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PdfIn a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Stir well to ensure that all the dry ingredients are evenly distributed.
Transfer the dry mix into an airtight container or a large resealable bag. Make sure it’s sealed tightly to keep moisture out.
Store it in a cool, dry place like your pantry.
This mix will last for up to 3 months, so you’ll always have pancake mix on hand for a quick breakfast.
In a bowl, combine 2 cups of your bulk pancake mix with 2 cups of milk, 2 eggs, 2 tablespoons of melted butter or oil, and a splash of vanilla extract.
Stir until the ingredients are just combined—don’t overmix! The batter should still be a little lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes, or until golden brown.
Preheat the waffle iron.
Grease the waffle iron with butter or cooking spray. Add about ⅓ cup of batter for each waffle to the waffle iron.
Serve your pancakes or waffles with syrup, fresh fruit, or your favorite toppings!