Do you need a quick and healthy breakfast for busy mornings? Making your own diy pancake and waffle mix is simple and easy. These pancakes and waffles are so fluffy you won’t believe they’re whole wheat.
Fluffy, golden brown pancakes or waffles that are made with 100% whole grain flour, delicious and healthy. The great thing about making your own DIY waffle and pancake mix is, you know exactly what’s in it. There’s no weird ingredients you can’t pronounce, or preservatives that make things last forever. So make your own mix and say goodbye to store bought waffle and pancake mixes.
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We make everything whole wheat around here for all the added vitamins and minerals you get from it. If you want to learn more about the benefits of whole wheat we have written an entire article on it. We highly suggest giving it a try.
If you’re pancake lovers like us then you might like some of our other easy pancake recipes such as; fluffy buttermilk pancakes, chocolate chip pancakes, 3 Ingredient pancakes, or easy baked pancakes.
What's Cool About This Recipe
- 100% Whole Grain: these are the fluffiest pancakes you will ever make.
- Easy to make: Shorten the time it takes to make breakfast by making your own homemade pancake mix. It is super easy and you can have fresh pancakes or waffles for a hot breakfast in no time.
- Simple ingredients: This diy pancake and waffle mix uses simple ingredients and you can have homemade pancakes or waffles in a flash.
Ingredients and Substitutions
- Flour: Types of flour that work in this recipe. Fresh milled or high quality store bought flour will work well.
- Whole white wheat flour (hard white wheat)
- Whole wheat flour (hard red wheat)
- Whole wheat pastry flour (soft white wheat)
- Whole spelt flour (spelt)
- All purpose flour: We have not tried this recipe with all purpose flour but we imagine it would work just fine.
- Baking Powder: aluminum free
- Salt: Sea Salt or Real Salt
- Sugar: If you want to add a little sweetness to the mix (optional). We recommend organic cane sugar.
Ingredients to Make Pancakes or Waffles
- Milk: We like whole milk but any will work. For buttermilk see notes.
- Egg: Large chicken egg
- Oil: Avocado or olive oil is our preferred oil. Use what you like.
See recipe card for quantities.
Equipment
- Container to store the pancake mix
- Mixing bowl
- Measuring cups or kitchen scale
- Whisk
- Griddle or frying pan
Variations
- Add cinnamon, ginger and a dash of cloves for spiced pancakes
- Stir blueberries or chocolate chips into the waffle/pancake batter
- Add a splash of vanilla extract to your batch of pancakes or waffles
Instruction Photos
Add all the ingredients for the pancake mix into a large mixing bowl and stir until well combined.
Transfer the mix to an airtight container.
To Make Pancakes
Mix together dry pancake mix, milk, egg and oil.
Fry on a preheated griddle or pan and enjoy.
To Make Waffles
Separate your egg and beat the egg white to stiff peaks. Mix dry waffle mix, milk, egg yolk and oil together in a bowl. Fold in the beaten egg white.
Cook in a preheated waffle maker according to manufacture’s instructions. Serve immediately for best results.
Serving Suggestions
The obvious way to eat pancakes is doused in syrup, but there are other ways to enjoy them too
- Serve with homemade fruit topping and whipped cream or yogurt
- Drizzle with lemon glaze
- Serve with Real maple syrup and fresh fruit
- Spread with butter and applesauce (one of our favorites)
Storage
Store the dry pancake mix in an airtight container in a cool dry place for up to 4 weeks, or freeze for longer storage.
Store cooked leftover pancakes in the fridge for 5-6 days.
Reheat in the toaster or in a skillet on low heat.
How to Freeze
To freeze the mix: Place the mix in a resealable bag and freeze for up to 3-4 months.
To freeze pancakes: Place cooked pancakes in a resealable bag and freeze for up to 2-3 months. Remove from the freezer and reheat from frozen in the toaster or a skillet on low heat.
Tips From Our Kitchen
If your pancake or waffle batter is too thin add a little more mix, if it is too thick add a little more milk (for waffles make sure you adjust the batter consistency before you fold in the egg whites).
Let the batter rest for a few minutes before cooking.
FAQ
Because our mix is made with whole grain flour the shelf life will be about 4 weeks. You can store it in the freezer for longer storage.
Related Recipes
📖 Recipe
DIY Pancake and Waffle Mix (whole grain)
Ingredients
Mix
- 6 cups (768 grams) Flour whole wheat, whole white wheat, whole wheat pastry or spelt
- 3 tablespoons (36 grams) Baking powder
- 2 teaspoons (12 grams) Salt
Pancakes
- 1 cup (128 grams) Mix
- ½-¾ cup (120-180 grams) Milk
- 1 large Egg
- 2 tablespoons (24 grams) Avocado oil or your oil of choice
Waffles
- 2 cup (256 grams) Mix
- 1½-2 cups (360-480 grams) Milk
- 2 Large Eggs separated
- 4 tablespoons (48 grams) Avocado oil or your oil of choice
Instructions
Mix
- Combine all the ingredients in a large mixing bowl. Transfer the mix to an airtight container.6 cups (768 grams) Flour, 3 tablespoons (36 grams) Baking powder, 2 teaspoons (12 grams) Salt
Pancakes
- Add the dry mix and wet ingredients to a bowl and whisk until combined. Adjust the consistency of the better if needed by adding more mix or more milk. You want a fairly thick batter.1 cup (128 grams) Mix, ½-¾ cup (120-180 grams) Milk, 1 large Egg, 2 tablespoons (24 grams) Avocado oil
- Preheat an electric griddle or large skillet/frying pan to medium/low heat. Coat the pan with butter or oil and pour ¼ cup batter portions onto the hot surface. Let cook 2-3 minutes or until the bottoms are golden brown and the tops start to bubble. Flip and cook on the other side until done (2-3 minutes). The tops should spring back when lightly pressed with your finger. Repeat with remaining batter. Serve immediately or cool and store. Makes approximately 8 4 inch pancakes.
Waffles
- In a clean dry bowl beat the egg whites to stiff peaks.2 Large Eggs separated
- In a large mixing bowl add the dry waffle mix, milk, egg yolks, and oil, whisk until combined. Adjust the consistency of the batter if needed by adding more mix or milk, you‘ll want a thinner batter than the pancakes.2 cup (256 grams) Mix, 1½-2 cups (360-480 grams) Milk, 4 tablespoons (48 grams) Avocado oil
- Gently fold in the beaten egg whites until evenly mixed through (a few streaks can be left in the batter).
- Cook in a preheated waffle iron according to manufacturer instructions.Makes approximately 6 7 inch waffles.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!