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Pancake Mix Recipe

Get ready to craft the fluffiest, most delightful pancakes with this foolproof method that guarantees towering stacks every time.
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

  • 1 egg
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract optional
  • 1 ¼ cups milk any variety
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 3 tablespoons butter melted
  • 2 ½ teaspoons aluminum-free baking powder

Instructions

  • In a sizable mixing bowl, sift together the all-purpose flour, aluminum-free baking powder, salt, and sugar. Create a well at the center and pour in the milk, crack in the egg, add the melted butter, and the vanilla extract if you desire enhanced aroma. Use a fork to break the yolk, then gradually draw in the dry ingredients from the bowl’s perimeter, stirring until the batter is just mixed and predominantly smooth.
  • Warm a non-stick griddle or a broad skillet over medium-high heat. Once thoroughly heated, lightly grease or butter the surface. If employing an electric griddle, maintain a temperature between 300°F and 350°F.
  • Without delay, ladle about ¼ cup of batter per pancake onto the prepared cooking surface. Let them cook undisturbed for approximately 2 minutes until bubbles emerge and the edges appear set. Gently flip and allow the other side to cook for an additional minute. Refrain from pressing the pancakes post-flip, as this compresses their airy texture and may cause raw batter to seep out. Transfer the cooked pancakes to a warm plate and repeat until all batter is used.
  • Arrange a generous stack on a plate, finish with your preferred syrups, fruits, or toppings, and serve immediately.
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Notes

Always opt for aluminum-free baking powder when making fluffy pancakes; standard baking powders can impart an unwelcome metallic aftertaste, especially in recipes requiring a larger quantity. This simple choice preserves the pancakes’ pure, delicate flavor.