Pancakes can seem more like a weekend kind of breakfast (like these Christmas gingerbread pancakes, yum!) – maybe a little too involved for a busy weekday morning. You have to wait for some ingredients to reach room temp, whip up the batter, cook each one individually… Who has time for that on a Wednesday at 7 am?
Putting together a make-ahead whole grain pancake mix makes it so much faster, easier and healthier to have pancakes for breakfast whenever you like. Make this whole grain pancake mix on the weekend and enjoy it for the entire week!
Apple Butter Pancakes with Whole Grain Pancake Mix
The pre-made mix uses mostly whole wheat flour to make the pancakes extra hearty and filling, plus it adds extra fiber and other nutrients. The apple butter pecan topping is just the thing to add some fall flair, although you can’t really go wrong with any of your favorite pancake toppings. Make this whole grain pancake mix on the weekend and enjoy it for the entire week!
Bonus: if you reuse an International Delight coffee cream bottle, you can mix and pour from the same container. Simply add all your ingredients to the container and give it a good shake so that lumps dissolve and the batter looks smooth. Then use the bottle as a batter dispenser – it’s that easy!
Scroll down for the full recipe and let us know in the comments if you make it!
Apple Butter Pecan Pancakes with Make-Ahead Whole Grain Pancake Mix
Make this pancake mix ahead of time for a healthy, tasty breakfast every day.
For the Pancake Mix
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- To mix up:
- 2 cups milk
- 1 large egg
- 2 tablespoons oil or melted butter
For the Topping
- 2 tbsp butter
- 1/2 cup pecans chopped
- 1/2 cup cane sugar
- 3 medium apples peeled, cored and sliced
- 1/4 cup International Delight Southern Butter Pecan coffee creamer
For the Pancake Mix
Have a clean, dry 32-ounce coffee creamer bottle ready.
Whisk or sift together the dry ingredients. Use a funnel to place the dry ingredients into the bottle. Store in a cool, dry place until ready to use.
To make pancakes – preheat a non-stick griddle. Whisk together milk, oil, and egg. Pour about half of the mixture into the bottle and place the lid on top and gently shake a few times. Open and add the remaining liquid. Shake vigorously for 30-60 seconds. (If there are any spots that aren’t mixing up, you can stick the end of a wooden spoon into the bottle to break it up.) The batter should be pretty smooth with a few remaining lumps. If it’s too lumpy, shake for another 30 seconds.
Working in batches, pour batter out onto griddle in 4-inch rounds. Let cook for a few minutes. When the edges look cooked and the top is full of bubbles, it’s time to turn them. Let cook on the other side until cooked through, a few more minutes. Repeat with remaining batter. Keep warm until ready to serve.
For the Topping
Heat a large skillet over medium-high heat. Add the butter and let it melt. Next add the pecans. Cook, stirring constantly, until the nuts are toasted and have absorbed about half of the butter. Add the sugar and let it melt, then add the apples. Cook, stirring occasionally, until apples soften and start to release their juices and the liquid becomes syrupy and thick. Add the creamer, vanilla and ground cinnamon. Simmer on low for a few more minutes. Turn off heat, but keep warm until ready to serve.