Whole-Grain Pancake Mix

whole-grain-pancake-mix Romulo Yanes


  • 6 cups whole-wheat flour
  • 6 tablespoons coconut plam or packed light brown sugar
  • 1 tablespoon plus 1 tsp. baking powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt


In a large bowl, whisk together all ingredients, breaking up any brown sugar lumps. Divide among small paper bags or jars, including package directions (below).

Package directions:
To each package, add 1 cup buttermilk, 2 Tbsp. melted butter and 1 large beaten egg; whisk to combine. Heat a lightly oiled griddle over medium heat. Scoop 2 Tbsp. batter for each pancake to make about 12 per batch.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 6 packages (6 1/2 cups total mix)

Nutritional Information

Calories per serving: 209
Fat per serving: 8g
Saturated fat per serving: 5g
Cholesterol per serving: 64.0mg
Fiber per serving: 3g
Protein per serving: 8g
Carbohydrate per serving: 28g
Sodium per serving: 456mg
Iron per serving: 1mg
Calcium per serving: 130mg

Good to Know

Using whole-wheat flour adds a boost of healthy whole grains and belly-flattening protein to this traditional breakfast staple.

This Recipe Is

Lori Powell