This easy recipe for Homemade Pancake Mix comes together in just a few minutes and can be stored for up to 3 months! Your mornings just got so much easier, as piles of light and fluffy pancakes can be made so quickly with this mix.
What’s better than a tall stack of homemade pancakes on a Saturday morning? I’m not sure that anything is!
I just love making pancakes for my family, and my classic homemade pancake recipe is absolutely perfect.
I wanted to figure out a way to make the process of mixing up pancake batter a little bit easier so that I could make my famous pancakes on busy mornings too. So, I created this recipe for homemade pancake mix!
I love that I can mix up the dry ingredients for pancakes ahead of time and keep the DIY pancake mix stored in my pantry. Then, when it’s time for pancakes, I can just add an egg and a few other key fresh ingredients.
If your family loves pancakes like mine does, be sure to check out my recipe for Chocolate Chip Pancakes next. Apple Pancakes are my favorite in the fall, and my Vegan Coconut Pancakes are a dairy-free breakfast wonder!
Why You’ll Love This Recipe
- Just Four Ingredients – The recipe for dry pancake mix is only the dry ingredients, and there are just four of them! Combine the premixed pancake mix with fresh milk, eggs, and butter to make the most delicious and easy pancakes from scratch.
- A DIY time-saving recipe– It’s always so handy to have premeasured and pre-mixed ingredients available. It makes creating a delicious meal that much easier. Homemade pancake mix, Homemade Ranch Dressing Mix, and Homemade Pizza Dough are three DIYs that I try to always keep stocked at my house.
- Easy to Double or Triple – If you’re like me and make pancakes almost every weekend, you might want to make more than one batch of this make-ahead pancake mix. It stores well for up to a few months.
Ingredients In Homemade Pancake Mix
Here’s what you need to make this DIY Pancake Mix:
- Flour – All-purpose flour works best in this pancake recipe.
- Baking Powder – This is the secret to extra light and fluffy pancakes! Be sure that your baking powder is fresh.
- Granulated Sugar – There’s just a bit more than a tablespoon per batch of pancakes. This makes them very slightly sweet, but not overly so.
- Salt – To balance and elevate the simple flavors used to make pancakes.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Homemade Pancake Mix
- Combine All of the Ingredients! Measure the ingredients and add them all to a large mixing bowl. Mix well with a whisk, then transfer the dry homemade pancake mix to a jar or another airtight container for later.
When You’re Ready to Make Pancakes
You’ll need your prepared pancake mix and a few other fresh ingredients.
- Milk and egg – Use whole milk that is at room temperature or slightly warmed for best results.
- Melted Butter – Unsalted melted butter adds flavor and just enough fat to make these pancakes melt in your mouth.
- Vanilla Extract – This is what makes pancakes smell so good while they’re on the griddle!
How to Make Homemade Pancakes
- Combine the Ingredients: Mix 1 cup of your prepared homemade pancake mix with milk, an egg, melted butter, and vanilla extract.
- Whisk: Stir with a whisk until the ingredients are just combined. It’s ok if there are lumps in the batter, they will work themselves out. Overmixing will result in tough pancakes.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour between 3 tablespoons and ¼ cup of batter onto the griddle per pancake. Cook until bubbles form on the surface, then flip and continue cooking until golden brown.
- Serve: Drizzle the pancakes with maple or pancake syrup, or add your favorite toppings.
To make your pancakes extra special, fold in semi-sweet chocolate chips, blueberries, or chopped nuts before cooking!
- Make Sure your Baking Powder is Fresh. If the baking powder you’re using has expired, the pancakes won’t rise. To check if your baking powder is still fresh, stir half a teaspoon of baking powder with water, if it fizzes up then it’s good to go. If not, then you need to replace it with a fresh one.
- Spices Can Be Added. Try adding a teaspoon or two of cinnamon or pumpkin pie spice to the dry pancake mix!
- Do Not Overmix the Batter: The key to making soft and fluffy pancakes is not to overmix the batter once you combine the dry and wet ingredients together. You don’t want to develop gluten and end up with flat chewy pancakes. It’s ok if there are lumps in your pancake batter. They will disappear on their own while the pancakes cook.
- Let the Batter Rest: If you mix the pancake batter and let it sit for about 20 minutes, it will thicken, and your pancakes will also be extra thick.
This homemade pancake mix recipe is designed to be made ahead of time. Store in an airtight container in a cool, dry cupboard for up to 3 months.
You can also store the dry pancake mix in the freezer for longer than that, up to 6 months if you’d like!
What To Serve With Homemade pancakes
Once you’ve cooked your homemade pancakes, you can keep leftovers in the fridge for up to 3 days, or freeze them for up to 3 months.
The famous pancake and baking mix, Bisquick, is a mixture of flour, baking powder, shortening, and salt. Pancake mix generally includes sugar, and doesn’t include any fat. That’s why we’re adding melted butter to the pancake mix to make the batter.
This recipe can be made with whole wheat flour, although I would suggest using half whole wheat and half regular flour for the best texture. Pancakes made with all wheat flour will be denser.
You can make delicious pancakes for breakfast any day of the week when you have this easy homemade pancake mix on hand! Make a double or triple batch, and pin this recipe so that you can make it again soon.
Dry Pancake Mix Ingredients:
- 3 cups (360 g) all-purpose flour
- 3 tablespoons baking powder
- 4 tablespoons granulated sugar
- 1 teaspoon salt
When You’re Ready to Make the Pancakes:
- 1 cup dry pancake mix made with the ingredients above
- 1 egg medium or large
- 1 cup (240 ml) whole milk warm
- 2 tablespoons (26 g) unsalted butter melted
- 1 teaspoon pure vanilla extract
To Make the Dry Pancake Mix:
- Combine the all-purpose flour, baking powder, granulated sugar, and salt in a large bowl.
- Whisk the ingredients together until they are well combined.
- Store your pancake mix in an airtight container in a cool, dry place. It should stay good for up to three months.
To Make the Pancakes:
- Combine 1 cup of the dry pancake mix with the egg, warm milk, melted butter, and vanilla extract in a large bowl.
- Stir until the ingredients are just combined. It’s okay if the batter has a few lumps – overmixing can lead to tough pancakes.
- Preheat your griddle or skillet over medium heat and lightly grease it.
- Pour 3 tbsp – ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite pancake toppings.
- Each cup of dry pancake mix combined with milk and egg will make 10 pancakes.
- The recipe makes about 3 cups of pancake mix, so enough for 3 batches!
- If stored in a cool, dry place in an airtight container, the pancake mix should stay fresh for up to three months.
- For thicker pancakes, allow the homemade pancake batter to rest for 20-30 minutes after mixing it.
- Avoid overmixing the pancake batter, as this can cause tough, chewy pancakes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen