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Based on a family recipe that’s been handed down for generations, Homemade Healthy Pancake Mix makes it possible to have pancakes anytime you crave them, with zero guilt. Plus the recipe is endlessly adaptable, and works for waffles, too!
This simple pancake mix is near and dear to my heart. My kids love it, and everyone I introduce it to finds themselves unable to live without the pancakes and waffles it makes.
What’s in homemade Pancake Mix?
The beauty of this mix is that once you make it, you can whip up some homemade flapjacks in minutes. The recipe makes a big batch or mix, especially if you decide to add everything the recipe calls for. Here are the ingredients in a basic pancake mix:
Flour. The original recipe calls for a 3:1 ratio of whole wheat flour and all-purpose flour, but I think that making this mix using whole wheat pastry flour gives the best, fluffiest results while keeping things healthy.
You have to pick a couple of the mix-ins, at least, but you can throw everything in, too! It just makes the pancakes healthier. Here are your choices:
- Powdered milk. Makes a creamy pancake. Cow milk, goat’s milk, or even powdered almond or other nut milk. It also gives the pancake mix protein.
- Corn meal. Old-fashioned yellow cornmeal gives great texture to the pancake.
- Wheat germ. Make it extra healthy with wheatgerm, which is a wonderful source of folic acid, phosphorus, and fatty acids.
- Wheat bran. Because everyone needs extra fiber, every day.
- Potato flour. Potato flour is a gluten-free ingredient that helps the pancakes stay moist and the batter stay smooth.
- Oat flour. You can make your own oat flour at home in a food processor. Process rolled oats using the pulse function until very finely ground. Oats are good for lowering cholesterol, plus they’re high in protein and healthy fats.
- Coconut flour. Gluten-free, low in carbs, and high in protein and fiber
- Buckwheat flour. Buckwheat groats are actually a fruit that is closely related to wild rhubarb. The groats are milled into a gluten-free flour with a bold taste.
- Sesame seeds. Super seeds with loads of fiber and healthy fats. Feel free to switch it up with chia seeds or flax seeds, too.
Note: I don’t make pancake mix with baking powder because it can settle in the jar, making inconsistently flat or fluffy pancakes. Things have always worked better when I add it in as I need it!
How to make the dry pancake mix:
This dry pancake mix recipe couldn’t be simpler.
- First combine 4 cups of flour (either three cups whole wheat flour and 1 cup all-purpose flour, or 4 cups of whole wheat pastry flour) and ½ cup of your choice of mix-ins: powdered milk, corn meal, wheat germ or wheat bran. You can select one of the mix-ins, or use all of them.
- Then mix in ¼ cup of the following: potato flour, oat flour, coconut flour, buckwheat flour, or sesame seeds. Again, you can pick one mix-in, or make things interesting by adding the entire kitchen sink.
- Combine all the ingredients and store in an air-tight container the freezer or in the refrigerator. (Because it has more oil, wheat flour holds up best in the freezer.)
How to make pancakes from dry mix:
Before you begin, measure out the amount of mix for the number of people you’re cooking for. The recipe below has a function that can help you calculate how much you need; just click and slide the number next to “servings” and all the math is done for you—hooray!
- In a bowl, combine the dry pancake mix, milk, melted butter, baking powder, and salt. Whisk the pancake batter until smooth. Does the batter look a little dry? Add a splash of milk.
- Meanwhile, heat a non-stick skillet over medium-high heat and coat it with cooking spray, oil, or butter.
- Pour about ¼ cup of wet pancake batter at a time into the hot skillet. When the batter starts to bubble, and the bottom of the pancake is slightly browned, gently flip the pancake over. Cook until the second side is lightly browned.
- As you cook the pancakes, remove them to a plate. You can even keep them warm on a baking sheet in a low oven—225 degrees—until there’s enough for everyone.
How to make fluffy pancakes:
Here are some tips for the best, fluffiest homemade pancakes ever.
- I recommend starting with room temperature ingredients, especially the eggs and the milk. If you’re storing your pancake mix in the freezer, let that warm up, too.
- Sift or whisk the dry ingredients, which adds air to the batter, and means more fluff for you.
- Finally, don’t over mix the batter. Mixing too thoroughly breaks the tiny air bubbles you strive for.
How to make eggless pancakes:
Looking for pancakes without eggs? In place of the eggs in the recipe, add a dollop of yogurt, or a splash or two extra of milk.
You could also make an egg substitute using ground flax seed, called a flax egg. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your refrigerator for 15 minutes to set up before adding to the recipe.
How to make dairy-free pancakes:
Here’s how to make pancakes without milk.
- Make the Homemade Healthy Pancake Mix with powdered soy or nut milk, then sub out your favorite non-dairy milk for the milk in the recipe.
- Add a neutral oil instead of melted butter.
- Cook the pancakes with oil or cooking spray, instead of butter.
What’s the difference between all-purpose flour and whole wheat flour?
All-purpose flour is milled from both hard and soft wheat, enough of both to reach a 10 to 12% protein content. The bran (exterior of the wheat kernel) and the germ (inner seed) are removed before milling, leaving the endosperm.
Whole-wheat flour is made from everything: the endosperm, bran, and germ. It’s higher in protein (up to 15%) and tends to have more nutrients, fiber, and taste. Both the bran and the germ disrupt gluten formation, so most bakers avoid whole wheat flour because it can make foods dense and even heavy. Baked goods with whole-wheat flour also tend to brown faster.
Most bakers switch out only a portion of whole wheat flour for the all-purpose flour called for in a recipe.
However, whole wheat pastry flour makes everything lighter, so these pancakes stay just as light and fluffy as you need them to be, without sacrificing nutrition.
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
- 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.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.