Washington Retail Pancake Mix
Transform your mornings with the delightful simplicity of Washington Retail Pancake Mix, a versatile and time-saving homemade pancake solution. This dry mix combines pantry staples like all-purpose and whole wheat flours, a hint of granulated sugar for sweetness, and the rich tang of dry buttermilk powder for that classic pancake flavor. Ready to use in just minutes, this mix yields irresistibly fluffy and golden pancakes with minimal effort—perfect for busy weekdays or leisurely weekend brunches. Simply add water, an egg, and a touch of melted butter or oil to create a batter that's ready to sizzle on the griddle. Customize each serving with your favorite toppings, from classic maple syrup to fresh berries or a dollop of whipped cream. Store the mix in an airtight container for up to 3 months and enjoy homemade pancakes on demand anytime!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Whole wheat flour
- 3 tablespoons Granulated sugar
- 3 tablespoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Salt
- 1 cup Dry buttermilk powder
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, salt, and dry buttermilk powder until well combined.
Transfer the pancake mix into an airtight container or a large resealable bag. Store in a cool, dry place for up to 3 months.
When ready to make pancakes, measure 2 cups of the mix into a medium bowl.
In a separate bowl, whisk together 1 1/4 cups of water (or milk for extra richness), 1 egg, and 2 tablespoons of melted butter or vegetable oil.
Pour the wet ingredients into the dry mix and stir until just combined. A few lumps are okay; do not overmix as it can make the pancakes tough.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 10853 mg | 472% | |
| Total Carbohydrate | 572.3 g | 208% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 101.6 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1356 mg | 104% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2876 mg | 61% | |
*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.
