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.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 1x
- Category: Breakfast
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Serve with real maple syrup, jam or honey and fresh fruit and enjoy!
Nutrition
- Serving Size: 1
Find it online: https://wholemadeliving.com/homemade-instant-pancake-mix/