Whole Wheat Pancake Mix Recipes
WHOLE WHEAT PANCAKE MIX
This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.
Provided by mammawiddison
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 5m
Yield 18
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.
Nutrition Facts : Calories 211 calories, Carbohydrate 46 g, Fat 0.8 g, Fiber 4.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 938.4 mg, Sugar 5.7 g
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
HOMEMADE WHOLE-WHEAT PANCAKE MIX
You'll have tender, tasty pancakes on the table in less than 10 minutes when you've got this easy, inexpensive homemade pancake mix in your pantry.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 20
Steps:
- In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
- To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
WHOLE WHEAT PANCAKE AND WAFFLE MIX
Provided by Catherine McCord
Categories Breakfast Brunch Kid-Friendly Quick & Easy Buttermilk Weelicious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- For the dry mix:
- 1. Mix all ingredients together and store in an airtight container in a cool, dry place.
- To make whole wheat pancakes or waffles:
- 1. Whisk the egg, buttermilk and oil in a large bowl.
- 2. Whisk in the pancake mix until just combined.
- 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
- 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- 5. Flip the pancakes and cook for one minute longer and serve.
WHOLE GRAIN PANCAKE MIX
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.-Dorcas Byler, Brevard, North Carolina
Provided by Taste of Home
Time 25m
Yield 8 pancakes per batch.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 501mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
WHOLE WHEAT PANCAKES FROM SCRATCH
Make and share this Whole Wheat Pancakes from Scratch recipe from Food.com.
Provided by Santa Ed
Categories Breakfast
Time 8m
Yield 2 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix dry ingredients.
- add egg, milk and vanilla extract. mix until moist but do not over mix. there could be some lumps.
- pour onto griddle to make the size pancake desire.
Nutrition Facts : Calories 153.1, Fat 3.1, SaturatedFat 1.3, Cholesterol 51.4, Sodium 519.3, Carbohydrate 25.2, Fiber 3.2, Sugar 3.3, Protein 7.5
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