This whole wheat pancake mix takes minutes to make and keeps on the pantry shelf for months. The pancakes are light, tender and delicious!

Breakfast is kind of a big deal around here. It’s not always homemade or hot or perfectly healthy, but I try (insert: overzealous menu planning even for breakfast) to get in a hearty breakfast for the kids most days of the week.

A large bowl of homemade wheat pancake mix.

Since mornings are a bit hectic (understatement of the year), I need all the help I can get, which is why I rely many times on overnight prep or make-ahead breakfasts like these stovetop steel cut oats, this baked steel cut oat recipe, my sister Em’s famous pancakes that get whipped up the night before, our much-loved oatmeal pancake mix and several others, including many different muffins we pop out of the freezer (here’s a list of all the breakfast recipes we love).

This new recipe is fantastic; the perfect addition to our already much used and adored rotation of recipes.

Unlike the oatmeal pancake mix, this version is a tad simpler – flour (100% whole wheat!), baking soda, baking powder, salt and a touch of sugar.

The mix is gently combined with buttermilk (don’t worry if you don’t keep it on hand, here’s a list of several simple ways to make your own buttermilk quickly and in a pinch), eggs and coconut oil (or butter).

Amazingly, these whole wheat pancakes are tender, light and fluffy, as delicious as any pancakes we’ve had.

A stack of cooked pancakes next a bowl of ground wheat.

I’ve been making them since about October and they have solidified themselves as a family favorite (not only for breakfast; they make desperate appearances for last-minute dinners, too – please tell me you understand).

I always make the amount shown in the recipe below. The full amount fits perfectly in one of those #10 cans, empty of course, but you could easily halve the recipe, too.

It lasts for a month or so (maybe even longer) at room temperature if well-covered and kept in a cool, dry spot. I’m telling you, make-ahead pancake mixes are where it’s at. They make my life easier and all of us very, very happy.


Whole Wheat Make-Ahead Pancake Mix

4.91 stars (10 ratings)


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


  • Combine all the ingredients together. Store well-covered at room temperature for a month or so.
  • 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!).
  • 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.
  • 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).


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?

Recipe Source: adapted slightly from this recipe on Food Network (used 100% whole-wheat flour, doubled the amounts, changed up the measurements slightly when mixing the pancakes)