Best 5 Homemade Pancake Mix Recipes
In the realm of breakfast and brunch classics, pancakes reign supreme, captivating taste buds with their fluffy interiors and golden-brown exteriors. Preparing pancakes from scratch is a delightful culinary endeavor, but it can be made even more convenient with a homemade pancake mix. This versatile mix allows you to whip up a stack of these delectable treats in a jiffy, saving you time and effort without compromising on taste. Our curated collection of homemade pancake mix recipes offers a range of options to suit every preference. From the classic buttermilk pancake mix, a staple in many kitchens, to gluten-free and vegan variations that cater to specific dietary needs, there's a recipe here for every pancake enthusiast. With step-by-step instructions and carefully measured ingredients, these recipes ensure consistent, perfect pancakes every time. So, gather your mixing bowls and whisks, and embark on a delightful journey into the world of homemade pancake mixes, where convenience meets culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE PANCAKE MIX
A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake mix, enough to make 4 batches of the pancake recipe that follows.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield enough mix for 4 pancake recipes (14 pancakes per recipe)
Number Of Ingredients 12
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
This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 15 pancakes of about 3-inches in diameter
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319 calories, Fat 16g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 626mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
HOMEMADE BUTTERMILK PANCAKE MIX
This is a great pancake mix to have on hand for a quick breakfast. My kids love them and all of the variations we create. I feel better knowing what ingredients are in them.
Provided by tamara
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 32.3 g, Cholesterol 6.9 mg, Fat 2.1 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 522.3 mg, Sugar 5 g
HOMEMADE PANCAKE MIX
Everyone enjoys pancakes.
Provided by deltasky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 50.3 g, Cholesterol 12.9 mg, Fat 4.1 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1119.5 mg, Sugar 9.4 g
Tips:
- Ensure all ingredients are at room temperature before mixing. This helps in even blending and prevents lumps.
- Use buttermilk or milk mixed with lemon juice or vinegar for fluffier pancakes. The acidity tenderizes the gluten, resulting in soft pancakes.
- Avoid overmixing the batter. Overmixing develops the gluten, making the pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax, resulting in tender pancakes.
- Cook the pancakes over medium heat. High heat will brown the pancakes too quickly, leaving the inside uncooked.
- Flip the pancakes only once. Flipping them multiple times can deflate them and make them tough.
- Serve the pancakes immediately with your favorite toppings. Pancakes are best enjoyed fresh off the griddle.
Conclusion:
Homemade pancake mix is a versatile and convenient pantry staple that allows you to whip up delicious pancakes anytime. With just a few simple ingredients, you can create fluffy, golden-brown pancakes that will satisfy your breakfast cravings. So next time you're in the mood for pancakes, skip the store-bought mix and try making your own using this easy recipe. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #healthy #pancakes-and-waffles #breakfast #easy #low-fat #dietary #low-saturated-fat #oamc-freezer-make-ahead #low-in-something #number-of-servings #3-steps-or-less
You'll also love
