Homemade Pancake Mix

Last week I shared with you my favorite buttermilk pancake recipe: my mom’s, of course! Today I’ll share with you the dry pancake mix that is always sitting in a gallon glass jar in the pantry, ready to be made into fluffy golden pancakes just as easy as a store-bought mix.

For the pancake recipe, click here!

Using pantry/baking staples, pancakes are always a good idea. Lazy Saturday mornings, brunch with friends, dinner when you desperately need to go grocery shopping…brinner, anyone? Pancakes are great to whip up at a moment’s notice, and don’t require much skill. Unless you want to get fancy with your flipping, then by all means. If you’re not a pro flipper, maybe make more than just a single batch, just in case…no shame in using a spatula!

I’m not here to show you how to flip pancakes, couldn’t if I wanted to, but instead share with you a delightfully handy dry pancake mix, so you can whip up pancakes even faster.

It’s as simple as whisking together a few dry ingredients, putting them in a jar, then taping on some instructions. You’ll walk by the pancake mixes in the store from now on and cackle because you have something better and healthier at home! Mwahaha.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

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Homemade Pancake Mix

Makes about 10 batches of pancakes

Ingredients:

• 10 cups / 1,200g all-purpose flour

• 8 Tbsp (1/2 cup) / 112g baking powder

• 1/2 cup / 100g sugar

• 4 tsp / 20g salt

• 2 cups / 250g powdered instant milk

Directions:

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.

2. Tape to the jar the following instructions:

   Combine 1 1/4 cups dry mix with:

   1 cup water or milk

   2 Tbsp oil

   1 egg

3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375F / 190C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop; flip and cook second side until golden.

Jenny’s Notes:

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.

• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

pancakes, American breakfast, fluffy pancakes, best buttermilk pancakes, recipe

breakfast

American

Yield: 10 batches

Author: Jennyblogs

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Homemade Pancake Mix

Homemade dry pancake mix to make pancakes even easier and quicker to whip up at a moment's notice

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 10 cups / 1,200g all-purpose flour
• 8 Tbsp (1/2 cup) / 112g baking powder
• 1/2 cup / 100g sugar
• 4 tsp / 20g salt
• 2 cups / 250g powdered instant milk

Instructions

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.
2. Tape to the jar the following instructions: Combine 1 1/4 cups dry mix with: 1 cup water or milk - 2 Tbsp oil - 1 egg
3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375F / 190C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop; flip and cook second side until golden.

Notes:

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.
• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

Calories

494.19

Fat (grams)

1.66

Sat. Fat (grams)

0.49

Carbs (grams)

105.92

Fiber (grams)

3.26

Net carbs

102.65

Sugar (grams)

10.30

Protein (grams)

13.27

Sodium (milligrams)

1977.86

Cholesterol (grams)

2.00

Nutritional information is approximate. Based on one batch of dry pancake mix.

https://jennyblogs.com/blog/2020/11/6/gzqklx8b7qxu08eglmk59cq779q0od

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Momsy's Pancakes

As the weather cools down, what could possibly be better than flipping some fresh, hot pancakes off the griddle?

Well, let’s be honest, whether the weather is heating up, cooling down, stagnant, or generally doing its weather-pattern-season thingy, are pancakes ever not a good idea?

Thought not.

Breakfast, lunch, dinner. Summer. Winter. Inside. Outside. Buttermilk. Pumpkin. Lemon poppyseed. There is always room for a plate of pancakes at the table!

