This Homemade Pancake Mix is an easy pantry staple to prepare and store for busy mornings. With just five simple dry ingredients, the mix comes together in minutes and keeps for up to three months. When you’re ready to cook, stir a cup of the dry mix with milk, an egg, melted butter, and vanilla for quick, fluffy pancakes.
Making a large batch of homemade pancake mix saves time and avoids unnecessary additives found in many boxed mixes. Store the dry mix in an airtight container and keep a simple note of the wet-ingredient directions so you can make pancakes anytime.
Recipe Overview
Ingredients Needed
These are the dry ingredients for the DIY Pancake Mix. Quantities are listed in the recipe section below.
- All-purpose flour: Gives a light, tender pancake. Substitute white pastry flour for extra tenderness or part whole-wheat pastry flour for more fiber.
- Granulated sugar: Adds mild sweetness and aids browning. Coconut sugar can be used if preferred.
- Baking powder and baking soda: Provide lift and help create fluffy pancakes.
- Salt: Fine salt distributes evenly throughout the mix and enhances flavor.
Tips for the Best Pancakes
- Do not overmix the batter; a few small lumps are fine.
- Let the combined batter rest 3–5 minutes for lighter pancakes.
- Cook over medium heat so pancakes cook through without burning.
- Flip once, when bubbles appear on the surface and edges look set.
- Wipe the skillet between batches if residue builds up to prevent burning and off-flavors.
How to Make Homemade Pancake Mix
Step 1: In a large bowl, whisk together the dry ingredients until evenly combined.
Step 2: Transfer the mix to an airtight container. Label it with the date and the instructions for making pancakes.
Step 3: When ready to cook, whisk 1 cup of the pancake mix with 1 cup milk (any type), 1 large egg, 2 tablespoons melted butter or oil, and 1 teaspoon vanilla extract.
Step 4: Heat a skillet over medium heat and lightly grease it. Pour about 1/4 cup batter per pancake and cook until bubbles form and the edges set, then flip and cook until golden on both sides.
Common Mistakes to Avoid
- Over-mixing: Creates gluten and yields dense pancakes.
- Too-high heat: Burns the exterior before the center cooks.
- Flipping too soon: Wait for bubbles across the surface before turning.
- Pressing pancakes: Avoid pressing down with a spatula after flipping; it deflates them.
Variations
- Chocolate chip: Fold chips into batter right before cooking.
- Blueberry: Sprinkle berries onto the poured batter in the skillet.
- Cinnamon: Add 1/2 teaspoon ground cinnamon to the dry mix or to a single batch.
- Banana: Mash 1/2 ripe banana into the wet ingredients for added flavor and moisture.
- Protein: Replace a few tablespoons of flour with vanilla protein powder or serve pancakes with Greek yogurt.
Storage
Dry mix: Keep in an airtight container in a cool, dry pantry for up to 3 months.
Prepared batter: Best used immediately, but can be refrigerated up to 24 hours.
Cooked pancakes: Store in the refrigerator in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in a toaster, oven, or microwave.
Common Questions
Store sealed in an airtight container at room temperature for up to three months. Include a label with batch date and cooking instructions.
Refrigerate cooked, cooled pancakes in an airtight container for up to four days, or freeze for up to two months. Freeze flat on a sheet pan first, then transfer to a container for best results.
Reheat from frozen in a toaster, oven, or microwave until warmed through.
Flip when bubbles form on the surface and the edges start to look set and dry.
Yes. Substitute up to half of the all-purpose flour with whole wheat pastry flour for a heartier texture and more fiber.
More Pancake Recipes
- Greek Yogurt Pancakes
- Cottage Cheese Pancakes
- Blueberry Protein Pancakes
- Banana Oatmeal Pancakes
- Mini Pancake Muffins
You may also like
- Banana Protein Pancakes
- Savory Sweet Potato Waffles
- Blueberry French Toast Bake
- Green Shakshuka
- Baked Sweet Potato Hash
- Meal-Prep Breakfast Burritos
Thanks for reading. If you try this mix, feel free to share your experience in the comments and leave a rating.
Homemade Pancake Mix (5-Minutes)
Ingredients
For Homemade Pancake Mix:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar (or fine cane sugar)
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Optional — For One Batch of Pancakes:
- 1 cup Homemade Pancake Mix
- 1 cup milk of choice
- 1 large egg
- 2 tablespoons melted butter or oil, plus extra for frying
- 1 teaspoon vanilla extract
Instructions
To Make Homemade Pancake Mix:
- In a large bowl, whisk together 4 cups all-purpose flour, 1/4 cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda, and 1 teaspoon salt until evenly combined.
- Store the dry mix in an airtight container. Label with the date and the instructions for making pancakes.
To Make a Batch of Pancakes from the Mix:
- In a medium bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons melted butter or oil, and 1 teaspoon vanilla extract.
- Add 1 cup Homemade Pancake Mix to the wet ingredients and whisk just until combined. A few small lumps are okay.
- Heat a skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake, cook until bubbles form and edges set, then flip and cook until golden brown on both sides.
Notes
- Serving size: 1 cup dry mix (does not include wet ingredients).
- Measure flour by spooning into the cup and leveling for accuracy.
- Let batter rest 3–5 minutes before cooking for fluffier results.
- Store the dry mix in an airtight container up to 3 months.
- Add mix-ins like chocolate chips or blueberries to the batter just before cooking.
- Leftover pancakes freeze well: separate with parchment and freeze flat for up to 2 months.