Name: Ready-to-Cook Fluffy Pancake Mix
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Ingredients: 1/2 teaspoon pure vanilla extract; 1 cup buttermilk; 1 large egg; 1 tablespoon unsalted butter, melted and cooled; 1/3 cup granulated sugar; 4 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3.5 cups all-purpose flour

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?

Introducing your new breakfast favorite - the Ready-to-Cook Fluffy Pancake Mix. This mix lasts for months, ensuring delicious pancakes are always within reach. With a perfect balance of flavor and fluffiness from the buttermilk, every morning can feel like a weekend brunch.

Milk

Eggs

Wheat

Vegetarian

Extracts

milliliter

vanilla extract

buttermilk

gram

eggs

Butter & Margarine

unsalted butter

Sugars & Sweeteners

sugar

Rising Agents

baking powder

baking soda

Seasonings

salt

Flour & Meal

all purpose flour

Vitamin D

Vitamins

Folic Acid (B9)

Water

Calories

Carbohydrates

Protein

Manganese

Minerals

Selenium

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Vitamin A

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Trans fatty acids

Beta-cryptoxanthin

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Cookie Crumble Pancakes

Ready-to-Cook Fluffy Pancake Mix

Baking Goods

Dairy

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Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a large jar or airtight container. Mix until all the ingredients are thoroughly combined.

Your pancake mix is now ready and can be stored for up to three months.

In a medium bowl, combine the buttermilk, melted and cooled unsalted butter, pure vanilla extract, and the egg. Whisk to blend them well.

Stir in 1 cup of the prepared dry pancake mix. Let the mixture sit for 2 minutes to achieve the perfect pancake batter consistency.

Preheat a non-stick griddle or a large non-stick pan over medium-low heat.

Pour a 1/4 cup of the batter onto the griddle or pan.

Cook until bubbles appear on top and the underside is nicely golden - about 4-5 minutes. Flip and cook for an additional 2 minutes or until golden.

Serve the pancakes hot, with butter and pure maple syrup generously drizzled over. Enjoy the fluffiness! This recipe will make 10 pancakes with dry mix left over.

Ready-to-Cook Fluffy Pancake Mix

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