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
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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.
Ingredients
  • 2 cups flour
  • ½ cup powdered milk
  • ¼ cup powdered sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ cup butter (cold), shortening or coconut oil (see notes)
  • When you want to make the pancakes, add:
  • 3 cups pancake mix
  • 2 eggs, beaten1½ cups water
  • Butter or oil for frying
Instructions
  1. 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 ¼ to ½ 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.

 

Try these with some fresh berries like in this berry-berry pancake recipe.