Whip up a big batch of this make-ahead mix and you’ll be minutes away from fluffy pancakes, any time you want them!
For the pancake mix: In large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Transfer pancake mix to airtight container. (Pancake mix can be stored at room temperature for up to 3 months.)
To make 1 batch of 6 pancakes: In medium bowl, whisk milk, egg, oil, and vanilla (if using) until well combined. Add 1 cup pancake mix and stir gently with rubber spatula until just combined (batter should look lumpy). Let batter sit for 10 minutes before cooking.
Spray 12-inch nonstick skillet with vegetable oil spray. Heat over medium heat until hot, about 1 minute.
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).
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. This recipe can be doubled if you want to cook for a crowd. 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.
Pancakes are a blank canvas, so bring out your inner artist! During cooking, you can sprinkle them with berries, chocolate chips, shredded coconut, chopped nuts, or sliced bananas (add 1 tablespoon of add-ins per pancake in step 4). At the table, you can top them with butter (try our Pumpkin Spice Butter!), maple syrup, honey, fresh fruit, and/or whipped cream.