Homemade Pancake Mix
Love homemade pancakes but don’t want to do it all every weekend? This homemade pancake mix recipe is for you! All you need are five ingredients and five minutes to make a mix that can live in a mason jar in your pantry for months. Plus, all you need to do is add the wet ingredients to make the best batch of from-scratch pancakes now.
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As we’ve talked about here before, my family is obsessed with pancakes. Specifically, pancakes on Saturday morning and usually pancakes whenever friends are over.
I don’t blame them.
Homemade pancakes, while they take a little more time, are absolutely elite compared to the boxed mix kind.
And today? We’re making life easier by making our own boxed pancake mix to use now and store some for later…
Why I love this recipe:
Homemade pancake mix sounds like it defeats the purpose — isn’t the whole point of a mix that you didn’t make it yourself? But hear me out. This takes five minutes, lives in a mason jar in your pantry, and gives you from-scratch pancakes on demand without the weekly measuring ritual.
Our family is one of those that’s willing to put in the work for making pancakes from scratch every single time… but sometimes, you want an option to make life easier, especially first thing in the mornings.
This homemade pancake mix recipe is brilliant because you make a batch and have enough for four separate turns of pancakes. (Or two, if you’re really hungry for pancakes.)
All you need are shelf-stable ingredients to make the mix… and since they’re pantry staples, you probably already have them… if your pantry is anything like ours.
These simple ingredients come together quickly to make an easy homemade box mix without the bonus stabilizers or other icky ingredients that I prefer not to have in my pancakes.
More pancake recipes to try: Cinnamon Roll Pancakes | Lemon Ricotta Pancakes | The Best Oatmeal Pancakes
What you need to make this recipe:
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- Measuring cups and spoons (and/or a kitchen scale)
- Large mason jar and/or large airtight container
- Large mixing bowl
- Whisk or rubber spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- All-purpose flour — also known as AP flour, this is the base for our mix. I have not tried using a pastry flour, whole wheat flour or a gluten-free flour blend here instead.
- Granulated sugar — this adds a slight bit of sweetness to the pancake mix. We don’t need a lot, so be sure to measure it correctly.
- Leaveners — we use a combination of baking powder and baking soda for this pancake mix. Make sure yours are fresh or your pancakes won’t be nearly as fluffy.
- Kosher salt — medium grain kosher salt is my go-to. (Diamond Crystal is my favorite brand.) A similarly sized sea salt would work, too. I do not recommend using table salt since it is significantly saltier than kosher or sea salt. If that’s the only salt you use, I would start off with half of the intended amount.
And you will need some more fresh ingredients to make the pancakes once your mix is made.
Instead of water, an egg and oil like most mixes use, we’re stepping it up a notch with milk (your favorite kind, be it whole milk or even a dairy-free variety), a large egg, pure vanilla extract and an unflavored oil (like canola, vegetable or even avocado oil.)
How to make Homemade Pancake Mix
Measure. Scoop the flour, sugar, baking powder, baking soda and salt into a large bowl.
Mix. Use a whisk or a rubber spatula to mix the ingredients together thoroughly.
Store. Transfer to a large mason jar… or take a scoop of pancake mix out to make pancakes.
To me, the best part is that this recipe makes four batches of pancakes, so you can enjoy them over a stretch of time.
how to store:
Store the dry pancake mix in a mason jar or a large storage container in the pantry for 2-3 months. Keep it in a cool, dry place, like the pantry for a longer shelf life.
How to make the best pancakes with Homemade Pancake Mix:
Measure a cup of mix into a bowl.
Combine the wet ingredients. Pour the milk into a liquid measuring cup. Break the egg into a separate bowl, then add it to the milk when you have ensured the shell is not stuck in it. Add a splash of vanilla extract and the unflavored oil.
Mix the wet ingredients. Use a fork or a whisk to really mix together the wet ingredients, doing your best to break down the egg so that there are not streaks of egg running through. This is important so that you do not have egg whites marring your pancakes.
Combine the ingredients. Pour the wet ingredients into the well in the dry mix. Use a rubber spatula to gently mix them together until just combined. It is important not to overmix so that the pancakes are nice and fluffy and tender.
Prepare the griddle or skillet. Heat a griddle or a cast iron skillet on the stovetop over medium heat. Grease with melted butter or a spritz of nonstick baking spray.
Use a cookie scoop or a measuring cup to dollop the pancake batter onto the hot griddle or skillet when ready. (I like to use a 1.5 tablespoon cookie scoop, but you do you!)
When several bubbles form on the surface, flip the pancakes, and cook through for another 1-2 minutes. They should be golden brown.
Repeat until all of the batter has been made into pancakes. Make sure to re-grease the griddle between batches of pancakes, too.
