Wake up to the comforting aroma of pancakes sizzling on the stove—without ever reaching for a box. Making homemade pancake mix from scratch is simple, lets you control the ingredients, and saves trips to the grocery store. This guide takes you step-by-step through creating a versatile pancake mix that brings you light, fluffy pancakes every time, plus tips for storage, freezing, and endless flavor variations.
Why Make Your Own Pancake Mix?
Store-bought pancake mix is convenient, but homemade offers freshness, customizability, and a cleaner ingredient list. Preparing the dry mix in advance means pancakes are always minutes away. You get total control over sugar content, flour type, and flavor add-ins.
Ingredients for Homemade Pancake Mix
The essential dry blend is based on a classic formula. Here’s what you’ll need:
- All-purpose flour – The foundation for structure and tenderness.
- Baking powder – Adds lift and airiness.
- Granulated sugar – Balances flavors with subtle sweetness.
- Salt – Boosts overall flavor and prevents blandness.
These pantry staples are the heart of your pancake mix. Here’s a look at the base recipe for the dry mix:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups |
| Baking powder | 3 tablespoons |
| Granulated sugar | 3 tablespoons |
| Salt | 2 teaspoons |
Mix these ingredients together and store in an airtight container—your batter foundation is ready.
Ingredient Variations
- Gluten-free: Sub in a 1:1 gluten-free flour blend.
- Whole wheat: Use 50% or 100% whole wheat flour for extra fiber and a nutty flavor.
- Sugar alternatives: Coconut sugar or maple sugar add a subtle caramel note.
How to Use Your Pancake Mix
When you’re ready for pancakes, grab your pre-made mix and add the wet ingredients. Here’s the basic formula for one batch (about eight pancakes):
- 1 cup homemade pancake mix
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
Steps for Fluffy Pancakes
- