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Whole Wheat Pancake and Waffle Mix - A Must Have in the Pantry

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We go through a lot of pancake mix in our house. As much as I love making pancakes from scratch, the convenience of a good mix can be a time-challenged mom's best friend. There have been plenty of sleep deprived mornings where I've got to get everyone out the door to school and work and wearily reach for my box of Kodiak Cakes whole wheat pancake mix. Don't get me wrong, I love Kodiak Cakes. They are easy to make, made from wholesome ingredients and turn out awesome pancakes every time. But at almost $6 on box, I resolved to come up with my own simple, make-ahead mix that I could keep in the pantry.

It took me a bit of trail and error, but I'm finally over the moon -- I mean really over the moon -- with this recipe. It actually may be one of my favorite weelicious recipes because of how versatile it is: I used the mix to make waffles this morning and the kids actually said they were the best I'd ever made!

This recipe makes a bit more mix than what you would normally find in a box of the pre-made stuff, but that's a plus, especially if you have a house full of pancake lovers. Just keep the mix in a sealed container and anytime you want to make these, just add an egg, milk, a touch of oil and a scoop of mix for whole wheat pancakes or waffles that are sure to please!

Whole Wheat Pancake and Waffle Mix  (6 Batches of Pancakes or Waffles - Each batch serves 4 )

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We go through a lot of pancake mix in our house. As much as I love making pancakes from scratch, the convenience of a good mix can be a time-challenged mom's best friend. There have been plenty of sleep deprived mornings where I've got to get everyone...

Ingredients

  • 6 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt

  • to make whole wheat pancakes or waffles:
  • 1 large egg, whisked
  • 1 cup buttermilk**
  • 1 tablespoon vegetable or canola oil
  • 1 cup pancake mix

Preparation

  1. 1. Mix all ingredients together and store in an airtight container in a cool, dry place.
  2. To Make Whole Wheat Pancakes or Waffles - Serves 4
  3. 1. Whisk the egg, buttermilk and oil in a large bowl.
  4. 2. Whisk in the pancake mix until just combined.
  5. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
  6. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  7. 5. Flip the pancakes and cook for one minute longer and serve.
  8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
  9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer!
Whole Wheat Pancake and Waffle Mix

Nutrition Information

Related Recipes

Comments






  1. Virginia

    April 7, 2014 at 11:41 am

    I am so happy that I can make ahead to save some time to make healthy food. Trying to make better choices. Thank you

    Question: will I be able to substitute the flour with coconut flour?

    • Catherine McCord

      April 7, 2014 at 12:40 pm

      I haven’t tried coconut flour, but a good all-purpose gluten-free flour should work just fine!

  2. claire

    March 15, 2014 at 5:29 am

    Hi! If we want to make one batch of pancakes at a time – how much of a “scoop” of mix should we use? A cup? Thanks!

    • Catherine McCord

      March 17, 2014 at 9:08 am

      1 cup! The directions for making 1 batch of pancakes is on the second half of the recipe card!

  3. Christina

    March 6, 2014 at 6:20 am

    My only question with this recipe, is how can I incorporate dried egg whites into the mix? And is the oil totally necessary? I use Kodiak Cakes all the time and like that they don’t use any oil. Just water. (I calorie count big time.) The oil adds calories, but Kodiak Cakes does not use it. We made the pancakes this morning without oil and they came out fluffy and delish. Thanks!!!!!

  4. Jennifer

    February 2, 2014 at 8:08 pm

    I’m wondering if this mix can be used for biscuits too? Any idea what would need to be added?

  5. Melisa

    January 21, 2014 at 5:55 am

    My daughter had to go without milk for a short period. I actually substituted the milk and eggs with some applesauce and a little water. Then I add vanilla and agave nectar. Delicious!

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  7. Bridget

    January 3, 2014 at 8:46 pm

    I’m a newbie. In your ingredients’ list you have “whole wheat pancakes or waffles”. Do I need to buy these ready-made pancakes to make the mix? Don’t understand! Help!!

