Homemade Pancake Mix Recipe

5 stars (5 reviews)

Flippin' flapjacks, my homemade pancake mix recipe is simply brilliant! It makes the most soft, fluffy and flavorful pancakes that taste way better than box mixes, with only a few basic ingredients. Use this recipe to make a batch of mix to cook right away, or whip up several batches and keep on hand for whenever you need to make a stack of hotcakes in a flash!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 54kcal

Author: Sommer Collier

Ingredients

Dry Mix -

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 ½ teaspoon baking powder aluminum free
½ teaspoon salt

Wet Ingredients -

1 cup milk any type
1 large egg
1 tablespoon vanilla extract optional
4 tablespoon melted butter or oil

US Customary - Metric

Instructions

To make the dry pancake mix - Set out a mixing bowl or glass jar for storage. Measure the flour thoroughly by stirring the flour to fluff it in the bag, scooping the flour with a spoon into the measuring cups, and leveling the top. Then pour it into the bowl or a jar. Add the sugar, baking powder, and salt. Whisk well, or screw the top on the jar and shake vigorously to combine. (Multiply to make as many batches as you want.)
When ready to use the pancake mix, preheat a large griddle or skillet to medium heat.
Scoop 1 ¾ cups of the dry pancake mix (one whole batch) into a mixing bowl. Add the milk, egg, and vanilla extract. Whisk well until all clumps are gone. Then add the melted butter and whisk again until smooth.
When the griddle is hot, butter the griddle. Use ¼ measuring cup to scoop pancake batter onto the hot griddle. *I usually like to do a test batch with one pancake first to make sure the griddle is at the right temperature. If it seems a little too hot, turn to medium-low.
Cook for 2-3 minutes. Once bubbles form over the surface of the pancake, flip the pancake over and cook for another 2 minutes. Continue with the remaining batter, buttering the griddle as needed. Serve hot.

Video

Notes

Store the Mix - Store the dry mix in an airtight container (like a glass jar or ziplock bag) in a cool, dry place and enjoy instant pancake access for up to 3 months!

Store the Pancakes - The best way to store them is to first let them cool completely, then place them all together in a ziploc plastic bag or another airtight container. They'll keep fresh in the refrigerator for up to 3 days.

Homemade pancakes also freeze well! I wrap each one individually in a layer of plastic wrap, then place them together in one ziploc freezer bag or wrap a stack in a layer or two of aluminum foil. Keep them in the freezer for up to 2 months, then thaw them in the fridge overnight or on the countertop for 20-30 minutes until soft.

Reheat - In my opinion, the best way to reheat leftover pancakes is in the microwave so they don't dry out. (If they do seem a bit dry out of the fridge, wrap each one in a lightly damp paper towel before microwaving.) I microwave them in short, 10-second bursts at 50% power, until they are warmed throughout.

Nutrition