There is no reason to buy pancake mix. You almost certainly have everything you need already, and a scratch batter comes together in the time it takes the pan to heat up. The reward is taller, fluffier pancakes that actually taste like something.
Two bowls, then combine
Whisk the dry ingredients in one bowl: flour, a little sugar, baking powder, and salt. In another, mix the wet: milk, an egg, and melted butter. Pour the wet into the dry and stir just until they come together. The leavening in the baking powder is what makes them rise, so do not skip it or use an old, dead box.
Embrace the lumps
- Stop stirring while the batter is still lumpy. A few dry streaks are fine.
- Overmixing develops gluten and gives you flat, chewy pancakes.
- Let the batter rest five minutes so it thickens and the flour hydrates.
Cook on steady, medium heat
A pan that is too hot burns the outside before the inside cooks. Medium is right. Wait to flip until bubbles form on the surface and the edges look set, then turn once and leave it alone. Flipping repeatedly deflates them. Keep finished pancakes warm in a low oven while you cook the rest so everyone eats together.