Peasant Pancake Mix
Start your mornings with the hearty charm of Peasant Pancake Mix, a wholesome, homemade pancake recipe that combines the rich nutty flavor of whole wheat flour with the light texture of all-purpose flour. This easy-to-make breakfast classic boasts a delicate balance of sweetness and fluffiness, thanks to a touch of sugar, baking powder, and a splash of vanilla essence (optional for added aroma). Prep it all in just 10 minutes, and let the warm, golden stacks be the perfect backdrop for your favorite toppings—think maple syrup, fresh fruit, or a dollop of butter. Whether made with milk or tangy buttermilk, these tender pancakes bring weekend comfort to your table in under 15 minutes of cooking. Ideal for serving a family of four, this recipe is a kitchen staple for those who appreciate traditional, from-scratch pancake perfection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 2 tablespoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 2 cups Milk or buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and sugar. Stir thoroughly to ensure the dry ingredients are evenly mixed.
In a smaller bowl, whisk together the milk (or buttermilk), eggs, melted butter, and vanilla extract if using.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if the batter has a few small lumps.
Preheat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with a small amount of butter or oil.
Scoop approximately 1/4 cup of pancake batter for each pancake and pour it onto the preheated skillet. Leave enough space between pancakes for easy flipping.
Cook the pancakes for 2-3 minutes, or until the edges appear set and small bubbles form on the surface. Flip the pancakes with a spatula and cook for another 1-2 minutes or until both sides are golden brown.
Remove cooked pancakes from the skillet and transfer to a plate. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings such as syrup, butter, fresh fruit, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 333.1 g | 121% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 51.0 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
