We usually like to start our morning off with something nourishing and nutrient-dense like eggs from our hens instead of sugar-laden breakfast cereal.
That being said, even eggs are a little boring if theyʻre on the menu every single day.
Making pancakes from scratch offers a nice compromise for those who like a sweeter breakfast.
Most store-bought freezer waffles and pancakes contain unnecessary ingredients.
Not to mention, you’re adding to the waste stream with the boxes and plastic wrappers.
If you’re someone who is consciously trying to eat better and create less waste, this can be a bit of an issue.
Making pancakes from scratch is easy with this make-ahead homemade pancake mix — similar to store-bought baking mixes but without the partially hydrogenated cottonseed oil, enriched flour, or dextrose.
You can create a healthier, “greener” breakfast the whole family is going to love.
Use this homemade pancake mix as a shortcut to a lazy Sunday morning.
Be sure to read below for ideas on how to use this pancake mix as the foundation for quick and easy breakfasts all week long.
Plan ahead for a quick and easy breakfast (without much extra work)
Once the dry mix is put together, making pancakes at home is a snap.
Plan a day to make a double (or triple) batch of pancakes. I love Sunday mornings for this.
Eat what you need and then save the rest to cool completely.
Store this mix in the fridge and you'll be able to make pancakes in a jiffy.
- In a large bowl, add all of the dry ingredients together; mix well with a whisk. Using a pastry blender or two knives, cut the cold butter into the dry ingredients until the butter pieces are the size of peas. Store in an air-tight container in the refrigerator until you're ready to use it.
Use your homemade "box mix" to make pancakes in no time.
- 1 cup dry mix
- 3/4 cup milk
- 1 large egg
Mix all the ingredients together in a bowl and whisk until thoroughly combined. There will be some clumps due to the pieces of cold butter.
Melt a pat of butter on an electric griddle (these revolutionize breakfasts and cut cooking times in half) or pan, and ladle on about a 1/4 cup of pancake batter. When you see bubbles on the top of the pancakes, flip. Wait a few more minutes until the bottom is golden brown.
Repeat until pancake batter is gone. Top with lots of butter, pure maple syrup, and fruit, if you'd like.
To freeze: Grab your freezer-friendly container (these glass pyrex containers are super durable and have been happily used by Kris). Using your favorite wax paper (if you're being extra careful to avoid toxins, here's a soy based wax paper), wrap each pancake in it OR cut wax paper into squares and place a piece in between each pancake. If you are not individually wrapping each pancake, place a layer of wax paper on the bottom of the glass dish so the pancake doesn't stick to it.
Another option for freezing would be to place the cooled pancakes on a baking sheet and stick in the freezer for 5-10 minutes. When the pancakes are almost or fully frozen, place them into your freezer-safe container and put them in your freezer. By freezing them on a baking sheet first, you reduce the chances of the pancakes sticking together and you don't have to use wax paper.
To reheat: Simply place in a toaster or toaster oven straight from the freezer until completely thawed and warm.
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