Basic Pancake Mix and Batter
Comments: Say goodbye to store-bought mix; once you taste these homemade pancakes, I think you will agree they are much better than the boxed kind!
Add a bit of vanilla or fruit such as frozen blueberries to make them extra special.
If you want, mix up the dry ingredients in advance and give it away as a gift, with instructions on how to finish making the pancakes, or just store it for even quicker pancakes on Sunday mornings.
Servings: 3
  • 1 1/2 cups [210 g] all-purpose flour
  • 2 tablespoons [30 g] sugar
  • 2 teaspoons [10 mL] baking powder
  • 1/2 teaspoon [2.5 mL] baking soda
  • 1/2 teaspoon [2.5 mL] salt
  • 1 1/4 to1 1/2 cups [310 to 375 mL] milk
  • 2 eggs
  • 1 teaspoon [5 mL] vanilla [optional]
  • 2 tablespoons [30 mL] vegetable oil
  • Berries or tiny fruit pieces, to taste [optional]
  • Butter or vegetable oil, for cooking [optional]
  • Into a bowl, mix together all the dry ingredients [flour, sugar, baking powder, baking soda and salt].
  • Use immediately, or store into an airtight container until ready to use.
  • For the pancakes, make a well in the centre of dry ingredients and pour in 1 1/4 cups [310 mL] milk.
  • Add up to another 1/4 cup [60 mL] milk if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Heat a frying pan [if it is not non-stick, you will need to heat a little butter or oil in it] and when hot, pour in some pancake mix about 1/4 cup [60 mL] at a time for small easy-to-flip pancakes, depending on how experienced you are at flipping pancakes and how big you want them, but you could make this as much as 1/2 cup [125 mL] pancake mix.
  • If adding fruits, it is nice to sprinkle them on top of the pancake now.
  • When the pancake starts to bubble on top and is golden brown underneath, flip it over and continue cooking until both sides are golden brown.
  • The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake.
  • In either case, just add a few spoonfuls at a time until you get it right.
  • Repeat cooking process with the remaining batter, adjusting the heat if needed as pan tends to get hotter as we keep making pancakes.
  • Keep cooked pancakes covered with a tea towel to keep them warm while you finish cooking the rest.