Pancake Mix Recipe
Imagine waking up to pillowy folds of golden goodness in less than ten minutes—this Pancake Mix Recipe makes DIY fluffy pancakes so easy, you’ll never buy boxed pancake mix again.
Ingredients
- 5 cups all-purpose flour King Arthur Flour for reliable results
- ½ cup granulated sugar reduce to ¼ cup for less sweet pancakes
- 4 tablespoons baking powder aluminum-free for cleaner rise
- 2 teaspoons kosher salt balances the sweetness
- 1 teaspoon ground cinnamon optional, but adds cozy warmth
- 2 tablespoons powdered milk optional—boosts the buttermilk flavor
- 3 tablespoons cornstarch helps tenderize for extra fluffy pancakes
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, powdered milk, and cornstarch. (Sifting first is recommended for a clump-free mix.)
- Transfer the homemade pancake mix into an airtight container or large mason jar. Label with the date. The mix stays fresh for 3 months on the shelf and 6 months in the freezer.
- Preheat a nonstick skillet or griddle over medium heat (about 375°F).
- In a separate bowl, whisk 1 cup of dry mix with ¾ cup buttermilk, 1 egg, and 2 tablespoons melted butter or oil. Avoid overmixing.
- Lightly grease the skillet and pour batter by ¼-cup scoops. Cook for about 2 minutes, flip, then cook for another minute until golden. Serve warm with toppings of your choice.
Notes
• Don’t skip the cornstarch—it’s the secret to a tender crumb.
• Lumps in the batter are okay—overmixing leads to flat pancakes.
• For dairy-free versions, use oat milk, coconut oil, and flax eggs as substitutes.
• A cast-iron skillet offers the best browning results.
• Adding vanilla extract or nutmeg can enhance the flavor.
• Lumps in the batter are okay—overmixing leads to flat pancakes.
• For dairy-free versions, use oat milk, coconut oil, and flax eggs as substitutes.
• A cast-iron skillet offers the best browning results.
• Adding vanilla extract or nutmeg can enhance the flavor.
Love this recipe?Follow us at @thenandnowspace for more