This recipe shows you how to make a delicious homemade pancake mix from scratch. The pancakes are light and fluffy, tasting much better than store-bought mixes. It's a quick and easy breakfast recipe perfect for weekends, served with butter, maple syrup, and bacon.
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All Ingredients - Wet Ingredients
Milk1 cup
Unsalted butter2 tablespoons
Large egg1
Vanilla extract1 teaspoon
All Ingredients - Dry Ingredients
All-purpose flour1 1/2 cups
Granulated sugar2 tablespoons
Baking powder2 teaspoons
Ground sea salt1/2 teaspoon
All Ingredients - For Cooking
Clarified butter or oilas needed
🍳Tools You'll Need
Saucepan
Skillet
Griddle
Mixing bowl
Bowl
Whisk
Ladle
🔄Don't have an ingredient? Try these swaps7 tips
No Milk?
Unsweetened almond / soy / oat milk (1:1)
1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
3/4 the amount of olive oil (for cooking, not baking)
Equal parts ghee — Slightly nuttier flavor.
Equal parts coconut oil (in baking)
No Egg?
1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
1/4 cup silken tofu, blended — Per egg.
No Vanilla extract?
Maple syrup (1:1)
Vanilla bean: 1 inch scraped (per 1 tsp extract)
No All-purpose flour?
White whole wheat flour (1:1)
1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Ghee?
Unsalted butter (1:1)
Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
glutendairyeggs
Step-by-Step Instructions
Step 1: Warm Milk and Melt Butter
In a small saucepan, over medium-low heat, add 1 cup of milk and 2 tablespoons of unsalted butter. Cook until the milk warms up without simmering and the butter is completely melted. Stir occasionally to blend. This should take about . Immediately remove from heat and set aside to cool.
Step 2: Sift Dry Ingredients
In a large mixing bowl, sift 1 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of ground sea salt. Stir the sifted ingredients together and set aside.
Step 3: Prepare Egg and Vanilla Mixture
In a small bowl, lightly beat 1 large egg. Add 1 teaspoon of vanilla extract and stir until well mixed.
Step 4: Combine Wet Ingredients
Once the milk and butter mixture from Step 1 has cooled to room temperature, add the beaten egg and vanilla mixture to it. Give it a quick stir to combine.
Step 5: Mix Batter and Rest
Pour the combined wet ingredients into the bowl with the dry ingredients. Whisk until the batter becomes smooth, being careful not to overmix. Let the batter rest for .
Step 6: Cook Pancakes
Heat a skillet or griddle over medium-high heat. Add a small amount of clarified butter or oil and spread it evenly. Once hot, ladle about 1/4 cup of batter onto the griddle for each pancake. Cook for approximately to per side, or until golden brown and bubbles appear on the surface. Flip and cook the other side until also golden brown.
Step 7: Serve Immediately
Once cooked, serve the pancakes immediately. They are best enjoyed with a pat of butter and a generous drizzle of maple syrup, alongside your favorite breakfast sides like bacon and fresh fruit.
Pro Tips
• Sifting the dry ingredients makes the pancakes much lighter and fluffier.
• Do not overmix the pancake batter; whisk just until smooth.
• Ensure the milk and butter mixture has cooled to room temperature before adding the egg to prevent the egg from cooking prematurely.
Recipe Variations
• Use other flavorful extracts instead of vanilla, such as almond or lemon extract.
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