Homemade pancake mix is one of those things that once you make it, you’ll wonder why you ever bought the boxed stuff.
It takes about five minutes to throw together, uses basic pantry staples, and makes the fluffiest pancakes you’ve ever had.
The best part? You can store this mix in your pantry for months and whip up a fresh batch of pancakes any time the craving hits.
No preservatives, no mystery ingredients, and no running to the store at 8 a.m. on a Saturday morning.
Whether you’re meal prepping for busy weekday breakfasts or feeding a crowd on a lazy Sunday, this homemade pancake mix has you covered.
Why You’ll Love This Homemade Pancake Mix
It’s ridiculously simple. Four dry ingredients, one bowl, and about five minutes of your time. That’s it!
The pancakes it makes are so incredibly fluffy and light. We’re talking thick, golden, melt-in-your-mouth stacks that taste a million times better than anything from a box.
You control what goes in it. No artificial flavors, no weird additives, just real ingredients you can actually pronounce.
It makes a great gift too. Pour it into a mason jar, tie a ribbon around it, and attach a little card with the wet ingredient ratios. Your friends will love you for it!
And it saves you money in the long run. A big batch costs pennies compared to those name-brand boxes at the grocery store.
Ingredients You’ll Need
Here’s everything that goes into this super easy homemade pancake mix.
All-purpose flour – The base of the mix. Regular all-purpose flour works perfectly here. You can substitute with whole wheat flour for a heartier pancake, but the texture will be a bit denser.
Granulated sugar – Just enough to give your pancakes a hint of sweetness without making them taste like dessert. You can adjust the amount to your liking.
Baking powder – This is the secret to those sky-high fluffy pancakes! It creates all those little air bubbles that make each pancake light and tender.
Salt – A small amount to balance and enhance all the other flavors. Trust me, it makes a bigger difference than you’d think.
When you’re ready to make pancakes, you’ll also need milk, an egg, melted butter, and vanilla extract. But those stay in the fridge until pancake day!
How to Make Homemade Pancake Mix
This is about as easy as it gets.
Step 1: Combine the dry ingredients. Add the flour, sugar, baking powder, and salt to a large bowl. Give it a good whisk until everything is evenly distributed. That’s your pancake mix done!
Step 2: Store it. Transfer the mix to an airtight container or a large mason jar. Label it with the date and the wet ingredient ratios so you don’t forget.
Step 3: Make pancakes. When you’re ready, scoop out 1 cup of the dry mix and combine it with milk, an egg, melted butter, and vanilla. Stir until just combined. Lumps are totally fine and actually preferred!
Step 4: Cook them up. Heat a griddle or skillet over medium heat and lightly grease it. Pour about 3 to 4 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or two until golden brown.
Step 5: Serve and enjoy. Stack them high, add your favorite toppings, and dig in!
Tips for the Best Results
Don’t overmix the batter. This is the number one mistake people make. A few lumps in the batter are perfectly fine. Overmixing develops the gluten and gives you flat, tough pancakes instead of fluffy ones.
Use warm milk, not cold. It helps the butter stay melted and creates a smoother, lighter batter.
Let the batter rest for a couple of minutes before cooking. This gives the baking powder time to activate and results in even fluffier pancakes.
Make sure your griddle is at the right temperature before you start. A drop of water should sizzle and evaporate when it hits the surface. Too hot and the outside burns before the inside cooks through.
Only flip once! Wait for those bubbles to form and the edges to set before you flip. No peeking!
Storage
Keep the dry pancake mix in an airtight container in a cool, dry place for up to 3 months.
You can also store it in the freezer for up to 6 months. Just make sure it’s in a freezer-safe bag or container.
Leftover cooked pancakes can be refrigerated for up to 3 days or frozen for up to 3 months. Pop them in the toaster or microwave for a quick reheat, and they’re almost as good as fresh!
Homemade Pancake Mix
Ingredients
For the Dry Mix
- 3 cups all-purpose flour
- 3 tbsp baking powder
- 3 tbsp granulated sugar
- 1 tsp salt
To Make One Batch of Pancakes
- 1 cup homemade pancake mix from above
- 3/4 cup milk warm
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
Instructions
- Add the flour, baking powder, sugar, and salt to a large bowl. Whisk until all ingredients are evenly combined.
- Transfer the dry pancake mix to an airtight container or mason jar. Store in a cool, dry place for up to 3 months or in the freezer for up to 6 months.
- When ready to make pancakes, measure out 1 cup of the dry mix into a bowl. Add the warm milk, egg, melted butter, and vanilla extract. Stir gently until just combined. Do not overmix; small lumps are fine.
- Heat a griddle or large skillet over medium heat and lightly grease with butter or cooking spray.
- Pour about 3 to 4 tablespoons of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until golden brown on both sides.
- Serve warm with maple syrup, fresh fruit, butter, or your favorite toppings.
Notes
Final Thoughts
This homemade pancake mix is one of those recipes that just makes life easier.
It takes five minutes to put together, lasts for months in the pantry, and makes the most perfect fluffy pancakes every single time. Once you try it, you’ll never reach for that boxed mix again. I promise!
Leave a Review