Homemade Pancake Mix
Homemade Pancake Mix is an easy pantry staple that makes breakfast faster.The dry ingredients can be prepared in just a few minutes.Fresh milk, eggs, butter, and vanilla transform the mix into fluffy batter.The pancakes cook quickly on a skillet or griddle until golden brown.Serve them with butter, maple syrup, fruit, or your favorite toppings.Store the unused dry mix in a cool, dry place in an airtight container.
Ingredients
For the Homemade Dry Mix
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
To Make One Batch of Pancakes
- For approximately 8–10 pancakes:
- 2 cups homemade pancake mix
- 1½ cups milk
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
Instructions
- Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
- Whisk the ingredients until they are evenly distributed. Make sure there are no visible pockets of baking powder or baking soda.
- Transfer the dry mixture to a clean, completely dry airtight container or large glass jar. Label it with the name and date.
- When you're ready for pancakes, measure 2 cups of the homemade mix into a bowl. Add milk, egg, melted butter, and vanilla extract.
- Whisk just until the ingredients are combined. A few small lumps are perfectly fine. Avoid overmixing because it can make pancakes dense rather than fluffy.
- Let the batter rest for about 5 minutes. This gives the flour time to hydrate and allows the leavening ingredients to begin working.
- Pour approximately ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles appear across the surface and the edges begin to look set.
- Carefully flip the pancake and cook the second side until golden brown and cooked through, usually about 1–2 minutes.
- Stack the pancakes and serve immediately with butter, maple syrup, fresh berries, bananas, nuts, or your favorite toppings.
Notes
- Use fresh baking powder: Old leavening agents can result in flat pancakes.
- Keep the mix dry: Moisture can cause the mix to clump and reduce its shelf life.
- Use an airtight container: This protects the dry ingredients from humidity.
- Label the container: Write the preparation date and basic instructions on the jar.
- Don't overmix: Small lumps in pancake batter are normal.
- Control the heat: Medium heat generally gives the pancakes enough time to cook without burning.
- Adjust the batter: Add a small amount of milk if the batter becomes too thick.
- Check storage: Discard the mix if it develops an unusual smell, moisture, insects, or signs of spoilage.