Growing up I can’t say we had a family tradition of eating pancakes on a specific day of the week. It was more of a, whenever the fancy hits you. My mom would make a up a large batch of homemade dry pancake mix (you can get that recipe here), then tape instructions to the jar of how much wet ingredients to add, to be whipped up at a moment’s notice. My dad makes maple syrup every spring and there are always quarts of the liquid gold in the pantry, so we were always pancake ready.
When my nieces and nephews were younger they spent a lot of time at our house, and pancakes were a regular deal. Especially my oldest niece, Gwen, could pack them away! From the time she was a toddler she would eat more than anyone, a stack of 4 or more. It was actually amazing she could fit that many in her tiny body. Realize that we make big pancakes, the size of your face or a large dinner plate. I usually eat 2. The first time I ate pancakes at a friend’s house when I was little the mom seemed surprised I only wanted two. I realized why when two itty bitty pancakes arrived in front of me. Oh. I’ll take 8 more, please. Plus, my friend’s mom made them with chocolate chips and my mom usually didn’t let us, too much sugar. ;)

The pancake recipe below is my mom’s basic recipe, it’s wonderful as-is for a buttermilk pancake, or a base for any add-ins you want, whether that be chocolate chip, raspberry, gingerbread, apple-cinnamon, or whatever your taste-buds can dream up!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

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Buttermilk Pancakes

Serves 1-2

Ingredients:

• 1 cup / 120g flour

• 2 1/2 tsp baking powder

• 2 1/2 tsp sugar

• 1/2 tsp salt

• 1 cup / 237g buttermilk

• 1 egg

• 2 Tbsp / 28g oil

Directions:

Preheat a lightly greased griddle or large pan over medium heat (375°F / 290°C if using an electric griddle.)

1. In a medium bowl whisk together flour, baking powder, sugar, and salt.
   

2. In another bowl, combine buttermilk, egg, and oil. Add to dry ingredients and mix until just moistened. Lumps are ok as long as they’re not too big.
   

3. Pour pancake batter to desired size (or shape!) on hot griddle, repeat as you have room, but making sure to leave about an inch / 2cm between pancakes. Flip after a couple minutes or a when the edges look dry and the bubbles towards the middle pop but don’t immediately fill in. Cook for a few minutes on the second side, until golden. Repeat until batter is gone.

4. Serve hot with butter and maple syrup, or your favorite toppings such as peanut butter, honey, powdered sugar, jams, fruit, Nutella, etc.

Jenny’s Notes:

• Pancakes are easy, quick, and delicious, and also very easy to fit to your dietary needs and choices. With the exception of the baking powder, every ingredient can be substituted or even omitted at times. Even then, some use baking soda instead of baking powder or a combo of the two. Just don’t do more than one, maybe two substitutions at a time without risking the quality of your pancakes. So don’t be frying’ up flour, water and baking powder, okayyyy?

  - Replace flour with a gluten-free flour or flour of your choice. My mom likes grinding oats in a food processor to make oat flour pancakes. I also like substituting part of the flour with buckwheat.
  - Omit sugar if desired. I used to not eat sugar during the week and simply left out the sugar so I could still enjoy pancakes. I recommend leaving it in, though, as it rounds out the flavor of the pancake, especially if you use toppings that aren’t as sweet as maple syrup.
  - If you don’t have buttermilk, you can make it at home by adding 1 Tbsp / 14g vinegar or lemon juice to a 1 cup measure and filling up to the 1 cup mark (223g) with milk. You can also use plain ol’ water in a pinch, or alternative milks as desired!
  - If you don’t have or don’t eat eggs, try using a flax egg, or you can also leave the egg out.
  - For the oil, use whichever oil you prefer. A neutral baking oil is best for a classic pancake taste, but that doesn’t mean you can’t use olive or coconut oil if that’s what you prefer. Or even melted butter. Also, the oil can be left out if need be.

buttermilk pancakes, homemade pancakes recipe, hot cakes, griddle cakes, best

breakfast

American

Yield: 1-2

Author: Jennyblogs

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Buttermilk Pancakes

Classic, fluffy, buttermilk pancakes hot off the griddle in 15 minutes! Plus substitutions to make delicious pancakes for your dietary needs.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 cup / 120g flour
• 2 1/2 tsp baking powder
• 2 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup / 237g buttermilk
• 1 egg
• 2 Tbsp / 28g oil

