Try this Homemade Pancake Mix recipe if you and your family crave light and fluffy pancakes slathered in melted butter and syrup on Sunday mornings. You only need 5 ingredients to make the mix from scratch, so it’s in your pantry and ready to go for quick breakfasts. The DIY flour and leavening mix is more affordable than the store-bought mixes, and it makes irresistibly yummy pancakes that your whole family will love.
What’s in This Pancake Mix Recipe?
Quickly whip this up from scratch, store it in your pantry, and you can make fresh, fluffy pancakes any time.
- Flour: All-purpose flour forms the base of this recipe, giving the pancakes their structure.
- Sugar: Granulated sugar adds sweetness to the pancakes.
- Leavening: Baking powder and baking soda pull double-duty to create light and fluffy pancakes.
- Salt: Kosher salt balances the sweetness of these pancakes.
Notes from the Test Kitchen
Made from pantry staples, this mix will keep for up to 6 months at room temperature. Just mix in some milk, buttermilk, egg, butter, and vanilla, and you’re on your way to tasty pancakes in just a few minutes! This mix makes some of the yummiest pancakes you’ve ever had, we guarantee it!
DIY Gluten Free Pancake Mix
If you want gluten-free pancakes, start with this homemade mix. Simply swap out the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
How to Store
Store homemade pancake mix in an airtight container (a well-sealed jar, a container with a tight lid, or resealable bag) in the pantry for up to 6 months.
How to Freeze
Believe it or not, you can also refrigerate or even freeze pancake mix! It will keep for up to 6 months this way as well.
Serving Suggestions
This easy pancake mix leads to the best pancakes, which can be topped and served with all your favorite fixings! Pats of butter, maple syrup, whipped cream, powdered sugar, chocolate chips, and fresh fruit are just the beginning. Slather on some honey butter for more flavor. And of course, breakfast should be served with oven-baked bacon and eggs cooked in your favorite style.
Homemade Pancake Mix Recipe
Equipment
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Kitchen Scale (optional)
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Electric Griddle (for making pancakes)
Ingredients
For the Mix
- 6 cups all-purpose flour 720 grams
- ½ cup granulated sugar 100 grams
- 3 tablespoons baking powder 43 grams
- 2 teaspoons baking soda 12 grams
- 2 teaspoons kosher salt 6 grams
To Make Pancakes
- 1¼ cups pancake mix 157 grams (see above)
- ½ cup whole milk 114 grams
- ½ cup buttermilk 114 grams
- 1 large egg 50 grams, beaten
- 1 tablespoon unsalted butter 14 grams, melted (⅛ stick)
- 1 teaspoon pure vanilla extract 4 grams
Instructions
For the Mix
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In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined. Transfer to a large jar or other sealable container and store for up to 6 months.6 cups all-purpose flour, ½ cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda, 2 teaspoons kosher salt
To Make Pancakes
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When you’re ready to make pancakes, preheat your griddle or pan over medium heat.
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In a large bowl, whisk the milk, buttermilk, egg, butter, and vanilla together.½ cup whole milk, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract, 1 tablespoon unsalted butter
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Add in the pancake mix and stir with a spatula or wooden spoon until just combined. Lumps are okay (see note).1¼ cups pancake mix
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Grease your warm skillet or pan with butter. Pour in ⅓ cup of the batter and cook until the underside is golden and the bubbles along the edges of the pancake begin to pop.
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Flip the pancake over. Cook for another 2-3 minutes until the pancake is puffed and cooked through. Repeat with the remaining batter.
Video
Notes
- Note: Leaving pea-sized lumps in the batter is a good thing! It will help your pancakes rise and cook up fluffier.
- When preparing the pancakes, feel free to add additions like blueberries, chocolate chips, sprinkles, etc.
- To keep the pancakes warm until they are all cooked, place cooked pancakes on a baking sheet in a 200°F oven.
- Nutritional information is for one prepared pancake.
Nutrition
How to Make Homemade Pancake Mix Step by Step
Make the Mix: In a large bowl, whisk 6 cups of all-purpose flour, ½ cup of granulated sugar, 3 tablespoons of baking powder, 2 teaspoons of baking soda, and 2 teaspoons of kosher salt until well combined. Transfer to a large jar or other sealable container and store for up to 6 months.
Stir the Wet Ingredients: When you’re ready to make pancakes, preheat your griddle or pan over medium heat. In a large bowl, whisk ½ cup of milk, ½ cup of buttermilk, 1 large egg, 1 tablespoon of unsalted butter, and 1 teaspoon of vanilla extract together.
Add the Pancake Mix: Add in 1¼ cups of pancake mix and stir with a spatula or wooden spoon until just combined. Lumps are okay.
Cook the Pancakes: Grease your warm skillet or pan with butter. Pour in ⅓ cup of the batter and cook until the underside is golden and the bubbles along the edges of the pancake begin to pop.
Flip and Cook: Flip the pancake over. Cook for another 2-3 minutes until the pancake is puffed and cooked through. Repeat with the remaining batter.
Yes! Ingredients like flour, sugar, baking powder, baking soda, and salt can all be bought in bulk for much less than the cost of a box of pancake mix.
No! This is not a just-add-water mix. You must add the ingredients listed below in order to turn this into pancakes.
Yes. As with any pantry product, the ingredients in this mix will eventually go bad. The flour can turn rancid, and the leavening agents will lose their ability to lift.
This pancake mix can be used for more than just pancakes! It’s great in our pancake mix blueberry muffins!
Yes! You’ll need to add about 2 tablespoons of oil per cup of dry pancake mix, plus the other ingredients listed to make pancakes, in order to turn this mix into waffle mix.
You can add mix-ins to your batter to make blueberry pancakes, chocolate chip pancakes, or another type. But the mix will stay the same–nothing extra should go in the dry mix.
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