Imagine waking up to the most incredible, melt-in-your-mouth pancakes without spending hours in the kitchen. Our Easy Homemade Instant Pancake Mix is about to revolutionize your breakfast game! Forget complicated recipes and endless measuring - this foolproof mix will transform you into a breakfast hero in just minutes. Whether you're a busy parent, a college student, or simply someone who loves a delicious morning treat, this recipe is your ticket to pancake perfection that will have everyone asking for seconds.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar to ensure even distribution of ingredients and remove any lumps.
- Whisk the dry ingredients thoroughly for about 1-2 minutes to create a uniform mixture that will guarantee consistent pancake texture.
- Transfer the mixed dry ingredients to an airtight container or sealed storage bag for long-term preservation. The mix can be stored at room temperature for up to 2 months.
- When ready to make pancakes, measure out 1½ cups of the dry mix into a mixing bowl.
- Add 1¼ cups of milk, 1 large egg, and 2 tablespoons of melted butter to the dry mix.
- Gently whisk the ingredients together until just combined. Some small lumps are okay - overmixing can lead to tough pancakes.
- Let the batter rest for 2-3 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour ¼ cup of batter for each pancake onto the heated surface.
- Cook until bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Serve immediately with butter, maple syrup, fresh fruits, or your favorite toppings.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth batter.
- Don't overmix the batter - a few small lumps are actually good for tender pancakes.
- Let the batter rest for 2-3 minutes before cooking to allow ingredients to fully combine.
- Use a medium heat setting to avoid burning the pancakes.
- Look for bubbles forming on the surface as your signal to flip.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For extra flavor, try adding vanilla extract or cinnamon to your dry mix.
- Store your instant pancake mix in an airtight container in a cool, dry place for up to 2 months.
- For fluffier pancakes, separate your egg and whip the white before folding it into the batter.
- Experiment with mix-ins like chocolate chips, blueberries, or chopped nuts for variety.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 42g
Protein: 5g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
