Homemade Pancake Mix
2
Servings
4
Ingredients
37
Comments
Celebrate National Pancake Day with us! Homemade pancake mix is easy to make, easy to store, and easy to whip into fluffy, scrumptious pancakes.
2
Servings
4
Ingredients
37
Comments
Ingredients
- 3 cups Flour, Whole Wheat
- 3 cups Flour, White Whole Wheat
- 1 tablespoon Salt
- 6 tablespoons Baking Powder
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.
- Use in recipes as indicated or for regular pancakes combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 3.5 cups Amount Per Serving
- Calories
- 1376
- Total Fat
- 9g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 7277mg
- Total Carbohydrates
- 335g
- Fiber
- 42g
- Sugar
- 1g
- Protein
- 54g
- WW Freestyle
- 37
37 Comments
Join the discussionThank 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!
Oh yay! We are dairy and egg free and I’ve yet to find a recipe that truly tastes like a non-substituted pancake recipe. Thanks! I’ll give it a try.
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.
On the Maple Pecan pancakes, my girls were topping theirs with peanut butter. It’s a great clean eating alternative to syrups.
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.
Since I’m new to the real foods world and cooking in general, what is the difference in whole wheat and white whole wheat flour?? Can you just use 6 cups of the kings Arthur white whole wheat? Thanks
Kristi white whole wheat flour has a milder flavor from whole wheat flour so many people use it when they are transitioning from refined flour. You most certainly can swap.
We are dairy free and egg free and I’ve tried several pancake recipes with substitutes. None worked. Until I tried this one!!! Here’s how I made it DF & EF:For butter: subbed safe margarine
For milk: subbed almond milk (any non dairy milk should work)
For egg: subbed a pre-packaged cup of natural applesauceIt tasted great! (I did add the tablespoon of honey.)
I’m so happy it worked out for you! Thanks for putting your notes too so others will know!
I grind my own flour. Should I just keep it in the freezer?Also, do you have any alternative to “pancake mix” for making these? I cant wait to try them!!!
Yes you can keep it in the freezer just fine. Do you mean a recipe for pancakes using this recipe?
Woops! I meant to post this on the whole foods chicken pot pie cups!
I just wanted to share the recipe I used to make this mix into waffles. They were DELICIOUS!Beat 2 eggs in a mixing bowl. Add 1 1/2 c. milk, 1/4 c. oil or melted butter, and 1 T almond extract and mix well. Add 2 c. mix and stir until smooth.This made 8 waffles in my normal waffle maker (not a Belgian one). So yummy! I love this mix and use it all the time. Thanks!
Jessie – YIPPEE for Waffles!! Thanks so much for sharing your adaptations on this recipe!
Are there any gluten free substitutions that you’d recommend which won’t compromise the taste and consistency (e.g., rice flour)?
Shelley – I would simply sub your all purpose gluten free flour, adding 1-2 teaspoons of xantham gum.
is there a baking mix that is lower in sodium?
You might be able to find one that is labeled heart healthy – bisquick used to make one.