Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk (or plant-based milk)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted (or vegetable oil)
  • ½ teaspoon vanilla extract (optional)

Instructions:

  1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until thoroughly mixed. Store the mixture in an airtight container for up to 3 months.
  2. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Add 1 cup of the hotcake mix to the wet ingredients. Stir until just combined, leaving some lumps for fluffy hotcakes. Let the batter rest for 5 minutes.
  3. Heat a griddle or frying pan over medium heat and lightly grease. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set (2-3 minutes). Flip and cook until golden brown on the other side (2-3 minutes). Repeat until all batter is used.