Recipe

Homemade Pancake Mix

A pantry-friendly pancake mix that makes fluffy pancakes with golden edges. Mix the dry ingredients once, then just add milk, eggs, and butter when you are ready to cook.

By Matt Campbell

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4.8

A clear glass jar filled with homemade pancake mix on a warm kitchen counter with a whisk and measuring cups nearby

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Pancake mix is one of those quietly powerful kitchen things. You do five minutes of “future you” work, and then suddenly a weekend breakfast is basically just a bowl, a whisk, and a hot skillet away.

This homemade pancake mix keeps it simple and accessible, but it still delivers where it counts: fluffy centers, crisp golden edges, and that lightly sweet, buttery smell that gets people wandering into the kitchen.

Make a batch, stash it in a jar, and the next time you want pancakes you just add the wet stuff and cook. No digging for a dozen separate ingredients at 7 a.m. unless that is your idea of fun chaos.

Flour, sugar, baking powder, salt, and a whisk arranged on a clean kitchen counter next to a mixing bowl

Why It Works

Fast breakfasts, low drama: You mix the dry ingredients once and you're done. Pancakes become a quick decision, not a whole production.
Reliable rise: Baking powder gives you fluffy pancakes that still brown nicely, even with regular milk.
Better flavor than plain boxed: A little sugar and the option to add vanilla when you mix the batter keeps things cozy and not bland.
Easy to scale: Double it, triple it, gift it, stash it. The mix is forgiving as long as you whisk it well.

Pairs Well With

Storage Tips

Store the dry mix: Keep the pancake mix in an airtight container or jar in a cool, dry pantry for up to 3 months for best lift. It is still usable after that, but the baking powder can slowly lose some punch.

Shake before you scoop: If the mix has been sitting a while, give the jar a good shake (or whisk it in a bowl) before measuring. Baking powder can settle or clump.

Label it: Write the date and the “wet add-ins” on the container so nobody has to guess later.

Leftover cooked pancakes:

Fridge: Cool completely, then store in an airtight container up to 4 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag with parchment between pancakes. Keep up to 2 months.
Reheat: Toaster for crisp edges, microwave for quick soft pancakes, or a skillet with a tiny bit of butter if you want them revived properly.

A stack of plain pancakes separated by parchment paper being placed into a labeled freezer bag on a kitchen counter

Common Questions

Can I use pancake mix for waffles?

Yes, but waffles usually do better with a richer, slightly thicker batter so they crisp up instead of going soft. For every batch of batter, add an extra 1 to 2 tablespoons melted butter (or neutral oil). If your waffle batter looks thin, hold back a small splash of milk next time.

How much mix equals one batch of pancakes?

This recipe is set up so 2 cups of dry mix makes one batch: about 10 to 12 medium pancakes, depending on how generous your pour is.

Why are my pancakes flat?

Most common culprits: your baking powder is old, you overmixed the batter, or your pan is not hot enough. Whisk just until combined, then let the batter rest 5 minutes and cook on a properly preheated skillet.

Can I make this mix dairy-free?

The dry mix is naturally dairy-free. When you make the batter, use your favorite non-dairy milk and swap the melted butter for neutral oil or melted plant-based butter.

Can I make it whole wheat?

You can replace up to 50 percent of the all-purpose flour with whole wheat flour without getting dense. If you go 100 percent whole wheat, expect a heartier texture and consider adding an extra splash of milk when mixing the batter.

Do I need buttermilk?

No. Regular milk works great. But if you use buttermilk (or milk plus a little lemon juice), you get a slightly tangy flavor and extra tenderness. It is a strong upgrade if you have it.

How do I make buttermilk at home?

Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill with milk to make 1 cup. Stir and let it sit for 5 minutes before using.

Why is there no baking soda in the mix?

Baking soda needs an acidic ingredient to do its job. Since this mix is designed to work with regular milk by default, it relies on baking powder for lift. If you plan to use buttermilk often, you can add 1/2 teaspoon baking soda to each batch of batter for a little extra fluff.

My stored mix has clumps. Is that normal?

Yes. Baking powder can clump a bit in storage. Give the jar a good shake or whisk the mix in a bowl before measuring. If it is really lumpy, sift it once and you are back in business.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Measuring cups and spoons
Airtight container or mason jar for storage
Nonstick skillet or griddle
Spatula
1/4-cup measuring cup or scoop for portioning

I used to think pancake mix was only a “buy it once and forget it” kind of thing, until I started paying attention to how often pancakes show up as the emergency solution to basically everything. Late breakfast. Quick dinner. “We have no groceries” moment. Once I started keeping a jar of homemade mix in the pantry, pancakes went from a weekend project to a five-minute decision. Also, I like knowing what is in it. No mystery ingredients, just flour, leavener, and a plan.