Homemade Pancake Mix and Batter Recipe
This homemade pancake mix recipe provides a simple, convenient way to prepare fluffy, golden pancakes anytime. The dry mix combines flour, sugar, baking powder, and salt, and can be stored for up to 3 months. When ready to cook, just add egg, milk, and melted butter to create a perfect batter, resulting in light and tender pancakes cooked on a skillet to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients for Pancake Mix
- 3 3/4 cups (480 grams) all-purpose flour
- ⅓ cup (65 grams) sugar
- 5 teaspoons baking powder
- 1 ½ teaspoons kosher salt (such as Diamond Crystal)
To Make Pancakes
- 1 large egg
- ¾ cup (180 milliliters) milk
- 1 tablespoon melted butter or vegetable oil, plus more for cooking
- 1 cup (135 grams) pancake mix
Instructions
- Make the pancake mix: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and kosher salt until fully combined. Transfer the mixture to a storage container with a tight-fitting lid. Store in a dark, cool place for up to 3 months until ready to use.
- Prepare the pancake batter: In a medium bowl, lightly beat the egg. Whisk in the milk and melted butter until blended. Gradually sprinkle the measured 1 cup of the prepared pancake mix over the wet ingredients, whisking slowly just until combined. It’s okay if the batter remains slightly lumpy. Allow the batter to rest at room temperature for 10 minutes to hydrate the flour and thicken the batter.
- Heat the cooking surface: While the batter rests, preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the entire cooking surface with butter or oil to prevent sticking.
- Cook the pancakes: Using a ¼-cup scoop, pour batter onto the hot skillet in batches. If needed, gently spread the batter to shape the pancakes slightly. Cook for 2 to 3 minutes on the first side, until bubbles form on the surface and the underside is golden brown. Flip each pancake and cook for an additional 1 to 2 minutes until the second side is also golden brown.
- Serve immediately: Repeat cooking until all batter is used, greasing the skillet between batches as necessary. Serve the pancakes hot for the best taste and texture.
Notes
- Do not overmix the batter; a few lumps help keep pancakes tender.
- Letting the batter rest enhances the texture by allowing the flour to fully hydrate.
- Adjust heat as needed to prevent burning or undercooking.
- This dry pancake mix can be stored for up to 3 months in a cool, dark place.
- Use butter or vegetable oil for greasing depending on your preference.
Keywords: pancake mix, homemade pancake mix, easy pancakes, breakfast, fluffy pancakes
