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Try this quick and easy homemade pancake mix for a favorite hassle-free breakfast!
We Love Breakfast!
Pancake recipes are a favorite breakfast of ours! They store well, can be frozen, feed a crowd, and are easy to make.
Although we usually have pancake mix on hand, sometimes we do not, so we decided to share our go-to homemade mix that is just as good (or even better) than the store bought kind.
Why we love this mix:
- Ready to use. Having premade pancake mix on hand means you can whip up a batch of Fluffy Pancakes at a moment’s notice. Just add Buttermilk Syrup or Maple Syrup!
- Pantry staples. This mix uses just 5 simple ingredients that you most likely have in your pantry!
- Longer shelf life. The dry pancake mix can be stored for up to 6 months at room temperature or 1 year in the freezer, for long-lasting convenience.
- Cost-effective. Making your own pancake mix can be more budget-friendly than buying pre-made mixes.
Homemade Pancake Mix Ingredients
Pancake mix
- 4 cups all-purpose flour – Or use whole wheat or gluten-free flour. You may need to increase the amount of milk added to the batter.
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Pancake batter
- 1 cup pancake mix, from the above recipe
- ¾ cup milk – Use fat-free milk to whole milk, or 1 cup of buttermilk
- 1 egg – or an equal amount of unsweetened applesauce
- 1 tablespoon unsalted butter, melted
- 1 splash vanilla – add a teaspoon of cinnamon or Pumpkin Pie Spice for extra flavor.
How To Make Pancake Mix
- MIX. In a large bowl, whisk 4 cups flour, ¼ cup sugar, 2 tablespoons baking powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- STORE. Transfer to an airtight container and store for up to 6 months at room temperature or up to 1 year in the freezer.
Making Pancakes
- Lightly grease your griddle or pan and preheat to medium-high heat (about 375°F).
- Combine 1 cup of pancake mix with the milk, egg, melted butter, and vanilla. Mix until just combined. (For fluffier pancakes, let the batter rest for 10 minutes).
- Pour ¼ cup batter onto a hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.
Complete the Meal
- SIDE DISHES: Bacon in the Oven, Scrambled Eggs, Breakfast Sausage, Buttermilk Syrup
- DRINKS: Orange Julius Recipe, Fruit Smoothie, Best Green Smoothie
- More pancake recipes: Go-To Easy Pancakes, Fluffy Pancakes, Buttermilk Pancakes, Buttermilk Chocolate Chip Pancakes,
More collections: Pancake Recipes, Breakfast for Dinner, Easy Breakfast Ideas
Pancake Mix
Homemade Pancake Mix is an easy pantry staple for fluffy pancakes with flour, sugar, baking powder, baking soda, salt, milk, egg, butter, and vanilla.
Equipment
Ingredients
Pancake Mix
- 4 cups all-purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
For Cooking Pancakes
- 1 cup pancake mix, from above recipe
- ¾ cup milk
- 1 egg
- 1 tablespoon unsalted butter, melted
- 1 splash vanilla
Instructions
To Make Pancake Mix
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Transfer to an airtight container and store up to 6 months at room temperature or up to 1 year in the freezer.
To Make Pancakes
- Lightly grease your griddle or pan and preheat to medium-high heat (about 375°F).
- To make pancakes, combine 1 cup of pancake mix with milk, egg, butter, and vanilla. Mix until just combined. (For fluffier pancakes, let batter rest for 10 minutes).
- Pour ¼ cup batter onto hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.
Notes
Recipe Tips.
- Whisk the dry ingredients well so the baking powder, baking soda, and salt are evenly distributed.
- Store the mix in an airtight container to keep it fresh.
- Mix the pancake batter just until combined so the pancakes stay tender.
- Let the batter rest for 10 minutes if you want fluffier pancakes.
- Make-ahead tip: keep the dry mix in the pantry for up to 6 months or freeze it for up to 1 year.
Nutrition
Serving: 1pancake, Calories: 162kcal, Carbohydrates: 31g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 19mg, Sodium: 334mg, Potassium: 222mg, Fiber: 1g, Sugar: 4g, Vitamin A: 76IU, Vitamin C: 0.05mg, Calcium: 103mg, Iron: 2mg
Recipe FAQ
How do I make fluffy pancakes?
- Make sure the baking powder and baking soda are not expired.
- Do not overmix the batter (a few lumps are okay).
- Make sure the griddle is hot and oiled. I make 1-2 test pancakes to check the skillet’s temperature.
- Only flip the pancakes once. The batter should have air bubbles over the top and the bottom should be a golden brown before flipping.
- Do not press the pancakes. They do not cook any faster; it only flattens them.
What are some good pancake toppings?
- Go with classic butter and maple syrup or add your favorite pancake toppings like:
- sliced bananas, blueberries, strawberries
- Cinnamon Buttermilk Syrup and Buttermilk Syrup
- Cinnamon Butter
- Whipped Cream
- peanut butter or Nutella
- chocolate chips
How to store homemade pancake mix?
- Store the dry ingredients in an airtight container or jar in a cool dark place for 6 months.
How to store pancakes?
- Cool your homemade pancake recipe and store them in an airtight container, separate the layers with parchment paper. Keep in the fridge for 5-7 days.
- See How to Freeze Pancakes. Reheat batches of pancakes in the microwave or toaster.
I was so excited to make this! And it turned out even yummier than I ever imagined!
My pancakes turned out so fluffy. The whole family loved them and I love having a mix!
Such a great and easy breakfast! It is convenient and delicious.