Pancake Mix Recipe for Kids | America's Test Kitchen Kids

recipe

Whip up a big batch of this make-ahead mix and you’ll be minutes away from fluffy pancakes, any time you want them!

Print Recipe

Prepare Ingredients

For Pancake Mix

10½ cups (52½ ounces)

all-purpose flour

1⅓ cups (9⅓ ounces)

sugar

5 teaspoons

salt

6 tablespoons

baking powder

1 tablespoon

baking soda

To Make 1 Batch of Pancakes

1½ cups

milk

2

large eggs

¼ cup

vegetable oil

2 cups (10¾ ounces)

Pancake Mix

Vegetable oil spray

Gather Cooking Equipment

For Pancake Mix

Extra-large bowl

Whisk

Fine-mesh strainer

Large airtight storage container

To Make 1 Batch of Pancakes

Large bowl

Whisk

Rubber spatula

12-inch nonstick skillet

¼-cup dry measuring cup

Spatula

Serving plates or platter

Start Cooking!

1

10½ cups (52½ ounces)

all-purpose flour

1⅓ cup (9⅓ ounces)

sugar

5 teaspoons

salt

6 tablespoons

baking powder

1 tablespoon

baking soda

For the pancake mix: In extra-large bowl, combine flour, sugar, and salt. Whisk until well combined. Set fine-mesh strainer over bowl. Add baking powder and baking soda to fine-mesh strainer and tap side of strainer to sift mixture into bowl.

2

Whisk until very well combined, about 1 minute. Transfer pancake mix to large airtight storage container. (Pancake mix can be stored at room temperature for at least 2 months.)

3

1½ cups

milk

2

large eggs

¼ cup

vegetable oil

To make 1 batch of pancakes: In large bowl, whisk milk, egg, and oil until combined.

4

2 cups (10¾ ounces)

Pancake Mix

Add 2 cups Pancake Mix and stir with rubber spatula until just combined (batter should look lumpy). Let batter sit for 10 minutes before cooking.

5

Vegetable oil spray

Spray 12-inch nonstick skillet with vegetable oil spray. Heat over medium heat until hot, about 1 minute.

6

Use ¼-cup dry measuring cup to scoop ¼ cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).

Make sure to leave enough room to fit all 3 pancakes in the skillet.

7

Cook pancakes until bubbles on surface begin to pop, 2 to 3 minutes.

Pancakes cook quickly, so don't take your eyes off of the skillet!

8

Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to serving plates and platter. Repeat with remaining batter in 3 more batches. Turn off heat. Serve.

Pro Tip: Make sure you slide the spatula all the way underneath the pancake before you flip.

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Food for Thought

Pancakes for a Crowd

If you have an electric griddle, it’s perfect for this recipe—just set the griddle to 350 degrees. You should be able to fit six pancakes in one batch. To keep bigger batches of pancakes warm, set your oven to 200 degrees. As you finish a batch of pancakes, place them on a cooling rack set in a rimmed baking sheet and keep them in the oven while you make the rest of the pancakes.

No Clumping

You will notice in these recipes for DIY mixes that we sift leaveners (baking powder and baking soda) and some powders (such as milk powder and buttermilk powder) before mixing everything together. These ingredients are very dry and powdery, so if there's any moisture, they can clump. This extra sifting step helps guarantee that there are no clumps and these key ingredients are evenly distributed throughout. If you notice any clumps once you've made your mix and you're ready to cook with it, measure out the mix you need for your batch and sift it one more time through a fine-mesh strainer before adding it to the bowl.