    • Catherine McCord

      January 6, 2014 at 1:49 am

      The ingredients list first lists the ingredients needed to make the mix. Then it says “Whole Wheat Pancakes or Waffles” and gives the remaining ingredients needs to actually make pancakes! :) Hope this clears it up for you!

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  9. Tamara

    October 27, 2013 at 10:54 pm

    LOVE this BUT can you completely omit the sugar and still have it work out?

    • catherine

      October 28, 2013 at 11:12 am

      You can omit the sugar, but they will be a totally different flavor!

  10. Rebecca

    September 20, 2013 at 11:07 am

    I have already made these once before and my kids love them!! Would like to make them this morning but realized I don’t have vegetable or canola oil. Can I sub coconut or olive oil instead??

    • catherine

      September 20, 2013 at 4:54 pm

      Coconut oil works great for pancakes and waffles! You can also use melted butter!

  11. sona

    September 9, 2013 at 8:38 pm

    How long is this mix good for if stored in an airtight container?

    • catherine

      September 10, 2013 at 12:58 pm

      because it is all dry ingredients you can keep it for several months!

  12. Shelly

    August 16, 2013 at 10:43 am

    Can you substitute whole wheat pastry flower?

    • catherine

      August 16, 2013 at 10:53 am

      Yes you can!

  13. Amy

    July 21, 2013 at 8:04 am

    I was looking for a whole wheat recipe for this diet I’m following, these are amazing! Surprisingly so much tastier than regular pancakes. I made up buttermilk using 2/3 skim milk and 1/3 pomegranate kefir I had left over and tbsp cider vinegar. They were beautiful and fluffy and tasted great. I’m converted, never going back to the old ones

    • Bahar

      February 3, 2014 at 1:46 am

      Great News! Congrats Dr. Davis! I will be watching. Wear your Teflon cniohtlg please! On another note: my inbox today had an article from Medscape for nurses edition on another new drug Omega-3 PUFA for Hypertriglyceridemia. WHAT?? I did a serious double take, got my glasses, and read it again.. Why does that just seem wrong, Omega-3 and PUFA in the same sentence, never mind the same capsule! Reading on I see it’s a component of the overpriced and much touted Lovaza. Just WHY??For heavens sake, just eat some salmon already, eh?I try to stay away from PUFA’s as much as possible. Big Pharma will just never get it will they? We want to hear all about your experience on the show! Ok?

  14. adrimolina

    July 2, 2013 at 7:00 pm

    If I only have regular whole wheat flour, would the measurement be the same?

    • catherine

      July 3, 2013 at 10:30 am

      Yes, same measurement! The pancakes will come out more dense and chewier!

      • adrimolina

        July 7, 2013 at 9:25 am

        Thank you! They came out great!

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  16. Lisa Larson

    June 10, 2013 at 12:49 am

    I’m looking for a wheat pancake that can take on a variety of veggies and taste yummy. I’ve tried other recipes, but they haven’t won over LO. My adventurous eater has entered the “no” phase at 18 months. Can I omit the sugar and add grated veggies and fresh herbs? Perhaps cheese? And could I freeze them to reheat later? Sorry. It’s just the sweet pancakes are a sure winner, but I need to send him to preschool with yummy nutritious foods, like veggies. I love that you don’t hide veggies! Any input would be greatly appreciated.

  17. Riana

    April 29, 2013 at 10:50 am

    Hi Catherine,

    Love your website.
    Finding a white whole wheat flour is almost impossible in my country.
    The closest thing I found is bob red mill whole wheat pastry flour.can i use it as sub?or is it the same with white whole wheat flour?

    Thanks.

    • catherine

      April 29, 2013 at 11:18 am

      That should work great!

