My Homemade Pancake Mix Recipe is simple, shelf stable for up to 3 months, contains only 4 ingredients, and makes last minute pancakes a snap! Perfect for teens, traveling, and time-saving, just add milk, egg, and oil and you’re eating in minutes!
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My kids are all grown now, but when they were little they wanted homemade pancakes every Saturday morning, and almost daily during vacations. I wish I had my Homemade Pancake Mix then because it would have really come in handy!
It only takes a few minutes to put together this homemade pancake mix recipe, but what it saves in time, money, and hungry humans is priceless! Can you buy a box of pancake mix and save yourself a few minutes? Sure you can.
BUT for about 75 cents worth of simple ingredients you can make a big batch of easy pancake recipe that is free from preservatives and artificial ingredients, and makes fluffy and delicious pancakes that you'll feel good about feeding your whole family. Weekend mornings just got that much better!
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Ingredients
Everything you need to make a big batch of pancake mix is pantry friendly, easy to find, and affordable. There's even an option for buttermilk pancakes!
- All purpose flour
- Granulated sugar
- Baking powder: Use a new container, or one that has an expiration date at least 6 months in the future, to ensure freshness.
- Kosher salt: Use half the amount if using regular table salt, like Morton's)
Optional ingredients to make Buttermilk pancake mix
- Buttermilk powder: Found in the baking aisle of most major grocery stores and online. If you can't find it, you can use milk powder.
- Baking soda: This reacts with the buttermilk powder to give your pancakes extra rise
See recipe card below for exact quantities.
How to store dry pancake mix
I like to mix the dry ingredients of my diy pancake mix in a large bowl and mix for at least 2 minutes to ensure it is fully mixed. You can also mix the dry ingredients in your stand mixer or food processor.
When fully mixed, scoop the pancake mix into a jar or container with a large opening and an airtight lid. You can also use a large zip top bag.
Label the side of the container, or bag, with the expiration date, which is 3 months for pantry storage, 6 months for refrigerator storage, or one year for freezer storage.
I also like to label my ingredients with a note on how to make one basic batch of pancakes (full recipe makes 4 batches of pancakes), shown below:
How to make a batch of pancakes
Step-by-step instructions: to make one batch of pancakes, grab your ingredients:
- ½ cup milk (room temperature)
- 1 large egg (room temperature)
- 1 cup pancake mix
- 2 tablespoons melted butter or oil
Consistency: This makes a thicker pancake batter which makes fluffier pancakes. Wait until the batter has rested and then check the consistency. If you like a thinner batter, add another 1 to 2 tablespoons of milk and mix in.
Non-dairy: You can use a plant based milk such as almond or oat milk in place of dairy milk, if desired.
These amounts make 4 to 6 pancakes. To make a large batch of pancakes, double this recipe.
Step 1: Whisk together one egg with ½ cup of milk. Add ½ teaspoon of vanilla extract, if desired.
Step 2: Add 1 cup of mix to your wet ingredients and mix while drizzling in 2 tablespoons of melted and cooled butter or the same amount of vegetable oil. Let the batter rest for about 15 minutes.
Step 3: Heat a nonstick pan, or electric griddle, to medium-low heat. Brush with a small amount of butter or spray with nonstick spray. Ladle ¼ to ⅓ cup of batter onto the pan.
Step 4: Cook pancakes until bubbles form and the edges look dry, about 2 to 3 minutes. Flip and cook another minute or so, or until set.
Note: One cup of pancake mix makes 4 to 6 pancakes, depending on the size of your pancakes. This is enough to feed 2 to 4 people, or one very hungry person. Stack 'em up!
Expert tips
Add-ins: You can add dry mix-ins, such as freeze dried fruit or chocolate chips, but then you will need to store it in the refrigerator. I recommend adding extra ingredients as you make each batch to ensure freshness and to account for your cravings from day to day.
Making pancakes: If you add buttermilk powder to your homemade pancake mix you can technically make these with water, but I still recommend using milk for a richer tasting pancake. The buttermilk powder is optionally added to give your pancakes a more authentic tangy buttermilk flavor, not to replace the actual milk.
Recipe FAQs
To ensure that you get fluffiest pancakes every time, be sure to use fresh baking powder when making this pancake mix, and don’t ovemix your batter when you make it.
Finally, be sure to let the batter sit for at least 15 minutes before making pancakes and don't add too much liquid. Wait until the batter has rested before deciding to add more.
You can add dry mix-ins, such as freeze dried fruit or chocolate chips, but then you will need to store it in the refrigerator. I recommend adding extra ingredients as you make each batch to ensure freshness and to account for your cravings from day to day.
You can store the pancake mix in an airtight container in a cool pantry for up to 3 months. Store for up to 6 months if kept in the refrigerator or 1 year if stored in the freezer in freezer bags.
Store in a zip top bag in the refrigerator for up to 3 days or freeze in a single layer on a baking sheet and then transfer to a zip top bag and store for up to 3 months.
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I appreciate you!
-Cynthia
📖 Recipe
Homemade Pancake Mix (4 ingredients)
Ingredients
Pancake mix
- 4 cups (480 g) all purpose flour
- ¼ cup (50 g) sugar
- 3 tablespoons (36 g) baking powder
- 2 teaspoons (12 g) kosher salt
For optional buttermilk pancake mix add:
- ¾ cup (90 g) dry buttermilk powder
- 1 teaspoon (4 g) baking soda
To make a batch of pancakes
- 1 egg
- ½ cup (120 ml) milk or water if adding buttermilk powder
- 2 tablespoon (30 ml) oil or melted butter
- 1 cup (130 g) Pancake mix
Instructions
To make pancake mix
- Whisk together all of the ingredients and whisk for at least 2 minutes to ensure even distribution of everything.
- Transfer to a container with a lid or a large zip top bag.
- Label with expiration date and directions for making a batch of pancakes. Each batch makes 5 to 6 4 inch pancakes (⅓ cup batter)
To make one batch of pancakes
- Whisk together one egg with ½ cup of milk. Add ½ teaspoon of vanilla, if desired. Add 1 cup (125 grams) of pancake mix and mix while drizzling in 2 tablespoons of melted and cooled butter.
- Heat a nonstick pan, or electric griddle, to medium-low heat. Brush with butter or spray with nonstick spray. Ladle ¼ to ⅓ cup of batter onto the pan.
- Cook pancakes until bubbles form and the edges look dry, about 2 to 3 minutes. Flip and cook another minute or so, or until set.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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