Description
This pancake mix is a convenient way to prepare fluffy pancakes quickly!
Ingredients
Scale
- 6 cups all-purpose flour
- 1½ cups powdered buttermilk
- ⅓ cup powdered egg replacement (optional)
- ⅓ cup granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 3 teaspoons salt
- 1⅓ cups pancake mix (from above)
- 1 cup water
- 1 large egg (if not using egg replacer)
- 2 tablespoons melted butter (or vegetable oil, optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together all pancake mix ingredients until completely combined.
- Transfer to an airtight container or large mason jar for storage.
- Label your container with the date. For best freshness, store in the refrigerator.
- Measure out 1⅓ cups of the pancake mix and place in a medium bowl.
- Add water, egg (if your mix doesn’t include egg replacer), and optional melted butter and vanilla.
- Stir just until combined – a few lumps are perfectly fine! Avoid overmixing.
- If the batter seems too thick, add a tablespoon or two of additional water to reach desired consistency.
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour batter by ¼ cup-full onto the hot cooking surface.
- Cook until bubbles form on the surface and edges look set, about 2 minutes.
- Flip and cook another 1-2 minutes until golden brown.
- Serve immediately with your favorite toppings.
Notes
- This mix can be stored in the refrigerator for optimal freshness.
- Use your favorite toppings such as syrup, fruit, or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Mixing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 50 milligrams