Step 1

Mix all dry ingredients into a large bowl. Whisk together until well incorporated.

Step 2

Store in air tight container until ready to use. Will store for up to 6 months in a cool, dark place.

Step 3

Mix 1 cup of dry pancake mix with 1 large egg, 1 cup of milk (or buttermilk), 1 teaspoon of butter, 1/2 teaspoon pure vanilla extract and 1 teaspoon of cinnamon just until combined.

Step 4

Do not overmix – batter will be lumpy.

Step 5

Let batter sit for a few minutes. Then place 1/3 cup of batter onto a medium-hot griddle. When batter begins to bubble up in the middle (approximately 3-5 minutes) flip. Cook other side until golden brown.

Step 6

Top with butter and syrup and serve immediately.