If you have ever dreamed of waking up to fluffy, tender pancakes that taste like a warm hug, then this Homemade Pancake Mix Recipe is about to become your new best friend in the kitchen. It’s unbelievably simple to make, uses basic pantry staples, and creates pancakes with the perfect balance of fluffiness and flavor. This recipe takes the guesswork out of pancake-making, allowing you to whip up breakfast masterpieces any day of the week, whether it’s a lazy Sunday or a busy weekday morning.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is a key part of any recipe, but this pancake mix is incredibly straightforward. Each component plays an essential role in the final texture, taste, and appearance of your pancakes, making the whole process a breeze while delivering big flavor.
- 1 cup all-purpose flour: This forms the base of your pancake batter, providing structure and that classic fluffy texture.
- 2 tsp baking powder: The secret to those light, airy pancakes that practically melt in your mouth.
- 1 tbsp sugar: Adds just a touch of sweetness to gently balance the flavors.
- 1/4 tsp salt: Enhances all the flavors while cutting through the sweetness.
- 1 large egg: Brings richness and helps bind everything together for a smooth batter.
- 3/4 cup milk (or non-dairy alternative): Keeps the batter moist and tender while blending the dry ingredients.
- 2 tbsp melted butter (or vegetable oil): Adds a subtle buttery flavor while ensuring a tender crumb.
How to Make Homemade Pancake Mix Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, sugar, and salt in a large bowl until they’re evenly mixed. This ensures your pancakes will rise uniformly and have consistent sweetness and flavor.
Step 2: Mix Wet Ingredients
In a separate bowl, beat the egg and milk together until well combined. Stir in the melted butter, which adds moisture and that irresistible richness to your pancakes.
Step 3: Blend Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and gently stir until combined. Don’t worry if the batter is a little lumpy — overmixing can make your pancakes tough, so it’s best to stop as soon as everything is just blended.
Step 4: Heat the Griddle
Preheat your griddle or non-stick pan over medium heat. You’ll know it’s ready when a few drops of water sizzle and dance on the surface. This step is crucial for achieving that perfect golden crust.
Step 5: Cook Your Pancakes
Pour about half a cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, approximately 2 to 3 minutes. Flip carefully and cook for another minute until both sides are beautifully golden brown.
Step 6: Serve and Enjoy
Serve your fluffy, fresh pancakes warm with your favorite toppings for breakfast magic that never gets old.
How to Serve Homemade Pancake Mix Recipe
Garnishes
To elevate your pancakes, think beyond just syrup. Fresh fruits like berries or sliced bananas add natural sweetness and vibrant color. A dollop of whipped cream or a sprinkle of powdered sugar will instantly make your plate look as delightful as it tastes.
Side Dishes
Consider pairing your pancakes with crispy bacon, savory sausage, or scrambled eggs for a balanced meal. These savory sides complement the subtle sweetness of your pancakes and make breakfast feel extra special.
Creative Ways to Present
Stack pancakes high for a classic tower, or get creative by preparing mini pancake stacks on skewers for a fun brunch party idea. You can even fold them like crepes and fill them with jam, nut butter, or cream cheese for an elegant twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, simply stack them with a sheet of parchment paper in between and store in an airtight container in the refrigerator for up to 3 days. This keeps them moist and prevents sticking.
Freezing
Pancakes freeze beautifully! Lay them flat in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They’ll keep their fresh taste for up to 2 months, making them perfect for quick breakfasts.
Reheating
To reheat, pop pancakes in the toaster or microwave for about 30 seconds until warm. For a crispier texture, use an oven or toaster oven to bring back that fresh-off-the-griddle feel.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a nuttier, heartier flavor, but keep in mind the texture might be a bit denser. For best results, try using half whole wheat and half all-purpose flour.
What if I don’t have baking powder?
You can make your own baking powder substitute by mixing 1/4 tsp baking soda with 1/2 tsp cream of tartar for each teaspoon of baking powder needed. However, for the fluffiest pancakes, fresh baking powder is recommended.
Can I make this recipe vegan?
Definitely! Replace the egg with a flax or chia egg (1 tbsp ground seeds + 3 tbsp water), use plant-based milk, and swap melted butter for coconut oil or vegetable oil.
How do I know when to flip the pancakes?
Look for bubbles forming and bursting on the surface of the pancake and edges that start to look set and dry. That’s your cue to flip for a perfectly golden finish.
Why are my pancakes tough instead of fluffy?
Overmixing the batter can develop gluten and make pancakes tough. Stir just until the wet and dry ingredients are combined. Also, be careful not to cook on too high heat, which can dry out the batter.
Final Thoughts
There’s nothing quite like the comfort of homemade pancakes, and this Homemade Pancake Mix Recipe makes it easy to capture that joy whenever you want. With simple ingredients and straightforward steps, you’ll soon be flipping pancakes like a pro, impressing your family or starting your day with a delicious routine. Give it a try—you might just find your new favorite breakfast ritual.
Print
Homemade Pancake Mix Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 pancakes (approximately 4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This homemade pancake mix recipe is a simple and quick way to make fluffy, delicious pancakes from scratch. With common pantry ingredients, you can whip up a classic breakfast favorite that’s perfect for any morning. The batter comes together easily and cooks on a griddle, creating golden brown pancakes with a tender crumb, ready to be topped with syrup, fruit, or butter.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 3/4 cup milk (or non-dairy alternative)
- 2 tbsp melted butter (or vegetable oil)
Instructions
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until they are evenly mixed to ensure your pancakes rise well and have a balanced flavor.
- Mix wet ingredients: In a separate bowl, beat the egg and milk together thoroughly, then stir in the melted butter or vegetable oil to add moisture and richness to the batter.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined; it’s okay if the batter is a bit lumpy as overmixing can make the pancakes tough.
- Heat the griddle: Preheat your griddle or non-stick pan over medium heat. Test readiness by sprinkling a few drops of water on it; if they sizzle, the pan is at the right temperature.
- Cook the pancakes: Pour approximately half a cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook the other side for about 1 minute until golden brown.
- Serve warm: Remove cooked pancakes from the griddle and serve warm with your favorite toppings such as maple syrup, fresh berries, or butter.
Notes
- For dairy-free options, substitute regular milk with almond, soy, or oat milk and use vegetable oil instead of butter.
- Do not overmix the batter to keep pancakes light and fluffy; some lumps are normal.
- If you prefer thinner pancakes, add a little more milk to the batter.
- Pancakes can be kept warm in a low oven (about 200°F/90°C) while you finish cooking the rest.
- To make the batch larger, simply double or triple the ingredients keeping proportions consistent.
