Pancake Mix is so easy to throw together. Just four pantry ingredients, and with my instructions for adding milk, oil, and eggs, you will have fluffy pancakes whenever you want!
Nothing makes my kids happier than fluffy pancakes on the weekends. Most of the time, weekdays are too busy for a hot breakfast, but on the weekends we love our leisurely mornings.
If your family is like us, you will love having this Pancake Mix on hand. It is perfect because the recipe card at the bottom of the post will give you enough for about nine batches of pancakes. That being said, it is so easy to double. Just click number 45 in the recipe card below and slide it to 90 for a double batch. Then you will have plenty of pancake mix for weekends to come.
The Best Pancake Mix From Scratch
This homemade pancake mix recipe comes together with simple pantry staple ingredients. I love making things from scratch because I can control exactly what is in them. This simple mix doesn’t contain any extra preservatives or additives, which you can feel good about. Once you have your ingredients, how to make pancake mix is as simple as whisking them together. Again, for all the measurements, see the recipe card at the bottom of the post.
- Flour: The bulk of this recipe is flour. It is important to measure your flour correctly. Whisk the flour in the container or bag it is stored in. Use a spoon to scoop the flour into a dry measuring cup and level it off with the flat side of a spatula.
- Sugar: Granulated sugar gives the pancake mix just enough sweetness.
- Baking powder: Makes the pancakes fluffy. See my tip below for testing your baking powder to make sure it is fresh.
- Salt: Salt is a great way to enhance the flavors of the other ingredients in your recipe. This recipe calls for a really small amount, but if you are watching your sodium intake you could cut it in half or leave it out.
How to Make Pancakes With Pancake Mix
Here is a brief overview of how to make pancakes with homemade pancake mix. The recipe in the recipe card at the bottom of the post is for just the dry mix. To that you will want to add milk, an egg, oil, and vanilla.
- Make pancake batter. Combine 1 cup of pancake mix, 1 egg, 2 tablespoons vegetable oil, 1/2 cup milk, and a splash of vanilla extract. extract and mix.
- Heat the skillet. Lightly spray the skillet or griddle and allow it to fully heat up.
- Cook the pancakes. Scoop the batter onto the skillet using a dry measuring cup. Cook until bubbles begin to form. Flip, and continue cooking until the pancake is golden brown.
Testing Baking Powder
The standard recommendation is that you replace your baking powder every six months. I have totally experienced what old baking powder does to your baked goods. It literally just reduces the lift in them significantly. Like suddenly your bread is half the height that it should be. So if you make this pancake mix with brand new baking powder, the mix should last you six months without any change to your pancakes.
In general when you are baking, you can test baking powder by adding it to a little water. It should bubble and react immediately. If it has a lack luster reaction, you likely need new baking powder. Because you won’t be able to test your baking powder each time you make pancakes, I recommend starting out with brand new baking powder if you need this mix to last.
How to Serve Pancakes
Serve your warm pancakes with your favorite maple syrup or flavored syrup, like this Strawberry Syrup. Butter, peanut butter, or Nutella would also be delicious alone or in addition to syrup. My kids also absolutely love their pancakes topped with whipped cream. We like to save this for special occasions, but sometimes a special occasion is making it through the week.
Storing Pancake Mix
Store your mix in an airtight container in your pantry for up to six months. This mix will make about 5 batches of pancakes and is great for keeping on hand anytime your family is craving pancakes.
Pancake Tips and Tricks
- Let your batter sit for a minute or two. This will start the reaction of the baking powder. Because the pancakes are on the hot skillet for such a short time, this really helps make them more fluffy.
- Preheat your skillet. Your pancakes will cook best and most evenly if your skillet is nice and hot. Keep in mind that you may need to turn the heat down on a skillet over a gas flame after the first few minutes.
- Measure your ingredients properly. The ratio of ingredients when baking (or making pancakes) is key. The ingredient most easily mis-measured is flour because it packs. As mentioned above, whisk the flour in its container and then scoop it into a dry measuring cup with a spoon before leveling it off. Otherwise the weights of the ingredients are listed in the recipe card and are a fool proof way to get the correct amounts. This is my favorite kitchen scale.
This recipe was designed to work without buttermilk as many homes do not keep that on hand. If you want to make buttermilk pancakes, I recommend using my Buttermilk Pancake Recipe.
This recipe has not been tested with gluten-free flour. If you want to try make this recipe as a gluten-free pancake mix, I recommend using a gluten-free flour blend that is meant to replace regular flour 1:1.
I have not tested this pancake mix recipe to make waffles.
This pancake mix will last in an airtight container for up to six months. After that you risk the baking powder not being reactive and no longer giving your pancakes that great fluffy lift.
What to Serve With Pancakes
If you make this pancake mix recipe or any of my other recipes, please leave a comment and let me know what you think!
- 7 1/2 cups all purpose flour (900 grams)
- 1 1/4 cups granulated sugar (247.5 grams)
- 1/4 cup baking powder (48 grams) (I recommend starting with brand new baking powder, read why here.)
- 1 1/4 teaspoons salt (7.5 grams)
- Whisk together the ingredients. Store in the pantry for up to 6 months.7 1/2 cups all purpose flour, 1 1/4 cups granulated sugar, 1/4 cup baking powder, 1 1/4 teaspoons salt
- To make pancakes, combine 1 cup of the dry mix with 1 egg, 2 tablespoons vegetable oil, 1/2 cup milk, and a splash of vanilla extract. (This will make five 5-inch pancakes.)
- Heat a skillet over medium-low heat. Spray lightly with cooking spray. (Or preheat a griddle to 375 degrees Fahrenheit).
- Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook until bubbles begin to form in the middle of the pancake and the bubbles on the outer edge of the pancake have started to harden. Flip, and continue cooking until the pancake is golden brown, about three minutes on each side. Keep in mind that you may need to turn the heat down on a skillet over a gas flame after the first few minutes.