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Homemade Pancake Mix

Homemade Pancake Mix — a pancake recipe, 10 ingredients.

Pancake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 6 cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tbsp double-acting baking powder
  • 1 tbsp salt
  • 2 tbsp sugar
  • 2 cups pancake mix (see above)
  • 2 eggs, separated
  • 2 cups cultured buttermilk
  • ¼ cup (4 tbsp) butter, melted
  • Additional butter as needed for cooking
Make it lactose-friendly
  • 2 cups cultured buttermilk → lactose-free milk + 1 tsp lemon juice per cup
  • ¼ cup (4 tbsp) butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
  • Additional butter as needed for cooking → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine all ingredients, mixing well.
  2. Transfer to an airtight container.
  3. Store at room temperature, and use within 3 months.
  4. Preheat a griddle or frying pan to 350°F.
  5. Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures.
  6. Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more.
  7. Grease griddle with butter and wipe with paper towels until you can't see it.
  8. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set.
  9. Serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0