From Scratch Whole Wheat Pancake Mix

In the rush of busy mornings, there's a simple pleasure in enjoying a warm and hearty breakfast, especially when it comes so easily with my From Scratch Whole Wheat Homemade Pancake Mix. This is an easy way to get ahead and enjoy delicious mornings. Made with whole wheat flour for a heartier bite, this mix lets you know exactly what's in your pancakes and customize the packaging. Sure you can buy whole wheat pancake mix in the grocery store, but making your own pancake mix is so much more satisfying!

As the holiday season approaches, imagine sharing this homemade mix as cute gifts—perfect for Christmas, new moms, or thoughtful neighbors.

I love using whole wheat flour in place of all-purpose flour (white flour), not only for the added value but also for the flavor and texture. I love that nutty flavor and sturdier texture. Don't worry though, you will be surprised at just how light and tender these pancakes will turn out. 

Homemade syrup recipes

Ingredients

• Whole wheat flour- I love to use whole wheat pastry flour for my pancakes. It is a lower-protein flour that produces soft, and tender pancakes. I buy my wheat berries from Farm Fresh Wheat Washington and have for years! If you grind your wheat, I highly recommend this generational farm. You can also use white whole wheat flour, red wheat flour, or spelt flour. 
• Baking powder- Be sure to check the expiration on your container, nothing is worse than going through all the work of putting together this mix only to find the baking powder is old and doesn't activate as well. 
• Baking soda- I like using a blend of baking soda and powder in this recipe. Baking soda acts with the acidic components of the batter, while the baking powder acts again when the heat is applied. Both help to give these pancakes the lift you are going to love. 
• Granulated sugar- I am going to say this as an optional ingredient. If you don't want to use sugar, leave it out. Sometimes I find the toppings on my pancakes are sweet enough and choose to leave it out.  

How to make the pancake mix

• Making this mix couldn't be easier. Simply add all the dry ingredients to a large bowl. 
• The most important thing when making this mix is to make sure it is mixed well. 
• I do this with a wire whisk and whisk until I am certain all the ingredients are well combined. 
• Package as you like. I will share ideas below. 
• You can hold this pancake mix at room temperature for about 1 month. If you seal it well, up to 2 months. For anything longer than this, I recommend freezing the mix. Bring it to room temperature before using.

Making pancakes with the mix

• With the dry ingredients already done and mixed, crafting an awesome batch of pancakes is so easy. 
• Add the buttermilk (I will teach you how to make buttermilk below if you don't have any on hand), egg, and melted butter to a bowl. Whisk well. 
• To the wet ingredients add 1 cup pancake mix. Whisk this only to combine. If there are small chunks in the batter, don't stress. One of the keys to fluffy pancakes is not to overmix. 

• Heat the griddle on medium heat. If you are using a nonstick large skillet or cast iron skillet, heat over medium heat as well. 
• Brush the hot griddle with butter and scoop on the pancake batter. I love to use portion scoops, or ice cream scoops, to get even sizes of pancakes. 
• When the pancakes start forming bubbles around the edges of the pancakes, flip and cook on the other side. 

Serve these pancakes how you like- I am sharing some ideas below if you need some inspiration. 

These fluffy whole-wheat pancakes are ones the whole family will love!

Why use whole wheat pastry flour in pancakes?

Whole wheat pastry flour is a type of flour milled from soft white wheat, specifically chosen for its lower protein content. This characteristic makes it an ideal choice for creating tender and delicate textures in baked goods. When it comes to whole wheat pancakes, the lower protein in pastry flour contributes to a softer and fluffier outcome compared to traditional whole wheat flour. Its fine texture ensures a light and airy crumb, avoiding the denseness associated with higher-protein flours. 

Also, whole wheat pastry flour offers a milder flavor, allowing the nutty and wholesome aspects of whole wheat to shine through without being overpowering.

Ways to mix up your pancakes

My youngest son has loved chocolate chip pancakes from the minute he left the womb. Every time I make pancakes, I need to be sure I make half the batch with chocolate chips (he eats a lot of pancakes). 

Fresh blueberries are my favorite addition. You can either mix them directly into your batter or sprinkle them over the top when you scoop the pancakes onto the griddle. When I use blueberries, I also like to add in 1 teaspoon of vanilla extract to the batter. 

