No More Pancakes from a Box

Written By: Sofia Layarda, MPH

Title: Master of Public Health

Alumni: University of California, Berkeley

Last Updated on:

If the thought of making your own pancakes from scratch seems intimidating, let us assure you that it is one of the easiest hot breakfasts you can get ready for your family. Many pancake mixes come with extras that we don’t need or want, though – ingredients such as trans fat-laden shortening, tricalcium phosphate, and salt. We used a store-bought pancake mix and compared it to a homemade version.

Betty Crocker Bisquick Pancake Mix

Homemade Healthy Pancakes

Here’s how we did:

Betty Crocker Bisquick
Pancake Mix

(store brand)

Healthy Pancakes

(made with buckwheat flour, whole wheat flour, low-fat buttermilk and blueberries)
Serving Size:
2 pancakes 2 pancakes
210 kcal 211 kcal
8 g 8 g
8 g 7 g
Trans Fat:
1.5 g 0 g
26 g 29 g
1 g 4 g
420 mg 283 mg
10% DV 10% DV
10% DV 16% DV
Preparation time:
16 minutes 18 minutes
Price per serving:
$0.58 $0.57

How Did the Two Stack Up?

The cost and calorie count were pretty similar between the two versions, but the homemade version had much less sodium, no trans fat, and more fiber than the boxed version. The homemade recipe uses whole wheat and buckwheat flours, which yielded darker-colored pancakes than the ones made with white flour only. If you are unsure how your pancake eaters will react to the darker-shaded pancakes, start off by using half white and half whole wheat flour.

The Bottom Line

Don’t bother with another boxed mix! With a bit of planning, you can have a nutritious, hot pancake breakfast made from scratch and ultimately be in control of what ingredients you put into your body.

Our Blueberry Pancakes Recipe:

The original recipe is courtesy of Ellie Krieger.


  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda1/4 tsp salt
  • 1 cup low-fat buttermilk
  • 3/4 cup nonfat milk
  • 1 tbs honey
  • 2 large eggs
  • 2 tbs canola oil
  • 2 cups fresh or thawed frozen unsweetened blueberries
  • Cooking spray
  • 1/2 cup pure maple syrup
  • Dusting sugar


  1. In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Stir in 1 cup of the berries.
  2. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium heat. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200F oven as you finish cooking the remaining ones. Serve topped with the remaining blueberries and the maple syrup.


blueberries, breakfast, buckwheat, home cooking, no more packaged foods, recipes


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