  18. Chrissy

    March 27, 2013 at 8:56 pm

    I love this mix. (I had so much confidence it would be great, that I doubled it, put it in an airtight container on which I painted the recipe, and shelved it in my pantry.) I tried it and loved it! I even threw in some shredded carrots and zucchini because I was making lunch in a pinch and they came out fantastic. Perfect base recipe.

  19. Jessica

    February 19, 2013 at 12:53 pm

    I made the mix because I love quick breakfasts in the morning esp. with 2 kids. I didn’t have white whole wheat flour so just subbed in all-purpose flour. I made pancakes the other day, and although the taste was great, the pancakes were very flat. Today, I attempted to make waffles. I noticed the mix was a bit watery but I poured it onto the hot buttered waffle iron anyway. It all spilled out, got stuck to the sides, and needless to say made a huge mess. What did I do wrong?
    By the way, your other whole wheat waffle recipe (even though I used all-purpose flour) was a huge hit!

  20. kellie

    December 28, 2012 at 12:51 am

    I have noticed that you often say what kind of products you like to use. I need a griddle, What do you recommend?? Thanks!!

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  22. Debbie

    November 9, 2012 at 4:49 pm

    I haven’t made these yet but like to add a little flax to my mix. How much would you recommend I add for a little added health benefit but not loose the yumminess.

  23. Lindsey Owens

    November 8, 2012 at 1:01 pm

    Can’t wait to make these but quick question. How much of the pre-made pancake mix do you use to make the 4 servings? I see what you mix it with but I’m not sure how much to use.

    Thanks!

    • Lindsey Owens

      November 8, 2012 at 1:06 pm

      Nevermind! Just found it under ingredients! Haha

  24. Dina

    November 8, 2012 at 7:50 am

    I haven’t made these yet, but they are going to be xmas presents this year from my 14 month old son, who is an avid pancake fan! Can’t wait to try these and share your mix with others!

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  28. kcarmont10

    August 27, 2012 at 5:33 am

    I meant to buy the white whole wheat flour, but ended up with just whole wheat from the king arthur brand. . .could I mix half reg. flour with the whole wheat to make it taste more like the white whole wheat? Or will it still have the really nutty chewy flavor?? Thank you!

    • catherine

      August 27, 2012 at 11:25 am

      You could definitely do half and half! It won’t be exactly the same as using white whole wheat, but it’ll still work!

  29. Andrea

    July 17, 2012 at 10:34 am

    My daughter is allergic to dairy. Can I just use almond milk, or do I have to add lemon to the almond milk?

    • catherine

      July 17, 2012 at 11:14 am

      You can really use any type of milk you prefer, including almond, rice and soy. I love the flavor of buttermilk which is why I suggest adding the lemon juice, but if you don’t prefer that flavor you can leave it out! That is what I LOVE about this mix. It is so versatile!

  30. casey

    July 1, 2012 at 5:10 pm

    ran out of my standard box mix tonight – and it was breakfast for dinner night, so I mixed these up and LOVED them. very doubtful I’ll ever do my box mix again. thanks! (ps – what are the ** for at the buttermilk? I had to do milk/vinegar cause we usually don’t have buttermilk in the house it was fine, but I wonder if there is another alternative? – I see some have used regular milk with success)

    • catherine

      July 2, 2012 at 12:23 pm

      I fixed it! It is a note on how to fake buttermilk. Also, you can use any type of milk you prefer. :)

  31. Angela

    June 30, 2012 at 11:01 am

    Just made these today – thank you so much! Tastes fantastic and SO easy. My kids loved them and so did the adults.

  32. Heather P.

    April 29, 2012 at 10:02 am

    Just made these. They are SO good! I will never do boxed pancake mix again! Super easy and so good. I used regular milk too.

  33. Tera

    April 29, 2012 at 9:39 am

    I’ve been meaning to make this recipe since I saw it posted. Finally made a batch this morning with my 4 year old. Huge success and now we are set for waffle mix for awhile. Thank you!

