Sometimes a box really is convenient - so make your own whole wheat pancake mix to store for a quick and easy breakfast!
Are you tempted to keep convenience items on hand? I know it can be a big help when life gets busy to want to press that easy button. I promise it will take you no time at all to mix up whole wheat pancake mix on your own!
And if you've time for more than convenience, I will always point you to Cast Iron Buttermilk Pancakes. You just can't beat that flavour! I've also perfected Dairy-Free Pancakes for when that's necessary.
Key Ingredients
Flour - A mix of whole wheat and all-purpose keeps these light and fluffy.
Egg Replacer - This is what helps you have a true "mix and go" pantry item.
Baking Powder - A big help when you aren't using fresh eggs!
How to Make Complete Pancake Mix
***See recipe card below for precise measurements and instructions.***
Step 1: Add dry ingredients to a bowl.
Step 2: Whisk well to combine.
Step 3: Melt butter in a hot skillet.
Step 4: Cook up and enjoy!
Tips and Tricks
- Allow batter to rest 5 minutes before using.
- Give as a gift in a pretty jar with instructions!
- Make up multiple jars or bags to use on camping trips or to keep around for kids to make independently.
- In my Camp Fire Pancake post I teach you more about taking baking mix on the trail.
FAQs
This is a great option for dairy or egg allergies. Egg replacers are usually meant as vegan egg substitutes, so they will give you that perfect rise without the egg protein. Try using coconut oil in your pan instead of butter and you'll be all set.
Yes! We made this as easy as possible to be "add water" just like those boxes of "complete" pancake mix at the store. This is why you need a hearty pat of butter or other fat in the pan, to just give the pancakes a little boost. Things like Bisquick have fat in the mix, which means they can go rancid quickly. By leaving it out and just adding more in the pan, this is a true convenience item to keep in your pantry.
Photos by Dante from Shire by the Sea
More Recipes
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Whole Wheat Pancake Mix
Ingredients
Dry Mix:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 4 tablespoons egg replacer*
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Wet Mix:
- 2 cups water
- 6 tablespoons butter
Instructions
Mix:
- Combine dry ingredients in a large mixing bowl and whisk to combine.
- Add dry ingredients to a large ziplock bag and label, with water amount to be added. Store in cupboard or camping food bag etc unless you are going to use immediately in which case you can skip the zip lock bag.
Pancakes:
- When ready to use mix, add to a large mixing bowl; add water, mix until just combined and allow it to sit for 5 minutes.
- Add 2 tablespoons of butter to pan on medium heat and swirl around melted butter covering entire surface.
- Ladle small amount of batter onto pan per pancake, about ¼ cup.
- Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
- As they finish cooking stack on plate.
- Repeat with more butter for each pan of batter.
Notes
- *Equivalent to 4 eggs, so if you prefer, you can omit and make with 4 eggs. We used Bob's Red Mill Egg Replacer, but there are other brands out there.
- Enjoy topped with butter, a dash of cinnamon, yoghurt, maple syrup or any of you favourite toppings.
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