Keyword: Breakfast, Brunch, Make ahead recipes, Pancakes, Waffles
Prep Time: 20minutes
Cook Time: 20minutes
Total Time: 40minutes
The BEST Homemade Pancake Mix from scratch that makes delightfully fluffy, light pancakes with a hint of sweetness that taste so much better than what you get with store-bought instant pancake mixes. Even better, this same mix also doubles up as a Homemade Waffle Mix to give you perfectly crispy, super light, scrumptious waffles too!
Place the pancake mix in a bowl. Create a well in the center. Add the milk, vanilla, butter and eggs.
Stir just until you get a smooth, thick batter. DO NOT OVER-MIX.
Heat a griddle or non-stick pan over medium heat. Add some oil to the heated pan. When the pan is hot, place ¼ cup of the pancake mix on the hot pan. Cook for a few minutes, until the edges are set, and you can see the bubbles on the surface.
Carefully flip the pancake over and cook for a further few minutes until cooked through and they are dark golden brown in color.
Serve with butter and maple syrup or anyway you prefer.
1 Batch of Waffles
Place the waffle mix in a bowl. Create a well in the center. Add the milk, vanilla, oil, butter and eggs.
Stir just until you get a smooth batter. DO NOT OVER-MIX. Add up to 2 tbsp of extra water if the batter is too thick.
Preheat waffle iron, and brush the iron with vegetable oil.
Once heated, fill ¾ of the waffle iron with the waffle mix. Cook according to the waffle iron instructions.
Serve with butter, maple syrup, or anyway you prefer.
Note 1 - Weighing the pancake/waffle mix is the most accurate way of making sure you get perfect results. If you do use a cup to measure the mix, make sure to spoon the pancake mix into the measuring cup, until you over-fill the measuring cup. Scrape off the excess pancake mix with the flat side of a knife to level (see recipe video in the post).Note 2 - If you prefer to separate the eggs for this recipe, make sure to add the egg yolks along with the buttermilk and butter. Then you will need to add about 2 tbsp of extra water per batch to the batter, to compensate for the egg whites. Whisk the egg whites until you have soft fluffy peaks. Mix in ⅓ of the egg whites into the batter. Followed by just FOLDING IN the remaining ⅔ of the egg whites. DO NOT OVER-MIX. Some clumps of egg whites are preferred.