The Ultimate Pancake Mix

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Recipe by Amy Halloran, author of “The New Bread Basket”

This formula works well if you multiply ingredients to make the pancake mix, and store it in a tightly closed container in a cool, dark cabinet. My favorite flours to use are Red Fife, soft white and spelt. (White refers to the color of the bran; the flour is not sifted.)



Pancake Mix

  • 1 cup freshly milled stone-ground flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon yogurt
  • 1/2 cup milk
  • 2 eggs
  • 1/4 stick butter (sub with coconut oil)


Preparing the mix

  1. To prepare your pancake mix, combine the flour, baking powder, salt and baking soda thoroughly in a large bowl.

Making the pancakes

  1. Preheat the oven to 200 degrees and place a baking sheet in the oven.
  2. In a large bowl, combine 1 cup of pancake mix, and the yogurt, milk and eggs. Let the batter sit for 5-10 minutes to allow the flour, and especially the bran, to absorb the liquids.
  3. Using a ladle or large spoon, scoop 1/4 cup of the batter onto a hot buttered griddle, skillet or pan.
  4. Flip the pancakes when bubbles begin to break on the surface.
  5. Transfer the finished pancakes to the baking sheet in the oven to keep them warm until ready to serve.