Whole Wheat Pancake Mix |

In today’s post I am going to share with you the recipe that I use to make my own homemade whole wheat pancake mix. I use white wheat berries to grind my own whole white wheat flour, which just adds extra freshness and flavor to the mix. Now, I do store my mixture in the refrigerator or freezer to keep bugs away and to retain freshness, which I would recommend that you do as well. I understand that not everyone will have access to freshly milled flour, and if you don’t that is okay, whole wheat flour that you purchase pre-ground can be used as well. I personally enjoy the flavor of white wheat flour but any whole wheat flour can be used in replacement.

After using the mix for the past couple of years for pancakes, I have no desire to go back to the store bought mixes. There is no comparison in taste and quality to me. In fact, I have a nephew who lives a state away that loves these pancakes! Every time they are back for a visit I have to whip up a couple of batches of this pancake mix for them to take back home with them. So, if you are looking for a great whole wheat pancake mix…look no further! It’s simple, quick and inexpensive to make. I hope you and your family enjoy it as much as my family does! -Shelley.

Whole Wheat Pancake Mix

1 batch:
1 1/2 c whole white wheat flour {1 cup of wheat berries before they are ground}
3/4 t salt
2 T sugar
2 t baking powder

2 batches:
3 c whole white wheat flour {2 cups of wheat berries before they are ground}
1 1/2 t salt
4 T sugar
1 T + 1 t baking powder {or 4 t}

4 batches:
6 c whole white wheat flour {4 cups of wheat berries before they are ground}
1 T salt {or 3 t}
1/2 c sugar {or 8 T}
2 T + 2 t baking powder {or 8 t}

8 batches:
12 c whole wheat white flour {8 cups of wheat berries before they are ground}
2 T salt
1 c sugar
5 T + 1 t baking powder

In a small bowl combine salt, sugar and baking powder. Whisk together.

If you are grinding your own wheat berries, measure out berries and grind. I used my WonderMill to grind the wheat on the “pastry” setting.

Measure out whole wheat flour and place in a large mixing bowl.

Pour salt/sugar/baking powder mixture in the bowl with the flour.

Whisk well.

Transfer to a gallon sized plastic bag, or storage container.

You now have pancake mix ready to be used…easy peasy! Make sure to refrigerate or freeze any unused portion to retain freshness.

Directions for Making the Pancakes:
Mix together:
1 1/2 c pancake mix
2 eggs
1 – 1 1/3 c milk {I’ve used water or coconut milk to make dairy free and it works great}
*Use less if you like thicker pancakes, more if you like thinner pancakes
2 T oil or melted butter

To take a look at my post for making whole wheat pancakes click here

The end result is fresh, delicious whole wheat pancakes…made easier by having a mix already on hand!