Whole Wheat Pancake Mix
This pancake mix makes pancakes more feasible for busy mornings! It's simply a bulk recipe for my fluffy whole wheat pancakes recipe. It's a great gift!
Updated by Kathryne Taylor on August 30, 2024
As promised, here’s a gift-worthy pancake version of my fluffy whole wheat pancakes. This mix is a cute, thoughtful and affordable holiday gift. I hope it’s a big hit with your loved ones.
This recipe yields enough dry mix to make four batches of fluffy homemade pancakes. To make a batch, simply whisk together a few basic wet ingredients (milk, egg, maple syrup and melted butter) and stir in one cup of the dry mix.
I also made a print-friendly PDF that you can offer with the pancake mix. Download it here.
I’m actually exploring Costa Rica right now (!) with my grandma Virginia, so I’ll keep this short. You can follow along in our adventures on Instagram stories (we’re cookieandkate) if you’d like. Happy holidays!
Looking for more fun variations on these basic whole wheat pancakes? Try one of these:
- Whole Wheat Banana Pancakes
- Whole Wheat Gingerbread Pancakes
- Whole Wheat Pumpkin Pancakes
- Super Simple Vegan Pancakes
Or, view all pancake recipes here.
Whole Wheat Pancake Mix
This pancake mix makes pancakes more feasible on busy mornings! It’s simply a bulk recipe for my whole wheat pancakes recipe. This mix fits perfectly into a quart-sized mason jar.
Ingredients
Bulk pancake mix (enough for 4 batches of pancakes)—for a single batch, follow this recipe instead
- 4 cups white whole wheat flour or regular whole wheat flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
To make 1 batch of pancakes (yields 6 to 7 pancakes; multiply as necessary)
- 1 cup milk of choice
- 1 tablespoon apple cider vinegar or distilled vinegar
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 cup pancake mix
Instructions
- To make pancake mix: In a large mixing bowl, simply combine the flour, baking powder, baking soda, salt and cinnamon. Whisk until blended.
- Use immediately, or carefully transfer to an air-tight jar for storage (a quart-sized mason jar is perfect—to make it all fit, you may need to let the flour settle in the jar for a few minutes/tap the jar to condense the flour a bit). Store it in a cool, dark, dry place for up to 6 months.
- To make pancakes: In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, about 5 minutes.
- To the curdled buttermilk mixture, add the egg, melted butter and maple syrup. Whisk until thoroughly blended.
- Measure the pancake mix into a medium mixing bowl. Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).
- Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
- Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi there! Do you think I could use almond milk in this recipe? And coconut oil or another non-dairy fat? Thanks! Love your recipes!
Yes! You can see the dairy-free alternatives in the notes section of the recipe. It is right under the instructions. :)
Hi Kate! Would love to try this but I do not see the dairy free alternatives under the instructions. Were they removed?
Thanks!
I like that you are making pancakes for breakfast easy. I tend to hate to cook in the morning, but the mix definitely simplifies pancake making.
I am happy you think so, Susan. Thanks for your comment!
I don’t make pancakes because I don’t do ‘box mixes’ and weighing it out is too faffy in the morning, but THIS could revolutionise my pancake making! Thank you!
I hope it does, Deborah! Let me know what you think when you try it.
I love this idea for myself and as gifts for my family. I’m vegan and was wondering if anyone has tried this using flax egg substitute or aquafaba?
You can actually omit the egg if you would like, really! Check out the notes on alternatives under the instructions. I hope this helps!
Pancake mix is incredible! I love that whole wheat flour is the base :D
Thank you!
Love all the Wheat Pancake Mix!
Thank you!
Is your white whole wheat flour Pastry flour (soft wheat, lower gluten content)?
No, it’s not pastry flour.
I would TOTALLY take this as a Christmas gift! xo
Simple, but so thoughtful. Thank you, Abby :)
What brand is that jar? I have used many Mason and Ball jars in my day but totally love the shape and simplicity of that one.
Looks like a „weck“glass
Thanks, Bridget! They are Weck jars.
How much of the pancake mix are you supposed to use? Am I missing that step?
You need one cup of the mix to make a batch of pancakes. I hope this helps!
Hi! These look like such great gifts!! Where did you get your jars and the labels??
Hi Carly! The jars are Weck brand (available on Amazon and at West Elm, etc.). The labels are from IKEA. I can’t find them on their site any more, but these look similar.
