Pantry Pancakes from Scratch
Fluffy homemade pancakes using flour, milk and eggs — no boxed mix needed. Make extra and freeze for quick weekday breakfasts.
Equipment: Large skillet or griddle
Why it's a good deal
Boxed pancake mix is mostly flour, sugar and leavening, all things you probably already have. Mixing from scratch takes about five minutes, and pancakes freeze and reheat well in a toaster.
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk the milk, eggs, melted butter and vanilla. Pour into the dry ingredients and stir just until combined — a few lumps are fine.
- Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup batter per pancake.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook 1–2 minutes more until golden.
- Serve warm with syrup, fruit or peanut butter.
💲 Money-saving tips
- Make a 'dry mix' in bulk: combine 4× the dry ingredients in a jar so you only add milk, eggs and butter on busy mornings.
- Frozen berries are usually cheaper than fresh and work well in pancakes.
♻️ Stretch the leftovers
- Cool completely, freeze in a single layer, then bag. Reheat in a toaster or microwave.
- Turn leftovers into a quick 'pancake sandwich' with peanut butter and banana.
Want to know what this costs at your store? Try the recipe cost calculator.
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