  34. Sarah

    April 17, 2012 at 8:16 am

    Wondering what would happen if you added some fruit (ie. some blueberries or what not) to the batter… Would that be ok?

    • catherine

      April 17, 2012 at 11:31 am

      Yes, that would be yummy! Do that exactly as you would with any other pancake recipe. :)

  35. TamIAm

    April 9, 2012 at 2:36 pm

    Could you add ground flaxseed to the dry mix? I know it would change the consistency, but my daughter loves pancakes so I’m always up for adding extra nutrition when and where I can since she seems to be going through a strong-willed phase.

    • catherine

      April 9, 2012 at 3:34 pm

      You could add ground flaxseed to the dry mix. I would start by substituting 1/4 Cup of the flour with 1/4 Cup of ground flax seed and see how they come out. I know 1/4 Cup compared to 6 cups doesn’t sound like much, but you’ll have to test it and see how you like the consistency and flavor!

  36. Melissa

    April 8, 2012 at 10:51 am

    These are great!! I added 1/4 c of pumpkin, 1/2 tsp cinnamon & 1/8 tsp nutmeg and they are the best waffles I have ever had. Thanks for the easy mix recipe!

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  38. Colleen

    March 31, 2012 at 8:51 pm

    These were AMAZING! I made this recipe this morning and my 20 month old daughter – who is also a very picky eater – ate 4 pancakes!!

    • Deloris

      February 4, 2014 at 3:24 am

      I did the two recipes off the BBC Food site. Firstly Delia’s cssialc pancake batter, and then an American pancake batter. I didn’t separate the eggs, but it uses self-raising flour, and more proportionately than the crepe mixture.Both absolutely great.I couldn’t find maple syrup in my co-op, but Sainsbury’s came up trumps.

  39. Kristina

    March 23, 2012 at 10:32 am

    I just wanted to thank you for your website! I am not a Mom…YET… but I just absolutely LOVE everything you post! especially these pancakes. I’ve been a long time Pancake failure because I grew up eating “german apple pancakes” that are more like crepes I guess, but my hubby hates them. These are the very first pancakes that weren’t thrown in the garbage! THANK YOU THANK YOU THANK YOU!!! From the bottom of my heart! :o)

  40. Juanita

    March 22, 2012 at 1:20 am

    This might be a little redundant:

    If I were to sub this for another pancake recipe, such as the Gingerbread ones, is the flour to mix ratio 1:1? Of course I wouldn’t add baking powder or soda since it’s already in the mix.

    Thanks! Oh, and we LOVE your recipes!!

    • catherine

      March 22, 2012 at 11:37 am

      Yes! Use this in place of the flour, baking powder, baking soda, salt, etc in any pancake recipe!

      • Juanita

        March 23, 2012 at 1:02 pm

        Thank you so much!! I just can’t get enough of all your recipes.

  41. Tia

    March 18, 2012 at 10:48 am

    love this!
    thanks :}

  42. Maurine

    March 17, 2012 at 7:30 pm

    probably a dumb question, but how much mix would I scoop out for a batch? it would seem to be that I would need a bit over a cup for each batch since it makes six batches, and there are six cups of flour and about a 1/2 cup of other stuff?

    • catherine

      March 19, 2012 at 11:26 am

      1 Cup of Pancake Mix for each batch!

      • Maurine

        March 29, 2012 at 11:26 pm

        Thank you! I’m out of milk, but going to see what happens if I use greek yogurt and lemon instead…

  43. Keren

    March 17, 2012 at 12:28 pm

    Just made these for dinner tonight and all three kids devoured them! And that’s saying a lot because my 9-year old is super picky. In the spirit of culinary “flexibility” I think you can pretty much use a mixture of whatever flour you have handy, or prefer. In my case, I used 1/2 white flour and 1/2 whole wheat. The possibilities are endless. I also added 1 tsp. of vanilla extract to the wet ingredients. I love your recipes and am a big fan of your site. Thanks again!

