Perfect Pancake Mix Recipe
Equipment
- mixing bowl
Ingredients
- 320 g all-purpose flour
- 32.5 g white sugar
- 11g baking powder
- 3.5 g baking soda
- 6 g kosher salt
- 0.5 g malt powder optional
- 66 g eggs
- 325 g whole milk
- 59 g buttermilk
- 50 g sunflower oil
- 3.5 g vanilla paste or extract
Instructions
- Mix all of the dry ingredients together in one bowl.
- Mix wet ingredients in a separate bowl.
- Pour the dry into the wet and stir until just mixed with lumps, and let sit for 5-10 minutes.
- In a pan on medium heat with just a touch of oil or butter, scoop ⅓ cup of batter and drop into pan to make a 4-inch pancake.
- Add toppings like blueberries, chocolate chips, sprinkles, and/or nuts – this batter holds up to anything you want to put in it.
- Cook for about 3-4 minutes per side, depending on how large you want your cakes to be.
- Wait for a few bubbles to form before you flip.
- Leftover pancakes can be frozen and reheated for later.
Notes
I recommend weighing all of the ingredients – this is exactly how we do it at the restaurant, and the pancakes are always perfect.