Go Back
–+ servings
tall stack of homemade pancakes lathered in maple syrup on a small gray plate with fresh strawberries

Homemade Pancake Mix

Easy homemade pancake mix from scratch. Whip up a hot breakfast of light and fluffy pancakes with simple ingredients in 5 minutes or less!
5 from 1 vote
Print Pin
Course: Breakfast, Breakfast and Brunch
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 pancakes
Calories: 63kcal
Author: Mel Lockcuff

Equipment

Ingredients

Instructions

How to Make Homemade Pancake Mix

  • Start by whisking together the flour, sugar, baking powder and sea salt in a medium mixing bowl until well combined.
  • Transfer your pancake mix to an airtight container or glass jar with a lid, and store it at room temperature for up to 3 months, or in the refrigerator or freezer for up to 12 months. That's it!

How to Make Homemade Pancakes with Homemade Pancake Mix

  • Before getting started, lightly coat a griddle or skillet with cooking spray, and then set it on the stovetop over a medium heat to preheat.
  • In a large mixing bowl, whisk together one full batch of pancake mix with the wet ingredients, including 1 whole egg, 3/4 cup of milk or buttermilk, and 2 tablespoons of vegetable or canola oil, just until well combined.*
  • Use a ladle to scoop around 1/4 cup of your pancake batter onto the hot and lightly oiled griddle, and cook for 4-5 minutes over medium-low heat, 'til the batter has bubbled through and the bottom side is a deep golden brown.
  • Then flip and let your pancakes cook on the other side for another 2-3 minutes, 'til golden brown.
  • Pull your pancakes off the griddle, and lather them with butter and maple syrup. Add a dollop of whipped cream on top and serve immediately!

Notes

*The secret in making perfectly light and fluffy pancakes is in NOT over-mixing the batter, which will weaken the structure of the batter, resulting in tough and chewy pancakes that fall flat as soon as they come off the griddle. A little bit of lumpiness is okay; whisk only until well combined.
Can you freeze leftover pancakes?
You can definitely freeze leftover pancakes. Once cooked, let them cool completely before transferring to an airtight container or freezer bags and into the freezer. Stored this way, your flapjacks should keep for up to 3 months.
 
 

Nutrition

Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 305mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 2g | Calcium: 91mg | Iron: 1mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!