Homemade Pancake Mix Recipe - Skip the Box and Make Your Own! (2024)

FAQs

What can I use if I run out of pancake mix? ›

If you run out of pancake mix, you can make pancakes at home with just a few simple ingredients: flour, baking powder, salt, and a bit of sugar.

If you use less flour the batter will be runny and your pancakes will be more like crepes. This isn't a disaster. You can stop and add more flour, or you can make a batch of crepes, which are quite tasty.

Method. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream. Set aside for 30 mins to rest if you have time, or start cooking straight away.

INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, NONFAT DRY MILK, PALM OIL, SALT, WHEAT GLUTEN, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND ...

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

Flour is your friend

To fix runny batter, just use a sifter to add in flour by the teaspoon. While flour will help thicken the batter, adding too much will result in something akin to elastic dough, which does not make for especially great pancakes.

Cook's Note. The orange juice adds great flavor and a little extra boost to the leavening, but if you don't have any, you can use water instead.

There's no one right answer for pancakes: Some chefs are fans of using butter, while others swear by greasing their pan or griddle with oil. If you go with the former, a high-fat butter, sold in a stick (not whipped!), works best for this breakfast food.

If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released. Over stirring causes tough, rubbery pancakes.

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Why add a pinch of salt to pancakes? ›

Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. Milk and butter: Milk and butter add moisture and richness to the pancakes. Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.

The ideal temperature for cooking pancakes

Either way, it's obvious that delicious pancakes require an ideal griddle temperature (and a little bit of patience) to get that nice, fluffy texture. Simply put: the best temperature for cooking pancakes is 375°F on a griddle or medium to medium high heat on the stove.

Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter).

Simple pancake recipe

It might interest you that all four ingredients represent four things of significance at Easter time. Eggs symbolise creation, flour represents the staff of life, salt is wholesomeness, and milk symbolises purity.

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick.