This homemade pancake mix uses ground flax seeds to substitute for eggs, keeping this recipe pantry-friendly (and it just so happens to be vegan, whether or not that's your thing!) I love to make a double batch on meal prep days and store it in my pantry for the next time my family wants pancakes without having to reach for the store-bought stuff! Just pour the mix into a bowl, add the liquid ingredients, and proceed with the recipe as written. Looking to go the extra mile on pancake day? Use one batch of pancake mix in my Vegan Cinnamon Roll Pancakes with Dates. My favorite way to cook pancakes is over low heat with a small amount of nonstick cooking spray instead of butter. This leads to pancakes that are light, cakey, and evenly golden brown instead of patchy and overly crisp. I also love to measure my liquid ingredients in a large liquid measuring cup so that I can stir in the remaining wet ingredients and not dirty an extra bowl!
For the Pancake Mix
- 2 cups all-purpose flour
- 2 tablespoons flax seeds, ground into meal
- 2 tablespoons granulated sugar
- 1 1/ 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Make the Pancake Mix
Sift flour, flax meal, sugar, baking powder, baking soda, and salt in a using a mesh strainer set over a sheet of parchment paper. (Be sure to add any remnants in the strainer!) Lift the parchment and transfer pancake mix into a large jar. Cover and store at room temperature for up to one month.
To Make Pancakes
- 1 recipe Homemade Pancake Mix
- 1 3/ 4 cup milk or non-dairy milk
- 3 tablespoons vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice or white vinegar
- Maple syrup, fresh fruit, butter, or whipped cream, for serving
Prepare the Pancake Batter
Add pancake mix to a large bowl.
Combine milk, oil, vanilla extract, lemon juice in a medium bowl.
Gradually stir milk mixture into dry ingredients to form a thick batter. Let batter sit for 10 minutes to hydrate.
Heat a medium or large nonstick skillet over medium-low heat. Once pan is preheated, coat lightly with nonstick spray. Reduce heat to low.
Preheat oven to warm (about 185F degrees).
Pour ⅓ cupfuls batter into pan, spreading out with the back of the measuring cup to a 5" circle. Let cook until the surface is dotted with bubbles and golden brown, about 3-4 minutes per side. Transfer pancakes to preheated oven to keep warm while you make the rest. If you prefer to make fewer, larger pancakes, use a ½ cup or 3/4 cup measuring cup to scoop batter and proceed as directed.
Serve pancakes hot with your favorite toppings, or at the very least, maple syrup!