Homemade Pancake Mix

A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake[ mix, enough to make 4 batches of the pancake recipe that follows.]

Total Time:
40 min
Prep:
10 min
Inactive:
5 min
Cook:
25 min

Yield:
enough mix for 4 pancake recipes (14 pancakes per recipe)
Level:
Easy

Ingredients
  • Pancake Mix:
  • 6 1/2 cups all-purpose flour (see Cook's Note)
  • 1 cup cornstarch
  • 1 cup confectioners' sugar
  • 1/4 cup baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • Pancakes:
  • 2 1/4 cups Pancake Mix
  • 1 1/4 cups whole milk
  • 3 tablespoons unsalted butter, melted, plus more for serving
  • 1/2 teaspoon vanilla extract (optional; omit if making savory pancakes)
  • 2 large eggs, lightly beaten
  • Maple syrup for serving
Directions
  • For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.

  • To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.

  • Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.

  • Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour or other dry ingredients, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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