My kids LOVE pancakes and waffles. After a bit of trial and error, I have come up with a buttermilk pancake/waffle mix that works for us! One batch of mix will last us for a month or two and it is super quick to make into healthy, yummy pancakes (or waffles). By healthy, I actually mean a compromise between ALL whole wheat and ALL white flour. The best of both worlds, in my opinion. The important part is that everyone in my family loves to eat them. You can adjust the ratio of white and wheat flours to your own taste. I plan to keep increasing the white whole wheat flour gradually over time, but let's keep that between you and me!
My secret ingredient is called "white whole wheat flour". King Arthur flour sells it and it can be purchased fairly easy to find now in many common supermarkets (or you can always order it directly from them online). I actually grind my own to save on costs, but I have used their flour as well. This type of wheat has a lighter color and texture compared to other whole wheat flours (which are actually ground from red wheat, as opposed to white wheat), but it has the same nutritional content - yippee!
Here is my recipe for about 10 cups of buttermilk pancake mix:
5 cups all purpose flour
3 cups white whole wheat flour
1 cup cornmeal (adds some nice texture and flavor)
3/4 cup sugar
2 T baking powder
1.5 T baking soda
1 T salt
Here is how you get pancakes by using the mix:
1 cup dry mix (from above)
1+ cup buttermilk (may need to add more to get the texture you like)
1/2 t vanilla extract
2 T melted butter or oil (for waffles, be sure to use the oil)
Combine the above ingredients by mixing gently*. Do not overmix!!! Cook on a frying pan or a waffle maker, as desired.
*I have a favorite hand mixing tool called a danish whisk. I purchased mine from King Arthur Flour, and have also given them as gifts. They are fabulous for mixing thoroughly, but gently, which is necessary for good pancakes, muffins, cakes, etc. They can also handle really heavy doughs, like bread and cookies. Amazing!