Description
Say hello to fluffy, hearty pancakes made easy with this DIY Whole Wheat Pancake Mix. Keep the mix on hand and whip up a wholesome breakfast in minutes—just add a few fresh ingredients and you’re flipping golden stacks in no time. Weekend-worthy pancakes, weekday convenience!
Ingredients
Bulk Pancake Mix (makes 4 batches):
4 cups white whole wheat flour (or regular whole wheat flour)
2 tbsp baking powder
2 tsp baking soda
1 tsp fine sea salt
1 tsp ground cinnamon
To Make 1 Batch (yields 6–7 pancakes):
1 cup of the pancake mix
1 cup milk of choice
1 tbsp apple cider vinegar or distilled vinegar
1 egg
2 tbsp unsalted butter, melted
2 tbsp maple syrup or honey
Instructions
In a small bowl, stir vinegar into the milk and let sit for 5 minutes (to mimic buttermilk).
In a large bowl, whisk together egg, melted butter, and maple syrup/honey.
Add the milk mixture, then whisk in 1 cup of the pancake mix until just combined (lumps are okay).
Preheat a skillet or griddle over medium heat and lightly grease it.
Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook until golden brown.
Serve warm with your favorite toppings—fruit, yogurt, nut butter, or more maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120/serving
- Sugar: 4g/serving
- Fiber: 2g/serving
- Protein: 4g/serving