Dry Pancake Mix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Simple dry mix blend with slight ingredient shift. All dry parts whisked well, stored airtight up to three months, ready to grab for quick batter. Used old tricks to keep fluffiness, changed baking powder type; added a touch of cinnamon for wake-up aroma. Adjusted salt down a bit, cut sugar slightly to stop browning too fast on pan. Timing less critical here, look for bubbly edges and matte surface on griddle. Texture clues over clocks. Tried with some whole wheat, kept mostly all-purpose, good for midweek stacks. Easy store and go for mornings when brain’s fogged but hunger’s loud.
Prep:
6 min
Cook:
4 min
Total:
10 min
Servings:
1.2 servings
#pancakes
#dry mix
#breakfast
#aluminum free baking powder
#cinnamon
#quick recipes
Whisking dry mix? Saves mornings for me. No grab bag, no spills. Been burned by clumpy baking powder—watch for lumps. Flour sifts like dust, catching light. Cinnamon’s trick: wakes up the batter’s scent before wet mix jumps in. Salt plays shy but keeps sweetness honest. Stored jars stay cool, no fridge wars. Three months… or powder’s lost pep, pancakes deflate. Tried making entire batch moist ahead—nope. Better dry, then add liquid, stir, cook. Timing measured by bubbles, edges holding, not timers. Pancakes hiss on pan, then rattle softly as they brown, a golden invite. Texture firm, not rubbery—overmix sabotage. Learned to watch batter, not clock, the key to fluffy stacks.
Ingredients
- 1 1/4 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
About the ingredients
Flour’s the backbone. All-purpose works best—too much whole wheat dulls rise and changes crumb, although a bit can boost nutrition if you like grit. Switched out baking powder for aluminum-free variety; less metallic aftertaste, more reliable fluff. Sugar trimmed slightly; too much darkens pancakes prematurely. Salt’s cut down from usual readings to keep balance, avoiding dry edges. Added cinnamon—small twist—adds warmth and complexity without extra effort. If no cinnamon, a pinch of nutmeg works fine. Butter or oil added during batter mix locks moisture. Milk choice flexible—dairy or plant-based works, but thinner milks might need less liquid in batter. Avoid lumps via thorough whisking of dry mix, store in airtight container to prevent clumping from humidity.
Method
- Combine all dry ingredients in a large bowl: sift or whisk vigorously to integrate baking powder and salt fully. No clumps. Cinnamon sneaks in aroma early.
- Transfer mix to a dry airtight container or glass jar with tight lid, store in pantry, no fridge needed. Keep away from humidity and sunlight. Use within 3 months, or baking powder starts tiring out.
- For pancakes: scoop desired amount of dry mix. Add roughly three quarters cup milk, one beaten egg, and two tablespoons melted butter or oil. Stir just until lumps disappear. Overmix and you'll lose air—flat pancakes. Batter should be thick with some flow, dropping slowly but holding shape.
- Heat skillet or griddle over medium. You’ll hear gentle sizzle when ready. Grease lightly with butter or neutral oil.
- Pour batter onto hot surface, about 1/4 cup per pancake. Wait for bubbles to pop and edges to set—dry looking but not burnt. Flip with spatula. Cook until second side is golden, like warm honey color.
- Watch surfaces closely; cinnamon will deepen color fast. Remove pancakes to plate, stack gently. Serve immediately or keep loosely covered on warm pan off heat while finishing batch.
- Add fresh fruit, syrup, or yogurt depending on mood. Tried swapping milk for buttermilk once - tangy note but thinner batter too. Adjust by less liquid if trying.
Cooking tips
Whisking all dry ingredients together crucial for even rise; uneven baking powder distribution kills fluffiness. Storing airtight keeps moisture out—condensation ruins leavening power. When ready, liquid addition must be gentle; excessive mixing breaks gluten, tough pancakes follow. Batter texture is key: thick but pourable, not runny or doughy. Heat pan to medium, testing readiness by drop of water flick—dances and evaporates. Grease pan lightly—too much oil fries edges, too little sticks. Pour batter, watch for bubbles forming and popping on surface before flipping—edge dries matte, signaling start of structure set. Flip quickly but confidently; second side cooks faster, golden color without burning is goal. Stack pancakes as cooked, cover loosely to hold warmth without sweating. Use sensory cues—sizzle, smell, appearance—over clock. If batter sits too long, rise fades; better fresh mix-up if time allows.
Chef's notes
- 💡 Whisk all dry parts really well—clumps kill fluff. Baking powder especially. Cinnamon adds aroma early, so mix evenly. Store airtight, moisture kills lifting power fast. No fridge, pantry good for three months max—longer means tired powder, flat results.
- 💡 When adding wet, don't overmix. Batter needs lumps but no dry spots; stirring too much breaks air bubbles. Texture thick but flowing, not runny or doughy. Butter or oil in mix locks moisture, prevents dry crumb. Milk type flexible; thin milks need less—adjust liquid not blindly.
- 💡 Heat pan medium till sizzle sound soft yet steady. Butter or neutral oil light grease only—too much fries edges, too little sticks. Pour batter quarter cup size. Watch bubbles pop on surface, edges turn matte and dry before flipping. Second side cooks quicker, golden with no burn.
- 💡 Storage tricky—dry mix in sealed jar best, keeps humidity out. Fridge not needed, temperatures fluctuate. Use within three months or baking powder fades. If making batter ahead, better to do wet mix day of. Batter sits loses air, pancakes get flat, heavy texture.
- 💡 Timing by sight and smell, not clock. Pancakes hiss then rattle soft as they brown. Cinnamon speeds coloring, watch closely. Flip fast when edges dry. Stack gently, cover loose—not airtight—to hold warmth without sweating. Texture firm but tender, not rubbery from overmix.
Common questions
How long can dry mix keep?
Store airtight room temp. Three months tops. Clumps mean humidity sneak. Baking powder goes flat, pancakes lose fluff. No fridge, condensation kills rise power. Tight seal needed, moisture enemy.
Can I swap cinnamon?
Yes, nutmeg small pinch works. Different smell, less strong but warm. Or skip spice; mix straight with flour. Aroma fades but fluff stays. Butter or oil still needed for moist texture. Experiment mild first.
What if batter too runny or thick?
Too runny—less liquid next time, add slowly. Too thick—add milk bit by bit. Thick batter drops slowly but holds shape; runny spills, flat pancakes. Stir gently to keep air bubbles. Texture is timing key.
Best way to store leftover pancakes?
Cool fully, stack loose on plate. Cover loosely with foil or cloth to keep warm but avoid sweat. If fridge, wrap tight, reheat on skillet or toaster. Freeze single layers wrapped then sealed bag. Reheat gently or microwave moistens wrong.
