Basic Pancake Mix Recipe
🕒 Total Time: 30 minutes
🥞 Yield: 8 large pancakes
🍳 Cook Time: 15 minutes
🥄 Prep Time: 15 minutes
Description:
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you’ll agree they’re much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 – 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
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Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients – all-purpose flour, sugar, baking powder, baking soda, and salt.
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Create Well: Make a well in the center of the dry ingredients and pour in 1 1/4 cups of milk to start. Gradually incorporate the milk into the dry mixture, adding up to another 1/4 cup if necessary, until the batter reaches the desired consistency.
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Add Wet Ingredients: Crack the eggs into the well, add vanilla extract (if using), and pour in the oil. Whisk the wet ingredients into the batter until just combined, being careful not to overmix; it’s okay if there are a few lumps remaining.
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Preheat Pan: Heat a frying pan over medium heat. If it’s not non-stick, lightly grease it with butter or oil.
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Pour Batter: Once the pan is hot, pour in some pancake mix, adjusting the amount based on your preference and flipping skills. About 1/4 to 1/2 cup of batter per pancake usually works well.
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Add Extras: If you’re incorporating fruit, sprinkle it onto the pancake now.
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Cook Pancakes: Cook the pancakes until bubbles form on the surface and the edges start to set, then carefully flip them over. Continue cooking until both sides are golden brown and cooked through.
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Adjust Consistency: The first pancake often serves as a test. If the batter seems too thick, add a bit more milk; if it’s too thin, add a touch more flour. Adjust in small increments until you achieve the desired consistency.
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Repeat: Repeat the cooking process with the remaining batter, adjusting the heat of the pan as needed to prevent burning.
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Keep Warm: As you finish cooking each batch, keep the pancakes warm by covering them with a clean tea towel.
Enjoy your homemade pancakes with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream!
Nutritional Information (per serving):
- Calories: 454.4
- Fat: 16.6g
- Saturated Fat: 4.6g
- Cholesterol: 138.2mg
- Sodium: 937.9mg
- Carbohydrates: 61.8g
- Fiber: 1.7g
- Sugar: 8.7g
- Protein: 14g
Recipe Notes:
- This recipe is highly customizable. Feel free to add your favorite mix-ins like chocolate chips, chopped nuts, or sliced bananas.
- For a healthier option, you can use whole wheat flour instead of all-purpose flour or substitute some of the milk with buttermilk for a tangier flavor.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Simply reheat in the toaster or microwave before serving.
