Name: Whole Wheat Pancake and Waffle Mix
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 cups white whole wheat flour; 0.333 cup sugar; 2 tablespoons baking powder; 1 tbsp baking soda; 2 teaspoons kosher salt

Whole Wheat Pancake and Waffle Mix cover

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Whole Wheat Pancake and Waffle Mix

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Mix all ingredients together and store in an airtight container in a cool, dry place.

To Make Whole Wheat Pancakes or Waffles - Serves 4

Whisk 1 large egg, 1 cup buttermilk and 1 tablespoon oil in a large bowl.

Whisk 1 cup pancake mix until just combined.

Heat a large pan or griddle over medium heat and grease with butter or oil.

Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.

Flip the pancakes and cook for one minute longer and serve.

Note: Mixture can also be used in a waffle iron following manufacturers directions.

Nutrition

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Tips & Tricks (5)

Store Mix with Oxygen Absorbers 🥫
Add food-grade oxygen absorbers to your airtight container to prevent rancidity of the whole wheat flour and extend shelf life to 3-6 months.
Bloom the Baking Soda 🫧
Mix baking soda with a small amount of liquid before adding to your wet ingredients to activate it fully and create lighter, fluffier pancakes with better rise.
Toast the Whole Wheat Flour 🌾
Lightly toast your white whole wheat flour in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and reduce any grassy aftertaste.
Test Griddle Temperature with Water Droplets 💧
Sprinkle water on your griddle—when droplets dance and sizzle immediately, it's perfectly preheated for golden-brown pancakes without burning the exterior.
Whisk Wet and Dry Separately 🥄
Keep wet and dry ingredients separate until just before cooking, then fold together gently to avoid overdeveloping gluten, which results in tougher, denser pancakes.