Description
This homemade pancake mix recipe provides a quick and easy way to prepare fluffy, delicious pancakes from scratch. The dry mix can be stored for future use, making breakfast preparation more convenient. Perfect for a family meal, these pancakes are light, tender, and customizable with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk (any type)
- 1 egg
- 2 tbsp oil (vegetable or canola oil)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. You can store any leftover dry pancake mix in an airtight container for future use.
- Combine wet ingredients: In a separate bowl, whisk the milk, egg, and oil together until smooth. Gradually add 1 cup of the prepared pancake mix to the wet ingredients and stir until the batter is smooth. Adjust batter consistency by adding more milk for thinner batter or more pancake mix for thicker batter.
- Preheat skillet and cook pancakes: Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Serve and enjoy: Serve the pancakes hot with maple syrup, fresh fruit, or any of your favorite toppings for a delightful breakfast or brunch.
Notes
- You can store the leftover dry pancake mix in an airtight container for up to 1 month.
- Use non-dairy milk alternatives like almond or oat milk for a dairy-free option.
- Adjust the sugar amount according to your preference for sweetness.
- Make sure your skillet is properly preheated to avoid sticking.
- For fluffier pancakes, do not overmix the batter; a few lumps are okay.