  44. Jennifer

    March 15, 2012 at 1:27 pm

    Awesome – thank you! I have been looking for a recipe like this.

  45. Susan W.

    March 14, 2012 at 2:16 pm

    Catherine, thank you so much! Since today is my birthday, this is an awesome present from you and I’m going right now to make my mix!!!

  46. Omni

    March 14, 2012 at 1:39 pm

    This is so great! Love it!

  47. Mollie D

    March 14, 2012 at 10:28 am

    Do you ever have problems with these being ‘crumbly’? I always have that problem with whole wheat pancakes, I usually mix 1/2 ww and 1/2 regular

    • catherine

      March 14, 2012 at 11:11 am

      I use White Whole Wheat which is a different (lighter) texture than Whole Wheat and I have found that it produces a much fluffier and not crumbly pancake. You can find it at Trader Joe’s and usually at your local grocery. Bob’s Red Mill is a great flour brand to look for!

  48. Ludicrous Mama

    March 13, 2012 at 8:20 pm

    My dad used to pre-make pancake mix in baggies for camping trips. Just add eggs, oil, and milk and he’d fry them up on the iron skillet over a campfire!

  49. Erinn

    March 13, 2012 at 6:46 pm

    I make my own and add wheat germ and buttermilk powder, then simply need to add the egg, oil & water to the mix. My kids love it!

  50. NurseJenn

    March 13, 2012 at 3:46 pm

    I’m so excited to try this! I had been looking for homemade pancake/waffle/biscuit mixes as I won’t feed my toddler frozen waffles. I found a recipe for biscuit mix but it has shortening in it. Have you tried this mix for biscuits or anything else? Will get some flour this weekend and have pancakes! Thanks!

  51. Sherry

    March 13, 2012 at 3:05 pm

    Sounds great! Will try this soon. If I wanted to incorporate some oat flour, how much do you think I could do? If I replaced half of the wheat flour with oat flour do you think that might work? Thanks for a great recipe!

    • catherine

      March 13, 2012 at 3:40 pm

      Oat flour makes baked goods chewier and more crumbly so I would start with subbing half and see how they come out! You may need to increase the milk or oil in the recipe.

  52. marta howard

    March 13, 2012 at 12:59 pm

    the easiest way to make pancakes is to use 1 cup self-raising flour, 1 cup milk and 1 egg and a pinch of salt.

  53. Emily

    March 13, 2012 at 12:54 pm

    I am so thrilled to find this! My kids love whole grain pancakes/waffles and I am so sick of buying them. I have been wanting to find an easy go to homed recipe and am thrilled with the make ahead mix idea! We LOVE the white whole wheat flour from TJs and use it in many many things!

  54. janelle weems

    March 13, 2012 at 12:54 pm

    so excited! this could be used for the banana bites too right? also i buy unbleached white whole wheat flour from fresh and easy is that the same the recipe calls for?

    • catherine

      March 13, 2012 at 12:55 pm

      Yes! Unbleached White Whole Wheat Flour! This will work for any of the weelicious pancake recipes!

      • Dasia

        February 5, 2014 at 1:28 am

        Deadly accurate answer. You’ve hit the busylele!

  55. stephanie

    March 13, 2012 at 12:50 pm

    My daughter has a milk allergy. Would I be able to substitute with Rice Milk or Soy milk?
    Thanks
    :)

    • catherine

      March 13, 2012 at 12:56 pm

      Yes! You can use any type of milk you prefer. You can even squeeze some lemon juice into the Rice or Soy Milk to make “buttermilk”!

      • stephanie

        March 13, 2012 at 4:49 pm

        Awesome!! Thank you so much for your reply!!

  56. slinkgirl

    March 13, 2012 at 12:36 pm

    Any guess on long would the mix keep in the pantry?

