Homemade Pancake Mix comes together in mere minutes and keeps for up to six months! Fluffy, buttery pancakes piled high on a Saturday morning are just a scoop away.
Photography Credit:Alison Bickle
Saturday mornings are for pancakes! Get those hot cakes on the griddle faster by having pancake mix ready and waiting for you.
No need to get flour all over the place, or dirty a bunch of dishes. Scoop some ready-made pancake mix into a bowl, crack an egg, add some milk, and you’re ready to start cooking!
WHAT’S IN THIS MIX?
DIY Pancake mix is like using Bisquick, only more affordable! All you’re doing is creating a bulk mix of the dry ingredients—flour, sugar, baking powder, baking soda, and salt.
The best part is it will stay fresh for up to six months!
Now, on Saturday morning all you need is to scoop the mix in a bowl and add the wet ingredients—eggs, milk, butter, and if you’re feeling fancy, vanilla extract.
MILK VS BUTTERMILK
I’m always on Team Buttermilk when it comes to pancakes. I think they make the fluffiest pancakes, but I wanted to make a mix that would work even for those weekends when I only had regular milk in the fridge.
Buttermilk is thicker than milk, so if you want to have a pancake that’s nearly equal in texture to a buttermilk pancake (light and fluffy, not rubbery), a 1-to-1 replacement of milk for buttermilk won’t quite work. However, decreasing the amount of milk works very well.
For this recipe, you can use either 1 cup buttermilk or 3/4 cup milk for the perfect light, fluffy pancake every time!
HOW TO MAKE PERFECT PANCAKES
Pancakes by nature are simple and forgiving, but here are a few tips to help make them just right:
- Your skillet should be sizzling hot.
- Don’t over-mix your batter. A little lumpy is fine!
- Keep butter by your side to fry the perfect cake.
- Flip when the edges look a little dry, and bubbles are coming to the surface.
WAYS TO SWITCH UP YOUR PANCAKE GAME
Dress up your pancakes! Add blueberries, chocolate chips, or sliced bananas into the batter just before flipping.
Also, feel free to experiment with other kinds of flour! I’m partial to half spelt and half all purpose, or substituting whole wheat pastry flour (it gives you a lighter, fluffier texture than whole wheat flour) for all or part of the all-purpose flour.
HOW TO FREEZE AND REHEAT PANCAKES
Let the pancakes cool to room temperature, then layer between sheets of parchment paper, and seal in a gallon-sized, zip-top bag.
To reheat, spread a few frozen pancakes on a plate in a single layer (it’s okay if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.
More Ways to Have Pancakes for Breakfast!
- Lemon Ricotta Pancakes
- Chocolate Chip Pancakes with Raspberry Sauce
- Fluffy Buttermilk Pancakes
- Blueberry Buttermilk Pancakes
- Oatmeal Buttermilk Pancakes
Homemade Pancake Mix Recipe
If using milk rather than buttermilk to make the pancake batter, add either a 1/4 teaspoon of cream of tarter or a 1/2 teaspoon of lemon juice to help the baking soda react. Buttermilk will neutralize the metallic taste of baking soda. If using milk, you want to add something acidic like cream of tarter or lemon juice to mimic the role of buttermilk in the batter.
For the pancake mix (makes 7 cups):
- 6 cups (940 g) all-purpose flour
- 1/3 cup (77 g) granulated sugar
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
To make the pancakes (makes 6 pancakes):
- 1 cup pancake mix
- 3/4 cup milk, or 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter, plus more for the pan
1 Make the mix: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Transfer mix to an airtight container. Write "batter recipe" on a note card, and tape it to the canister. Store for up to 6 months.
2 To make the pancakes: Put 1 cup of mix into a medium mixing bowl. In a separate small mixing bowl, combine milk, egg, and vanilla extract. Beat the egg with a fork or whisk until it’s well incorporated with the milk and extract. Continue whisking the milk while you pour in the melted butter.
Pour the egg mixture into the bowl with the pancake mix. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.
3 Cook the pancakes: Set a large skillet or griddle over medium heat. Once it’s hot enough for a few droplets of water to dance on the top, add a tablespoon of butter. Once the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not too crowded.
Once bubbles form on the top and the edges of the pancake look slightly drier than the middle, flip the pancake. You should cook the pancake for about 3 minutes on the first side and 1 to 2 minutes after flipping. The pancakes should be lightly golden on both sides, with crispy edges.
4 To serve: Serve with maple syrup or powdered sugar and fruit. If feeding a crowd, keep warm on a plate in a low oven until ready to serve.
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