Whole Grain Pancake Mix Recipe

4.5 3 3
Whole Grain Pancake Mix Recipe
Whole Grain Pancake Mix Recipe photo by Taste of Home
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Whole Grain Pancake Mix Recipe

Read Reviews
4.5 3 3
Publisher Photo
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.—Dorcas Byler, Brevard, North Carolina
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

Ingredients

  • 10 cups whole wheat flour
  • 2 cups buttermilk blend powder
  • 1-1/2 cups buckwheat flour
  • 1 cup sugar
  • 1/3 cup baking powder
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 1-1/2 cups quick-cooking oats
  • ADDITIONAL INGREDIENTS:
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 2 tablespoons canola oil

Directions

In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups.
To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 8 pancakes per batch.
Originally published as Whole Grain Pancake Mix in Taste of Home Christmas Annual Annual 2011, p171

Nutritional Facts

2 pancakes: 193 calories, 9g fat (1g saturated fat), 56mg cholesterol, 501mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 10 cups whole wheat flour
  • 2 cups buttermilk blend powder
  • 1-1/2 cups buckwheat flour
  • 1 cup sugar
  • 1/3 cup baking powder
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 1-1/2 cups quick-cooking oats
  • ADDITIONAL INGREDIENTS:
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 2 tablespoons canola oil
  1. In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups.
  2. To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 8 pancakes per batch.
Originally published as Whole Grain Pancake Mix in Taste of Home Christmas Annual Annual 2011, p171

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Reviews forWhole Grain Pancake Mix

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Pixiedust911 User ID: 8553180 239783
Reviewed Dec. 19, 2015

"Tammy5350 it's a 1/2 cup of water and 2 Tbsp of Canola Oil and yes 1 Egg per 1 cup of flour mixture"

MY REVIEW
tammy5350 User ID: 7646861 214627
Reviewed Dec. 11, 2014

"Need to know how much water and oil to add. I assume one egg per batch."

MY REVIEW
Fharraige User ID: 6666346 124442
Reviewed Mar. 10, 2013

"We use this recipe all the time. It's great for planning ahead."

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