    • catherine

      March 13, 2012 at 1:08 pm

      In all honesty, this mix should stay good, if stored in an airtight container in a dry place, for as long as the flour, baking powder, and baking soda are good according to your packages. To err on the safe side, though, I would suggest using this mix within three months. My kids keep asking for the pancakes and waffles and we used up this entire mix in about three weeks! I am now using my second batch!

      Just a note: regardless of package dates, you should replace your baking powder about every four to six months after opening to ensure maximum freshness and performance!

      • slinkgirl

        March 13, 2012 at 1:14 pm

        Thank you so much! I love your consistent, common sense approach to your recipes.

  57. Stefany

    March 13, 2012 at 12:15 pm

    Great idea! I’ve contemplated making something like this, just do not have the time to test it out, so THANK YOU! My 2-year-old LOVES pancakes, so would be nice to be able to make them in the morning even.

  58. Jill

    March 13, 2012 at 11:44 am

    I’ve been doing this for years as pancakes, but didn’t know I could do waffles too!!

  59. angela

    March 13, 2012 at 11:35 am

    I’d love to see some variations on the pancake part of the recipe. For instance, can this mix be used to make pumpkin pancakes? Add some spice for gingerbread? That would make it SUPER versatile. Either way, I can’t wait to try this. Thanks!

    • jennyoh

      March 14, 2012 at 9:22 am

      Also curious about using it for pumpkin pancakes! I love the idea of using pumpkin or applesauce as an oil substitute in baking but not sure on adjusting other ingredients.

  60. Gillian Hunter

    March 13, 2012 at 11:29 am

    My kids have milk and egg allergies. Wondering if anyone has tried this mix with a commercial egg replacer or substitute like apple sauce?

    • Eileen

      March 13, 2012 at 12:03 pm

      I make pancakes regularly with Trader Joe’s multigrain mix and Ener-G egg substitute and it works great. I’ll have to try Catherine’s mix.

  61. ShaToina

    March 13, 2012 at 11:21 am

    Found some info:

    White whole wheat flour is made from a naturally occurring albino variety of wheat, so it has a whitish outer bran (hence the name, white whole wheat) to it where regular wheat has a darker brown or reddish bran. This bran usually contains tannins and phenolic acid, which are what give whole wheat flour the slightly bitter taste that is often associated it, but white whole wheat contains none. As a result, it has a mild, sweet and slightly nutty flavor without a trace of bitterness and is much more similar in flavor and color to all purpose flour than to traditional whole wheat flour.

    White whole wheat still has all the same nutritional benefits of whole wheat flour because it is made in exactly the same way, and so it has more fiber, vitamins and minerals than most all purpose flours to. It can be used in any recipe that calls for whole wheat flour and, because it has a lighter flavor, will generally give you an even tastier result than whole wheat will.

    • mirella

      March 16, 2012 at 9:52 am

      thanks for the info! it says you could use it in place of whole wheat flour, but could it also be used in place of all purpose flour?

      • catherine

        March 16, 2012 at 11:13 am

        All purpose flour, Whole Wheat flour, and White Whole Wheat flour, are all different types of flours that will yield different results. You can use any of them in place of the other, but you’ll end up with a different product. Whole Wheat makes things the chewiest and gives the nuttiest flavor. I like White Whole Wheat because it is unbleached and is made from the whole grain so it is healthier than All Purpose flour, but it is also lighter and less chewy than Whole Wheat!

    • yeni

      March 13, 2012 at 2:13 pm

      Wow, thanks for the detailed comments ShaToina!

  62. ShaToina

    March 13, 2012 at 11:18 am

    She must mean Whole Wheat Flour..I don’t think I have seen White Whole Wheat Flour. I would rather have plain ole Whole Wheat Flour. White sounds like they did something to it..