Instructions

1. Preheat a lightly greased griddle or large pan over medium heat (375°F / 290°C if using an electric griddle.)
2. In a medium bowl whisk together flour, baking powder, sugar, and salt.
3. In another bowl, combine buttermilk, egg, and oil. Add to dry ingredients and mix until just moistened. Lumps are ok as long as they’re not too big.
4. Pour pancake batter to desired size (or shape!) on hot griddle, repeat as you have room, but making sure to leave about an inch / 2cm between pancakes. Flip after a couple minutes or a when the edges look dry and the bubbles towards the middle pop but don’t immediately fill in. Cook for a few minutes on the second side, until golden. Repeat until batter is gone.
5. Serve hot with butter and maple syrup, or your favorite toppings such as peanut butter, honey, powdered sugar, jams, fruit, Nutella, etc.

Notes:

Pancakes are easy, quick, and delicious, and also very easy to fit to your dietary needs and choices. With the exception of the baking powder, every ingredient can be substituted or even omitted at times. Even then, some use baking soda instead of baking powder or a combo of the two. Just don’t do more than one, maybe two substitutions at a time without risking the quality of your pancakes. So don’t be frying’ up flour, water and baking powder, okayyyy?

- Replace flour with a gluten-free flour or flour of your choice. My mom likes grinding oats in a food processor to make oat flour pancakes. I also like substituting part of the flour with buckwheat.

- Omit sugar if desired. I used to not eat sugar during the week and simply left out the sugar so I could still enjoy pancakes. I recommend leaving it in, though, as it rounds out the flavor of the pancake, especially if you use toppings that aren’t as sweet as maple syrup.

- If you don’t have buttermilk, you can make it at home by adding 1 Tbsp / 14g vinegar or lemon juice to a 1 cup measure and filling up to the 1 cup mark (223g) with milk. You can also use plain ol’ water in a pinch, or alternative milks as desired!

- If you don’t have or don’t eat eggs, try using a flax egg, or you can also leave the egg out.

- For the oil, use whichever oil you prefer. A neutral baking oil is best for a classic pancake taste, but that doesn’t mean you can’t use olive or coconut oil if that’s what you prefer. Or even melted butter. Also, the oil can be left out if need be.

Calories

448.68

Fat (grams)

18.02

Sat. Fat (grams)

2.44

Carbs (grams)

58.48

Fiber (grams)

1.63

Net carbs

56.85

Sugar (grams)

11.17

Protein (grams)

13.26

Sodium (milligrams)

1452.78

Cholesterol (grams)

97.74

Nutritional information is approximate, based on 2 servings.

https://jennyblogs.com/blog/2020/7/26/momsys-pancakes

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Chocolate No-Bake Cookies

Actually known as chocolate sand dune cookies around the Morris household, because no-bakes is just not as descriptive, ya know? They’re well enough known that probably doesn’t matter, but as I grew up near the famous Sleeping Bear Sand Dunes, you will understand when, many years ago, my older brother decided to call these mounds of cookies “sand dunes” or rather “chocolate sand dunes” because these cookies are not the color of sand. The name stuck, and well, here we are today.

Chocolate sand dune cookies a.k.a. chocolate no-bake cookies, no matter what you call them, are delicious and just a little too easy to make.

They’re also made without any flour, so if you use certified GF oats, they are easily gluten-free. These cookies made a come back during the quarantine and the flour shortage! They can also be made with a milk-alternative and butter-alternative if you wish to have dairy-free cookies. They’re naturally egg-free!

What follows is the classic recipe I grew up making with my mom. Little did I know until I was a teenager and making no-bake cookies with a friend that the actual “original” recipe includes peanut butter. What?! You don’t put peanut butter into chocolate sand dune cookies! Actually you can, and it’s delicious. Peanut butter and chocolate together, hello. Of course it’s delicious.

