Combine ingredients and store in a sealed jar or bag. Keep cool and dry; use within 4 months.
To Make 1 Batch (8 pancakes):
1 cup dry mix
1 cup milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract
3. Blueberry Lemon Pancake Mix
Dry Mix (makes 4 batches / ~32 pancakes):
4 cups all-purpose flour
4 tbsp sugar (¼ cup)
8 tsp baking powder
2 tsp salt
4 tbsp dried milk powder (¼ cup)
½ cup dried blueberries
4 tsp dried lemon zest
To Store:
Seal tightly and store in pantry up to 6 months or refrigerate for longer freshness.
To Make 1 Batch (8 pancakes):
1 cup dry mix
1 cup water (or milk if no milk powder used)
1 egg
2 tbsp melted butter
4. Oatmeal Banana Pancake Mix
Dry Mix (makes 4 batches / ~32 pancakes):
3 cups oat flour (blend rolled oats until fine)
1 cup all-purpose flour
4 tbsp brown sugar (¼ cup)
8 tsp baking powder
2 tsp salt
1 tsp cinnamon
To Store:
Store in an airtight jar up to 3 months. Shake before using.
To Make 1 Batch (8 pancakes):
1 cup dry mix
1 cup milk
1 mashed ripe banana
1 egg
1 tbsp melted butter
Pumpkin Spice Pancake Mix
Makes about 4 batches / ~32 pancakes
Dry Mix Ingredients
4 cups all-purpose flour
¼ cup brown sugar
8 tsp (2 tbsp + 2 tsp) baking powder
2 tsp baking soda
2 tsp salt
2 tbsp pumpkin pie spice (or 4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, ½ tsp cloves)
Jar Assembly
Combine or layer all dry ingredients in a large airtight jar or container (about 1 quart or larger).
Add when cooking:
1 cup milk, ½ cup pumpkin purée, 1 egg, 2 tbsp melted butter, 1 tsp vanilla.
Cook on greased skillet until golden brown.
Shelf life: up to 6 months in a cool, dry pantry.
To Make 1 Batch (≈8 Pancakes)
In a bowl, whisk together:
1 cup milk
½ cup pumpkin purée
1 egg
2 tbsp melted butter
1 tsp vanilla extract
Add 1 cup of dry mix, stir gently until just combined.
Cook on a buttered skillet or griddle over medium heat until golden brown on both sides.
Serving Ideas
Top with warm maple syrup, whipped cream, or candied pecans for cozy fall flavor.
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