Pancakes have never been something to overthink. The batter goes into the pan, it sizzles, and within moments the kitchen fills with that particular warmth that only happens on weekend mornings. There’s no need for fancy technique or perfect flips. Mine have always slid sideways, but somehow that’s never mattered much.
What keeps returning to them is their complete lack of pretension. You can top them with berries and yogurt on mindful mornings, or with butter and golden syrup on days when comfort matters more. Fold in chocolate chips, mashed banana, whatever’s on hand. They adapt to whatever kind of morning you’re having, and they never complain about it.
Also read: Sweet & Savory Waffle Stuffing Recipe
Why You’ll Love this pancake
When you’re standing in front of your skillet on a Saturday morning, you’ll appreciate how this homemade pancake mix actually delivers on its promise of fluffiness without requiring you to hunt down a bunch of specialty ingredients or remember some complicated ratio.
I love that you’re mixing everything dry ahead of time, so weekday breakfasts become genuinely manageable. No more squinting at recipe cards half-asleep. Just combine your prepared mix with water, egg, and oil, then watch those pancakes puff up golden and tender.
It’s the kind of simple solution that makes you wonder why you didn’t try homemade sooner.
What Ingredients are in pancake?
This homemade pancake mix recipe is designed to be prepared in advance, allowing you to store the dry ingredients and quickly whip up fresh pancakes whenever the craving strikes. The dry mix combines basic pantry staples that work together to create a light, fluffy texture without the need for complicated techniques or hard-to-find components.
By measuring everything out beforehand, you’re fundamentally creating your own version of a boxed mix, but with complete control over quality and freshness.
Dry Ingredients (for the mix):
- 6 cups all-purpose flour
- 6 tablespoons baking powder
- 6 tablespoons sugar
- 2 cups instant nonfat dry milk powder
- 1 tablespoon salt
Wet Ingredients (for cooking):
- 1 cup water
- 1 egg, beaten
- 2 tablespoons vegetable oil
The beauty of this recipe lies in its flexibility and shelf stability. The dry mix can be prepared in bulk and stored in an airtight container for several weeks, making breakfast preparation genuinely effortless on busy mornings.
The instant nonfat dry milk powder is particularly important as it eliminates the need for fresh milk and contributes to the characteristic fluffy texture. When you’re ready to cook, you’ll use 1 1/2 cups of your prepared mix combined with the wet ingredients, keeping the process straightforward and consistent every time.
How to Make this pancake
- Begin by preparing your pancake batter with the dry mix component. In a mixing bowl, combine 1 1/2 cups of your prepared pancake mix with 1 cup water, 1 beaten egg, and 2 tablespoons vegetable oil. Beat all batter ingredients well until you achieve a smooth consistency.
- The mixture should be well-combined but you can leave it slightly lumpy for fluffier pancakes. Avoid overmixing, as this can develop the gluten and result in denser pancakes.
- Heat a skillet or griddle over medium-high heat and lightly grease the surface with butter or oil. Once the skillet is hot, pour approximately 1/4 cup of batter onto the surface for each pancake.
- Allow the pancakes to cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes. Flip each pancake carefully and cook the other side until golden brown, about another 1-2 minutes.
- Continue frying pancakes in batches until all batter is used, keeping finished pancakes warm on a plate while cooking the remaining batter.
- Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or butter.
- This homemade pancake mix makes approximately 12-15 pancakes depending on size, providing a delicious and satisfying breakfast that tastes far superior to boxed mixes.
Pancake Mix Recipe
Ingredients
Method
- Begin by preparing your pancake batter with the dry mix component. In a mixing bowl, combine 1 1/2 cups of your prepared pancake mix with 1 cup water, 1 beaten egg, and 2 tablespoons vegetable oil. Beat all batter ingredients well until you achieve a smooth consistency.
- The mixture should be well-combined but you can leave it slightly lumpy for fluffier pancakes. Avoid overmixing, as this can develop the gluten and result in denser pancakes.
- Heat a skillet or griddle over medium-high heat and lightly grease the surface with butter or oil. Once the skillet is hot, pour approximately 1/4 cup of batter onto the surface for each pancake.
- Allow the pancakes to cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes. Flip each pancake carefully and cook the other side until golden brown, about another 1-2 minutes.
- Continue frying pancakes in batches until all batter is used, keeping finished pancakes warm on a plate while cooking the remaining batter.
- Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or butter.
- This homemade pancake mix makes approximately 12-15 pancakes depending on size, providing a delicious and satisfying breakfast that tastes far superior to boxed mixes.
Notes
Pancake Substitutions and Variations
How’d you like to transform your basic pancake mix into something that’ll make your breakfast guests wonder if you’re secretly a pastry chef? I’d swap half the all-purpose flour for whole wheat for nuttier flavor, or try adding vanilla extract and cinnamon for warmth. You could fold in chocolate chips, blueberries, or mashed bananas right before cooking. For extra fluff, I’d separate that egg and whip the whites separately before folding them in. Buttermilk instead of water? That’s my move for tanginess. Even swapping vegetable oil for melted butter elevates everything. The possibilities are honestly endless once you start playing around.pancake Substitutions and Variations
How’d you like to transform your basic pancake mix into something that’ll make your breakfast guests wonder if you’re secretly a pastry chef? I’d swap half the all-purpose flour for whole wheat for nuttier flavor, or try adding vanilla extract and cinnamon for warmth.
You could fold in chocolate chips, blueberries, or mashed bananas right before cooking. For extra fluff, I’d separate that egg and whip the whites separately before folding them in. Buttermilk instead of water? That’s my move for tanginess.
Even swapping vegetable oil for melted butter elevates everything. The possibilities are honestly endless once you start playing around.
What to Serve with pancake
Pancakes are basically the blank canvas of breakfast, and knowing what to pair them with can turn a good morning into a memorable one. I’d recommend classic butter and maple syrup—they’re tried-and-true for a reason.
Fresh berries add tartness that cuts through richness beautifully. Whipped cream works if I’m feeling indulgent, while yogurt keeps things lighter. Nutella lovers, I won’t judge your chocolate-hazelnut dreams. Bacon or sausage on the side provides savory contrast.
Honey drizzled warm? Also excellent. The key’s balancing flavors and textures, finding what makes my taste buds genuinely happy rather than just following tradition mindlessly.
Final Thoughts
Making your own pancake mix from scratch might seem like extra work, but here’s the thing: you’re basically just combining ingredients once and then you’ve got pancakes ready whenever the craving hits. I find this homemade version beats those boxed mixes by a mile. You control what goes in, skip the weird additives, and honestly, it’s cheaper. Store your mix in an airtight container, and you’ve got breakfast sorted for weeks. When you’re standing there flipping golden pancakes, you’ll appreciate how simple this really is. That’s the beauty of doing it yourself.
