Homemade Instant Pancake Mix

In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, salt, and powdered milk. Stir until well combined.

Transfer the pancake mix to an airtight container and store it in a cool, dry place for up to 3 months.

To make pancakes, measure 1 cup of pancake mix into a bowl. Stir in the melted butter and water until just combined. Do not overmix; a few lumps are fine.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.