This easy homemade pancake mix is made with 6 ingredients in 5 minutes and can be stored for up to 1 year! It yields pancakes so delicious you will ditch store-bought mixes once and for all!
Add all the all the pancake mix ingredients to a large bowl (preferably with a spout for easy pouring). Stir or whisk until the mixture is homogenous (uniform throughout).
Transfer the mixture to a quart-sized glass jar with a lid. Store at room temperature until ready to use.
To Cook Pancakes:
Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan or cast iron skillet over medium heat.
Whisk together 1 cup pancake mix with ¾ cup buttermilk and 1 egg.
Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.
Video
Notes
Each 1 cup portion of batter makes 8 pancakes.
This recipe makes a total of 3 cups of pancake mix, so it yields 24 pancakes total.
You can easily double or triple this recipe.
Ingredient Substitutions/Notes
All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour. You can also use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free.
Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
Cinnamon. this is optional but 100% recommended for the best flavor!
Buttermilk. I suggest using buttermilk for the best pancakes. you can substitute 1 cup of buttermilk with ½ cup milk and ¼ cup sour cream or ¾ cup whole milk mixed with 1 Tablespoon white vinegar.