Best Hotcake Mix Recipe
Best Hotcake Mix Recipe
Table of Contents
Best Hotcake Mix Recipe
Looking for the Best Hotcake Mix Recipe. This easy to make recipe guarantees soft, fluffy, and delicious hotcakes that the whole family will love. Ideal for breakfast or brunch, it’s a quick and foolproof way to elevate your mornings.
Description
Hotcakes are a beloved breakfast staple across the world. This Best Hotcake Mix Recipe is simple, versatile, and ensures consistently perfect results. Whether you’re preparing a leisurely weekend breakfast or a quick weekday treat, this recipe is your go to for fluffy, melt in your mouth hotcakes.
In this guide, you’ll find step by step instructions to create the ultimate Best Hotcake Mix Recipe from scratch. We’ve optimized it for flavor and texture, using pantry staples you likely already have. This recipe is also a fantastic option for meal prepping store your dry mix in an airtight container and whip up a batch of hotcakes anytime.
Ingredients
Dry Mix:
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 3/4 cups milk (or buttermilk for extra tanginess)
- 2 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract (optional)
Instructions
1.Prepare the Dry Mix: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure the ingredients are well combined to prevent lumps. (Optional) Store the dry mix in an airtight container for up to a month.
2.Mix the Wet Ingredients: In a medium bowl, beat the eggs until smooth. Add milk, melted butter, and vanilla extract to the eggs. Stir until evenly combined.
3.Combine the Wet and Dry Ingredients: Create a well in the center of the dry mix. Gradually pour in the wet ingredients while stirring gently with a spatula. Mix just until combined; small lumps in the batter are okay. Overmixing can result in dense hotcakes.
4.Heat the Pan: Heat a non stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Test the temperature by sprinkling a few drops of water on the surface. If they sizzle, the pan is ready.
5.Cook the Hotcakes: Pour 1/4 cup of batter onto the skillet for each hotcake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the hotcake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, greasing the pan as needed.
6.Serve: Serve the hotcakes warm with your favorite toppings such as syrup, fresh fruit, whipped cream, or nuts.
Notes
- Storage Tip: Cooked hotcakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for a quick breakfast.
- Freezing: Freeze cooked hotcakes between layers of parchment paper for up to 2 months. Thaw and reheat as needed.
- Variations: Add blueberries, chocolate chips, or spices like cinnamon to the batter for extra flavor.
- Substitutions: Use almond milk for a dairy free option or gluten free flour for a gluten free version.
Best Hotcake Mix Recipe
Ingredients
- Dry Mix:
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 2 large eggs
- 1 3/4 cups milk or buttermilk for extra tanginess
- 2 tablespoons melted butter plus extra for greasing the pan
- 1 teaspoon vanilla extract optional
Instructions
- 1.Prepare the Dry Mix: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure the ingredients are well combined to prevent lumps. (Optional) Store the dry mix in an airtight container for up to a month.
- 2.Mix the Wet Ingredients: In a medium bowl, beat the eggs until smooth. Add milk, melted butter, and vanilla extract to the eggs. Stir until evenly combined.
- 3.Combine the Wet and Dry Ingredients: Create a well in the center of the dry mix. Gradually pour in the wet ingredients while stirring gently with a spatula. Mix just until combined; small lumps in the batter are okay. Overmixing can result in dense hotcakes.
- 4.Heat the Pan: Heat a non stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Test the temperature by sprinkling a few drops of water on the surface. If they sizzle, the pan is ready.
- 5.Cook the Hotcakes: Pour 1/4 cup of batter onto the skillet for each hotcake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the hotcake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, greasing the pan as needed.
- 6.Serve: Serve the hotcakes warm with your favorite toppings such as syrup, fresh fruit, whipped cream, or nuts.
Notes
- Storage Tip: Cooked hotcakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for a quick breakfast.
- Freezing: Freeze cooked hotcakes between layers of parchment paper for up to 2 months. Thaw and reheat as needed.
- Variations: Add blueberries, chocolate chips, or spices like cinnamon to the batter for extra flavor.
- Substitutions: Use almond milk for a dairy free option or gluten free flour for a gluten free version.
