Whole Wheat Pancake Mix

Step 1

In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, baking soda, and salt until very well combined. Store in an airtight container.

Step 2

Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in eggs, melted butter, and vanilla until well combined.

Step 3

Measure 3 ¼ cups Whole Wheat Pancake Mix into a large bowl. Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir gently until just combined, taking care not to overmix. A few lumps and streaks of flour should remain.

Step 4

Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter (or a small dollop of coconut oil) and swirl to coat the pan. Use a ¼-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown.

Step 5

Serve pancakes immediately with butter and pure maple syrup. Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.