Mom's Best Recipes
Recipe

Homemade Pancake Mix

A big-batch pantry mix for fluffy, golden pancakes in minutes, using simple ingredients you already have.

Author By Matt Campbell
4.8
A clear glass jar filled with homemade pancake mix on a bright kitchen counter with measuring cups nearby

There are two kinds of pancake mornings: the slow, cozy weekend stack and the “I need breakfast now” weekday scramble. This Homemade Pancake Mix is for both. You do one quick mix-and-store moment, then future-you just adds a couple wet ingredients and gets fluffy pancakes with crisp edges and that warm vanilla smell that makes everyone wander into the kitchen.

It’s simple, affordable, and flexible. Keep it classic with butter and syrup, or add cinnamon, chocolate chips, or blueberries that pop like little pockets of jam.

Flour, sugar, baking powder, baking soda, salt, and measuring spoons arranged on a clean kitchen counter

Why It Works

  • Fast breakfasts on repeat: mix once, cook whenever. Perfect for busy mornings and last-minute brunch plans.
  • Fluffy texture, reliable rise: baking powder does the heavy lifting, with a small amount of baking soda for extra tenderness when you use buttermilk or yogurt.
  • Accessible ingredients: no specialty powders, no weird additives.
  • Easy to scale: double it for pancake season, halve it if pantry space is tight.

Pairs Well With

Storage Tips

Store the dry mix: Transfer to an airtight container or jar and keep in a cool, dry pantry for up to 3 months. (It lasts longer, but the leaveners lose some pep over time.)

Label it: Write the date on a piece of tape and stick it on the jar. Future-you loves this.

Keep it extra fresh: If your kitchen runs warm or humid, store the mix in the freezer for up to 6 months. Let it sit at room temperature for a few minutes before scooping so it is not clumpy. If pancakes seem less fluffy near the end of the storage window, add 1/2 teaspoon baking powder to the wet batter.

Quick yield note: The mix comes out to about 11 cups, but volume can vary depending on how flour is measured. For the most consistent results, use the weight option where listed.

A labeled glass jar of pancake mix stored on a pantry shelf next to measuring cups

Common Questions

How much mix do I use per batch of pancakes?

For a standard batch, use 1 cup pancake mix (stir, spoon into the cup, then level, do not pack) or about 125 grams mix by weight. That makes about 8 small pancakes (or 4 to 5 larger ones).

Can I use water instead of milk?

Yes. Milk gives better flavor and browning, but water works in a pinch. If using water, add an extra tablespoon of melted butter or oil for richness.

Do I need to sift the dry mix?

Nope. Whisking well when you make the mix is enough. If it has been sitting a while and looks a little packed, just shake the jar or whisk the measured portion in a bowl.

Why are my pancakes flat?

  • Your baking powder might be old.
  • You may have overmixed the batter. Lumps are good.
  • Your pan might be too hot, which sets the outside before the inside can rise.

Can I make this whole wheat?

Yes. Start by swapping half the all-purpose flour for whole wheat flour. If you go all whole wheat, expect a heartier pancake. Add 1 to 2 tablespoons more milk if the batter seems thick.

Is this the same as a “complete” pancake mix?

This is a just-add-wet-ingredients mix. Some store mixes include dried milk and powdered egg. I prefer keeping those parts fresh because the flavor is better and the texture stays more tender.

Do I have to use buttermilk?

No. This mix is designed to work great with regular milk. If you want that classic tang, use buttermilk and you will get slightly more tenderness and color.

Any dairy-free or egg-free options?

Yes, with a small caveat: I have not tested every swap, but these are common pancake substitutions. For dairy-free, use your favorite unsweetened non-dairy milk and use oil instead of butter. For egg-free, try a flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, rested 5 minutes) or a commercial egg replacer. The pancakes may be a little less fluffy, but still tasty.

How do I know pancakes are done?

Look for bubbles on top and edges that look set before flipping. After the flip, the centers should look dry (not shiny or wet) and the pancake should spring back lightly when you tap it.

I started making pancake mix at home for the same reason I started cooking in the first place: I wanted the good stuff without the drama. When you keep a jar of this in the pantry, pancakes stop being a “project” and become a very solid plan. Add milk, crack an egg, melt a little butter, and suddenly you are the person who can casually make breakfast that feels like a weekend, even on a Tuesday.