture, measure the dry ingredients with a light spoon and avoid packing them firmly into the cup. Mix the batter only until the dry ingredients disappear; vigorous stirring can make the pancakes tough. Let the finished batter stand for the full ten minutes, and cook each pancake on a medium rather than a high heat so the centre has time to set.

The basic mixture can be adjusted without making a separate recipe:

Pancake style	Change to the basic batter	Best pairing
Classic	Keep the egg, buttermilk and melted butter	Berries and natural yoghurt
Banana	Add one mashed banana and use one cup of milk plus a little buttermilk	Butter and maple syrup
Apple and cinnamon	Fold in one grated apple and half a teaspoon of cinnamon	Vanilla yoghurt
Savoury	Add one cup of spinach and 40 g of crumbled feta, then use milk with a dash of lemon juice	Tomato, avocado and fresh herbs

Leftover pancakes can be layered with parchment paper and refrigerated for up to three days. Reheat them briefly in a dry pan rather than in the microwave, which keeps the edges pleasantly crisp. They also taste good cold, sliced into strips and served with yoghurt for a simple breakfast.

Make a batch this week, spoon it into a labelled jar and keep it ready for the next morning that needs something warm and satisfying. Once the mix is on the shelf, breakfast becomes less about planning and more about pouring, whisking and enjoying.