Pancakes have long been a weekend favorite in my home—a linger in your PJ’s, made-from-scratch, fruit-filled affair. It’s my daughter Bella’s most wanted breakfast and the recipe she most enjoys making with me. She has often begged for pancakes on weekdays too, but it is just too much of a project for me to make a multi- ingredient breakfast on a busy school day.

A store-bought mix seemed like a clear solution, but I never found one I loved and frankly, on principle I had trouble bringing myself to pay a premium for what is essentially just flour and baking powder. Then one day it dawned on me to make my own pancake mix. The key to it, besides my combo of whole wheat pastry flour and all-purpose flour, is dry buttermilk, which you can find on the shelf at just about any major grocery store. Once you make a batch of the mix all you need to do is measure some into a bowl, add water and an egg and you have a great batter. The pancakes turn out downright delicious, and while they are not quite as fabulous as those I make on the weekends, they are easy, economical, all-natural and perfect for hectic mornings.

Whole Grain Buttermilk Pancake Mix

2 cups whole wheat pastry flour, or regular whole wheat flour
1½ cups all-purpose flour
1 cup low-fat dry buttermilk (buttermilk powder)
½ cup cornmeal
¼ cup toasted wheat germ
2 tablespoon granulated sugar (optional)
1 tablespoon plus 1 teaspoon baking power
2 teaspoons baking soda
½ teaspoon salt (optional)

Whisk all the mix ingredients together in a large bowl until combined. Store in the refrigerator in an airtight container for up to 3 months. Makes about 5 1/3 cups of mix.

Makes 16 servings (4 batches)

For the pancakes:

1 1/3 cup of Whole Grain Buttermilk Pancake Mix
1 cup water
1 large egg, lightly beaten
1 tablespoon canola or light olive oil
1 cup fresh or thawed unsweetened frozen blueberries, (or other fruit such as mango, pear or banana, diced), optional
¼ cup pure maple syrup

Place the mix into a medium bowl. Add the water, egg and oil and stir until there are no dry spots or large lumps. It is OK if there are some small lumps.

Heat a large non-stick griddle over a medium heat. If using fruit, ladle about ¼ cup of the batter per pancake onto the griddle then distribute about 2 tablespoons of the fruit on top of each pancake. Drizzle a little more batter on top to coat the fruit. If not using fruit ladle 1/3 cup of the batter per pancake.

Flip when the pancake tops are covered with bubbles and the edges look golden brown, about 2 minutes. Cook until the pancakes are golden brown on both sides and cooked through, about 1-2 minutes more. Serve immediately with the maple syrup.

Makes 4 servings

Serving size 2 4-inch pancakes and 1 tablespoon maple syrup

Per Serving:
Calories 240; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 3 g, Poly Fat 1.5 g) ; Protein 8 g; Carb 39 g; Fiber 2 g; Cholesterol 60 mg; Sodium 360 mg

Excellent source of: Vitamin B1(Thiamine), Manganese

Good source of: Protein, Vitamin B2 (Riboflavin), Calcium, Selenium, Phosphorus

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