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. 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. 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
- 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).
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?
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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)