To make the dry pancake mix - Set out a mixing bowl or glass jar for storage. Measure the flour thoroughly by stirring the flour to fluff it in the bag, scooping the flour with a spoon into the measuring cups, and leveling the top. Then pour it into the bowl or a jar. Add the sugar, baking powder, and salt. Whisk well, or screw the top on the jar and shake vigorously to combine.

When ready to use the pancake mix, preheat a large griddle or skillet to medium heat.

Scoop 1 ¾ cups of the dry pancake mix (one whole batch) into a mixing bowl. Add the milk, egg, and vanilla extract. Whisk well until all clumps are gone. Then add the melted butter and whisk again until smooth.

When the griddle is hot, butter the griddle. Use ¼ measuring cup to scoop pancake batter onto the hot griddle.

Cook for 2-3 minutes. Once bubbles form over the surface of the pancake, flip the pancake over and cook for another 2 minutes. Continue with the remaining batter, buttering the griddle as needed. Serve hot.

Fluff the Flour – It’s extremely important to measure all ingredients properly! Especially the flour. Make sure to stir the flour in the bag to fluff it up before using a spoon to scoop the flour into the measuring cups, then level the top of the measuring cup with the flat edge of the spoon.

Make More Mix – You can make one batch of homemade pancake mix in a pint jar or a double batch in a quart jar. Or use a large Tupperware container to keep in the pantry, and make as many batches as you like and store for later.

Sweet Mix-Ins – You can add baking chips or sprinkles to the jars, if you’d like, for a fancy pancake mix. I would add around ⅓ cup per batch. These should fit in the same size jars.

Store the Mix – Store the dry mix in an airtight container (like a glass jar or ziplock bag) in a cool, dry place and enjoy instant pancake access for up to 3 months!

Store the Pancakes – When my kids were younger, we always loved to make a batch of pancakes on a Saturday or Sunday, and then they’d enjoy leftover pancakes for a quick breakfast before school. The best way to store them is, first, let them cool completely before placing all together in a ziploc plastic bag or another airtight container. They’ll keep fresh in the refrigerator for up to 3 days.

Pancakes made from scratch also freeze well! I wrap each one individually in a layer of plastic wrap, then place them together in one ziploc freezer bag or wrap a stack in a layer or two of aluminum foil. Keep them in the freezer for up to 2 months, and thaw them in the fridge overnight or on the countertop for 20-30 minutes until soft.

Reheat – In my opinion, the best way to reheat leftover pancakes is in the microwave so they don’t dry out. (If they do seem a bit dry out of the fridge, wrap each one in a lightly damp paper towel before microwaving.) I microwave them in short 10-second bursts at 50% power until they are warmed through.