Hotcake Mix Recipe

Learn how to make fluffy, homemade hotcakes using a simple and versatile hotcake mix recipe. Perfect for quick breakfasts or brunch, this mix ensures light and delicious pancakes every time.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 medium-sized pancakes

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

For the dry mix:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the batter:
1 cup hotcake mix prepared above
3/4 cup milk or water
1 large egg
2 tablespoons melted butter or vegetable oil

Equipment

Mixing bowls
Whisk
Non-stick skillet or griddle
Measuring cups and spoons

Method

Make the Dry Mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly mixed. Note: If you are not using it immediately, store it in an airtight container.
Make the Batter: In a medium bowl, combine 1 cup of the prepared hotcake mix with the milk, egg and melted butter or oil. Mix until barely incorporated; small lumps are fine.
Prepare the Pan: Preheat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
Cook the Hotcakes: Add 1/4 cup of batter to the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Turn over and cook the other side until golden, about 1-2 minutes.
Serving Suggestion: Serve hot with syrup, butter, fresh fruit, or whipped cream.

Notes

Storage Tip: The dry mix can be stored in an airtight container for up to 3 months.
Add-ins: For a twist, add chocolate chips, blueberries, or a pinch of cinnamon to the batter.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.