How long it takes: 5 minutes Equipment you’ll need: bowl or container, storage container Servings: makes 9 cups (which will make 54 pancakes)
Homemade Pancake Mix
Better for you than boxed mixes. Many “just add water” boxed mixes, like Aunt Jemima, Bisquick, or Krusteaz, have a long list of unpronounceable ingredients. I checked the ingredients on a box of a popular mix: bleached four, sugar, leavening, dextrose, nonfat dry milk, palm oil, salt, wheat gluten, calcium carbonate, corn syrup solids, sodium caseinate, mono and diglycerides, lactic acid, dipotassium phosphate, tocipherols, sodium metalsulfite. Wow, that’s just crazy, isn’t it? For a simple food like pancakes! It’s kind of disturbing. Wholesome ingredients. I don’t know about you but I prefer not to eat food that I can’t pronounce. The homemade pancake mix recipe I’m sharing today has FOUR ingredients, to which you’ll add milk, eggs, and melted butter. Making your own pancakes from scratch is an easy way to eliminate over-processed foods from your diet. So easy to make. Pancake mix is super easy to prep in advance and store in an airtight plastic container, jar, or even a resealable plastic bag. It shouldn’t take you more than five minutes. The mix will keep for at least 2 months.
Pancake Mix Ingredients
I use whole wheat flour because I like that it contains extra fiber and nutrition. You could also use white whole wheat flour or unbleached white flour. A combination of flours works well, too. My mom always substitutes cornmeal for part of the flour to add a little crunchiness and flavor. The kids love it. This is what you’ll need: flour, sugar (not much), salt, and baking powder. That’s it! Mix those four ingredients together and store the mix until you’re ready to heat up the griddle!
How To Turn This Mix Into Pancakes
When you’re ready to make pancakes for breakfast (and I’m not against serving pancakes for lunch or dinner, either!), get your griddle heating up on the stove. In a bowl, whisk up eggs and melted butter or oil. Add the dry mix and milk. Whisk it up, adding more milk to achieve the desired consistency.
1 egg 2 tablespoons melted butter or oil ⅔ cup milk (more or less to taste) 1 cup dry homemade pancake mix
Thick batter makes thick cake-like pancakes, thin batter makes thin crispier pancakes. Make ’em how you like them! When your griddle is nice and hot, pour ¼ cup batter onto the griddle for each pancake. Wait about 3 minutes or until you see bubbles forming on top, and flip, cooking for about 2 more minutes. They’re ready to serve with your favorite toppings! Keep reading for a bunch of topping ideas. Keeping pancakes warm: If you’re making pancakes for a big crowd and you want to get a head start, preheat your oven to 200ºF. As you finish making a batch, put the pancakes on a baking sheet (with a wire rack if you have one) and keep them warm in the oven. Don’t cover them with foil because that will make them get soggy.
Recipe Variations
Combine different types of flour. I like to use whole wheat flour, as I mentioned, but you can use a mixture of flours (all-purpose, white whole wheat, unbleached, cornmeal, buckwheat, etc.). Bob’s Red Mill has a gluten-free 1:1 flour that you could try (but I haven’t tested that). Use oil instead of butter. Instead of melted butter, substitute a mild tasting oil, such as canola or corn oil. You can also use melted coconut oil, if you prefer. Add flavoring. Add a teaspoon of vanilla or ½ teaspoon of cinnamon to the batter. If you like, make chocolate pancakes by adding ¼ cup cocoa powder to 1 cup dry pancake mix. Increase milk to ¾ cup. Possible stir-ins. Add blueberries, bananas, or chopped strawberries to the batter. My kids love chocolate chip pancakes, too! Not in the mood for pancakes? Try homemade French toast (I have tips for making the best French toast ever) or muffins.
Storage Tips
Storing the pancake mix: The pancake mix can be stored in an airtight container for at least two months. If you used all whole wheat flour, you may want to store it in the refrigerator. I always refrigerate my whole wheat flour so it doesn’t become rancid. Make-ahead idea: Why not make a really big batch of pancakes? After they cool on a wire rack, put them in a large self-sealing bag and store them in the refrigerator or freezer. They are wonderful (just like freshly made pancakes!) reheated in your toaster oven or toaster on a low setting. You can also reheat them briefly (30 seconds) in the microwave but they’ll be softer.
Fun Topping Ideas
Toppings give everyone a chance to personalize their pancakes. Kids love this! Check out these ideas but don’t let this list limit your creativity.
Fresh fruit (sliced bananas, strawberries, blueberries, raspberries, sliced peaches, etc.) Easy apple compote with cinnamon Homemade peach sauce Whipped cream Maple syrup (use the real thing, it’s so much better!) Chocolate syrup (add a sprinkling of cinnamon, it’s like Mexican hot chocolate) Homemade caramel sauce Nut butters Instant Pot applesauce or crockpot applesauce, with a sprinkling of cinnamon (my dad’s favorite, like apple pie!). Mini chocolate chips
