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

March 13, 2012

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!

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

  • Total Time: 2 minutes,

Ingredients

  • 6 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 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.
  4. Whole Wheat Pancakes or Waffles - Serves 4
  5. 1. Whisk the egg, buttermilk and oil in a large bowl.
  6. 2. Whisk in the pancake mix until just combined.
  7. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
  8. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  9. 5. Flip the pancakes and cook for one minute longer and serve.
  10. *Mixture can also be used in a waffle iron following manufacturers directions.
  11. **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!
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Comments






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  1. Maurine

    March 17, 2012 at 7:30 pm

    Reply

    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

      Reply

      1 Cup of Pancake Mix for each batch!

      • Maurine

        March 29, 2012 at 11:26 pm

        Reply

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

  2. Keren

    March 17, 2012 at 12:28 pm

    Reply

    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!

  3. Jennifer

    March 15, 2012 at 1:27 pm

    Reply

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

  4. Susan W.

    March 14, 2012 at 2:16 pm

    Reply

    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!!!

  5. Omni

    March 14, 2012 at 1:39 pm

    Reply

    This is so great! Love it!

  6. Mollie D

    March 14, 2012 at 10:28 am

    Reply

    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

      Reply

      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!

  7. Ludicrous Mama

    March 13, 2012 at 8:20 pm

    Reply

    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!

  8. Erinn

    March 13, 2012 at 6:46 pm

    Reply

    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!

  9. NurseJenn

    March 13, 2012 at 3:46 pm

    Reply

    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!

  10. Sherry

    March 13, 2012 at 3:05 pm

    Reply

    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

      Reply

      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.

  11. marta howard

    March 13, 2012 at 12:59 pm

    Reply

    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.

  12. Emily

    March 13, 2012 at 12:54 pm

    Reply

    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!

  13. janelle weems

    March 13, 2012 at 12:54 pm

    Reply

    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

      Reply

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

  14. stephanie

    March 13, 2012 at 12:50 pm

    Reply

    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

      Reply

      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

        Reply

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

  15. slinkgirl

    March 13, 2012 at 12:36 pm

    Reply

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

    • catherine

      March 13, 2012 at 1:08 pm

      Reply

      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

        Reply

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

  16. Stefany

    March 13, 2012 at 12:15 pm

    Reply

    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.

  17. Jill

    March 13, 2012 at 11:44 am

    Reply

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

  18. angela

    March 13, 2012 at 11:35 am

    Reply

    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

      Reply

      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.

  19. Gillian Hunter

    March 13, 2012 at 11:29 am

    Reply

    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

      Reply

      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.

  20. ShaToina

    March 13, 2012 at 11:21 am

    Reply

    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

      Reply

      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

        Reply

        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

      Reply

      Wow, thanks for the detailed comments ShaToina!

  21. ShaToina

    March 13, 2012 at 11:18 am

    Reply

    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

      Reply

      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

        Reply

        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.

  22. sarah m

    March 13, 2012 at 11:09 am

    Reply

    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

  23. Lori

    March 13, 2012 at 10:17 am

    Reply

    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. :)

  24. Coleene

    March 13, 2012 at 9:33 am

    Reply

    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

  25. Gary

    March 13, 2012 at 9:26 am

    Reply

    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.

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