Pancake Mix Recipe
This homemade Pancake Mix Recipe helps you get soft, fluffy pancakes on the table for a quick breakfast without any fuss.
Ingredients
- 4 cups all-purpose flour I like King Arthur Flour for consistency
- 1/2 cup whole wheat flour Bob’s Red Mill, or swap for oat flour
- 1/4 cup buttermilk powder for authentic buttermilk pancakes
- 2 tablespoons granulated sugar cane sugar for a subtle caramel note
- 4 teaspoons baking powder fresh, not expired—this is your lift!
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt balances the sweetness
- 2 tablespoons powdered milk optional—extra richness
Instructions
- In a large bowl, whisk together all flours, buttermilk powder, sugar, baking powder, soda and salt until uniform.
- Transfer your pancake mix into an airtight jar or container. Label with date and “Add 1 cup mix + ¾ cup milk + 1 egg + 2 Tbsp melted butter.
- When it’s breakfast time, scoop 1 cup of mix into a bowl, pour in ¾ cup milk or buttermilk, crack in 1 egg and drizzle 2 Tbsp melted butter or neutral oil. Stir gently—small lumps are okay.
- Warm a cast-iron skillet or nonstick pan over medium heat; brush lightly with oil or butter. A drop of water should dance and sizzle on the surface.
- Pour ¼ cup batter per pancake. Once bubbles form on top (about 2 minutes), flip and cook another 1–2 minutes until golden.
- Slide cooked pancakes onto a baking sheet in a 200 °F oven while you finish the rest—no one likes a cold stack.
Notes
Gentle mixing is key—overmix and you’ll end up with chewy, dense pancakes. Letting the batter rest lets the flour hydrate; I often sneak off to sip coffee while it rests.
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