cinnamon nut pancake mix $2.37 recipe / 0.40 batch

cinnamon nut pancake mix

$2.37 recipe / 0.40 batch

One of my favorite things in life is having a big 'ol lazy breakfast. I live for breakfast. No matter what day of the week or how early I have to be up, I make time for a relaxing breakfast. But, weekend breakfast is the ultimate. Pancakes, bacon, eggs, biscuits, pajamas, coffee, newspaper... heaven.

Making pancakes from scratch doesn't always sound so fun when you're tired and trying to enjoy laziness, which is why pancake mix is pretty much the best invention since sliced bread. It takes half of the measuring and mixing out of the equation so the task doesn't seem so arduous in your sleepy, pre-coffee state.

So, here is my version. I happen to love cinnamon and walnuts so I threw them in there ahead of time. You can just as easily skip the cinnamon and walnuts and make a plain mix then just toss in the additives while the pancakes are on the skillet (chocolate chips, pecans, fruit, etc.).

As long as the pancake mix is kept in an air-tight container and in a cool, dark place, this mix should stay good for months. I live in the hot, humid south so I'm keeping mine in the refrigerator in an air-tight glass jar... with a cute label on it.

Pancake Mix

Total Recipe cost: $2.37
Batches Per Recipe: 6 (6 pancakes per batch, 36 pancakes total)
Cost per batch: $0.40
Prep time: 10 min.

INGREDIENTS		COST
3 cups	whole wheat flour	$0.48
3 cups	all-purpose flour	$0.48
3 tsp	baking powder	$0.09
1 tsp	baking soda	$0.05
1/4 cup	brown sugar	$0.12
1 Tbsp	salt	$0.05
2 Tbsp	cinnamon (optional)	$0.30
1/2 cup	chopped walnuts (optional)	$0.84
TOTAL		$2.37

To Make Pancakes

Total Recipe cost: $0.97
Servings Per Batch: 3 (2 pancakes per serving)
Cost per serving: $0.32
Prep time: 5 min. Cook tim: 15 min. Total time: 20 min.

INGREDIENTS		COST
1 cup	pancake mix	$0.40
1 cup	buttermilk	$0.26
1 large	egg	$0.23
2 Tbsp	vegetable oil	$0.08
TOTAL		$0.97

If you do not have buttermilk, a substitution can be made by mixing 1 Tbsp of white vinegar or lemon juice into 1 cup of regular milk. The acid is necessary to activate the leavening and achieve fluffy pancakes.

STEP 1: To make the pancake mix, combine the flour, salt, baking powder, baking soda, brown sugar, and cinnamon. Finely chop the walnuts so there will be small bits in every bite of pancake. Stir the chopped nuts into the pancake mix. Store the mix in an air-tight container in cool place.

STEP 2: To make the pancakes, whisk together the wet ingredients (buttermilk, egg, and oil) in a bowl until well combined. Gently stir in 1 cup of the prepared pancake mix just until everything is moistened. The mixture should be thick but still pourable. If it is too thick, add a little more buttermilk or regular milk 1 Tbsp at a time until it is just pourable.

STEP 3: Heat a skillet with non-stick spray (or vegetable oil) over medium-high heat. Make sure the skillet is hot before adding pancake mix or else they will not fluff while cooking. Oil works better than butter here because butter tends to burn.

STEP 4: Once the skillet is piping hot, pour about 1/3 cup of pancake batter onto the hot skillet. When bubbles begin to rise to the surface and the outer rim looks dry, flip the pancake and cook until golden brown on the other side. Serve warm.

Step By Step Photos

To make the pancake mix, combine the flour, salt, baking powder, baking soda, sugar, and cinnamon. If you want plain mix, skip the cinnamon. I used brown sugar because I felt it would be nice with the cinnamon and nut but white sugar can be used instead.


Chop the walnuts fine so that there will be a little bit in every bite. Stir them into the dry mix.


It's very important to keep moisture and heat out of the pancake mix to preserve the leavening power and to prevent rancidity of the nuts. I keep mine in the refrigerator (air-tight is EXTRA important in the fridge).


When you're ready to make a batch of pancakes (each "batch" is 6 pancakes (approx 5-6" diameter each), whisk together the buttermilk, egg, and oil.


Next, gently stir in 1 cup of the dry pancake mix. Don't over stir because that can develop the gluten and make rubbery pancakes. It is okay if there are a few dry lumps. Just make sure that it is moist enough to pour. (Even though there is a whisk in the picture, DO NOT whisk the batter... I stirred ever so gently with the whisk. It was already dirty.)


Heat a skillet with either non-stick spray or vegetable oil over medium-high heat. A very hot skillet makes the pancakes rise and become fluffy. I got indulgent here and used butter in my skillet - bad idea. Butter burns. Add about 1/3 cup of pancake batter to the hot skillet and wait for the little bubbles to rise to the surface.


Flip the pancake and cook until golden brown on the other side. This one got a little dark around the edges, but luckily I like 'em that way!


Slather 'em up with whatever you like on your pancakes and enjoy the morning!


You know you want a bite...

People get really creative with their pancake toppings. I learned from a childhood friend (Meridith!) that peanut butter is fantastic on pancakes and it has been my favorite ever since! What do you put on your pancakes?