Nothing brings back the nostalgic feel of a lazy Sunday morning like a golden stack of fluffy pancakes. The nutty aroma of the cakes sizzling in the pan mixed with the smell of roasted coffee beans…truly shiver-worthy. These pancakes are slightly sweet, buttery (sorry mom), and fluffy. Even better – they come together quickly. You can go from flour to pancake in 15 minutes flat, if you are truly motivated.
Some mornings are harder than others. Do yourself a favor when you’re feeling well and make a batch of this pancake mix or freeze cooked pancakes for the days when the microwave is as far as your body will take you. I know it seems easier to just buy the mix from the store, and you are welcome to do that, but seriously, this is so easy to do yourself.
- Berries – blueberries, raspberries, strawberries
- Chocolate chips
- Nuts – pecans, walnuts, macadamias
- Bacon bits
The dry pancake mix should be stored in an airtight container in a cool, dry area. In these conditions, the mix should maintain best quality for about a year.
Yes! This is a great recipe to double or even triple. Why not make extra for later while you are already putting in the work?
Yes, freeze pancakes in a single layer on a cookie sheet, then transfer them to a freezer bag or environmentally friendly alternative. Pancakes should maintain best quality in the freezer for up to 3 months. Re-heat frozen pancakes in the microwave or air fryer.
Absolutely, substitute the milk and butter for your favorite non-dairy alternatives. I have used both almond and rice milk for this recipe with good results.
Whip these pancakes up in no time, then take a minute to thank your past self for being a real pal. Yes, you guessed it, this is the appropriate time for finger-guns in the mirror.
Fluffy Homemade Pancake Mix
Dry Pancake Mix
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter melted
- 1 egg
- 1 ¼ cups 2 % milk* room temperature
Dry pancake mix
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- If you are making a mix ahead of time. Stop here and pour the ingredients into a jar or container and label it with the date and the wet ingredient ratios (so you remember them later).
- In a separate bowl, whisk together butter, egg, and milk.
- Make a well in the center of the flour mixture and pour in the milk mixture.
- Whisk until mostly combined but leave some lumps still in the batter.
- Let batter settle for about 5 minutes.
- Heat a large non-stick pan over medium heat.
- Pour about ¼ cup of batter into the pan for each pancake , leaving space between them. If desired, sprinkle add ins into pancakes at this step.
- Flip pancakes once bubbles appear on the edges and the first side is lightly golden, about 2 minutes.
- Cook for another 1-2 minutes on the second side.
- Eat right away or freeze for a quick future breakfast.