However, this is not to disregard my mom’s classic recipe. While she loves chocolate and peanut butter, she doesn’t prefer them together. So she omitted the peanut butter and never looked back from making this pure chocolatey, fudgy version of no-bake cookies. Some of my family members still prefer them without the peanut butter, others prefer with. So if you or someone you know doesn’t like peanut butter with chocolate, or has a nut allergy, know you can omit the peanut butter and have an equally delicious cookie.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe from my mama

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Chocolate Sand Dune Cookies

Makes about 36 cookies

The pan was full at one point…

Ingredients:

• 4 cups / 800g sugar

• 1/2 cup / 50g cocoa powder

• 1 cup / 237g milk

• dash of salt

• 1 cup / 225g butter (2 sticks)

• 1/4-1 cup / 65g - 260g peanut butter, optional

• 2 tsp / 10g vanilla extract

• 5 1/2 cups / 495g quick oats

Directions

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.

2. Add butter, peanut butter, and vanilla; stir well.

3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.

4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Jenny’s Notes:

• Brown sugar can be used instead of white sugar, if you prefer.

• I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish!

• You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint.

• Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind.

• Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats.

• The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

no-bake cookies, chocolate, oats, no bake dessert, summer dessert, fudgy chocolate cookies, oat cookies, peanut butter

dessert

American

Yield: 36

Author: Jennyblogs

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Chocolate No-Bake Cookies

Chocolate No-bakes are decadent mounds of chocolatey oat cookies made without flour, eggs, or an oven, which makes them ideal for summer baking and people with gluten or egg allergies.

Prep time: 20 MCook time: 5 MTotal time: 25 M

Ingredients:

• 4 cups / 800g sugar
• 1/2 cup / 50g cocoa powder
• 1 cup / 237g milk
• dash of salt
• 1 cup / 225g butter (2 sticks)
• 1/4-1 cup / 65g - 260g peanut butter, optional
• 2 tsp / 10g vanilla extract
• 5 1/2 cups / 495g quick oats

Instructions:

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.
2. Add butter, peanut butter, and vanilla; stir well.
3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.
4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Notes:

Brown sugar can be used instead of white sugar, if you prefer. I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish! You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint. Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind. Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats. The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

Calories

192.48

Fat (grams)

9.10

Sat. Fat (grams)

4.01

Carbs (grams)

26.75

Fiber (grams)

0.92

Net carbs

25.83

Sugar (grams)

22.75

Protein (grams)

2.47

Sodium (milligrams)

89.28

Cholesterol (grams)

13.96

Nutritional information is approximate. Based on 1 cookie if using the full cup of peanut butter in the recipe.

https://jennyblogs.com/blog/2020/6/16/classic-no-bake-cookies

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Quinoa Coconut Date Rolls

These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Skinny Ms.

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Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

• 1/3 cup / 60g dry quinoa

• 2/3 cup / 158g water

• 1 cup / 160g pitted dates

• 1/2 cup / 70g almonds

• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling

• 2-3 tsp / 10-15g water

• 1/4 cup / 42g chocolate chips, optional

Directions:

1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

• For a chunkier roll, process for a shorter period of time.  

• These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating, egg-free

snack, breakfast

American

Yield: 10-12 rolls

Author: Jennyblogs

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Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• 1/3 cup / 60g dry quinoa
• 2/3 cup / 158g water
• 1 cup / 160g pitted dates
• 1/2 cup / 70g almonds
• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling
• 2-3 tsp / 10-15g water
• 1/4 cup / 42g chocolate chips, optional

Instructions

1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
4. Store in an airtight container for up to a week, or freeze.

Notes:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

151.00

Fat (grams)

7.49

Sat. Fat (grams)

2.97

Carbs (grams)

20.79

Fiber (grams)

3.25

Net carbs

17.54

Sugar (grams)

13.01

Protein (grams)

3.11

Sodium (milligrams)

37.86

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 10 servings and includes chocolate drizzle.

https://jennyblogs.com/blog/2017/4/12/quinoa-coconut-date-rolls

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