Homemade Instant Pancake Mix
Serves: 12 hotcakes
For your dry mix:
  • 6 cups all-purpose flour
  • 1½ teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
For your pancakes:
  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups pancake mix (the dry mix as prepared, above)
To make the pancake mix:
  1. Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months.
To make your pancakes:
  1. Preheat your griddle.
  2. In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter.
  3. Place your homemade pancake mix in a large bowl. Mix together the buttermilk mixture and the butter mixture, then pour over the pancake mix. Mix just until combined - don't try to get all of the lumps out. Overmixing will make your pancakes rubbery!
  4. When your griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set.
from Alton Brown

**there are a million different ways to jazz these up, but I usually add 1 tablespoon of vanilla and 1½ teaspoons cinnamon per batch when making these.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/homemade-instant-pancake-mix/