Description
This homemade pancake mix recipe offers a simple, versatile base to whip up fluffy, delicious pancakes. Perfect for a weekend brunch or a cozy breakfast, the mix combines basic pantry staples to create a balanced batter. With easy assembly and straightforward cooking steps, it’s an ideal recipe for all skill levels.
Ingredients
Scale
Dry Ingredients
- 4.5 Cups All Purpose Flour
- 3.5 Tablespoons Baking Powder
- 3 Tablespoons Sugar
- 1 Teaspoon Salt
Wet Ingredients
- 1 1/3 Cups Whole Milk
- 3 Tablespoons Melted Unsalted Butter
- 1 Large Egg
Instructions
- Prepare the Dry Mix: In a large bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together thoroughly to ensure the ingredients are evenly distributed.
- Add Wet Ingredients: Pour the whole milk and melted unsalted butter into the dry ingredients. Crack in the large egg. Stir gently until the batter is smooth and all ingredients are fully incorporated. Avoid overmixing to keep pancakes light and fluffy.
- Heat Your Cooking Surface: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if desired.
- Cook the Pancakes: Pour batter onto the hot griddle using about 1/4 cup for each pancake. Cook until bubbles form on the surface and edges begin to set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 more minutes.
- Serve and Enjoy: Serve pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
- For fluffier pancakes, do not overmix the batter; lumps are okay.
- Adjust milk quantity slightly to achieve desired batter consistency.
- This recipe yields about 24 pancakes, enough for 4-6 servings.
- Store leftover pancake mix in an airtight container for up to one month.
- You can make pancakes gluten-free by substituting all-purpose flour with a gluten-free blend.
