Homemade Pancake Mix and Fluffy Pancake Recipe

Introduction

Making fluffy, homemade pancakes is easier than you think with this simple pancake mix recipe. Prepare the mix in advance, then quickly turn it into delicious pancakes whenever the craving strikes.

Ingredients

• 3 3/4 cups (480 grams) all-purpose flour
• ⅓ cup (65 grams) sugar
• 5 teaspoons baking powder
• 1½ teaspoons kosher salt (such as Diamond Crystal)
• 1 large egg
• 3/4 cup (180 milliliters) milk
• 1 tablespoon melted butter or vegetable oil, plus more for cooking
• 1 cup (135 grams) prepared pancake mix (from above)

Instructions

1. Step 1: Make the pancake mix by whisking together the flour, sugar, baking powder, and salt in a large bowl. Transfer the mix to a storage container with a tight-fitting lid and keep it in a cool, dark place for up to 3 months.
2. Step 2: When you’re ready to make pancakes, prepare the batter. In a medium bowl, lightly beat the egg, then whisk in the milk and melted butter. Sprinkle 1 cup of the stored pancake mix over the wet ingredients and whisk gently until just combined. Some lumps are okay—avoid overmixing.
3. Step 3: Let the batter rest at room temperature for 10 minutes to allow the flour to hydrate and the batter to thicken.
4. Step 4: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil.
5. Step 5: Pour ¼-cup scoops of batter onto the skillet, spreading slightly if needed. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the other side until golden brown, about 1 to 2 minutes more.
6. Step 6: Repeat with the remaining batter, greasing the skillet between batches. Serve pancakes immediately.

Tips & Variations

• For a lighter texture, sift dry ingredients when making the mix.
• Try swapping half the all-purpose flour for whole wheat flour for a nuttier flavor.
• Add fresh berries or chocolate chips directly to the batter just before cooking for extra flavor.
• Use buttermilk instead of milk for tangier, fluffier pancakes.

Storage

Store the prepared pancake mix in an airtight container in a cool, dark place for up to 3 months. Once you make the batter, it’s best to use it immediately or refrigerate for up to 24 hours. Reheat leftover pancakes in a toaster or warm oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes without letting the batter rest?

While you can cook pancakes immediately after mixing, letting the batter rest for 10 minutes helps hydrate the flour and results in thicker, fluffier pancakes.

Can I freeze pancakes made from this mix?

Yes, pancakes freeze well. Cool them completely, then layer between parchment paper in a freezer-safe container or bag. Reheat in a toaster or microwave when ready to enjoy.

Homemade Pancake Mix and Fluffy Pancake Recipe

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This homemade pancake mix recipe allows you to prepare a convenient and delicious base ready to be turned into fluffy pancakes anytime. The mix combines all-purpose flour, sugar, baking powder, and salt for a balanced blend. When you want to make pancakes, simply add milk, egg, and melted butter to the mix for a quick batter. Cooking on a nonstick skillet or griddle yields golden, tender pancakes perfect for breakfast or brunch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Mix Ingredients

• 3 3/4 cups (480 grams) all-purpose flour
• ⅓ cup (65 grams) sugar
• 5 teaspoons baking powder
• 1½ teaspoons kosher salt (such as Diamond Crystal)

Pancake Batter Ingredients

• 1 large egg
• 3/4 cup (180 milliliters) milk
• 1 tablespoon melted butter or vegetable oil, plus more for cooking
• 1 cup (135 grams) pancake mix

Instructions

1. Make the pancake mix: In a large bowl, thoroughly whisk together the all-purpose flour, sugar, baking powder, and kosher salt until well combined. Transfer the mixture to a storage container with a tight-fitting lid and store it in a dark, cool place for up to 3 months to keep it fresh.
2. Prepare the batter: When ready to cook, in a medium bowl, lightly beat the egg. Gradually whisk in the milk and melted butter until combined. Sprinkle 1 cup of the prepared pancake mix over the wet ingredients and whisk gently just until blended. A few lumps in the batter are fine — avoid overmixing. Allow the batter to rest at room temperature for 10 minutes to help hydrate the flour and thicken the mixture.
3. Heat the skillet or griddle: While the batter rests, preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the cooking surface with melted butter or vegetable oil to prevent sticking.
4. Cook the pancakes: Using a ¼-cup scoop, pour batter onto the heated surface. If needed, gently spread the batter slightly to even out the shape. Cook until bubbles form on top and the bottom side is golden brown, about 2 to 3 minutes. Flip each pancake carefully and cook for another 1 to 2 minutes until the second side is also golden brown and cooked through.
5. Serve: Repeat cooking the remaining batter, greasing the skillet between batches as needed. Serve the pancakes immediately while warm with your choice of toppings like syrup, fruit, or butter.

Notes

• Do not overmix the batter; lumps are fine and will result in fluffier pancakes.
• Resting the batter helps improve texture and thickness.
• Use a nonstick skillet or griddle for even cooking and easy flipping.
• Store the pancake mix in an airtight container in a cool, dark place to maintain freshness.
• Adjust cooking temperature if pancakes brown too quickly or too slowly.

Keywords: pancake mix, homemade pancake mix, easy pancakes, breakfast recipe, fluffy pancakes