Whip up a big batch of this make-ahead mix and you’ll be minutes away from fluffy pancakes, any time you want them!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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).
Make sure to leave enough room to fit all 3 pancakes in the skillet.