In a large mixing bowl, combine the flour, powdered milk, powdered sugar, baking powder, baking soda, salt, and dehydrated sourdough flakes (if using).

Whisk thoroughly to ensure all ingredients are evenly distributed.

Divide the mixture into four equal portions, approximately 1½ cups each.

Store each portion in an airtight container or resealable bag until ready to use.

In a medium bowl, whisk together:

1½ cups of the prepared pancake mix

1 cup (240 ml) milk

1 large egg

1 teaspoon vanilla extract (or almond extract for a flavor variation)

Stir until just combined; it's okay if the batter is slightly lumpy.

Heat a lightly greased griddle or non-stick skillet over medium heat.

Pour ¼ cup of batter onto the griddle for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook the other side until golden brown, an additional 1-2 minutes.

Serve warm, topped with a pat of butter and a drizzle of real maple syrup.