Best 5 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 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.