Pancake & Waffle Mix
This is a make-ahead mix you can store in a half gallon jar in your pantry to make pancakes or waffles at any time.
Ingredients
Dry Mix Ingredients
- 6 cups all purpose flour
- 3/4 cup powdered sugar
- 4 tbsp baking powder
- 2 tsp salt
Pancake Ingredients
- 1 cup Dry Mix
- 1 large egg
- 3/4 cup milk (plant-based is fine)
- 1 tsp vanilla extract sometimes we put 2-3 tsps for more flavor
Waffle Ingredients
- 2 cups Dry Mix
- 2 large eggs
- 1 1/2 cups milk (plant-based is fine)
- 1 tsp vanilla extract sometimes we put 2-3 tsps for more flavor
- 4 tbsp melted butter (plant-based is fine)
- 1 tbsp cornstarch (optional)
Instructions
For the Dry Mix:
- To make the Dry Mix, add flour, sugar, baking powder and salt to a bowl.
- Whisk together until combined.
- Transfer to a half gallon jar and seal tightly for storage.
For Pancakes:
- Add a cup of Dry Mix to a bowl. Add the wet ingredients and mix until combined. Let rest for 5 minutes.
- Heat a pan over medium heat and add a small amount of butter or oil to coat the surface. When the pan is heated, pour about ¼ cup batter for each pancake.
- Cook until the edges begin to look set. Flip pancakes with a spatula and cook until golden brown and cooked through.
- Serve warm with your favorite toppings.
For Waffles
- Preheat Waffle Iron according to manufacturer’s instructions.
- Add two cups of Dry Mix to a bowl. Add the wet ingredients and cornstarch (optional). Mix until combined.
- Lightly grease the waffle iron with butter or oil.
- Pour batter onto the center of the waffle iron to cover about two-thirds of the iron. Close the lid and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
The cornstarch is optional, but can be added to waffle batter if you’re looking for crispier waffles.