In a large mixing bowl, whisk together all-purpose flour, powdered heavy cream, sugar, baking powder, baking soda, and salt until well combined.

If using, add vanilla powder and/or cinnamon and stir again to evenly distribute.

Store the dry mix in an airtight container, jar, or zip-top bag in a cool, dry place for up to 6 months.

🧁 Ingredients:

2 cups of your prepared pancake mix

2 large eggs

1 ¼ cups water (add up to 2 tbsp more if needed for thinner batter)

1 tsp vanilla extract (skip if mix includes vanilla powder)

2 tbsp melted butter or neutral oil (optional, for richness)

Whisk wet ingredients: In a medium bowl, beat the eggs, water, vanilla extract, and melted butter (if using) until well blended.

Combine with dry mix: Add 2 cups of your pancake mix and stir until just combined. Do not overmix—the batter should be thick with small lumps.

Rest the batter: Let the batter sit for 5–10 minutes. This helps hydrate the flour and makes fluffier pancakes.

Preheat your griddle or skillet: Heat over medium heat and lightly grease with butter or oil.

Cook the pancakes: Pour ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles appear on top and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes.

Serve warm: Stack them high with butter, syrup, fresh fruit, or whipped cream.