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Fluffy hotcakes with butter and maple syrup on a wooden table.

Homemade Hotcake Mix Recipe

Hotcakes are a warm, fluffy, and satisfying way to start your day! This easy homemade hotcake mix lets you whip up delicious hotcakes anytime, with just a few pantry ingredients. Whether you prefer classic hotcakes, Japanese-style souffle hotcakes, or sweet Filipino hotcakes, this mix is your go-to base for all variations. Perfect for breakfast or even dessert!
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Equipment

  • Mixing Bowls – for combining dry and wet ingredients
  • Whisk or Spatula – to mix the batter smoothly
  • Measuring Cups & Spoons – for accurate ingredient portions.
  • Non-Stick Skillet or Griddle – for cooking hotcakes evenly
  • Ladle or Measuring Cup – for pouring uniform hotcake batter
  • Spatula (Flipper) – to flip hotcakes without breaking
  • Cooling Rack (optional) – to keep cooked hotcakes warm and fluffy
  • Airtight Container (if storing homemade hotcake mix)

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tablespoons sugar adjust for sweetness
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons powdered milk optional, for richness
  • To Prepare the Hotcake Batter
  • 2 large eggs
  • 1 cup milk or buttermilk for extra fluffiness
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract optional
  • Butter or oil for cooking

Instructions
 

  • Make the Hotcake Mix (Store for Later)
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and powdered milk.
  • Store in an airtight container for up to 2 months in a cool, dry place.
  • When ready to cook, follow the batter instructions below.
  • Prepare the Batter
  • In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
  • Gradually add 1 ¾ cups of the dry hotcake mix to the wet ingredients.
  • Stir gently with a spatula until just combined (don’t overmix—some lumps are fine!).
  • If the batter is too thick, add a splash of milk. If too thin, sprinkle in a bit more mix.
  • Cook the Hotcakes
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Pour ¼ cup of batter onto the skillet for each hotcake.
  • Cook until bubbles form on the surface and the edges look set (2-3 minutes).
  • Flip gently and cook for another 2 minutes, until golden brown.
  • Stack, serve warm, and enjoy with your favorite toppings!

Notes

Japanese Hotcakes: Separate eggs, whip egg whites until stiff peaks form, and fold them into the batter for extra fluffiness.
Filipino Hotcakes: Add 1 tablespoon condensed milk to the batter and use yellow food coloring or annatto powder for an authentic touch.
Dairy-Free Option: Use almond milk or coconut milk powder instead of powdered milk.
Gluten-Free Option: Swap all-purpose flour for gluten-free flour blend.
Sweet Treats: Use hotcake mix to make muffins, cookies, or brownies!