Homemade Pancake Mix:

To Make Pancakes Use:

Dry Pancake Mix:

• Combine all the dry ingredients (flour, sugar, baking soda, and salt) thoroughly in a large bowl. Once well mixed, transfer the homemade pancake mix to an airtight container or a large zip-loc bag for storage. This ensures its freshness and readiness for whenever a pancake craving strikes!

To Make Pancakes:

• Begin by pre-heating your griddle or a large non-stick pan over medium-low heat. It’s crucial not to overheat it to prevent burning the pancakes.
• In a separate bowl, combine 2 1/4 cups of your freshly made dry pancake mix, 2 eggs, 1/4 cup shortening (melted), and 2 1/4 cups of buttermilk.* Whisk these ingredients together gently until just combined. A few lumps are perfectly fine and often preferred for fluffy pancakes – avoid overmixing!
• Pour approximately 1/2 cup of the batter onto the pre-heated griddle for large pancakes. Cook for about 2-3 minutes, or until you see plenty of bubbles forming on the surface and the edges look set. Carefully flip the pancake and continue to cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adjusting heat as needed.

Buttermilk* Substitute: No buttermilk on hand? No problem! You can easily create a substitute by mixing together 2 cups of regular milk with 1/4 cup of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly before using. This simple trick ensures you still get that essential tangy flavor and tender crumb in your pancakes.

Nutrition per serving

A homemade pancake mix is essentially a pre-made blend of common dry baking ingredients, perfectly proportioned to simplify your morning routine. Our Amish recipe combines all-purpose flour, sugar, baking soda, and salt. Once you’ve created this dry mix, you only need to add a few wet ingredients – eggs, shortening, and buttermilk – to effortlessly bring a batch of light and fluffy homemade pancakes together. It’s an excellent strategy to save money on your grocery budget and gain full control over the ingredients going into your food, ensuring a healthier and more natural breakfast. There’s nothing complicated about it; just simple dry ingredients stored in your pantry, ready to transform into delicious pancakes whenever you desire. It takes up minimal space and will be a true time-saver on those busy mornings when you want to serve a hearty breakfast without the hassle.

Moreover, this versatile dry baking mix isn’t limited to just pancakes! Its fundamental composition makes it suitable for other baked goods like cakes, various breads, and muffins, proving its utility far beyond a single dish.

Think of a quality pancake mix as a versatile, all-purpose baking mix, very similar to popular brands like Bisquick. Because all three mixes share essential leavening agents (like baking soda or powder) and flour, they can be easily interchanged in a variety of recipes. This means your homemade pancake mix is a fantastic base for more than just breakfast flapjacks! If you’re curious about what else can be made with a pancake mix, you’ll be surprised by its culinary range. Here’s a quick list to spark some ideas and help you get creative in the kitchen:

• Muffins: Use it as a base for sweet or savory muffins.
• Cookies: Many cookie recipes can be adapted with pancake mix.
• Drop Biscuits: Quick and easy, just add liquid and a little fat.
• Breading: Excellent for coating chicken, fish, or vegetables before frying.
• Cornbread: A great shortcut to a warm, crumbly cornbread.
• Pizza Dough: For a quick, cheater’s pizza crust.
• Savory Waffles: Expand your breakfast repertoire beyond pancakes.

When stored properly, a well-sealed homemade pancake mix can last for a surprisingly long time. To ensure maximum freshness and potency of the leavening agents, it should be kept in a cool, dry place – a pantry or cupboard away from heat and moisture is ideal. Under these conditions, your mix can remain good for up to 12 months. Always ensure the container is airtight to prevent exposure to air and humidity, which can degrade the ingredients over time. For more in-depth information on the shelf life and indicators of spoilage, you might find this article on “Can a pancake mix go bad?” very helpful.

Finding a reliable egg substitute is crucial for those with allergies or dietary restrictions. A recent discovery in the culinary world is that the liquid from canned chickpeas, known as aquafaba, makes a remarkably effective egg white substitute! It’s rich in protein and can even be whipped into a meringue, mimicking the aerating properties of egg whites. I was quite intrigued when I saw a chef on Food Network demonstrating its versatility. If you or someone you’re cooking for has an egg allergy, aquafaba is definitely worth trying as a plant-based alternative that can still contribute to the light texture of your pancakes.

Other common egg substitutes include mashed banana, applesauce, ground flaxseed mixed with water (a “flax egg”), or commercial egg replacers. Each can slightly alter the texture and flavor, so it’s often a matter of personal preference and experimentation.

