For the past several months, I’ve had a dear friend greet me in the kitchen nearly every morning. And around here, mornings come early. Like, 4 a.m. early with our morning-person toddler. But I digress.
Is the dear friend coffee, you ask? Well, yes, I also have a dear friend in coffee, and copious amounts of it. But there’s also another best friend in the picture: this pancake mix. Super easy homemade pancake mix.
It’s totally not rocket science or anything. In fact, it’s really such a no-brainer that I’ve been kicking myself for not starting this habit years ago. This mix is simply all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, and nutmeg, if you wish) that go into pancakes.
I keep it in a large container in the pantry, and it makes whipping up delicious, hearty whole-wheat pancakes for my toddler and me a piece of cake. Piece of pancake, I guess, technically.
I just heat up the griddle then add the wet ingredients (milk, eggs, melted butter, and vanilla extract) to a medium bowl, sprinkle the homemade pancake mix over the top, and whisk just until combined. All that’s left is to scoop them onto the griddle and then gobble them up. From first ingredient to from-scratch pancakes on the high chair tray it takes maybe 10 minutes total.
I also love that it makes whipping up breakfast super-easy for my guy. I placed a large label on the back with cooking instructions and ingredients to add, so it makes pancake-makin’ easy for everyone in the house. Well, except maybe the one-year-old. We’ll give her another year or so before we expect breakfast in bed.
Oh, and it’s way – way! – cheaper than store-bought pancake mix.
My new best friend is super easy and totally cheap. Hmm, not sure I want to know that that says about me.
Homemade Whole-Wheat Pancake Mix
- Pancake mix
- 5 cups whole wheat flour (can substitute all-purpose flour)
- 5 cups all-purpose flour
- 1 cup sugar
- 6 tablespoons baking powder
- 1 tablespoon baking soda
- 1 tablespoon salt
- 1 teaspoon fresh ground nutmeg (optional)
- To make about 12 4-inch pancakes
- 1 1/2 cups buttermilk (regular milk works fine too)
- 2 eggs
- 3 tablespoons melted butter
- 2 teaspoons vanilla (optional)
- 2 cups pancake mix
- For about 6 4-inch pancakes
- 3/4 cups buttermilk (regular milk works fine too)
- 1 egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla (optional)
- 1 cup pancake mix
- In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
- To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They’re ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.