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Breakfast

Pumpkin Spice Pancake Mix

Make a big batch of pumpkin spice pancake mix with all-purpose and whole wheat flour, dry milk and pumpkin pie spice. It keeps six months.

By

Sara Noel
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Pumpkin spice pancake mix

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Nine cups of pancake mix with white and whole wheat flour, dry milk and pumpkin pie spice. It keeps up to six months airtight.
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Prep Time10 minutes
Total Time10 minutes
CourseBreakfast
CuisineAmerican
Servings9 cups
Calories396
Ingredients Equipment Directions Notes

Ingredients
  

  • 3-3/4 cups all-purpose flour
  • 3 cups white whole wheat flour
  • 2 Tablespoons pumpkin pie spice
  • 1/3 cup baking powder
  • 1 cup nonfat dry milk powder
  • 2/3 cup sugar
  • 1 teaspoon salt

Equipment

  • mixing bowl
  • airtight jar

Directions
 

  1. Stir all the ingredients together in a large bowl.
  2. Keep in an airtight container at room temperature for up to 6 months.

Notes

Total time 10 minutes. Store airtight at room temperature up to 6 months. Safety: dry milk powder and whole wheat flour can go stale or rancid; keep airtight and cool, and toss if it smells off.

Nutrition

Serving: 116g | Calories: 396kcal | Carbohydrates: 85g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 1.5mg | Sodium: 1169mg | Potassium: 234mg | Fiber: 2.4g | Sugar: 19g | Vitamin A: 4.6IU | Vitamin C: 0.8mg | Calcium: 594mg | Iron: 5mg

Nutrition is an estimate per serving from USDA FoodData Central, for 9 cups. Brands and portions vary, so use it only as an approximation.

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