DIY Pancake and Waffle Mix (whole grain)

D I Y pancake and waffle mix in a canister with a label.

DIY Pancake and Waffle Mix (whole grain)

Make your pancake and waffle making a breeze by making your own DIY mix. You will feel good knowing exactly what is in your pancake and waffle mix. We love using whole grain flours not only for their high nutrition but also for their delicious nutty flavor.

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings (¼ cup dry mix)

Calories: 104kcal

Author: Jessica and Merissa

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

Adjust the consistency of your batter by adding more mix if it’s too thin and more milk if it’s too thick (adjust the waffle batter before folding in the egg white).

This recipe is best made with milk. If you want to use buttermilk we suggest using 1 cup of buttermilk to 1 cup of mix and adding ¼ teaspoon baking soda. The rest of the ingredients will remain the same.

Nutrition