Stack the cooked pancakes onto plates. Serve with the your favorite toppings, like salted butter, flavored butter, real maple syrup and more, and enjoy immediately!
DID YOU KNOW?
You can use this pancake mix to make both muffins and waffles! There are a few tweaks you need to make, but they are easy additions to the jarred mix you will have. I’ve included instructions below in the recipe card.
Erin’s Easy Entertaining Tips
Listen. Homemade pancakes for entertaining is one of my family’s favorite things to do.
If I were to be making this dry pancake mix, here are some things I might do….
- Double or triple the recipe so that I have more than enough to share with my friends. (This would also make an excellent recipe to send home with friends in little jars with cute labels.)
- Make it early and keep it in the pantry until it’s go-time.
- Add toppings to the pancakes. Chocolate chips fresh fruit or berries all make great mix-ins for a stack of homemade pancakes. You can add flavored butters, too, like Maple Butter or Whipped Honey Butter, if you feel fancy. Finish them with fruit-forward sauces, like Strawberry Syrup, Blueberry Maple Syrup, Fresh Blueberry Sauce or Homemade Peach Compote.
Frequently Asked Questions
No. Keep the shelf-stable pancake mix in your pantry until you’re ready to make pancakes. Keeping pancake batter on a shelf in your pantry is gross. Keeping it in your fridge is acceptable for a few hours, but I do not recommend keeping it around that long.
Probably. I have not had the chance to make this into muffins or waffles yet, so if you give it a try, let me know how it goes…
No. Swapping the AP flour for a gluten-free flour blend is not something I recommend at this time. (If you are looking to make gluten-free pancakes, check out this recipe from my friend, Megan.)
Yes. This is an OK swap and will make for even more tender, fluffy pancakes.
Absolutely. I have found that using a kitchen scale makes doubling and tripling any recipe easier.
You can, but it’s not necessary. Measuring them properly (using the scoop method or a kitchen scale) is more important than sifting.
Yes. You can use any non-dairy milk in place of regular milk for these pancakes.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
- When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
- Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- How to store: If you’ve got leftover pancakes, let them cool completely and place them in an airtight container. Store in the refrigerator for 3-4 days. Reheat in the microwave or in the toaster oven, if you’d like for the to be crispier.
- How to freeze leftovers: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
When to share…
- BRUNCH: Pancakes for brunch are the best! Make them silver dollar pancakes (as opposed to larger ones) to have a more bite-sized brunch.
- MORNING PLAY DATES: Much like brunch, make them small and bite-sized so kids can grab, go and enjoy.
- HOLIDAY BREAKFAST: Whether it’s Easter, Mother’s Day, Christmas or another holiday, this is an easy recipe to make for the whole family.
- WEEKNIGHT DINNER: Breakfast for dinner? For sure. My kids love this, and yours might, too. Pair it with a fruit salad and oven baked bacon to strike that perfect balance.
Here’s how you can make this easy pancake mix recipe at home…
Homemade Pancake Mix
EQUIPMENT
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- Large mason jar
- Rubber spatula or whisk
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Pancakes from Pancake Mix
- 1 cup pancake mix recipe above
- ¾ cup milk
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 tablespoon unflavored oil (like avocado, canola, vegetable, etc.)
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Instructions
How to make From-Scratch Pancake Mix
- Measure. Scoop 4 cups all-purpose flour, ¼ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon kosher salt into a large bowl.
- Use a whisk or a rubber spatula to mix the ingredients together thoroughly.
- Transfer to a large mason jar… or take a scoop of pancake mix out to make pancakes.
How to make Pancakes with this Pancake Mix
- Measure 1 cup pancake mix into a large bowl, and set aside.
- Measure the ¾ cup milk into a liquid measuring cup. Break 1 egg into the milk mixture. Add the ½ teaspoon pure vanilla extract and 1 tablespoon unflavored oil. Whisk vigorously to combine the ingredients.
- Pour the wet ingredients into the dry pancake mix, and stir until just combined. It is important not to overmix.
- Heat a griddle or a cast iron skillet on the stovetop over medium heat. Grease with butter or a spritz of nonstick baking spray.
- Use a cookie scoop or a measuring cup to dollop the pancake batter onto the hot griddle or skillet when ready. (I use a 1.5 tablespoon cookie scoop, but any scoop can work, depending on the size of pancakes you like.)
- When several bubbles form on the surface, flip the pancakes. This should take about 2-3 minutes, depending on the heat on the griddle. Cook through for another 1-2 minutes. They should be golden brown.
- Repeat until all of the batter has been made into pancakes. Make sure to re-grease the griddle between batches of pancakes, too.
- Stack the cooked pancakes onto plates. Serve with the your favorite toppings, like salted butter, flavored butter, maple syrup and more. Enjoy immediately!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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