Homemade Pancake Mix

Instant Whole Wheat Pancake Mix
Posted On: January 26, 2015
Last updated: May 14th, 2024

Pancakes can be an easy breakfast to pull off on weekends or weekdays without a lot of trouble.  Making a homemade pancake mix keeps you from making trans fat filled pancakes that are an ingredient standard for most box pancake mixes.  I need a large 13-Quart mixing bowl to mix my dry ingredients in and then I store the pancake mix in a large sealed storage container.

Homemade Pancake Mix

Boxed Pancake Mix vs Homemade Pancake Mix

Just look at the back of a store bought pancake mix box and then look at the ingredients below in this recipe and see the difference.  Besides there being a whole lot of ingredients, some maybe you don’t recognize the worst is the addition of partially hydrogenated oils which are high in trans fats which raise bad cholesterol, i.e. not good for heart health.

So, if you’re like us trying to eliminate as much processed food as possible, not buying boxed pancake mix is an easy thing to stop buying once you make your first batch of homemade pancake mix.  It’s easy, will stay fresh in your sealed container for about 3 months and makes breakfast easy on the weekends.  Also, if you make a big batch, freeze the rest of the pancakes and you’ve got a quick weekday breakfast by just popping some pancakes in the toaster.

Easy 3 Step Pancakes

To make the pancakes with the instant mix you so smartly made ahead of time:

  1. Combine melted butter, eggs and milk in large mixing bowl
  2. Measure out dry mixture and add to wet ingredient bowl and stir until combined without dry clumps./
  3. Batter up and cook your pancakes!

Optional Additions for Homemade Pancake Batter

Cranberry Orange Buttermilk Pancakes

Use buttermilk for milk in recipe, add 1 Tbsp Orange zest and fold in 1/2 cup dried cranberries to final batter

Blueberry Pancakes

Add 1 cup frozen or fresh berries

Apple Spice Pancakes

Lemon Ricotta Pancakes

Substitute 1 cup of milk for 1 cup of whole milk ricotta, 1 Tbsp lemon zest or 1 1/2 Tbsp lemon juice

Peanut Butter Banana Chocolate Chip Pancakes

Add 1/2 cup good quality dark chocolate chips or chopped dark chocolate (Or just drop a few pieces of chocolate onto each pancake after poured unto griddle before flipping to other side) to batter along with 2 Tbs peanut butter (or other nut butter of choice) and 1 large mashed banana.


I could go on and on with combinations I do using this basic pancake mix. Get creative and don’t be afraid to experiment and create your own delicious combination!

Instant Whole Wheat Pancake Mix

Homemade Pancake Mix

This recipe I adapted from Alton Brown's Instant Pancake Mix (Foodnetwork) I doubled it because I like to make a huge container at once, altered it to use less sugar, salt and substituted some whole wheat flour for all purpose.
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Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Servings 12


  • 6 cups whole wheat flour
  • 6 cups all purpose unbleached flour
  • 3 tsp baking soda
  • 6 tsp aluminum-free baking powder
  • 1 1/2 Tbsp sea salt
  • 3 Tbsp sugar

Preparing Pancakes with Instant Mix

  • 2 cups of Pancake Mix
  • 2 eggs whisked
  • 2 Tbs melted butter can use olive oil if preferred
  • 2 cups of milk any milk you prefer or can do combo of milk with yogurt for extra creaminess

Optional Additions to Pancake Batter

  • 1/2 tsp vanilla extract


  • Mix all ingredients in an extra large mixing bowl ( I use a 13 qt size)
  • Pour dry mixture into a large sealed container and store in a room temperature pantry or closet

Making Pancakes with Instant Mix (Makes about 18 pancakes)

  • Preheat griddle or skillet to 350 degrees or med-high setting.
  • Mix milk, whisked eggs and melted butter in a large bowl (along with any other wet ingredients you might be adding)
  • Add dry instant mix to wet ingredient bowl and whisk gently until combined
  • Pour 1/4 cup scoops of batter onto heated pan and cook until first bubble on top pops and hole remains, then flip and lightly brown other side. (About 2-3 mins per side)

Will keep in stored container at room temperature 3-4 months.


    Serve with real maple syrup, jam or honey and fresh fruit and enjoy!

    Nutrition Disclaimer:

    The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


    Serving: 1g
    Tried this recipe?Let us know how it was!



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