In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Transfer the pancake mix to an airtight container and store in a cool, dry place for up to 2 months.

To make pancakes, scoop 1 cup of mix into a bowl. Whisk in 1 cup of milk, 1 egg, and 2 tablespoons of melted butter until just combined.

Heat a lightly oiled griddle over medium heat. Pour 1/4 cup of batter for each pancake.

Cook until bubbles form on the surface and edges look dry, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.