Pancake - Waffle Mix
Pancake/Waffle Dry Mix Recipe

The simplicity of homemade pancake, waffle mix!

At least once every weekend, pancakes are requested for breakfast at our house.  They are a perfect breakfast food – prepared in just minutes, and filling to the hungry mouths we feed.

However, I have to admit, I had always been a Bisquick kind of girl when it came to pancakes.  I thought by adding in milk and eggs along with water to the mix –  I was making them healthy enough. And for an extra bonus, I usually threw in a special ingredient or two to make them more ‘home made’.

I never gave preparing pancakes any other way a second thought.  It was easy and everyone loved them.

That was until one morning when I reached for the box – and all that was left was the little bit in the bottom of the plastic bag that is not quite enough to make a batch – but too much to waste.  So I read the ingredients to see if I could make my own and boy was I shocked. Who knew that the original mix continued to have a source of trans-fat — partially hydrogenated soybean and/or cottonseed oil.  I definitely didn’t have that ingredient on any of my shelves.

So with a house full of teenagers that would be arising at any minute, I had to come up with my own version of a dry pancake mix.

I was astounded by how easy it was to prepare – literally taking me less time than it would to find my car keys to head to the grocery store to pick some up.  And definitely at a fraction of the cost.  Now we make enough to have on hand at all times.  Stored in an air tight container and placed in a cool dark place, it will last up to 6 months.  So the biggest question now is how do I want to top the pancakes??? (See our blueberry syrup recipe – my personal favorite).

Pancake/Waffle Dry Mix Recipe

*Makes 4 batches of pancakes (approximately 12 pancakes per batch)

Ingredients: 4 cups of all purpose flour 3 Tablespoons baking powder 2 teaspoons baking soda 1 teaspoon salt 3 Tablespoons sugar

Instructions: 1. Mix all dry ingredients into a large bowl.  Whisk together until well incorporated.

2. Yes, that is really all you do.  Store in air tight container until ready to use.  Will store for up to 6 months in a cool, dark place.

To Make Pancakes: 1. Mix 1 cup of dry pancake mix with 1 large egg, 1 cup of milk (or buttermilk), 1 teaspoon of butter together just until combined.

Do not overmix – batter will be lumpy.  Let batter sit for a few minutes if time allows (this will make the pancakes more fluffy).  Place 1/3 cup of batter onto a medium-hot griddle – you can lightly butter it to prevent sticking if desired.  When batter begins to bubble up in the middle, flip (3-5 minutes). Cook other side until golden brown.  Top as desired.

Hint - use an old fashioned ice cream scoop for consistent size pancakes and with half the mess.
Hint – use an old fashioned ice cream scoop for consistent size pancakes and with half the mess.

***We prefer to add 1/2 teaspoon pure vanilla extract and 1 teaspoon of cinnamon to our batter.  Feel free to add chocolate chips to the batter or top the pancakes with fresh fruit and pure maple syrup.

To Make Waffles: Prepare waffle iron as instructed by the manufacture’s instructions.  Prepare batter the same as for pancakes, except decrease milk to 3/4 cup for the waffle batter.

***If you haven’t tried chicken and waffles – you don’t know what you are missing! Absolutely delicious!!

Enjoy!

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Mary and Jim



Pancake/Waffle Dry Mix

Ingredients

  • 4 cups of all purpose flour
  • 3 Tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 Tablespoons sugar

Instructions

  1. Mix all dry ingredients into a large bowl. Whisk together until well incorporated.
  2. Yes, that is really all you do. Store in air tight container until ready to use. Will store for up to 6 months in a cool, dark place.

To Make Pancakes

  1. Mix 1 cup of dry pancake mix with 1 large egg, 1 cup of milk (or buttermilk), 1 teaspoon of butter together just until combined.
  2. Do not overmix - batter will be lumpy. Let batter sit for a few minutes if time allows (this will make the pancakes more fluffy). .We prefer to add 1/2 teaspoon pure vanilla extract and 1 teaspoon of cinnamon to our batter. Feel free to add chocolate chips to the batter or top the pancakes with fresh fruit and pure maple syrup.
  3. Place 1/3 cup of batter onto a medium-hot griddle - you can lightly butter it to prevent sticking if desired. When batter begins to bubble up in the middle, flip (3-5 minutes).
  4. Cook other side until golden brown. Top as desired.

To Make Waffles

  1. Prepare waffle iron as instructed by the manufacture's instructions.
  2. Prepare batter the same as for pancakes, except decrease milk to 3/4 cup for the waffle batter.

Recipe Notes

Recipe courtesy of Old World Garden Farms

2 thoughts on “Homemade Pancake and Waffle Mix Recipe

  • December 3, 2016 at 10:37 am
    Permalink

    Mary! My husband just made this recipe for breakfast this morning and it is AMAZING! Seriously, the best pancakes I’ve probably ever ate. Thanks so much!

Comments are closed.

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