Just made these – came out delicious and fluffy. Even with a grated apple added to batter, still fluffy. Super easy too. I’m never buying pancake mix again! Thank you!
Hooray! Thanks, Mindy.
Can this be made with gluten free flour and if so any suggestions as to what kind? Thanks Lori
Hi Lori! Yes it can. I do typically put substitutions below the recipe instructions, so here’s the gluten free one! Substitute certified gluten-free oat flour for the wheat flour and let the batter rest for 5 extra minutes.
Could I replace the milk with some Greek yogurt? If so,what is the ratio. Look so yummy but I want to add protein
Hi Carolyn, that’s a good question. If you do want to replace the milk with Greek yogurt, you’ll need to thin out the yogurt with some water and then use 1 cup of that mixture in place of the milk and vinegar combo. I think it might work well, please let me know if you try it! Another (easier) way to add protein would be to dollop some almond butter or peanut butter on your pancakes—I love them that way!
Tried this morning with half a cup of yogurt, Half a cup of milk, half a tablespoon of vinegar. Worked out great! Think I might try the same with your cinnamon pancakes in your cookbook. Love your blog, cookbook and have been buying for gifts for friends!
The dish looks very tasty and delicious.I loved that you shared this recipe with us. Thank you very much for this.
Thank you for your review!
Wow this recipe is laid out in such a confusing way. I started the mix and then added the liquid ingredients. Haha. Wrong. I had to throw it all out and then find another recipe that was not laid out in such a confusing way for no good reason. I have no idea what your pancakes taste like. Consider reorganizing the recipe so it clearly states how to make one batch of pancakes without having to make all that extra mix. So much flour wasted. That sucks.
I’m sorry you didn’t love the presentation of this recipe. I do try to make things as clear as I can. I appreciate the feedback.
The same thing happened to me too! The amount of four mix needed for one batch of pancakes should really be the at the top of the list, not the bottom. I had to throw away everything, such a waste. I did make these the next day though, once I bought more milk, and the pancakes came out delicious.
I made these this morning. Delish. I used oat milk and wasn’t sure it would curdle with the oat milk. It turned out just fine.
Thanks for commenting, Karen!
I love this recipe in its original form but I tried it with the vegan substitutions that were given and made it into waffles as usual. While it still tasted great, every single batch stuck to the waffle maker and the waffles all were falling apart. So, next time I will try your other easy vegan pancake recipe and see how that goes.
Hi Kerri! I’m sorry you didn’t love these vegan. They are a little more delicate vegan. Did you try spraying your waffle maker? Or adjusting the temperature?
No I didn’t have spray oil, I usually just put a little olive oil on it but that didn’t work, they kept sticking like crazy and then I had to pry them off a couple of times, very different from the non vegan version. I admit I have never adjusted the temperature on my waffle maker, I tried a few times but the knob seems to be stuck on the waffle setting.
Hi Kerri! I’m sorry to hear that. You might want to try avocado oil next time as it may handle the heat better.
It’s ok, I also wanted to try your easy vegan pancake recipe and see how it turns out. I am new to the vegan cooking so I am learning. I also will try turning down the temperature on my waffle maker.
Do you have recipes for other things can be made with this pancake mix like muffins, cakes, biscuits, scones, churros or other delicious goodies? I have some of this but haven’t made many pancakes so I’d like to find other creative ways to adapt and use up the mix. Thanks in advance! Love your recipes!
Hi Liz! I’m sorry, wish I did, but I do not. If you happen to come across a recipe with the same ratio of flour to leaveners, you could use this in place of it, but that seems like a lot of trouble. I vote for more pancakes!
Can this recipe be used for waffles as is?
Hi! I would recommend my waffle recipe instead.Easy Gluten Free Oat Waffles
Does this mix work with your vegan pancakes recipe? If yes, how much dry mix would I need to use?
I haven’t tried it. Sorry!
Great recipe! I ran out of pancake mix and only had while wheat flour in my pantry. I googled recipes and yours came up. I’m so glad I ran across this! Delicious, fluffy and versatile.
Thank you for sharing, Kathryn!
Hi thanks for this receipe, I did half batch, I used 1 cup whole wheat flour and 1cup oat flour(just blended oats in a blender), mixed 1spoon chia seeds, and 1tsp pumpin pie spice.
Can I omit buttermil etc and just do equal parts of mix and milk or water?
Thanks
This is best as written.
thanks I tried my version
used equal part pancake mix to equal part plant based milk added organic wild bluberries and flax meal and turned out great and much healthier option.