Prep this Homemade Pancake Mix anytime you want access to healthy, tasty breakfast.
I grew up with store-bought pancake mixes and naturally began using them when I first struck out on my own. I never even considered making pancakes from scratch, let alone making a homemade mix to store in the pantry. Fast-forward several years, and I began reading the labels of the foods I was buying. I noticed that the pancake mixes were full of added sugar and sometimes even artificial flavorings and color. Not good.
So, I started making my own pancake mixes. I love pancakes from scratch, and a homemade mix that I can store and use at my convenience makes my mornings easy. First coffee, then quick pancakes.
The following recipe is my absolute go-to for pancakes. The whole-wheat flour and coconut sugar give the cakes a rich flavor and beautiful color. I don’t know about you, but a healthy breakfast sets the tone for the day and reminds me to make the best food decisions for myself all day long. And if you aren’t a breakfast person, no worries. Keep this pancake mix on hand for a fast lunch or dinner, too.
Is This Homemade Pancake Mix Healthy?
This homemade pancake mix is a healthy choice for making pancakes on a whim. It calls for whole-wheat flour (which is a good source of fiber) and only a small amount of sugar. If you’re watching your sugar intake, however, it can be omitted. Homemade pancake mix is flexible, so feel free to change things up to match your diet. Gluten-free pancake lovers can swap the whole-wheat flour for a gluten-free blend. For vegan pancakes, omit the egg and use one-quarter cup of applesauce instead.
Ensuring Perfect Results
Don’t reach for the wooden spoon when mixing your pancake batter. While a few lumps are desirable after adding the eggs and milk, you need to ensure the dry ingredients are thoroughly combined first. A whisk is the best tool for the job, as it evenly distributes the baking powder. Keep in mind that pancakes can fall flat if your baking powder is expired. Always check the expiration date. Note that it begins to lose its effectiveness about six months after opening. To test if it’s still active, mix two teaspoons of baking powder into one cup of water; if it fizzes, it’s good to use. If your baking powder is fresh and your pancakes are still turning out flat, you may be overmixing the batter. Stir gently until the ingredients are just combined, leaving some lumps. Overmixing develops gluten, making pancakes tough instead of light and fluffy.
How Do I Store Leftovers?
If you have leftover batter you want to save, simply put it in an airtight container and keep it in the refrigerator for up to 2 days. Leftover cooked pancakes can be wrapped in plastic or stored in an airtight container in the refrigerator for up to 1 week. They can also be frozen in a Ziploc bag (with a piece of parchment paper between them) for up to 3 months. You can reheat them in the toaster, microwave, or on a griddle.
Serving Suggestions
Pancakes are fantastic on their own with a little syrup, but there are plenty of other options and sides to go along with them. How about some classic scrambled eggs or these Easy Sweet Potato Hash Browns with your pancakes for an all-American breakfast? In the mood for a decadent topping? Drizzle your pancakes with this Dairy-Free Vegan Caramel Sauce or keep things fruity and vibrant with this Healthy Strawberry Chia Jam.
Ingredients
- 4 cups whole-wheat flour
- 3 tablespoons aluminum-free baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 3 tablespoons organic raw sugar or coconut sugar
- 1 large free-range egg
- 1 cup almond milk or another plant-based milk
- 1 tablespoon melted coconut oil or unsalted butter
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, sea salt, and sugar until well combined. This is your homemade pancake mix.
- Store it in an airtight container in a cool, dry place for up to 3 months.
How to Cook the Pancakes:
- When you're ready to make pancakes, preheat a nonstick skillet or griddle over medium heat.
- In a separate bowl, beat the egg and then add 1 cup of the homemade pancake mix. Pour in the almond milk and melted coconut oil, and whisk until just combined. The batter should be slightly lumpy.
- Lightly grease the skillet with a small amount of coconut oil or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until golden brown.
- Serve the pancakes hot with your choice of toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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