Pancake Mix Recipe
A versatile pancake mix with a hearty blend of flours and a hint of sweetness, perfect for quick breakfasts or brunch gatherings with customizable toppings.
Ingredients
Instructions
- Combine 8 cups sifted flour, 4 cups buckwheat flour, 2 tablespoons salt, 3/4 cup baking powder, and 3/4 cup sugar in a large bowl.
- Mix all ingredients thoroughly until well blended.
- Store the mixture in airtight containers until ready to use.
- For each batch, mix 1 1/2 cups pancake mix with 1 beaten egg, 1 cup water (or milk), and 2 tablespoons melted shortening.
- Mix well until smooth.
- Pour batter onto a hot griddle.
- Cook until bubbles form on the surface and edges look set.
- Flip and cook the other side until golden brown.
Tips & Substitutions
For a lighter pancake, consider using half all-purpose flour and half whole wheat flour as a substitution. You can adjust the sugar depending on your preference for sweetness. Adding a pinch of cinnamon or vanilla extract can enhance the flavor. For extra fluffiness, let the batter rest for a few minutes before cooking. If you're looking to experiment, try adding blueberries to the batter, as they pair beautifully with pancakes.
Serving Suggestions
Serve these pancakes with maple syrup, fresh fruit, or a dollop of whipped cream for a delicious breakfast or brunch. You can also pair them with crispy bacon or sausage for a savory touch. For a unique twist, try adding toppings like nut butter or yogurt, making it a versatile meal option that caters to various tastes.
Storage & Reheating
Store any leftover pancake mix in an airtight container in a cool, dry place for up to three months. If you have cooked pancakes, refrigerate them in a sealed container for up to five days. To reheat, place them in a toaster or microwave until warm. For a crispier texture, reheat in a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Pancake Mix Recipe contains roughly 172 calories, with 3g protein, 38g carbohydrates, and 2g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pancake mix ahead of time?
Yes, this pancake mix can be prepared in advance and stored in an airtight container for up to three months. This makes it convenient for quick breakfasts. Just remember to check the leavening agents like baking powder for freshness before using.
What can I substitute for melted shortening?
You can substitute melted butter or vegetable oil for the shortening in the pancake batter. This will slightly alter the flavor, giving it a richer taste with butter or a lighter taste with oil. Both alternatives work well and will still yield delicious pancakes.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges appear set. This usually takes about 2-3 minutes on medium heat. Flipping too early can result in undercooked pancakes, while waiting too long may lead to overcooking. Look for a golden-brown color as a good indicator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).