Light and Thin Pancakes From Homemade Pancake Mix Recipe

Name: Light and Thin Pancakes From Homemade Pancake Mix Recipe
Total time: 10 min
Yield: 4
Ingredients: 4 1/2 ounces all-purpose flour (such as Gold Medal blue label (about 1 cup, spooned; 125g)); 1/2 ounce sugar (about 1 tablespoon; 15g); 1/2 ounce malted milk powder (such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 15g)); 1 1/2 teaspoons (6.8g) baking powder; 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt (use about half as much by volume or the same weight); 1/4 teaspoon (1.6g) baking soda; 2 1/2 ounces refined coconut oil (solid and firm, between 68째F and 72째F (about 1/3 cup; 70g) (see note)); 6 ounces milk (any percentage will do, or nondairy alternatives (about 3/4 cup; 170g)); 1 large egg (straight from the fridge (1 3/4 ounces; 50g)); 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

Previous

Next

Light and Thin Pancakes From Homemade Pancake Mix Recipe

Who doesn’t love a stack of fluffy, golden pancakes for breakfast? Whether it’s a lazy Sunday morning or a quick weekday indulgence, pancakes are a beloved breakfast staple. But have you ever wondered how to make light and thin pancakes that are just as delicious as the ones you get at your favorite brunch spot? Look no further than this homemade pancake mix recipe!

Why Homemade Pancake Mix?

While store-bought pancake mixes are convenient, making your own pancake mix at home has its advantages. Not only do you have control over the ingredients, but you can also customize the mix to suit your taste preferences. Plus, it’s a great way to save time in the morning without compromising on flavor.

The Secret to Light and Thin Pancakes

The key to achieving light and thin pancakes lies in the right balance of ingredients and technique. The homemade pancake mix recipe combines flour, baking powder, sugar, and salt. These dry ingredients can be stored in an airtight container for up to a month, making it easy to whip up pancakes whenever the craving strikes.

When it comes to making the pancake batter, it’s important not to overmix. Overmixing can result in tough and chewy pancakes. Instead, gently fold the wet and dry ingredients together until just combined. This will help create tender and airy pancakes.

Perfecting the Pancake Technique

Once the pancake batter is ready, it’s time to heat up your griddle or non-stick pan. Preheat it over medium-high heat and lightly grease it with butter or cooking spray. To test if the pan is hot enough, sprinkle a few drops of water on the surface. If they sizzle and evaporate immediately, the pan is ready.

Using a ladle or measuring cup, pour the pancake batter onto the hot pan. The amount of batter will determine the size of your pancakes, so adjust accordingly. For light and thin pancakes, aim for about 1/4 cup of batter per pancake.

Allow the pancakes to cook until bubbles form on the surface, then carefully flip them using a spatula. Cook for an additional minute or so until the pancakes are golden brown on both sides. Repeat the process until all the batter is used, keeping the cooked pancakes warm in a low oven until ready to serve.

FAQs

1. Can I add flavors to the pancake batter?

Yes! One of the great things about homemade pancake mix is that you can easily customize it with your favorite flavors. Add a teaspoon of vanilla extract for a classic touch, or experiment with spices like cinnamon or nutmeg for a cozy twist.

2. Can I make the pancake mix gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. There are many options available on the market, such as rice flour or almond flour. Just make sure to check the packaging for any additional instructions or measurements.

3. Can I make the pancake mix ahead of time?

Yes, you can! The homemade pancake mix can be prepared in advance and stored in an airtight container for up to a month. This makes it incredibly convenient for busy mornings or impromptu pancake cravings.

4. Can I freeze the pancakes?

Absolutely! Once cooked, allow the pancakes to cool completely. Place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or container. To reheat, simply pop them in the toaster or microwave for a quick and easy breakfast.

5. Can I make the pancake mix vegan?

Yes, you can easily make the pancake mix vegan-friendly. Substitute the milk with a plant-based milk alternative, such as almond milk or soy milk. Additionally, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water equals one egg).

6. How do I prevent the pancakes from sticking to the pan?

Make sure your pan is well-greased before pouring the pancake batter. You can use butter, cooking spray, or even a little vegetable oil. Additionally, wait until the pancakes are fully cooked on one side before attempting to flip them. This will help prevent them from tearing or sticking to the pan.

7. Can I make the pancakes dairy-free?

Yes, making dairy-free pancakes is simple. Just substitute the milk with a plant-based milk alternative, such as almond milk, coconut milk, or oat milk. The result will be just as delicious, and you won’t miss out on any flavor or texture.

8. Can I add toppings to the pancakes?

Absolutely! Pancakes are a blank canvas for your favorite toppings. From classic maple syrup and butter to fresh fruit, chocolate chips, or even a dollop of whipped cream, the possibilities are endless. Get creative and make your pancakes truly unique and mouthwatering!

In conclusion, making light and thin pancakes from a homemade pancake mix is easier than you think. With the right balance of ingredients and a gentle touch, you can enjoy delicious pancakes that rival any restaurant’s. So why not give it a try and elevate your breakfast game?

Light and Thin Pancakes From Homemade Pancake Mix Recipe

Total10 min

Servings4

4 1/2 ounces all-purpose flour (, such as Gold Medal blue label (about 1 cup, spooned; 125g))
1/2 ounce sugar (about 1 tablespoon; 15g)
1/2 ounce malted milk powder (, such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 15g))
1 1/2 teaspoons (6.8g) baking powder
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt (, use about half as much by volume or the same weight)
1/4 teaspoon (1.6g) baking soda
2 1/2 ounces refined coconut oil (, solid and firm, between 68째F and 72째F (about 1/3 cup; 70g) (see note))
6 ounces milk (, any percentage will do, or nondairy alternatives (about 3/4 cup; 170g))
1 large egg (, straight from the fridge (1 3/4 ounces; 50g))
1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

In a food processor, combine flour, sugar, malted milk powder, baking powder, salt, and baking soda. Process for about 30 seconds until the ingredients are well mixed.
Add the solid coconut oil to the mixture and pulse for a few seconds until it disappears into a dry and powdery mixture. Be careful not to over-process.
You can either continue with the recipe or transfer the mixture to an airtight container and store it for up to one year.
Preheat an electric griddle to 350째F (177째C) or heat a nonstick skillet on the stovetop.
In a large mixing bowl, whisk together milk, egg, and vanilla extract until well combined.
Add the flour and coconut oil mixture to the bowl and whisk until smooth, with some small flecks of coconut oil remaining.
Using a large scoop or measuring cup, divide the batter into 1/4-cup portions.
Cook the batter on the griddle or skillet until golden brown on both sides and cooked through the middle, approximately 90 seconds per side.
Serve the pancakes immediately with desired toppings such as butter, maple syrup, fresh fruit, or whipped cream.
If the pancakes are excessively browned but raw in the middle, the griddle may be too hot. If they are cooked through but too soft and pale, the griddle may be too cool. Adjust the temperature accordingly