Homemade Pancake Mix
Homemade Pancake Mix
A fluffy, reliable pantry mix that flips into golden pancakes in minutes. Stir together a big jar today, then make weekday stacks—or a cozy weekend brunch—without hauling out half the pantry.
Mix Ingredients
- 6 cups all-purpose flour
- ⅓ cup granulated sugar
- 3 Tbsp baking powder
- 2 tsp baking soda
- 2 tsp fine sea salt
To make the mix: Whisk very thoroughly so the leaveners are
evenly distributed. Transfer to an airtight jar. Store cool & dry. Label with the
Per-Batch directions below.
Optional “just-add-water” upgrade
- Stir in 1 cup dry milk powder. When cooking, use cold water in place of milk.
Jar Label (write this on the container):
“For pancakes: 2 cups mix + 1½ cups milk (or water, if using dry milk) + 1 egg + 2 Tbsp
melted butter/oil. Rest 5–10 min. Cook on 375°F griddle, ¼ cup batter each.”
Step-by-Step: Make One Batch
Per-Batch Wet Ingredients
- 2 cups pancake mix (from above)
- 1½ cups milk (dairy or non-dairy) start with 1¼ cups; thin as needed
- 1 large egg
- 2 Tbsp melted butter or neutral oil
- 1 tsp vanilla, optional
- Up to 1 cup add-ins: blueberries, mini chips, diced banana, etc.
- Preheat & prep. Heat a griddle to 375°F / 190°C (or medium). Lightly oil or butter the surface.
- Whisk. In a bowl, whisk egg, milk, and melted butter. Add 2 cups mix and stir just until the flour streaks disappear—lumpy batter = tender pancakes.
- Rest. Let batter stand 5–10 minutes so the starches hydrate and bubbles build.
- Cook. Portion about ¼ cup batter per pancake. When the edges look matte and bubbles set on top (2–3 minutes), flip once. Cook the second side 30–60 seconds.
- Serve & keep warm. Hold finished pancakes on a wire rack set over a sheet pan in a 200°F oven while you finish the batch.
Griddle cues: If pancakes are pale and spread too much, the griddle is
cool. If they scorch before cooking through, it’s too hot.
Pro Tips, Variations & Storage
- Buttermilk style: Use 1⅓–1½ cups buttermilk for the liquid. The soda in the mix balances the tang and gives extra lift.
- Whole-grain: Swap up to 50% of the flour for white whole-wheat. If batter seems thick, add 1–2 Tbsp extra milk.
- Gluten-free: Use a 1:1 gluten-free baking blend (with xanthan). Batter may need 1–2 Tbsp more milk.
- Dairy-free: Use plant milk and oil; skip the dry-milk add-in.
- Egg-free: Replace egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water; rest 5 min).
- Flavor ideas: Lemon-blueberry (zest of 1 lemon) · Cinnamon-swirl (1 tsp cinnamon + brown sugar sprinkle) · Banana-nut (½ cup mashed banana + ½ cup chopped pecans).
- Freeze pancakes: Cool, then freeze on a tray. Bag up to 2 months. Reheat in toaster or 350°F oven for 6–8 minutes.
- Store the mix: Airtight up to 3 months in a cool cupboard, or freeze up to 6 months.
FAQ & Troubleshooting
- Flat pancakes? Check that your baking powder is fresh (replace every 6–12 months) and don’t skip the 5–10 minute rest.
- Tough or rubbery? Overmixing develops gluten. Stir just until combined.
- Too thick/thin? Thin with a splash of milk or thicken with 1–2 Tbsp extra dry mix.
- Grease rings? Wipe the griddle lightly with oil; too much fat causes uneven browning.
Yield (mix)About 7 cups (≈3–4 batches)
Yield (per batch)10–12 four-inch pancakes
Total TimeMix: ~5 min · Cooking: 10–15 min
CategoryDry Mixes / Breakfast