There’s nothing quite like waking up to the aroma of freshly made hotcakes wafting through your kitchen. While store-bought mixes are convenient, creating your own homemade hotcake mix is not only more economical but also allows you to control exactly what goes into your breakfast. Today, I’m sharing my foolproof recipe for a perfect hotcake mix that you can prepare in just 10 minutes!
Why Make Your Own Hotcake Mix?
- Fresh, preservative-free ingredients
- Cost-effective for large families
- Customizable to your taste preferences
- Perfect for meal prep and busy mornings
- Makes a thoughtful homemade gift
Ingredients
For the Dry Mix:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients (When Ready to Cook):
- 1¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
Preparing the Mix (10 minutes):
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk the ingredients thoroughly for about 1 minute to ensure even distribution of the leavening agents.
- Transfer the mix to an airtight container.
- Label with the date and storage instructions.
Making the Hotcake Mix:
- Measure out 1½ cups of your prepared dry mix into a large bowl.
- In a separate bowl, whisk together:
- 1¼ cups milk
- 1 beaten egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract (if using)
- Pour the wet ingredients into the dry mix.
- Whisk until just combined – don’t worry about small lumps!
- Let the batter rest for 5 minutes while your griddle heats up.
- Preheat your griddle or pan to medium heat (350°F/175°C).
- Pour ¼ cup portions of batter onto the heated surface.
- Cook until bubbles form on the surface (about 2-3 minutes).
- Flip once and cook until golden brown (about 1-2 minutes).
Pro Tips for Perfect Hotcakes
- Don’t Overmix: Small lumps in your batter are good! They help create fluffy hotcakes.
- Perfect Temperature: Test your griddle by sprinkling a few drops of water – they should dance and sizzle.
- Timing is Everything: Watch for bubbles on the surface before flipping – this is your signal!
- Keep Them Warm: Place finished hotcakes in a low-temperature oven (200°F/95°C) while making the rest.
Storage Instructions
- Dry mix will keep for up to 3 months in an airtight container stored in a cool, dry place.
- Label your container with the date and “Add wet ingredients: 1¼ cups milk, 1 egg, 3 tbsp melted butter”
Variations to Try Hotcake Mix
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a healthier option
- Buttermilk: Use buttermilk instead of regular milk for tangier, more tender hotcakes
- Cinnamon Spice: Add 1 teaspoon of cinnamon to the dry mix for warm, cozy flavor
- Blueberry: Fold in 1 cup fresh blueberries to the final batter
Perfect Toppings
- Pure maple syrup
- Fresh berries and whipped cream
- Banana slices and honey
- Chocolate chips and butter
- Peanut butter and jam
Nutritional Information Hotcake Mix
Enjoy your homemade hotcakes! They’re perfect for lazy weekend mornings, special breakfasts, or even breakfast-for-dinner nights. Once you try this recipe, you’ll never go back to store-bought mix again!
Note: This recipe can be easily doubled or tripled to make larger batches of the dry mix for future use.
If you love hotcakes as much as we do, you might want to explore more delicious variations
