Ingredients

The following ingredients have 24 Servings
  • Ingredients for Mix Only:
  • 3 cups All Purpose Flour
  • 1/4 cup Granulated Sugar ({White Sugar})
  • 2 tbsp. Baking Powder
  • 1 tsp. Salt
  • Wet Ingredients for Pancake Batter:
  • 2 1/2 cups 2% Milk* (heated to warm)
  • 2 large Eggs (lightly beaten)
  • 4 tbsp. {1/2 stick} Butter (melted)
  • 2 tsp. Vanilla

Instruction

  • In large mixing bowl, whisk together Flour, Sugar, Baking Powder and Salt until well combined. Transfer to mason jars or airtight storage containers to store.
  • When ready to make your pancakes, transfer mixture back into a large mixing bowl.
  • In medium mixing bowl, whisk together Milk, Eggs, Butter, and Vanilla until well combined.
  • Pour wet mixture into large mixing bowl with dry ingredients, and stir with wooden spoon until just combined. Do NOT over stir batter… lumpy batter is okay. Let batter rest for 15 minutes before using.
  • Heat Cast Iron or Nonstick Pan or Griddle to medium-hot heat, spray or drizzle with cooking oil {I use Avocado oil}, and ladle circles of batter onto griddle for pancakes.
  • Once several bubbles begin to appear, flip to brown other side. ENJOY!
  • PANCAKE MIX FRESHNESS TIP: If making up some mix for your pantry or as a gift in a jar, just check the expiration dates on your Flour and Baking Powder, and use those to determine your pancake mix expiration date.
  • PANCAKE FREEZING TIP: Once you have cooked your pancakes, allow them to cool completely... then you can either flash freeze them on a cookie sheet for 1 hour, or just layer them in a stack with a piece of wax paper between each pancake. Then transfer pancakes to a freezer ziploc bag, and freeze up to 1 month. When you're ready to make your pancakes again, you can just pull out how many you need and reheat in the oven, toaster, or microwave.