Multi-Grain Baking Mix

adapted from My Kitchen Addiction & Recipe Codex

I like the mix of grains on My Kitchen Addiction, but I added cornmeal, powdered milk, and butter to the mix like Recipe Codex so it could be used for biscuits as well. This also reduces what you need to add to make pancakes.

2 cups whole wheat flour
1 cup rye flour
1 cup ground oats (pulse old fashioned oats in food processor)
1 cup cornmeal
1/2 cup ground flax
1/2 cup wheat germ
1/2 cup brown sugar
1/4 cup baking powder
1/2 cup nonfat powdered milk
2 teaspoons salt
1/2 cup cold butter, cut in ¼” pieces


  1. In a food processor, mix the flours, oats, cornmeal, flax, wheat germ, sugar, baking powder, powdered milk, and salt.
  2. Add butter a few pieces at a time. Pulse only until lightly mixed.
  3. Store in zipper bags in the refrigerator or freezer.*

(Makes enough for about 5 batches of pancakes or biscuits)

My food processor is large enough to handle this in one batch. If yours is smaller, split amounts in half and mix in 2 batches.

If frozen, measure what you want to use and let it come to room temperature for an hour before using.

* I write the instructions for pancakes & biscuits on quart bags with a Sharpie, then put 1 1/2 cups mix in each bag.

Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter


  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)

Multi-Grain Biscuits

1 1/2 cups Multi-Grain Baking Mix
6 Tbsp water


  1. Preheat the oven to 450ºF.
  2. Place baking mix into a bowl. Quickly stir in just enough water to moisten; don’t over stir.
  3. Drop dough on ungreased baking pan, flattening slightly or pat out 1/2-3/4″ thick on a floured board and cut it into rounds or wedges.
  4. Bake for 10 minutes or until golden brown.

(Makes six 3″ biscuits)


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