Whole Wheat Buttermilk Pancake Mix in a Jar

Treat your family to a stack of delicious buttermilk pancakes in just minutes with this simple make ahead homemade convenience mix.

Like many families, we love the convenience of pre-made mixes from the store, but we hate the cost and most of the time, they contain ingredients that we’re not too keen on feeding to our kids.

Pancakes are a big hit in our house, sometimes we slather them in maple or birch bark syrup, other times we cut up whatever fresh fruit is in season, saute it slightly in the pan while the pancakes are cooking, top the stack of pancakes, then drizzle warm peanut butter over the top.

However you prefer to serve yours, you’ll love this convenient whole wheat buttermilk pancake mix in a jar.

To prepare Whole Wheat Buttermilk Pancake Mix in a Jar, You’ll Need:
1/2 cup Whole Wheat Flour
1/2 cup Flour
1 teaspoon Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

Layer the ingredients in a small canning jar or vacuum seal bag. (Makes 1 jar) Then Seal & Attach tag:

Attach Tag
1 sm Jar Mix
1 Egg
1 cup Buttermilk — or sour milk
2 tablespoons Vegetable Oil

Combine all in a medium bowl, mix until blended. Heat a skillet with a pat of butter, pour batter in one spot for even pancakes, when it bubbles all over, flip once, allow to brown & serve with fresh fruit & syrup as desired.

This makes 5-7 Pancakes, as pictured.

Photo by Caitlin Greene

Whole Wheat Buttermilk Pancake Mix in a Jar

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 5 minutes mins

cook timeCook 10 minutes mins

total timeTotal 15 minutes mins

This small-batch whole wheat buttermilk pancake mix makes hearty, tender pancakes with a mild tang and simple pantry ingredients. One jar makes about 5 pancakes, and the batch costs about $0.74 total or roughly $0.15 per pancake, estimated.

ServingsServings 5 pancakes

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $0.74

Ingredients

1/21x2x

• ▢ ½ cup whole wheat flour
• ▢ ½ cup flour
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 egg
• ▢ 1 cup buttermilk or sour milk
• ▢ 2 tablespoons vegetable oil
• ▢ Butter for skillet optional
• ▢ Fresh fruit for serving optional
• ▢ Syrup for serving optional

Equipment

Small canning jar or vacuum-seal bag

Medium Mixing Bowl

Measuring Cups and Spoons

skillet

Spatula

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the whole wheat flour, flour, sugar, baking powder, baking soda, and salt in a small canning jar or vacuum-seal bag.
2. Seal the jar and attach a tag listing the wet ingredients: 1 egg, 1 cup buttermilk or sour milk, and 2 tablespoons vegetable oil.
3. Empty the jar mix into a medium bowl when ready to cook.
4. Add the egg, buttermilk, and oil, then stir just until blended.
5. Heat a skillet and grease lightly with butter, if using.
6. Pour batter in one spot for even pancakes.
7. Cook until bubbles appear all over the top, flip once, and continue cooking until browned.
8. Serve warm with fresh fruit and syrup, if desired.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated from the stated 5 to 7 pancake range using the larger serving amount for a conservative whole-number yield.
Prep and cook times are estimated from the stated method.
Store dry mix airtight in a cool, dry place for about 1 month in the pantry or about 3 months in the refrigerator for best quality.
Refrigerate leftover cooked pancakes within 2 hours and use within 3 to 4 days.
Freeze cooked pancakes up to 2 months for best quality.

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