Pancake Mix Recipe
Make a double batch and store the leftovers in the fridge. You’ll have pancakes ready to go on a busy morning!
TIP: Room temperature butter and eggs will give you fluffier pancakes!
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/4 cup whole milk (or buttermilk)
1 large egg
1 teaspoon vanilla extract
3 tablespoons butter, melted
oil for skillet
Instructions
- In a large mixing bowl, whisk flour, baking powder, sugar and salt.
- In a small mixing bowl, whisk milk, egg and vanilla. Add melted butter and whisk.
- Pour the wet ingredients into the flour mixture. Stir with a spatula until JUST combined. Don’t worry about a few lumps.
- Allow batter to rest while you heat up the pan.
- Grease your non-stick pan with oil (we use canola). Turn heat to medium.
- Test the pan: sprinkle with a little water. If it sizzles, you’re ready to cook pancakes.
- Add a dollop of your pancake mix recipe to the pan. Don’t add too much because the batter will spread (and also puff up). We like to use a small scoop or 1/4 cup measuring cup. Cook for about 2 minutes until bubbles appear and start bursting, then flip. Cook for about 1 minute.
- Pancakes are best served immediately but also delicious when kept warm on a plate in the oven at 200 degrees F.
- Save leftovers in an air-tight container in the fridge for up to 1 week.
Notes
You can make this recipe in TONS of other ways:
- Add mini chocolate chips
- Get healthier with a tablespoon of chia seeds plus a scoop of flaxseed
- Sprinkle a handful of coconut flakes and top with pineapple tidbits
- Top with cooked apples: Peel and slice 2 apples. Cook in a skillet over medium heat with 1 teaspoon cinnamon, 2 teaspoons sugar and 4 tablespoons butter. Apples are ready when they’re soft.
Find it online: https://foodlets.com/2020/12/10/pancake-mix-recipe/