Name: Quick & Easy Morning Pancakes
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1 tablespoon unsalted butter, melted; 2 teaspoons baking soda; 1 cup pancake mix; 3½ cups all-purpose flour; 1/2 teaspoon pure vanilla extract; 1 medium egg; 1/3 cup granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup buttermilk; 1/2 cup whole milk

Pancakes

What ingredients do I need to make pancakes?

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?

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?

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.

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Butter & Margarine

gram

unsalted butter

Rising Agents

baking soda

Baking Mixes

pancake & waffle mix

Flour & Meal

all purpose flour

Extracts

milliliter

vanilla extract

eggs

Sugars & Sweeteners

sugar

baking powder

Seasonings

salt

buttermilk

whole milk

Vitamin A

Vitamins

Manganese

Minerals

Vitamin D

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Zinc

Copper

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Trans fatty acids

Beta-cryptoxanthin

Sodium

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Quick & Easy Morning Pancakes

Dairy

Baking Goods

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In a large jar or airtight container, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Whisk these dry ingredients together until thoroughly combined. The pancake mix can be stored for up to three months.

In a medium bowl, combine the pancake mix, buttermilk, whole milk, egg, melted butter, and pure vanilla extract.

Stir these ingredients until just combined and let the mixture sit for two minutes before cooking.

Preheat your griddle over medium-low heat and lightly brush it with butter.

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.

Flip the pancake and continue to cook for about 2 more minutes, until the other side is also golden. Repeat with the remaining batter.

Serve the pancakes hot with additional butter and pure maple syrup on top.

Quick & Easy Morning Pancakes

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