Description
Start your morning with the perfect homemade pancakes using this easy and convenient pancake mix. Preparing your own mix ahead of time saves you from measuring ingredients every time and guarantees light, fluffy pancakes that everyone will love. This mix makes about 20 pancakes, ideal for family breakfasts or batch prepping for the week.
Ingredients
Dry Pancake Mix
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
To Make Pancakes
- 1 cup pancake mix
- 1 egg
- 1 cup milk (or as needed)
- 1 tablespoon melted unsalted butter or oil
Instructions
Dry Pancake Mix
- Combine all dry ingredients in a large bowl.
- Store the mix tightly sealed in a cool, dry place.
- You can double or triple this mix for larger batches.
To Make Pancakes
- Preheat and lightly grease a griddle or pan over medium to high heat.
- In a bowl, combine 1 cup of pancake mix with 1 egg, ½ cup milk, and 1 tablespoon melted butter or oil.
- Add more milk as needed, up to 1 cup, until the batter reaches a pourable consistency.
- Pour ⅓ cup of batter onto the hot griddle and cook until bubbles form on the surface, about 3–4 minutes.
- Flip and cook until the underside is golden, another 1–2 minutes.
- Serve warm with syrup, fruit, or your favorite toppings.
Notes
-
- Serve pancakes warm with syrup, honey, fresh fruit, yogurt, or nut butter for added flavor.
- For a decadent breakfast, top with chocolate chips, caramel sauce, or whipped cream.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes by placing a layer of parchment between each pancake in a freezer-safe bag. They can be reheated in the microwave or toaster for quick breakfasts.
- The dry pancake mix can be stored in a cool, dry place for up to 3 months. Always keep it sealed tightly to maintain freshness.