Forget the boxed mixes from now on! This traditional pancake mix is made with 4 ingredients, basic pantry staples that you probably already have on hand. Just add eggs, milk, and oil to make a classic pancake batter for a quick and easy stack of flapjacks any time of the day!
Whisk together and put into an airtight container, such as a jar, lidded plastic container, or resealable plastic bag. Yield: 9 cups.
In a medium size mixing bowl, whisk egg, milk, and oil together until combined. Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk.
Heat a griddle over medium heat. Pour 1/4 cup of pancake batter onto hot pan and cook for 3 minutes or until bubbles appear and do not disappear. Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is.
Makes about 9 cups dry mix.
Nutrition information calculated for half of one batch of pancakes, prepared as directed with one cup of mix, one egg, 2/3 cup milk, and 2 tablespoons oil.
When stored in an airtight container this mix will last for up to 3 months in your pantry.
Once you've made the pancakes, they will stay fresh in the fridge for up to 3 days when kept sealed in a container. You can also transfer them to a freezer-friendly bag or container to freeze them for up to 2 months.