1Add 3 cups of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of baking powder, and 1 teaspoon of salt to a quart mason jar and shake well to combine.
2Add 3 cups of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of baking powder, and 1 teaspoon of salt to a quart mason jar and shake well to combine.
3Add 3 cups of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of baking powder, and 1 teaspoon of salt to a quart mason jar and shake well to combine.
4In a large bowl, whisk together 1½ cups of pancake mix, 1¼ cups of milk, 1 large egg, 2 tablespoons of melted butter (or oil), and 1 teaspoon of vanilla extract (if using) until just combined. Do not overmix. Batter will be slightly lumpy.
5In a large bowl, whisk together 1½ cups of pancake mix, 1¼ cups of milk, 1 large egg, 2 tablespoons of melted butter (or oil), and 1 teaspoon of vanilla extract (if using) until just combined. Do not overmix. Batter will be slightly lumpy.
6In a large bowl, whisk together 1½ cups of pancake mix, 1¼ cups of milk, 1 large egg, 2 tablespoons of melted butter (or oil), and 1 teaspoon of vanilla extract (if using) until just combined. Do not overmix. Batter will be slightly lumpy.
7Let batter rest for 5 minutes.
8Let batter rest for 5 minutes.
9Let batter rest for 5 minutes.
10Heat a lightly greased skillet or griddle over medium heat.
11Heat a lightly greased skillet or griddle over medium heat.
12Heat a lightly greased skillet or griddle over medium heat.
13Pour ¼ cup of batter onto the skillet for each pancake.
14Pour ¼ cup of batter onto the skillet for each pancake.
15Pour ¼ cup of batter onto the skillet for each pancake.
16Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
17Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
18Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
19Flip and cook for another 1–2 minutes, until golden brown and cooked through.
20Flip and cook for another 1–2 minutes, until golden brown and cooked through.
21Flip and cook for another 1–2 minutes, until golden brown and cooked through.
22Serve warm with your favorite toppings.
23Serve warm with your favorite toppings.
24Serve warm with your favorite toppings.
Ingredients
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
2 tablespoons sugar
2 tablespoons sugar
2 tablespoons sugar
2 tablespoons baking powder
2 tablespoons baking powder
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1.5 cups Pancake Mix
1.5 cups Pancake Mix
1.5 cups Pancake Mix
1.25 cups milk
1.25 cups milk
1.25 cups milk
1 large egg
1 large egg
1 large egg
2 tablespoons melted butter or vegetable oil
2 tablespoons melted butter or vegetable oil
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Equipment
quart mason jarlarge bowlskillet or griddle
Tips
For fluffy pancakes, do not overmix the batter.
Store leftover mix in an airtight container in a cool, dry place for up to 3 months.