Best 6 Homemade Whole Grain Pancake Mix Recipes
Starting your day with a delicious, homemade breakfast is a wonderful way to nourish your body and soul. If you're looking for a wholesome and nutritious option, homemade whole grain pancake mix is an excellent choice. Made with wholesome ingredients like whole wheat flour, oats, and flaxseed, this pancake mix is packed with fiber, protein, and essential nutrients. Not only is it a healthier alternative to store-bought pancake mixes, but it also offers a delightful taste and texture that will satisfy your cravings. With just a few simple steps, you can create a delicious batch of fluffy, golden-brown pancakes that are perfect for any occasion.
Here are our top 6 tried and tested recipes!
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
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 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
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
WHOLE GRAIN PANCAKE MIX
A nice healthy pancake my family enjoys. I think I originally found this recipe in Canadian Living Magazine many years ago.
Provided by donna in niagara f
Categories Breakfast
Time 15m
Yield 4 pancakes
Number Of Ingredients 12
Steps:
- Mix above ingredients together then place in food processor to mix again.
- To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
- Add 3/4 cup pancake mix and mix till just blended.
- Let stand 5 minute.
- Make pancakes as usual in buttered skillet.
Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2, Cholesterol 58.7, Sodium 1041.7, Carbohydrate 61.9, Fiber 8, Sugar 11.7, Protein 15.8
WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)
I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). *Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it!* --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.
Provided by KindergartenMom
Categories Breakfast
Time 22m
Yield 12 3-inch pancakes
Number Of Ingredients 11
Steps:
- Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
- Mix in pastry flour, sugar, baking powder, baking soda, and salt.
- Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
- When ready to make pancakes, lightly beat eggs in a large bowl.
- Blend in buttermilk, butter, and vanilla.
- Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
- Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
- When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
- When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
- Cook until brown on the second side (approx. 1-2 additional minutes).
- Serve immediately or keep warm in a single layer on a rack in a 200F oven.
Nutrition Facts : Calories 180, Fat 3.8, SaturatedFat 1.8, Cholesterol 41.4, Sodium 772.2, Carbohydrate 31.7, Fiber 4.3, Sugar 5.7, Protein 6.9
Tips:
- For a gluten-free version of these pancakes, use gluten-free oats and gluten-free flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- To make your pancakes extra fluffy, separate the egg yolks and whites and beat the whites until stiff peaks form before folding them into the batter.
- Don't overmix the batter. Overmixing can make your pancakes tough.
- Cook your pancakes over medium heat. If the heat is too high, your pancakes will burn on the outside before they're cooked through in the middle.
- Serve your pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These homemade whole grain pancake mixes are a delicious and healthy way to start your day. They're made with simple, wholesome ingredients and are easy to make. With a few simple tips, you can make perfect pancakes every time. So next time you're looking for a quick and easy breakfast, give these mixes a try.
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