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4.9 from 30 votes

Whole Wheat Make-Ahead Pancake Mix

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
14 mins
Servings: 12 Cups Dry Mix
Course: Breakfast
Cuisine: American

Ingredients

  • 12 cups white whole wheat flour
  • 1 tablespoon baking soda
  • 2 tablespoons baking powder
  • 2 tablespoons salt
  • 4 tablespoons sugar

Instructions

    Cup of Yum
  1. Combine all the ingredients together. Store well-covered at room temperature for a month or so.
  2. To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don't overmix!).
  3. Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with - they'll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
  4. Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).

Notes

  • Wheat: I use white wheat I've ground myself which is usually a bit fluffier coming out of the wheat grinder - what I'm saying is, don't pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?