Hearty Whole-Grain Pancakes

Photo: Thomas J. Story

Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes--or cobbler--that are just as fast as instant and a whole lot tastier.

This recipe goes with Dutch-Oven Peach Cobbler

Yield: Makes 4 batches (each 8 to 10 pancakes)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 41%
  • Protein: 13g
  • Fat: 18g
  • Saturated fat: 3.1g
  • Carbohydrate: 42g
  • Fiber: 4.5g
  • Sodium: 307mg
  • Cholesterol: 101mg


  • 2 1/2 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1/4 cup wheat bran
  • 1/4 cup wheat germ
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups buttermilk powder*
  • 2 cups pancake mix (above)
  • 2 large eggs
  • About 4 tbsp. vegetable oil, divided
  • 1 cup blueberries
  • Butter and maple syrup


  1. 1. Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.
  2. 2. Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.
  3. *Find at well-stocked grocery stores.
  4. Note: Nutritional analysis is per 2-pancake serving.
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