Hello! How is your January going? Exciting news today! My little site is TWO YEARS OLD! Can you believe it? Happy Blog-o-versary to me!
Mix cooking is one of my favorite things. I can use ingredients I feel good about, have something prepped ahead of time, and get food on the table in a fraction of the time at any given moment.
Today I want to share one of my favorite mixes, Buttermilk Wheat Pancake Mix…in fact, I have to admit that I prefer it to regular pancakes, mix made or otherwise. It’s that good. Oh yeah, and did I mention that it costs a fraction of what you’d spend on pancake mix at the store? And that your kids can whip it up on their own? You need to try this one. You may have all the ingredients you need, right there in your Home Store. So what are we waiting for?
I highly recommend you grind your own wheat into flour, simply because it will have more nutrients, but if you don’t have wheat or a grinder, feel free to do whatever. If you want a true whole grain pancake, but love the consistency of a part whole grain pancake, Wonder Flour may be your next favorite thing. Wonder Flour was created by Chef Brad, a grain dynamo (more about him here) and is produced by grinding equal parts Spelt, Brown Rice, and Barley. It makes a delicious whole grain flour that produces baked goods that have the texture (light and fluffy) of all purpose flour. It’s so great! It’s not something to use in yeast breads (or not more than maybe 20% of the total flour) because it doesn’t have much gluten in it, and that is generally important in yeast breads. Give this one a try!
You CAN mix all your ingredients into a big container with a lid and measure out 3 1/2 cups of mix whenever you want to make pancakes, but I like to take it a step further, and use zip top bags with single recipes. So I set up with about 10 ziptop bags (quart sized) open and standing up. I measure ingredients straight into them, for example, do all the white flour, then all the wheat flour, then the sugar in all of them, and so on. This can get tricky, if you suffer from DHS (Distracted Homemaker Syndrome…also known as CHILDREN) so I alternate sides of the bags, so if I get interrupted, I can tell which bags already got baking soda in them, and which ones only have baking powder in them. You get me?
Then I just store them in a bin in the pantry and make up a batch once or twice a week. Super easy.
Thrive products listed are my preferred products but can be exchanged for your favorite brand.
printable recipe card
Makes about 24 pancakes
Add to quart sized zip-top bag:
1 1/2 cups Thrive Unbleached Flour or Wonder Flour (see above)
1 1/2 cups Thrive Hard White Wheat, freshly ground OR Thrive Whole Wheat Flour
1/3 cup Thrive Cane Sugar
1 tablespoon Thrive Baking Powder
1 tablespoon Thrive Baking Soda
1 teaspoon Thrive Iodized Salt
Store in ziptop bag in pantry for up to 3 months.
To make pancakes:
3 cups Buttermilk
3 large eggs, lightly beaten OR 3 tablespoons Thrive Whole Egg Powder (add to dry ingredients) and 6 tablespoons water (add to wet ingredients)
2 tablespoons butter, oil, or coconut oil
2 teaspoons vanilla extract
Dump pancake mix into a large mixing bowl.
Measure wet ingredients into a medium sized bowl or 4 cup measuring cup, and whisk well to combine.
Add wet ingredients to dry, stirring until just moistened.
Drop by 1/4 cupfuls onto a hot griddle and cook, flipping when bubbles appear on the top side of the cakes.
Serve with syrup, cottage cheese, apple butter, jam, jelly or whatever you like.
TIP: You can add 2 teaspoons of Thrive Pure Vanilla Powder to your zip-top bag when assembling your dry ingredients into the mix, and omit it in the wet ingredients.
You know you want some hot, delicious, golden pancakes! I’d love to know what your favorite pancake topping is…my personal favorite is cottage cheese with some apple butter and a sprinkle of granola…but I’m a little weird like that. I’d love to hear if you make this mix! Leave me a comment and say howdy!