There’s nothing quite like pancakes on a snow day or a lazy Saturday morning. But quite often the thought of whipping up pancakes from scratch first thing in the morning isn’t feasible, so I’ll stick with an easier breakfast option. However, I decided to overcome this by making my own ready-to-use pancake mix with ingredients I felt good about using.
For my own use, I pulse the butter into the mix and keep the whole mixture in the fridge until I need it. If I were to give it as a gift, I would leave out the butter and let the recipient add that. Coconut oil is also an option, but it doesn’t yield as fluffy of a pancake as butter or shortening does (though I prefer to avoid shortening).
Once you have the pancakes on the pan, you can add any filling you’d like – fresh or frozen berries, apple slices, bananas, even pomegranate! My two-year-old son is a huge fan of pancakes, but he prefers to eat the berries on the side instead of in the pancake. To each his own! He loves to help with the pancake-making too. It’s fun to see how kids are often much more interested in eating food that they’ve had a hand in preparing.
The pancake mix makes a great edible gift idea. We served our blueberry pancakes with a generous amount of maple syrup and a glass of apple cider, so you might consider giving this mix along with either pure maple syrup, or local apple cider–or both!
To make the mix:
Make-Ahead Pancake Mix
Prep time: 10 minutes
Total time: 25 minutes
Makes: 12 large pancakes
This is the perfect pancake mix recipe. If giving to friends, use a shelf-stable oil like coconut oil or shortening. If making for your own use, I recommend using butter and storing it in the fridge.
2 cups flour
½ cup powdered milk
¼ cup powdered sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/4 cup butter (cold), shortening or coconut oil (see notes)
When you want to make the pancakes, add:
3 cups pancake mix
2 eggs, beaten
1 1/2 cups water
Butter or oil for frying
Pulse the dry ingredients plus cold butter, coconut oil or shortening in the food processor. Store in an air-tight container until ready to use (in the fridge if using butter).
When ready to use, add the water and beaten egg and mix until combined.
Heat butter or oil in a pan. Drop about 1/4 to 1/2 cup of pancake mix per pancake. If desired, add fruit. Once the batter becomes bubbly, flip it over and cook until golden-brown on both sides.
Serve with PA Maple Syrup.