Homemade Pancake Mix
Servings 10 pancakes
Ingredients
For the Dry Mix
- 3 cups all-purpose flour
- 3 tbsp baking powder
- 3 tbsp granulated sugar
- 1 tsp salt
To Make One Batch of Pancakes
- 1 cup homemade pancake mix from above
- 3/4 cup milk warm
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
Instructions
- Add the flour, baking powder, sugar, and salt to a large bowl. Whisk until all ingredients are evenly combined.
- Transfer the dry pancake mix to an airtight container or mason jar. Store in a cool, dry place for up to 3 months or in the freezer for up to 6 months.
- When ready to make pancakes, measure out 1 cup of the dry mix into a bowl. Add the warm milk, egg, melted butter, and vanilla extract. Stir gently until just combined. Do not overmix; small lumps are fine.
- Heat a griddle or large skillet over medium heat and lightly grease with butter or cooking spray.
- Pour about 3 to 4 tablespoons of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until golden brown on both sides.
- Serve warm with maple syrup, fresh fruit, butter, or your favorite toppings.
Notes
The dry mix makes enough for about 3 batches of pancakes (approximately 30 pancakes total).
Use warm milk, not cold, when mixing the batter. It helps the melted butter stay incorporated and creates a lighter batter.
Do not overmix the batter. A few lumps are perfectly fine and result in fluffier pancakes.
Let the batter rest for 2 minutes before cooking to allow the baking powder to fully activate.
You can substitute whole wheat flour for a heartier pancake, though the texture will be slightly denser.
Store the dry mix in an airtight container for up to 3 months at room temperature or up to 6 months in the freezer.