Homemade Pancake Mix
Two things I’m always intrigue me: 1) finding ways to make food healthier and more frugal at home, and 2) making the morning routine easier. Therefore, homemade pancake mix = a happier me.
This mix is easy to make, easy to store, and easy to whip into fluffy, scrumptious pancakes. I like to make pancakes for my boys on the weekends, but who really wants to do more work on the weekends? It is simple to customize this mix too. You can use buttermilk, whole milk, almond or coconut milk. You can add fruit, chocolate chips, or other flavors as desired (we’ll be sharing our ideas later today). So take a few minutes to celebrate National Pancake Day by tossing this mix together. Don’t be afraid to make a double batch either. Because the only thing better than pancakes for breakfast is pancakes for dinner! Or as we like to call it “brinner”.
Here are some recipes where you could substitute homemade mix instead of store-bought:
- Apple Bacon Breakfast Cake
- Mini Chicken Pot Pies
- Banana Flax Pancakes
- Beer and Bacon Pancakes
- Mini Sausage Breakfast Quiche
- Cinnamon Vanilla Pancakes
Homemade Pancake Mix
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 3 cups whole wheat flour
- 3 cups white whole wheat flour (or unbleached all purpose flour if you like a lighter pancake)
- 1 Tablespoon salt
- 6 Tablespoons baking powder
I mix the ingredients together right in the container.
Directions:
Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.
Serving Directions:
Combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk (or more for desired texture). Add one Tablespoon of honey or sugar if you like them a little sweeter. Spoon onto a hot griddle or non-stick pan and cook until bubbling and edges are cooked. Flip and cook 2-3 more minutes until browned and cooked through.
Servings: makes 2 lbs. of mix (1.5 cups of mix = 8 medium pancakes)
**conversion chart image provided by Erik Spiekermann
Thank you so much for this post! I’ll be making my own later today! By the way, we frequently have pancakes for dinner and our name for when we have breakfast for dinner is brinner, too! LOL! Thanks for this post, again!
OMG!!!! This is exactly what kind of recipe I have been looking for!
I am vegan and was wondering if there is a way to do this without the eggs? I have vegan butter and milk, but trying to keep it easy. Is there anything I can add to replace the eggs and keep the pancake texture??
You can use “flax eggs.” 3 Tablespoons water and 1 Tablespoon ground flax seed = 1 egg. Enjoy!
I don’t understand, does the recipe call for 6 c of flour or is it offering two options for flour?
The recipe uses 6 cups of flour total. 3 cups of each type of flour.
This is great. Do you think I could use this as a waffle mix too?
I have not tried it as a waffle mix, but I think it could be adapted for that purpose. You would probably just need to increase the liquids.
Do you have any healthy suggestions for a substitute for maple syrup on top of the pancakes?
Antonette, it depends on what you define as healthy :) Real maple syrup, can be considered a great alternative and a natural sugar. But I like to just top my pancakes with some fresh fruit or cinnamon and coconut oil. Jelly or jam is a great option as well.
You could use agave as syrup. We do sometimes. It’s sweeter so you can use less.
Just made these yesterday morning with almond milk. They turned out great! Thank you for this recipe!
Have you tried replacing 1 of the flours with oat flour? Just wondering if it would be as tasty. I have not see “white” whole wheat so I’ll have to look a little harder when I go to the store.
I think you could definitely use oat flour. I’d really like to try that! You can really use any mixture of flours, even if you can’t find the white wheat. If your store sells King Arthur flour, they have a white wheat.
I made this recipe and it has an after taste. I’ve compared to other online recipes and they seem to have less baking powder and include baking soda. Is there a reason for that? Just trying to figure out what the problem is…Help?
I once accidentally used baking soda and it tasted terrible. They were so salty tasting. Maybe check the freshness of your ingredients? Hope that helps.
Is this considered Bisquick?
It isn’t exactly the same, but similar. In most cases you could substitute it for Bisquick, but be aware that this mix has no sweetener in it. You may have to do a little experimenting.
I’m wondering about the “keep at room temperature” all the real food research I’ve doen says to store flour and other dry goods in the freezer if you wont be using them fairly quickly or else they will go rancid?? Any thoughts on this?
I tend to use my flour pretty quickly, so I’ve never had a problem with it. But you can certainly keep yours in the freezer if you are concerned. I think if you grind your own grain, you might need to be more careful.
Can this recipe be adapted for making biscuits ?
I have never done it, but yes. It should work like a Bisquick type mix.