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
Scale
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.
