I keep a jar of this instant pancake mix tucked behind the tea tins, and honestly, it feels like a small act of self-care. On rushed mornings or lazy weekends, it turns pancake making from a whole project into something calm and doable.

This is not a flashy recipe, and that is exactly why I love it. It is practical, forgiving, and quietly reliable, the kind of thing you make once and thank yourself for over and over.

I am Elly, and I started making this mix during a phase when mornings felt chaotic and breakfast kept getting skipped. Having the dry mix ready meant pancakes stopped being a special occasion and became part of real life.

The beauty here is that all the measuring happens once. After that, it is just a quick whisk, a warm pan, and a stack of pancakes that smell like comfort.

Ingredients Needed for the Recipe

• Plain flour - this forms the base of the mix and gives the pancakes their structure.
• Baking powder - helps the pancakes rise and stay light instead of dense.
• Bicarbonate of soda - adds extra lift and softness when combined with milk.
• Salt - balances sweetness and keeps the flavor from tasting flat.
• Caster sugar or vanilla sugar - adds gentle sweetness and warmth.
• Egg - binds the batter and adds richness when you mix the pancakes.
• Milk - loosens the batter and keeps the pancakes tender.
• Melted butter - brings flavor and that soft, comforting texture.

I know it looks like a lot written out, but in practice it is simple pantry stuff. Once the dry mix is done, you are only ever adding three things.

I prefer vanilla sugar when I have it, because it adds a soft aroma without overpowering anything. Regular caster sugar works perfectly fine, and I use it most days.

How to make ?

Step 1 - Mix the Dry Ingredients

Add the flour, baking powder, bicarbonate of soda, salt, and sugar into a large bowl. Give everything a good stir until it looks evenly combined, with no obvious streaks.

I usually take an extra minute here, just to be sure. It sounds fussy, but it saves you from uneven pancakes later.

Step 2 - Store the Pancake Mix

Transfer the dry mixture into an airtight container or jar. Keep it somewhere cool and dry, away from steam or humidity.

This step is where the magic really happens. You are setting yourself up for fast breakfasts without thinking.

Step 3 - Prepare the Batter

Measure out about one cup of the pancake mix into a bowl. Add one egg, the milk, and the melted butter, then whisk until smooth.

The batter should look pourable but not watery. If it feels too thick, a splash more milk fixes it easily.

Step 4 - Heat the Pan

Place a flat pan or griddle over medium heat and let it warm up properly. You do not need oil if your pan is non-stick.

I like to test the heat with a tiny drop of batter. If it sizzles gently, you are ready.

Step 5 - Cook the Pancakes

Spoon small rounds of batter onto the hot surface. When bubbles appear and the edges look set, flip them over.

They usually need about a minute per side. I stay close, because pancakes go from perfect to overdone faster than you expect.

The result is a stack of soft, golden pancakes that feel familiar in the best way. Nothing fancy, just good.

Serving Ideas That Actually Get Used

I almost always reach for syrup first, because some habits stick. There is something grounding about warm pancakes with syrup soaking in.

On quieter mornings, I add sliced bananas or berries. It makes breakfast feel a little slower, like I am choosing to be present.

Sometimes it is just butter and nothing else. Those are the days when simple feels exactly right.

Tips

• Always keep the dry mix airtight to protect the raising agents.
• If your pancakes feel flat, check that your baking powder is fresh.
• Do not overmix the batter, a few small lumps are fine.
• Cook on medium heat to avoid burnt outsides and raw centers.
• Let the batter rest for a minute if you have time, it helps.

Make Ahead and Storage Notes

The dry pancake mix keeps well for up to three months if stored properly. I write the date on the jar, not because I need to, but because it makes me feel organized.

Humidity is the real enemy here. If your kitchen runs damp, consider storing the jar inside a cupboard away from the stove.

Once mixed into batter, it is best cooked straight away. Fresh batter gives you the softest texture.

I have tried refrigerating leftover batter, and it works, but the pancakes are never quite the same. Fresh is worth it.

Why This Recipe Stays in My Rotation

I have made plenty of pancake recipes over the years, and many of them were good. This one stayed because it fits into real mornings.

It does not demand precision or special tools. It meets you where you are, even if that place is half-awake.

There is also something comforting about repetition. Each batch tastes familiar, and that familiarity matters more than novelty sometimes.

If you make this once, I suspect you will keep making it. Not because it is impressive, but because it quietly works.