Description
This homemade pancake mix is a game-changer—light, fluffy, and incredibly easy to make! If you’re tired of store-bought pancake mixes, this simple recipe will give you the best pancakes you’ve ever tasted. With just a few pantry ingredients and minimal prep time, you can enjoy a delicious breakfast anytime.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
For the Liquid Ingredients:
- 1 cup milk (any type)
- 1 egg
- 2 tbsp oil (vegetable or canola oil)
Instructions
- Prepare the Pancake Mix: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Store any leftover pancake mix in an airtight container for future use.
- Add the Liquid Ingredients: In a separate bowl, whisk together the milk, egg, and oil. Add 1 cup of the pancake mix to the wet ingredients and stir until smooth. Adjust the consistency by adding more milk or pancake mix as needed.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve and Enjoy: Serve the pancakes with maple syrup, fresh fruit, or your favorite toppings.
Notes
- You can make the dry pancake mix ahead of time and store it in an airtight container for up to 3 months.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- For dairy-free pancakes, substitute the milk with almond milk or another non-dairy option.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2-3 pancakes)
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg