Ingredients:

  • 3 cups (360g) all-purpose flour, unbleached
  • 3 tablespoons (36g) granulated sugar
  • 3 tablespoons (36g) packed light brown sugar
  • 3 tablespoons (27g) baking powder, double-acting
  • 1 teaspoon (5.6g) baking soda
  • 1 teaspoon (6g) salt, fine sea salt
  • ½ teaspoon (1g) ground cinnamon (optional)
  • 1 cup (120g) dry pancake mix
  • 1 large egg
  • ¾ cup (180ml) milk (dairy or non-dairy)
  • 2 tablespoons (30ml) melted unsalted butter (or neutral oil)
  • 1 teaspoon (5ml) vanilla extract (optional)

Instructions:

  1. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure everything is evenly distributed.
  2. Whisk the dry ingredients for at least 30 seconds to ensure they're fully combined. This step helps aerate the mix.
  3. Transfer the dry pancake mix to an airtight container. Store in a cool, dry place for up to 3 months. Label the container with the date.
  4. In a separate bowl, whisk together the dry mix, egg, milk, melted butter (or oil), and vanilla extract (if using) until just combined. Don't overmix – a few lumps are okay.
  5. Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  7. Serve hot with your favorite toppings!