Thick and Fluffy Pancakes From Homemade Pancake Mix Recipe

Thick pancakes that are fluffy, not dense, with a tender, pillowy soft crumb. Much like Japanese pancakes, these cook up extra thick and light.

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated May. 07, 2020
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Video: The Serious Eats Team, Photographs: Vicky Wasik

Why It Works

  • Refined coconut oil is odorless, flavorless, and solid at room temperature, with an extraordinary shelf life that makes it the perfect foundation for a shelf-stable mix.
  • Malted milk powder helps the pancakes brown, even without butter.
  • Low-density ingredients eliminate the need for physical aeration.

For ultra-thick pancakes that are fluffy and light, not dense, reach for this easy homemade pancake mix. It comes together in a few seconds flat and can be prepared months in advance, thanks to shelf-stable ingredients. Whether served for breakfast or brunch, the pancakes themselves come together even faster—just add milk and an egg! There's no whipping involved, for lazy mornings that stay quiet and calm.

7:01

How to Make Easy, Shelf-Stable Pancake Mix

Recipe Facts

4.9

(13)

Active: About 10 mins
Total: 10 mins
Serves: 8 servings

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Ingredients

For the Pancake Mix:

  • 4 1/2 ounces all-purpose flour, such as Gold Medal blue label (about 1 cup, spooned; 125g)

  • 1/2 ounce sugar (about 1 tablespoon; 15g)

  • 1/2 ounce malted milk powder, such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 15g)

  • 1 1/2 teaspoons (6.8g) baking powder

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1/4 teaspoon (1.6g) baking soda

  • 2 1/2 ounces refined coconut oil, solid and firm, between 68°F and 72°F (about 1/3 cup; 70g)

For the Pancakes:

  • 4 ounces milk, any percentage will do, or non-dairy alternatives (about 1/2 cup; 115g)

  • 1 large egg, straight from the fridge (1 3/4 ounces; 50g)

  • 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

  • 1 batch pancake mix, above (about 1 1/2 cups; 8 1/4 ounces; 233g)

Directions

  1. For the Pancake Mix: In the bowl of a food processor, combine flour, sugar, malted milk powder, baking powder, salt, and baking soda. Process about 30 seconds to ensure the leavening agents are fully homogenized into flour.

    20190129-pancakes-vicky-wasik-processor-before-after

  2. Add the solid coconut oil and pulse only until it disappears into a dry and powdery mix, just a few seconds. It's important that the coconut oil is fully combined into the flour, while also remaining powdery and dry, so use caution and avoid over-processing, especially with larger batches (a 14-cup food processor can handle a maximum batch size of 4x; plan accordingly for smaller machines). Transfer the mix to an airtight container and store up to one year at or below 74°F, or until the date stamped on the package of coconut oil.

    20190129-pancakes-vicky-wasik-mix-before-after

  3. For the Pancakes: Preheat an electric griddle to 350°F, or heat a large, nonstick skillet to a similar temperature on the stovetop. In a large mixing bowl, whisk the milk, egg, and vanilla extract until well-combined. Add the prepared pancake mix, and whisk until relatively smooth, although a few flecks of coconut oil may dot the batter.

    20190129-pancakes-vicky-wasik-adding-wet-ingredients

  4. With a large scoop, measuring cup, or piping bag, divide batter in 1/3-cup portions (or as desired), and griddle until golden brown on either side, and cooked through the middle, about 90 seconds per side. Serve immediately, with butter, maple syrup, fresh fruit, whipped cream, or whatever other toppings sound fun.

    20190129-pancakes-vicky-wasik-27

  5. Troubleshooting: The timing and yield of this recipe will vary substantially depending on how the pancake batter is portioned as well as the exact temperature of the griddle itself. When pancakes are excessively browned but raw in the middle, the griddle is likely too hot; when the pancakes are cooked through but too soft and pale, the griddle may be too cool.

Special Equipment

Food processor, Electric griddle, 1/3-cup cookie scoop or other scoop for portioning

Notes

This mix can be prepared with an equal amount of cold, unsalted butter to replace the coconut oil; however, this will eliminate its make-ahead qualities, and the mix will need to be prepared and used right away.

Make-Ahead and Storage

In an airtight container, the pancake mix can be stored up to one year at or below 74°F, or until the date stamped on the package of coconut oil.

This Recipe Appears In

Nutrition Facts (per serving)
167 Calories
10g Fat
16g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 167
% Daily Value*
Total Fat 10g 12%
Saturated Fat 8g 38%
Cholesterol 24mg 8%
Sodium 247mg 11%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 3g
Vitamin C 0mg 0%
Calcium 76mg 6%
Iron 1mg 5%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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