Homemade Pancake Mix (Just Add Water Recipe)

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. Add optional buttermilk powder and it becomes a just add water pancake mix!

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Homemade pancake mix is the kind of thing you make once and wonder why you ever bought the box. Four simple pantry ingredients, about five minutes of your time, and you've got a shelf-stable mix that gives you fluffy pancakes, muffins, crepes, and more for up to three months. No preservatives. No mystery ingredients. Just pancakes, whenever you want them.

My kids are all grown now, but Saturday mornings at our house used to look a lot like a short-order diner. Pancakes on rotation, every single week. I loved every minute of it. This mix is what I wish I'd had back then - something made with real ingredients that I felt good about, ready to go whenever we needed it.

I've tested this down to exactly what makes a fluffy, golden pancake without the need for a box from the store. And once you see how easy it is to keep a jar of this on your shelf, you're not going back. If you love homemade breakfast recipes that actually save you time, this is your new starting point.

Why you'll love this recipe

• Easy - Four ingredients and five minutes is all it takes to make a big batch.
• Affordable - Costs about 75 cents to make and replaces store-bought mixes completely.
• No preservatives - Just real pantry ingredients you already know and trust.
• Shelf stable - Keeps in the pantry for up to 3 months, refrigerator for 6, or freezer for a year.
• Versatile - Makes pancakes, muffins, crepes, and more from a single jar.
• Buttermilk option - Add two extra ingredients and you've got a tangy buttermilk version.

Ingredients & Substitutions

Everything you need to make a big batch of this mix is pantry friendly, easy to find, and affordable. Here's what to know about the key ingredients:

• All purpose flour - Standard all purpose flour works great here. If you want a slightly more tender pancake, you can swap up to half the flour for cake flour.
• Baking powder - This is what makes your pancakes fluffy, so use a fresh container. Check that expiration date.
• Kosher salt - I use kosher salt in all my baking. If you only have table salt, use half the amount called for.
• Granulated sugar - Just a little. Enough to give the pancakes a hint of sweetness and help them brown beautifully.

Optional ingredients to make Buttermilk pancake mix

• Buttermilk powder - Found in the baking aisle of most grocery stores or online. This is what gives your pancakes that classic tangy buttermilk flavor without needing actual buttermilk on hand. If you can't find it, milk powder works as a substitute.
• Baking soda - Added alongside the buttermilk powder. It reacts with the acidity in the powder to give your pancakes an extra lift.

See recipe card below for a full list of ingredients and measurements.

How to store dry pancake mix

Mix your dry ingredients in a large bowl and stir for at least two minutes to make sure everything is evenly distributed. You can also use a stand mixer or food processor if you want to be extra thorough about it.

Transfer the finished mix to a jar or airtight container with a wide opening so it's easy to scoop. A large zip-top bag works too. Label it with the expiration date so you always know what you're working with - 3 months for pantry storage, 6 months in the refrigerator, and up to a year in the freezer.

I also like to write a quick note on the container with the basic pancake recipe so I never have to look it up. This recipe makes enough mix for four separate batches of pancakes, so it goes a long way.

Quick Recipe Video

How to make a batch of pancakes

Step-by-step instructions: to make one batch of pancakes, grab your ingredients:

For just add water recipe combine 1 cup (130 g) pancake mix with ¾ cup water. Then simply mix and cook

For a more rich, classic pancake recipe combine these ingredients and follow the directions below:

• ¾ cup (180 g) milk (room temperature)
• 1 large egg (room temperature)
• 1 cup (130 g) pancake mix
• 2 tablespoons melted butter or oil

Step 1: Whisk together one egg with ¾ 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.

Notes:

• Consistency note: This batter is on the thicker side, which gives you fluffier pancakes. After the batter has rested, check it. If you prefer a thinner batter, stir in 1 to 2 tablespoons of extra milk.
• Non-dairy option: Swap the milk for any plant-based milk like oat or almond. Works great.
• Servings: 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!

What Can You Make With Pancake Mix?

One jar goes further than you think. Here are a few of my favorite things to make with this mix beyond a basic stack:

• Pancake Mix Muffins - These are genuinely one of my favorite things on this entire blog. Combine 1¼ cups pancake mix with ¼ cup buttermilk or yogurt, 1 egg, 2 tablespoons sugar, 2 tablespoons oil or melted butter, ½ teaspoon vanilla, and whatever mix-ins you love - blueberries, chocolate chips, bananas. Scoop into lined muffin wells and bake at 375°F for about 20 minutes. They come out bakery-style every time.
• Pancake Mix Crepes - Lighter than pancakes, just as easy. Blend together 1 cup milk, ½ cup cottage cheese, 2 large eggs, 1 tablespoon oil or melted butter, 1 cup (130g) pancake mix, and 1 teaspoon vanilla extract if you like. Cook in a lightly buttered pan over medium heat, pouring just enough batter to coat the bottom in a thin layer. Fill with fruit, whipped cream, or a drizzle of honey. My lemon crepes use a similar technique if you want a peek at how crepes come together before diving in.

• Pancake Mix Waffles - Use the basic pancake recipe but add an extra tablespoon of oil or melted butter to the batter, and cook in your waffle iron according to the manufacturer's directions. They crisp up beautifully on the outside and stay soft in the middle. If you love a good waffle situation, I do too - my buttermilk waffles are a weekend staple around here.
• Glazed Blueberry Biscuits - Pancake mix makes a surprisingly good biscuit base. Cut or rub 6 tablespoons of cold unsalted butter into 2 cups of pancake mix until crumbly, stir in ¾ cup of milk and 1 cup of fresh blueberries, then drop by spoonfuls onto a lined baking sheet and bake until golden. Finish with a simple glaze made from 1 cup powdered sugar, a tiny pinch of salt, 1 to 2 tablespoons of milk, and a splash of vanilla. My glazed blueberry biscuits are the from-scratch version if you want to take it all the way.

Cynthia's Helpful Tips

• Fresh baking powder matters - This is the one ingredient that can silently ruin your pancakes if it's old. When in doubt, buy a new can.
• Rest the batter - Fifteen minutes feels like forever when you're hungry, but it makes a real difference in fluffiness. Set a timer and go make coffee.
• Don't overmix - Stir just until combined. Lumps are fine. Lumps are your friend. Overmixing develops gluten and gives you tough, flat pancakes.
• Medium-low heat - Too hot and the outside burns before the inside cooks. Low and steady wins this race.
• Add mix-ins per batch - Don't mix fruit or chocolate chips into the dry mix jar. Add them fresh each time for the best texture and so the whole batch doesn't go bad faster than you'd like.

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