Absolutely, you can make delicious pancakes without traditional milk! Many recipes, including some of our own, successfully use alternatives. Buttermilk is a fantastic option, providing both moisture and a subtle tang that reacts beautifully with baking soda for extra fluffiness. If you don’t have buttermilk or prefer a dairy-free option, plain water can also be used as a liquid base. While water might result in a slightly less rich flavor, it still produces perfectly edible pancakes. For a completely dairy and egg-free option, you can explore recipes like this egg and milk-free pancake recipe. Plant-based milks like almond milk, soy milk, or oat milk are also excellent choices for dairy-free alternatives, often imparting their own subtle flavors to the pancakes.

When pancake recipes (or many baking recipes, for that matter) specifically call for buttermilk, it’s typically because the recipe includes baking soda as a leavening agent. Baking soda requires an acidic component to activate properly and release carbon dioxide bubbles, which are essential for making pancakes light and fluffy. Buttermilk, with its naturally acidic pH, perfectly fills this role. The acid in buttermilk reacts with the baking soda, causing the batter to rise beautifully and creating that desirable tender, airy texture. Additionally, the acid in buttermilk helps to neutralize any slightly bitter taste that baking soda can sometimes leave if not properly combined with an acid. This synergistic relationship is why buttermilk is a common ingredient in recipes like chocolate cakes, muffins, and, of course, fluffy pancakes – it ensures a perfect rise and balanced flavor.

The best and most common substitute for buttermilk in pancake recipes is soured milk. This is essentially regular milk (dairy or non-dairy) that has been acidified to mimic the properties of real buttermilk, allowing it to react effectively with baking soda. To make soured milk, simply add one tablespoon of an acidic agent – such as white vinegar or lemon juice – to one cup of milk. Stir it gently and let it sit for about 5 to 10 minutes. During this time, the milk will curdle slightly and thicken, signaling that the acid has begun to work its magic. Once it looks a bit clumpy, it’s ready to be used in your pancake batter just as you would use regular buttermilk. This simple trick ensures your pancakes will still achieve that wonderful fluffy texture and classic tangy flavor, even if you don’t have fresh buttermilk on hand.

Whether or not you need to grease your pan when cooking pancakes largely depends on the pancake mix itself and the type of pan you’re using. If your pancake batter (or the mix you used to make it) already contains shortening or any other form of fat, you might not need additional oil or grease for cooking. In fact, achieving those perfectly uniform, signature-looking pancakes that you often see at places like IHOP or other breakfast diners often involves cooking them on a lightly greased or ungreased non-stick surface. We’ve noticed that using too much grease can sometimes lead to spotted marks on the pancakes, rather than the smooth, solid golden-brown tops desired.

The best tool for cooking pancakes is typically a well-seasoned cast iron griddle or a high-quality non-stick skillet that has been properly pre-heated. While a non-stick surface minimizes the need for extra fat, it’s important to remember that some form of grease, either in your batter or applied very sparingly to the cooking surface, is generally necessary to prevent sticking and achieve a nice crust. A very light swipe of butter or oil, or even a non-stick cooking spray, can be used if your batter lacks sufficient fat or if your pan isn’t perfectly non-stick.

The secret to wonderfully fluffy pancakes lies in a delicate balance of ingredients and technique. Primarily, the rising ingredients are key: baking powder and especially baking soda (when paired with an acid like buttermilk) are responsible for creating the carbon dioxide bubbles that expand during cooking, giving pancakes their airy texture. However, it’s not just about the leavening agents; the perfect ratio of dry to wet ingredients is equally crucial to achieve the ideal batter consistency. The batter should be neither too thin nor too thick.

Beyond ingredients, proper mixing technique is paramount. Overmixing the batter develops the gluten in the flour too much, resulting in tough, chewy pancakes instead of light ones. It’s best to mix until the ingredients are just combined, leaving a few small lumps. Some experienced cooks even recommend mixing the batter only a certain number of times and then letting it rest for a few minutes before cooking. This resting period allows the gluten to relax and the leavening agents to start working, contributing to an even lighter and more tender pancake. So, remember: gentle mixing and the right balance are your keys to pancake perfection!

Homemade pancakes are a versatile canvas for a myriad of delicious toppings and sides. While classic maple syrup and butter are always a hit, don’t hesitate to get creative! Here are some of our favorite accompaniments to truly elevate your pancake experience:

• Crispy Bacon: The perfect salty contrast to sweet pancakes.
• Scrambled Eggs: For a complete and satisfying breakfast plate.
• Maple Syrup: The quintessential topping, warm and sweet.
• Butter or Margarine Slices: Melts into every crevice, adding richness.
• Fresh Fruit: Berries, sliced bananas, or peaches add freshness and natural sweetness.
• Whipped Cream: A decadent touch for a special treat.
• Chocolate Chips: Stir into the batter or sprinkle on top.
• Fruit Compotes or Jams: Homemade preserves add a burst of flavor.
• Oatmeal: A heartier side for a truly filling meal.