Description
Olivia’s Homemade Whole Wheat Pancake Mix
Make a big batch of this pantry-friendly mix, and you’ll have quick, wholesome, and fluffy pancakes ready in minutes—perfect for busy mornings or lazy weekends.
Ingredients
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3 cups whole wheat flour (pastry or regular)
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2 tablespoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 tablespoons brown sugar or coconut sugar (optional)
Storage: Keep in an airtight container for up to 2 months.
To Make Pancakes (per 1 cup of mix)
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1 cup milk (dairy or plant-based)
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1 large egg (or 1 flax egg for vegan)
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2 tablespoons melted butter or coconut oil
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Optional: ½ teaspoon vanilla extract, ½ teaspoon cinnamon
Instructions
1️⃣ Prepare the Dry Mix
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Whisk all dry ingredients together for at least 30 seconds to aerate and evenly distribute leaveners.
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Store in an airtight jar labeled with the date.
2️⃣ Combine Wet Ingredients
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In a bowl, whisk together egg, milk, and melted butter/oil. Add optional vanilla or cinnamon.
3️⃣ Mix Wet & Dry
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Pour 1 cup of dry mix into wet ingredients. Stir gently until just combined. Batter should be lumpy—do not overmix!
4️⃣ Heat & Cook
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Heat a non-stick skillet or griddle over medium heat. Lightly grease.
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Pour ¼-cup batter for each pancake. Cook until bubbles form and edges set, then flip and cook another 1–2 minutes.
5️⃣ Serve & Enjoy
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Stack, top with butter, maple syrup, or fresh fruit. Sprinkle with nuts for crunch or protein if desired.
Notes
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Dense pancakes? Batter overmixed or old baking powder. Lumpy batter is fluffy batter!
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Burning outside, raw inside? Lower the heat; cook slowly.
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Make gluten-free: Swap flour with 1:1 gluten-free blend (with xanthan gum).
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Prep ahead: Only store the dry mix; mix wet ingredients right before cooking.
Nutrition
- Calories: 110cal Per Slice
- Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g