Homemade Pancake Mix
Homemade Pancakes - make a delicious, fluffy, vanilla-y batch of pancakes that taste WAY better than boxed. YOU can be the breakfast super-hero!
Servings 4
Calories 313kcal
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
Wet
- 1 1/2 cups milk
- 1 egg
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Instructions
To make the dry mix:
- Add 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar to a zip-top bag or airtight container. Seal tightly and store until ready to use.
To make pancakes:
- Mix dry ingredients: if you made the mix ahead, just use one bag of the dry mix
- Mix the wet ingredients. In a large bowl, whisk together 1 1/2 cups milk, 1 egg, 2 tablespoons butter (melted), and 1 teaspoon vanilla extract.
- Heat the skillet. Warm a lightly greased skillet or griddle over medium heat.
- Cook the pancakes. Pour about 1/4 cup batter onto the hot skillet for each pancake.
- Flip and finish. Once bubbles form on top and the edges begin to look set, flip and cook until golden brown on the other side.
- Serve warm. Stack them high, drown them in syrup, and enjoy your breakfast glory.
Notes
- Do not overmix. Stir the batter just until combined. Overmixing can make the pancakes dense instead of fluffy.
- Use medium heat. Too hot and the outside will brown before the center cooks through.
- Grease lightly. A small amount of butter or oil is all you need - too much can make the pancakes fry unevenly.
- Keep warm if needed. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Nutrition
Calories: 313kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 684mg | Potassium: 544mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Calcium: 262mg | Iron: 2.7mg
