Homemade Pancake Mix (4 ingredients)

Homemade pancake mix in an airtight container next to a stack of pancakes.

5 from 1 vote

Homemade Pancake Mix (4 ingredients)

My Homemade Pancake Mix is 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!

Prep Time5

Total Time5

Course: Breakfast, Brunch, meal prep

Cuisine: American

Servings: pancakes

Calories: 127kcal

Author: Cynthia Christensen

Ingredients

Pancake mix

4 cups all purpose flour
¼ cup sugar
3 tablespoons baking powder
2 teaspoons kosher salt

For optional buttermilk pancake mix add:

¾ cup dry buttermilk powder
1 teaspoon baking soda

To make a batch of pancakes

1 egg
½ cup milk or water if adding buttermilk powder
2 tablespoon oil or melted butter
1 cup Pancake mix

US Customary - Metric

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.

Notes

To ensure that you get fluffy pancakes every time, use brand new baking powder when making this pancake mix, don’t ovemix your batter, and let the batter sit for at least 15 minutes before cooking your pancakes.

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.

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.

If you add buttermilk powder to your homemade pancake mix you can make these with water, but I still recommend using milk for a richer tasting pancake.

You can use a plant based milk in place of dairy milk, if desired.

Nutrition