Homemade Pancake Mix

Homemade Pancake Mix is great to have on hand when you crave a stack of golden pancakes. Simply use 1 cup of the mix with buttermilk (or milk), egg, vanilla and melted butter. This mix will make 7 batches of 8 to 10 pancakes per batch.

Course Kitchen Basics

Cuisine American

Keyword homemade, kitchen basics, pancake mix, pancakes, pantry staple

Prep Time 5

Total Time 5

Servings cups / batches

Calories 235

Author Laurie McNamara

Equipment

Ingredients

FOR THE HOMEMADE PANCAKE MIX:

6¼ cups unbleached all-purpose
6 tablespoons granulated sugar
4 tablespoons baking powder
2 teaspoons fine sea salt

TO MAKE THE PANCAKES:

1 cup Homemade Pancake Mix
1 to 1¼ cup buttermilk see notes*
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsalted butter melted and cooled slightly

FOR SERVING:

salted butter for serving
real maple syrup for serving

US Customary - Metric

Instructions

FOR THE MIX:

In a large mixing bowl, measure and add the flour, sugar, baking powder and salt.
Stir well to combine and store in a large container with a tight fitting lid.

FOR THE PANCAKES:

Add 1 cup homemade pancake mix to a mixing bowl.
Add buttermilk, egg, vanilla and melted butter.
Stir until just combined. A few lumps are okay.
Preheat your griddle to 350-375℉° (or 180-190℃).
Pour 1/4 cup or 1/3 cup of batter per pancake onto your hot buttered griddle. Depending on what size measuring cup you use, will depend on how many pancakes you will end up with.
Cook the pancakes until the batter looks set, the bubbles rise to the top and the underneath is golden brown. This can take anywhere for 1 to 3 minutes depending on the temperature of your griddle.
Repeat with remaining batter.

Notes

*If you don't have buttermilk, you can make your own by measuring 1 cup milk and adding 2 tablespoons of distilled vinegar or fresh lemon juice. Let it sit for a few minutes before using in this recipe.

If using real buttermilk, you may need closer to 1¼ cups of buttermilk to reach a desired consistency.

Nutrition