The Ultimate Homemade Hotcake Mix Recipe
The Ultimate Homemade Hotcake Mix Recipe
Table of Contents
The Ultimate Homemade Hotcake Mix Recipe
Make your mornings brighter with the ultimate homemade hotcake mix recipe. Perfectly fluffy, light, and incredibly easy to make, this recipe will become your go to for quick and delicious breakfasts. You can prepare the mix in advance, saving time while enjoying the taste of fresh, homemade hotcakes whenever you crave them.
Description
The Ultimate Homemade Hotcake Mix Recipe, a timeless breakfast classic, bring warmth and joy to any morning. Store bought mixes are convenient, but making your own hotcake mix at home ensures better flavor, fewer preservatives, and customizable options. This recipe is designed to be simple yet versatile, catering to various dietary preferences and flavor additions.
Crafting your hotcake mix at home also makes it an excellent gift for friends and family. Whether you love your hotcakes drenched in syrup, topped with fresh fruits, or sprinkled with nuts, this mix guarantees a fluffy and delicious stack every time.
In this detailed guide, you’ll find step by step instructions, helpful tips, and even storage suggestions to ensure your mix stays fresh. With just a few pantry staples and a bit of love, you’re ready to elevate your breakfast game. So, let’s dive into creating the ultimate homemade hotcake mix recipe.
Ingredients
For the Hotcake Mix (Dry Ingredients):
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Hotcake Batter:
- 1 1/4 cups milk (or buttermilk for extra fluffiness)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for greasing the skillet)
- 1 teaspoon vanilla extract (optional, for added flavor)
Instructions
1.Prepare the Hotcake Mix: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until well blended. Store the dry mix in an airtight container if not using immediately. It can last up to 3 months in a cool, dry place.
2.Make the Hotcake Batter: In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract. Gradually add the dry hotcake mix to the wet ingredients. Stir gently until combined. Avoid overmixing; a few lumps are fine.
3.Cook the Hotcakes: Heat a non stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each hotcake. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set. Flip the hotcake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
4.Serve: Serve the hotcakes warm with your favorite toppings, such as syrup, fresh fruits, whipped cream, or powdered sugar.
Notes
- Make Ahead Tip: Prepare a large batch of the dry mix and portion it into jars for a quick and thoughtful gift.
- Gluten Free Option: Substitute all purpose flour with a 1:1 gluten free flour blend.
- Dairy Free Alternative: Use almond milk, oat milk, or soy milk instead of regular milk and replace butter with coconut oil.
- Storage: Cooked hotcakes can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat in a toaster or microwave.
The Ultimate Homemade Hotcake Mix Recipe
Ingredients
- For the Hotcake Mix Dry Ingredients:
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Hotcake Batter:
- 1 1/4 cups milk or buttermilk for extra fluffiness
- 1 large egg
- 2 tablespoons unsalted butter melted (plus extra for greasing the skillet)
- 1 teaspoon vanilla extract optional, for added flavor
Instructions
- 1.Prepare the Hotcake Mix: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until well blended. Store the dry mix in an airtight container if not using immediately. It can last up to 3 months in a cool, dry place.
- 2.Make the Hotcake Batter: In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract. Gradually add the dry hotcake mix to the wet ingredients. Stir gently until combined. Avoid overmixing; a few lumps are fine.
- 3.Cook the Hotcakes: Heat a non stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each hotcake. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set. Flip the hotcake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
- 4.Serve: Serve the hotcakes warm with your favorite toppings, such as syrup, fresh fruits, whipped cream, or powdered sugar.
Notes
- Make Ahead Tip: Prepare a large batch of the dry mix and portion it into jars for a quick and thoughtful gift.
- Gluten Free Option: Substitute all purpose flour with a 1:1 gluten free flour blend.
- Dairy Free Alternative: Use almond milk, oat milk, or soy milk instead of regular milk and replace butter with coconut oil.
- Storage: Cooked hotcakes can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat in a toaster or microwave.