    • catherine

      March 13, 2012 at 11:23 am

      White Whole Wheat! It is made from “white wheat” instead of “red wheat” so it has a different color and different flavor. Here is a little more info on White Wheat Flour: http://www.kingarthurflour.com/flours/white-whole-wheat-flour.html

      • ShaToina

        March 13, 2012 at 11:38 am

        This is great..I will be adding this to my shopping list at Whole Foods and I can’t wait to mix this up..My boys love pancakes..I have made them with WWF but they turn out very heavy.

  63. sarah m

    March 13, 2012 at 11:09 am

    Sounds delicious! I’d also like to know if we can just use wheat flour? I’ve never heard of “white wheat flour” as well. Thank you for giving us such delicious and healthy recipes! xo

  64. Lori

    March 13, 2012 at 10:17 am

    Fantastic! I was thinking of searching for a recipe like this! Thanks! It’ll make pancake and waffle mornings a bit faster and give me a few more minutes to enjoy my morning coffee. :)

  65. Coleene

    March 13, 2012 at 9:33 am

    what is “white whole wheat flour” I bake alot and have never heard of this.

    and like others that asked can you just use plain whole wheat flour??

    Coleene

  66. Gary

    March 13, 2012 at 9:26 am

    I had been looking for ways to make a homemade pancake mix (kids are not liking the frozen pancakes anymore) and bamm.. today I see this post! THANK YOU so much for sharing this recipe!

    All your recipes are perfect and always come out well.

  67. Fiona

    March 13, 2012 at 8:58 am

    Does it need to be white whole wheat flour? Will just plain old whole wheat flour work?

  68. Aman

    March 13, 2012 at 8:39 am

    Thanks for the recipe! We always make ours with whole wheat pastry flour. Do they yield different results?

    • catherine

      March 13, 2012 at 11:38 am

      Yes, White Whole Wheat has a slightly different flavor and texture! Whole Wheat Pastry Flour will yield a similar consistency to White Whole Wheat: lighter and less dense than Whole Wheat.

  69. Sharon

    March 13, 2012 at 8:24 am

    Thanks – excited to try this! I’ve always bought the Hodgson Mill mix at the store but I bet this would taste even better.

  70. stephanie s

    March 13, 2012 at 8:19 am

    This looks great, could we use this with your pancake sausage on a stick recipe?

    • catherine

      March 13, 2012 at 11:39 am

      You certainly can!

    • stephanie s

      March 13, 2012 at 8:19 am

      And if we can, can we freeze those once made?

      • catherine

        March 13, 2012 at 11:39 am

        Oh yes! When testing this recipe I froze an entire batch and have been defrosting them in the toaster and they have been a great quick breakfast!

  71. Jennifer

    March 13, 2012 at 8:16 am

    Could you use regular whole wheat instead of the white whole wheat?

    • catherine

      March 13, 2012 at 11:40 am

      You can! It will yield a more dense and nutty flavor than the White Whole Wheat.

  72. Kristin Gideon

    March 13, 2012 at 8:02 am

    Couldn’t you leave the sugar out of the dry mix and add honey in with the wet ingredients? How much honey would I need to add per batch?

  73. Mary

    March 13, 2012 at 7:31 am

    This looks great! Thanks! Can we freeze the already made pancakes/waffles and pop in the toaster for busy mornings?

    • catherine

      March 13, 2012 at 11:49 am

      Yes! Place on a cookie sheet in the freezer for an hour or so, until they are frozen, then transfer to an airtight container and store in the freezer up to 3 months. When ready to eat, transfer to a toaster directly from the freezer and toast to desired doneness! I do this often and it makes a great quick breakfast for busy mornings!

  74. Meredith

    March 13, 2012 at 7:28 am

    I cant wait to try this!!! My husband has his own mix but I am really looking forward to a whole wheat one. Plus my 2 year old loves pancakes!!!!

  75. Shannon

    March 13, 2012 at 7:20 am

    Awesome! Thanks for this. I always knew it had to be easy, but never thought of making the mix myself in advance.