It's Autumn Spice season, y'all! Okay. Maybe not quite yet, but it's coming! I promise!! Long, hot days will give way to chilly dew-covered mornings. Tank tops and flip flops will be replaced by cozy sweaters and boots. Iced lattes will give way to steaming mugs of coffee. And if you're anything like me, you'll be putting Autumn Spice in everything, starting with your weekend morning pancakes.
The following recipe makes a BIG batch of dry pancake mix - enough to make 4 batches of pancakes, each of which will serve 4-6 people (or two if you have a pancake-loving husband like mine). You can easily scale it down if you prefer, but I really like having the mix ready to go in the pantry for future me because future me is hungry.
Autumn Spice Pancake Mix
Makes enough mix for four batches of pancakes at 4-6 servings each
Ingredients for the Mix:
8 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon kosher salt
1 cup buttermilk powder
1 1/2 tablespoons Autumn Spice
Directions: Whisk all ingredients together. Store in the pantry in an airtight container.
Ingredients for the Batter:
2 1/2 cups Autumn Spice Pancake Mix (above)
1 1/2 cups water
2 large eggs
3 tablespoons unsalted butter, melted
Heat the oven to 300F and place a wire cooling rack inside a baking sheet in the middle of the oven. Heat a large griddle or skillet over low heat. I love my reversible two-burner cast iron grill/griddle from Lodge. (This is not an ad. I'm just a fan.)
Place Autumn Spice Pancake Mix in a large mixing bowl. Make a well in the middle and add the water. Crack the eggs into the water, followed by the melted butter. Starting in the center, whisk everything together until just incorporated. Don't overmix the batter; lumps are fine.
Spray your griddle with some cooking spray and use a ladle or measuring cup to pour batter onto griddle. I prefer medium-sized pancakes, so I find a 1/4-cup measuring cup to be ideal, and I can fit 4 pancakes on my griddle at a time. Flip pancakes once the bubbles rise to the surface and the bottoms are nicely browned. Once the second side of the pancakes are lightly browned, transfer pancakes to the oven to keep warm. Repeat with remaining batter.
Serve pancakes with butter and warm maple syrup. Leftover pancakes (if there are any) can be refrigerated or frozen for later.