Best Homemade Pancake Mix Recipes

HOMEMADE PANCAKE MIX

Steps:

• For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
• To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP

Steps:

• Mix the above ingredients together and store in a jar.;
• For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
• Heat a flat griddle or pan over medium-high heat.
• Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

HOMEMADE PANCAKE MIX

Steps:

• In a large bowl, combine flour, baking powder and salt; mix well. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight canister at room temperature. Yield: 8 batches. , To prepare pancakes: Combine mix and sugar in a bowl. Combine milk and egg; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

HOMEMADE WHOLE-WHEAT PANCAKE MIX

Steps:

• In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
• To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.

HOMEMADE BUTTERMILK PANCAKE MIX

Steps:

• Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.

HOMEMADE PANCAKE MIX

Steps:

• Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

HOMEMADE WHOLE-GRAIN PANCAKE MIX

Steps:

• For the Mix: Grind the oats in a food processor until they're chopped fine but not a powder [Amy's note: I have actually skipped this step a few times and just used rolled oats, not ground. The resulting pancakes are a little more textured, but still very good.] Combine the flours, oats, and all other dry ingredients in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed, then drizzle in the oil while the mixer is running. Mix until thoroughly incorporated (you should be able to squeeze a bit between your fingers and it should just barely hold together.) Store in an airtight container for 2 weeks at room temperature, or indefinitely in the freezer (I keep it in a big ziptop bag.) For the Pancakes: Stir the pancake mix together with the milk, yogurt and egg. [Amy's note: King Arthur Flour recommends you let the mix sit for 20 minutes so that grains can soak up all the liquid before cooking the pancakes; I usually only do 10 minutes and they're great.] Spoon the batter in 1/4-cupfuls onto your greased griddle or pan; when the edges look dry and bubbles begin to appear on the surface, flip the pancakes and cook another 2 minutes or so. Serve warm. Makes 10 cups of mix, enough for 50 to 80 pancakes

HOMEMADE PANCAKE MIX

Steps:

• Mix these ingredients together and store in tight container until ready to use.
• use 1 1/2 cups of this mixture.
• 1 egg slightly beaten, 1 cup water and 3 tbsp oil.
• Mix well and pour on hot griddle that has been lightly oiled.
• I am not sure how many this will make so I am going to start with a yield of 20, may be more or less.