Homemade Pancake Mix and Fluffy Pancake Batter Recipe
This homemade pancake mix recipe allows you to prepare a versatile dry mix that can be stored for up to 3 months. When ready to enjoy, you simply add wet ingredients to create fluffy, golden-brown pancakes perfect for breakfast or brunch.
- Prep Time: 10 minutes (including resting time)
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 8 pancakes (1/4 cup batter each) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pancake Mix
- 3 3/4 cups (480 grams) all-purpose flour
- 1/3 cup (65 grams) sugar
- 5 teaspoons baking powder
- 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
For Pancake Batter
- 1 large egg
- 3/4 cup (180 milliliters) milk
- 1 tablespoon melted butter or vegetable oil, plus more for cooking
- 1 cup (135 grams) pancake mix
Instructions
- Make the Pancake Mix: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and kosher salt until evenly combined. Transfer the dry mixture to a storage container with a tight-fitting lid and store in a dark, cool place for up to 3 months to keep it fresh.
- Prepare the Batter: When ready to cook, lightly beat one large egg in a medium bowl. Whisk in the milk and melted butter or oil until combined. Gradually sprinkle 1 cup of the prepared pancake mix over the liquid ingredients and gently whisk until just blended. It is important not to overmix; small lumps are fine. Allow the batter to rest at room temperature for 10 minutes to let the flour hydrate and the batter thicken.
- Heat the Skillet: While the batter rests, preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil, ensuring full coverage to prevent sticking.
- Cook the Pancakes: Working in batches, pour 1/4-cup scoops of batter onto the hot skillet, spreading the batter slightly if needed for an even shape. Cook until bubbles begin to appear on the surface and the bottom side turns golden brown, approximately 2 to 3 minutes. Flip the pancakes and cook the other side until golden brown, about 1 to 2 minutes more.
- Serve: Repeat the process with the remaining batter, greasing the skillet between batches as needed. Serve the pancakes immediately while warm for best taste and texture.
Notes
- Do not overmix the batter to keep pancakes fluffy; slight lumps are okay.
- Resting the batter for 10 minutes enhances hydration and thickness, improving texture.
- Use a nonstick skillet or griddle and ensure proper greasing to prevent pancakes from sticking.
- You can store the dry pancake mix for up to 3 months in a cool, dark place.
- Adjust heat as needed to avoid burning pancakes while ensuring thorough cooking.
Keywords: pancake mix, homemade pancake mix, breakfast pancakes, fluffy pancakes, easy pancake recipe