You can also mix in different seeds and nuts to add texture and flavor- think sesame seeds, sunflower seeds, poppy seeds, and chopped nuts of all kinds. 

If you want to lighten up the pancakes a bit, you can use half milk, and half water in the wet ingredients. 

How to make buttermilk at home

1. Measure the Milk:
   • Pour 1 cup of regular milk into a bowl or a measuring cup. You can use whole milk or 2% milk for a richer flavor.
2. Add Acidic Component:
   • Add 1 tablespoon of white vinegar or lemon juice to the milk. Either ingredient will work to acidify the milk and create a buttermilk-like consistency.
3. Stir and Let it Sit:
   • Gently stir the mixture to ensure that the acidic component is evenly distributed. Let the mixture sit at room temperature for about 5 to 10 minutes. During this time, the milk will thicken slightly, and you'll notice it becoming slightly curdled.
4. Check for Thickness:
   • After 5 to 10 minutes, check the mixture. It should have thickened slightly and may appear curdled or clumpy. This is a sign that the acid has reacted with the proteins in the milk, mimicking the texture of buttermilk.
5. Use Promptly:
   • Homemade buttermilk is best used immediately or within a day or two for optimal flavor and consistency. If you don't need it right away, you can cover the bowl and refrigerate it briefly until ready to use.

Topping ideas for pancakes

1. Pure Maple Syrup
2. Fresh Fruit:
   • Sliced strawberries
   • Blueberries
   • Bananas
   • Raspberries
   • Sliced peaches
3. Whipped Cream
4. Nuts:
   • Chopped walnuts
   • Pecans
   • Almonds
   • Hazelnuts
5. Chocolate Chips
6. Greek Yogurt
7. Honey or Agave Syrup
8. Nut Butters:
   • Peanut butter
   • Almond butter
   • Cashew butter
9. Fruit Compote:
   • Berry compote
   • Apple cinnamon compote
   • Peach compote
10. Jam or Jelly
11. Powdered Sugar
12. Coconut Flakes
13. Sliced Apples with Cinnamon
14. Caramel Sauce
15. Sour Cream
16. Savory Options:
    • Smoked salmon and cream cheese
    • Avocado slices with a sprinkle of salt and pepper
    • Scrambled eggs and cheddar cheese

Ways to package the dry mix for gifting

• Mason Jar:
  • Fill a clean, decorative mason jar with the entire quantity of pancake mix. Attach a tag to the jar with the wet ingredients and cooking instructions. Tie a ribbon or twine around the lid for a rustic touch, creating a simple yet charming presentation.
• Cellophane Bags:
  • Place the pancake mix in clear cellophane bags and tie them with colorful ribbons. You can also use decorative twist ties for a fun and festive look.
• Decorative Tins:
  • Fill small, decorative tins with pancake mix. Consider using holiday-themed tins or tins with colorful patterns. Add a label with instructions and a bow on top.
• Fabric Gift Bags:
  • Put the pancake mix in fabric gift bags and tie them with coordinating ribbons. This not only looks cute but also allows for easy reusability of the fabric bag.

How to freeze pancakes

1. Cool the Pancakes:
   • Allow the cooked pancakes to cool completely at room temperature.
2. Arrange on a Baking Sheet:
   • Lay the cooled pancakes in a single layer on a sheet pan, ensuring they are not touching.
3. Flash Freeze:
   • Place the baking sheet with the pancakes in the freezer for about 1-2 hours until the pancakes are firm.
4. Packaging:
   • Transfer the flash-frozen pancakes to airtight freezer bags or containers, removing as much air as possible.
5. Label and Date:
   • Label the bags or containers with the date of freezing.
6. Freeze:
   • Place the bags or containers in the freezer. Pancakes can be stored for about 1-2 months.

How to reheat frozen pancakes

• Toaster or Oven:
  • Reheat individual pancakes in a toaster or toaster oven until warm and slightly crispy.
• Microwave:
  • For a quicker option, microwave the pancakes on a microwave-safe plate in 20-30-second intervals until warmed through.
• Oven:
  • Alternatively, heat a batch of pancakes in a preheated oven at 350°F (175°C) for about 10 minutes.

• Breakfast
• Skillet
• Whole Wheat Pastry Flour