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Basic Pancake Mix

Ingredients:

  • 1 1⁄2cups all-purpose flour
  • 2tablespoons sugar
  • 2teaspoons baking powder
  • 1⁄2teaspoon baking soda
  • 1⁄2teaspoon salt
  • 1 1⁄4-1 1⁄2cups milk
  • 2eggs
  • 1teaspoon vanilla (optional)
  • 2tablespoons vegetable oil

Directions:

  • In a bowl, mix together all the dry ingredients.
  • Make a well in the centre and pour in the milk.
  • Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  • How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
  • If you are adding fruit, I like to sprinkle it on top of the pancake now.
  • When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  • The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  • Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  • Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

Reviews:

  • TGirl,RN

    Absolutely wonderful breakfast!! A very forgiving recipe–I had no baking soda, so I quadrupled the baking powder (4 tsp total)–also, after adding only 1 cup of milk, I found the consistency to be where we like it, so I stopped at the 1 cup mark, and boy, these pancakes were perfect–light, fluffy, and absolutely DELICIOUS!!! (I did add about 1/4 tsp of vanilla, but that was just cause of personal preference)–like so many others have said, the box mixes are going in the garbage..this is the best!! (Finally got a home cooked pancake to taste like the ones we get in the resturaunts) thank you so much for posting this!!! TERESA

  • CountryLady

    I mixed this up for dinner on Pancake Tuesday – along with Canadian maple syrup and crisp bacon (try it…..you’ll like it). I added 1/2 tsp vanilla & the additional 1/4 cup milk (I prefer thinner pancakes) and then my DH took over. He asked me if I had bought a new brand of pancake mix & of course I asked him why. His response was “these pancakes are fluffing up”. Get out of town Aunt Jemima!!!!

  • Seamaid

    Great recipe! I added some cranberries! (fresh cranberries, about a cup, couple of tablespoons of sugar, dash of vanilla. Micro about a minute, stir and then another 1 minute or 2 then mix & mash leaving some whole.) Just sprinkle a spoonful on the pancake before flipping. YUM!

  • AudreyBG

    I made these this morning for breakfast. I am only giving this recipe 4 stars because I thought they had a little too much of an eggy taste. I WILL be making these again, though. Next time I am going to increase the dry mix, not add as much milk and maybe only use one egg. I think that I will also take the suggestion of another review and add a little vanilla. Thanks for sharing this recipe. It really was one of the best pancakes I’ve had in a long time. Even if it was a little too “eggy” for my preference, I know that I can alter that for next time!

  • Michelle S.

    Aunt Jemima move over…..these are so easy why buy a mix? They taste great and have a very nice texture! I like the fact that there is not alot of sugar in these. I added a drop of vanilla to the batter and the kids licked their plates clean! Me too! Easy and good…it’s all here!

  • Jangomango

    Definitely no need for packet mixes with this recipe here: Minor changes: vanilla sugar instead of ordinary sugar, some buttermilk instead of all milk (and the lesser amount since we like them thick) , and 1/2 the salt. I also mixed the eggs and oil really well together before adding to the mix because I don’t like to risk running into bits of egg in the pancake. Very nice, SG.

  • ~jb4~

    I made these last night so we could have them for breakfast this morning, they didn’t make it. I added 1/2 cup of extra flour because I had them running all over my skillet. I like a thicker pancake. The taste was so much better than any box version I have ever bought. I think I got about 15 pancakes out of the mix. Thank you so much Sackville Girl, you have saved me money by making my own. We loved them!!

  • Kirls’Girls

    I make these all the time for my 4 year old and 2 year old. One thing they love is a banana/pb roll up with the leftover cakes. I just put them in the fridge until they get cold and then spread pb on them and then wrap it around a banana. Great recipe!!

  • Signing chef

    Perfect Recipe! I love how BIG and FLUFFY these pancakes are. We were able to get about 10 Average Pancakes out of this recipe.

  • raygreen5

    i didnt have any baking powder or baking soda so i just left them out…. i made the best crepes ever haha

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