Pancake Mix

5 from 3 votes

Make fluffy homemade pancakes anytime with this easy pancake mix recipe using simple pantry ingredients and a few wet ingredients for a quick breakfast.

Prep Time5

Cook Time5

Rest Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kristyn Merkley

Equipment

mixing bowls

Ingredients

Pancake Mix

4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt

For Cooking Pancakes

1 cup pancake mix, from above recipe
¾ cup milk
1 egg
1 tablespoon unsalted butter, melted
1 splash vanilla

Instructions

To Make Pancake Mix

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Transfer to an airtight container and store for up to 6 months at room temperature or up to 1 year in the freezer.

To Make Pancakes

Lightly grease your griddle or pan and preheat to medium-high heat (about 375°F).
To make pancakes, combine 1 cup of pancake mix with milk, egg, butter, and vanilla. Mix until just combined. For fluffier pancakes, let the batter rest for 10 minutes.
Pour ¼ cup of batter onto a hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 more minutes, until browned, on the second side. Serve hot with your favorite toppings.

Notes

Recipe Tips.

Use a level measuring cup for the dry mix and flour so your pancakes turn out consistently from batch to batch.
Stir the wet and dry ingredients until just combined. A few small lumps are fine, and overmixing can make pancakes tough.
Give the batter 10 minutes to rest before cooking to allow the flour to hydrate. This can help improve the texture.
A properly heated griddle helps the pancakes cook evenly and develop a golden-brown exterior. If they brown too quickly before cooking through, lower the heat slightly.

Store. Keep the dry pancake mix in an airtight container at room temperature for up to 6 months. Freeze the dry mix in a freezer-safe container for up to 1 year.

Store batter and pancakes. Pancake batter: Use mixed batter right away for the best texture.

Cooked pancakes: Refrigerate cooked pancakes for up to 4 days or freeze for up to 2 months.

Nutrition