Homemade pancake mix takes minutes to make and keeps for up to six months! Fluffy, buttery pancakes piled high on a Saturday morning are just a spoonful away.
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Saturday mornings are for pancakes! Get those hot cakes on the griddle faster by having the pancake mix ready and waiting for you.
What’s in this mix?
DIY pancake mix is like using biscuit, only cheaper! All you do is make a big mix of the dry ingredients –flour, sugar, baking powder, baking soda and salt.
Best of all, it stays fresh for up to six months!
Now Saturday morning, all you need is to scoop the mixture into a bowl and add the wet ingredients – eggs, milk, butter and, if you 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 for those weekends when I only had regular milk in the fridge.
Buttermilk is thicker than milk. So if you want a pancake that’s almost like a buttermilk pancake in texture (light and fluffy, not rubbery), substituting buttermilk for milk 1:1 won’t quite work. However, reducing the amount of milk works very well.
For this recipe, you can use either 1 cup buttermilk or 3/4 cup milk each time for the perfect light, fluffy pancake!
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How to make perfect pancakes
Pancakes are inherently easy and forgiving, but here are a few tips to make them just right:
- Your pan should be sizzling hot.
- Don’t overmix your batter. A little lumpy is fine!
- Keep butter by your side to fry the perfect cake.
- Turn when the edges look a bit dry and bubbles come to the surface.
Ways to change up your pancake game
Dress up your pancakes! Just before turning, add blueberries, chocolate chips, or sliced bananas to the batter.
Feel free to experiment with other types of flour! I’m part half spelled and half all-purpose flour, or substitute whole-wheat pastry flour for all or part of the all-purpose flour (it gives you a lighter, fluffier texture than whole-wheat flour).
How to freeze and reheat pancakes
Allow pancakes to cool to room temperature, then sandwich between sheets of parchment paper and seal in a gallon-sized ziplock bag.
To reheat, spread a couple of frozen pancakes in a single layer on a plate (it’s okay if they overlap a bit) and microwave for about 30-45 seconds, then toast. The microwave defrosts them and then the toaster finishes the job and also ensures the crispy edges fresh off the grill.
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
If using milk instead of buttermilk to make the pancake batter, add either 1/4 teaspoon tartar cream or 1/2 teaspoon lemon juice to allow the baking soda to react. Buttermilk neutralizes the metallic taste of baking soda. If you’re using milk, you’ll want to add something sour like tarter cream or lemon juice to mimic buttermilk’s role in the batter.
ingredients
For the pancake mix (makes 7 cups):
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6 cups (940 G) all purpose flour
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1/3 cup (77 G) granulated sugar
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3 tablespoon baking powder
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2 teaspoon baking soda
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2 teaspoon kosher salt
Prepare the pancakes (makes 6 pancakes):
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1 Cup pancake mix
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3/4 Cup milkor 1 cup buttermilk
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1 big egg
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1 teaspoon vanilla extract
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1 tablespoon melted Butter, plus more for the pan
method
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Make the mix:
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Whisk together. Transfer the mixture to an airtight container. Write “dough recipe” on a note card and stick it on the tin. Store up to 6 months.
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To make the pancakes:
Place 1 cup of the mixture in 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 well combined with the milk and extract. Continue beating the milk while pouring in the melted butter.
Pour the egg mixture into the bowl with the pancake mixture. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.
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Cook pancakes:
Place a large skillet or griddle over medium-high heat. Once it’s hot enough for a few drops of water to dance on it, add a tablespoon of butter. Once the butter has melted, pour 1/3 cup of pancake batter into the pan to form a pancake. Repeat until pan is full but not overcrowded.
When bubbles form on top and the edges of the pancake look a little drier than the center, 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 and have crispy edges.
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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.
| nutritional information (per serving) | |
|---|---|
| 265 | calories |
| 6g | Fat |
| 42g | carbohydrates |
| 9g | protein |
