Whole Wheat Pancake Mix
Keep this whole wheat pancake mix on hand and enjoy a healthy pancake breakfast in a matter of minutes. Just add eggs, milk, and oil for a stack of light, fluffy, all-around irresistible pancakes!
Homemade pancake mix is a dream come true because it makes warm pancake breakfasts achievable on weekday mornings, but if you also want your pancakes to be healthy and filling, then this whole wheat pancake mix is for you.
It makes light, fluffy pancakes in minutes, and it’s also one of the healthiest pancake mixes you’ll find since it’s made with whole wheat flour.
While we love our banana pancakes, blender pumpkin pancakes, and protein pancakes recipes when we’re looking for a healthy breakfast, if you want your healthy pancakes a little more low-effort, then these whole wheat pancake mix pancakes will fit the bill!
(For more pancake mix ideas, see: Traditional pancake mix, keto pancake mix recipe, Bisquick mix, and gluten-free pancake mix recipe.)
About this whole wheat pancake mix
This pancake mix has all the dry ingredients you need for pancakes, so when it’s time for breakfast, you only need to stir in the wet ingredients. Easy!
This means: no measuring! No washing measuring cups and spoons! And it also shaves a few minutes off of the prep time, which brings you that much closer to pancake time.
Basically, you’re going to want to keep a jar of this whole wheat pancake mix on hand at all times.
What you need
For the pancake mix:
No crazy ingredients needed! You’ll need whole wheat flour, sugar, baking powder, salt. If you’d prefer, you can substitute half of the whole wheat flour with all-purpose or white whole wheat.
To make the pancakes:
Again, you should have everything on hand! You’ll just need an egg, milk, oil or melted butter (add these to 1 cup of the pancake mix)
How to make it
There are two steps here: making the pancake mix and making the pancakes themselves.
To make the dry pancake mix
Combine the ingredients. Place all of the ingredients in a large bowl and whisk to combine.
Store. Transfer the dry mixture to a large mason jar, airtight plastic container, or zip-top freezer bag. Refrigerate the pancake mix until you’re ready to use it. Refrigerating prevents the whole wheat flour from becoming rancid.
To make the pancakes
Combine the wet ingredients. In a medium mixing bowl, beat the egg, milk, and oil until combined.
Finish the batter. Add 1 cup of dry pancake mix to the wet ingredients and whisk until just combined—a few small lumps are fine. If needed, add more milk to adjust the consistency.
Cook the pancakes. Heat a griddle over medium heat. Pour 1/4 cup of pancake batter onto the pan and cook for about 3 minutes, or until bubbles form, pop, and leave small holes on the pancake. Flip and cook the other side for 2 minutes, or until cooked through and golden brown.
Whole wheat flour is healthier than all-purpose flour because it’s higher in fiber and protein. This is because whole wheat flour is made from the entire wheat kernel, including the endosperm, bran, and germ. In contrast, all-purpose white flour is made with only the endosperm.
Whole wheat flour should be stored in either the refrigerator or freezer. Whole wheat flour will only last one to three months when stored at room temperature, but it will last up to six months in the fridge and up to a year in the freezer.
So why does whole wheat flour have such a short shelf life compared to all-purpose flour? It’s because it’s made with the bran and germ, which spoil faster than the endosperm alone.
How to make these whole wheat pancakes your own
Here are some of our favorite add-ins and toppings for these whole wheat pancakes:
- Stir blueberries, chopped apples, or strawberries into the batter before cooking the pancakes.
- Top them with Strawberry Sauce, Blueberry Sauce, or Lemon Whipped Cream.
- Use smaller amounts of batter to make them into silver dollar pancakes.
- You can use this pancake mix as a base for so many other pancake recipes, including Chocolate Chip Pancakes and Bacon Pancakes.
Complete your breakfast
Try serving these pancakes with bacon and scrambled eggs (or basted or over easy eggs!) for a classic and filling breakfast. Wash it down with a blueberry smoothie or a vanilla iced latte.
Make Ahead Ideas
If you want to make breakfast even easier, you can make the pancakes and refrigerate them for up to five days or freeze them for up to three months. Store them in an airtight container with parchment between the layers to keep them from sticking, or pop them in a freezer bag.
Because whole wheat pancake mix is made with whole wheat flour, it needs to be stored in the refrigerator to keep it from going rancid. When stored in an airtight jar or container away from the refrigerator door, it will last for up to three months.
To reheat these pancakes once you’ve made them, you can microwave them until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven. Covering the pancakes with foil keeps them from drying out.
More healthy pancake recipes
Get the Recipe: Whole Wheat Pancake Mix
For Homemade Pancake Dry Mix
- 8 cups whole wheat flour
- ½ cup sugar
- ½ cup baking powder
- 4 teaspoons salt
- 1 egg
- 2/3 cup milk
- 2 tablespoons oil or melted butter
- 1 cup dry pancake mix
- For dry pancake mix: Whisk together and put into an airtight container, such as a jar, lidded plastic container, or resealable plastic bag. Yield: 9 cups. Store in refrigerator (see note).
- For pancakes: In a medium size mixing bowl, whisk egg, milk, and oil together until combined. Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk.
- Heat a griddle over medium heat. Pour 1/4 cup of pancake batter onto hot pan and cook for 3 minutes or until bubbles appear and do not disappear. Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is.
- Makes about 9 cups of dry mix.
- Nutrition information calculated for half of one batch of pancakes, prepared as directed with one cup of mix, one egg, 2/3 cup milk, and 2 tablespoons oil.
- We recommend that this pancake mix be stored in the refrigerator to prevent the whole wheat flour from becoming rancid.
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