Pancake Mix

Store this homemade pancake mix in the fridge and making pancakes from scratch will be a snap!

4.69 from 19 votes

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Prep Time: 3

Cook Time: 3

Total Time: 12

Servings: servings

Author: Kris Bordessa, National Geographic author

Combine dry ingredients in a large bowl; mix well with a whisk.
4 1/2 cups all-purpose flour, 2 1/2 tablespoons baking powder, 1/2 tablespoon salt, 1/4 cup granulated sugar
Use a pastry blender or two knives to cut the butter into the dry ingredients until the butter pieces are smaller than the size of peas. Transfer mix to an air-tight container.
1/2 cup butter
Store in the refrigerator until you're ready to make homemade pancakes. Keeps for up to two months.

Preheat griddle or skillet over medium-high heat.
Combine 1 cup dry pancake mix, 3/4 cup milk, and one egg in a bowl. Whisk until thoroughly combined. There will be some small lumps; this is the butter. Optionally, you can add 1 teaspoon vanilla extract to the mixture.
Adjust burner to medium heat and melt a pat of butter on a griddle or in a large skillet, spreading it across the surface. Pour about a 1/4 cup of pancake batter onto the hot surface. When you see bubbles on the top of the pancakes begin to pop and hold their shape, flip. Wait a few more minutes until the bottom is golden brown.
Repeat with remaining pancake batter. One batch of prepared pancakes makes about 10 4" pancakes.