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Quick & Easy Morning Pancakes

There's nothing like a warm stack of fluffy pancakes to start your morning, and with Quick & Easy Morning Pancakes, breakfast couldn’t be more delightful. This pancake recipe allows you to create a storage-ready dry mix that will fast track your breakfast cooking whenever your cravings kick in.
3
12 min
TOTAL TIME
262
CALORIES
$0.20
PER SERVING
Quick & Easy Morning Pancakes
Ingredients
PANCAKE MIX
10 SERVINGS
All Purpose Flour
3 1/2 cups all purpose flour
Baking Powder
4 tsp baking powder
Salt
1 tsp salt
Granulated Sugar
1/3 cup granulated sugar
Baking Soda
2 tsp baking soda
PANCAKE BATTER
Egg
1 medium egg
Unsalted Butter
1 tbsp unsalted butter
melted
Pancake Mix
1 cup pancake mix
Vanilla Extract
1/2 tsp vanilla extract
Whole Milk
1/2 cup whole milk
Buttermilk
1/2 cup buttermilk
Directions
PANCAKE MIX
5 min
PREP TIME
7 min
COOK TIME
12 min
TOTAL TIME
1
In a large jar or airtight container, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2
Whisk these dry ingredients together until thoroughly combined. The pancake mix can be stored for up to three months.
PANCAKE BATTER
3
In a medium bowl, combine the pancake mix, buttermilk, whole milk, egg, melted butter, and pure vanilla extract.
4
Stir these ingredients until just combined and let the mixture sit for two minutes before cooking.
PANCAKE COOKING
5
Preheat your griddle over medium-low heat and lightly brush it with butter.
6
Pour a 1/4 cup of the batter onto the griddle and cook until bubbles form on the top and the bottom is a golden brown color. This should take about 4-5 minutes.
7
Flip the pancake and continue to cook for about 2 more minutes, until the other side is also golden. Repeat with the remaining batter.
PANCAKE SERVING
8
Serve the pancakes hot with additional butter and pure maple syrup on top.
Health Info
Macros
51g
CARBS
2g
FAT
7g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?