Pancake Mix

Print Recipe

5 from 3 votes

Try this quick and easy pancake mix for a favorite hassle-free breakfast option that's ready to go when you are!

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 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 batter rest for 10 minutes).
Pour ¼ cup batter onto hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.

Notes

Store pancake mix. Store the dry ingredients in an airtight container or jar in a cool dark place for 6 months.

Store cooked pancakes. Cool pancakes and store them in an airtight container, separate the layers with parchment paper. Keep in the fridge for 5-7 days.

Freeze cooked pancakes. We have a post dedicated to freezing pancakes. Reheat pancakes in the microwave or toaster.

Nutrition