Homemade Pancake Mix

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well blended.

Store the dry pancake mix in an airtight container for up to three months.

To prepare pancakes, in a separate bowl, whisk together 1 to 1 1/4 cups of milk or water, the eggs, and the vegetable oil or melted butter.

Add 1 cup of the pancake mix to the wet ingredients and stir until just combined. Be careful not to overmix; it’s okay if a few lumps remain.

Preheat a griddle or nonstick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.