Homemade Pancake Mix
30 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons baking powder
- 4 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup dry pancake mix (made with the ingredients above)
- 1 egg (medium or large)
- 1 cup whole milk (warm)
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
Method
- Combine the all-purpose flour, baking powder, granulated sugar, and salt in a large bowl.
- Whisk the ingredients together until they are well combined.
- Store your pancake mix in an airtight container in a cool, dry place. It should stay good for up to three months.
- Combine 1 cup of the dry pancake mix with the egg, warm milk, melted butter, and vanilla extract in a large bowl.
- Stir until the ingredients are just combined. It's okay if the batter has a few lumps - overmixing can lead to tough pancakes.
- Preheat your griddle or skillet over medium heat and lightly grease it.
- Pour 3 tbsp - ΒΌ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite pancake toppings.