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