Homemade Healthy Pancake Mix
Customize your own blend of homemade Healthy Pancake Mix with this tried-and-true recipe. So quick and easy, you’ll never go back to store-bought again!
This pancake mix has a long history.
My husband’s late grandfather, Jack, developed this recipe many years ago. He lived to the ripe old age of 99, passing just shortly after our wedding in 2009, but his legacy lives on in his pancakes (along with many charitable endowments, of course).
Now, his descendants (even those of us who married in) eagerly eat platefuls of these pancakes in the hope that we, too, might live such a long, rich life.
Jack was pragmatic and his healthy pancake mix is, too. He provided a list of ingredients that allowed you to mix and match what components you might like or have on hand. I’ve added a few of my favorites to the list and you should feel free to do the same.
After experimenting with whole wheat pastry flour while developing this cake, I now favor it over traditional whole wheat flour. So, I have adapted the recipe to reflect that. However, you’ll see in the notes that the original recipe started with 3 cups whole wheat flour and 1 cup of all-purpose flour. Feel free to go that route instead. It’s certainly more authentic and still very tasty!
Because whole wheat flour (pastry or otherwise) has more oil from the ground bran than all-purpose flour, the Basic Mix should be stored in the freezer if possible, the refrigerator if not, or at least in a cool place. It should keep indefinitely if frozen.
You can also use this batter as a waffle mix. It’s great! We first received our Official copy of Jack’s recipe for our wedding, along with a waffle maker. Because of that, the waffle maker was one of the few small electronics that we moved out to California when we left Wisconsin.
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Homemade Healthy Pancake Mix
BASIC MIX INGREDIENTS:
- 4 cups whole wheat pastry flour see notes
- Add ½ cup of any or all of the following: Powdered milk, corn meal, wheat germ, bran
- Add ¼ cup of any or all of the following: Potato flour, oat flour, coconut flour, buckwheat flour, sesame seeds
INGREDIENTS FOR PANCAKES:
- 1 ½ cups Basic Mix
- 1 cup milk see notes
- 1 tablespoon butter melted
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
In a large bowl, whisk together basic mix ingredients. Store in an airtight container in the freezer or refrigerator.
To make pancakes, coat a skillet with nonstick spray, oil, or butter. Preheat skillet over medium-high heat. In a medium bowl combine basic mix, milk, melted butter, egg, baking powder, and salt. Whisk until smooth.
- Pour approximately ¼ cup at a time on to skillet. When the batter begins to bubble and the skillet-side of the pancake is lightly browned, flip. Continue cooking until the second side is lightly browned, then remove to a plate. Repeat with remaining batter.
3 cups whole wheat flour + 1 cup all-purpose flour may be substituted for the whole wheat pasty flour. This is the traditional recipe.
If the batter seems very thick, just add more milk.
The batter may also be used for making waffles. Just preheat a waffle iron and proceed according to the manufacturer's instructions.
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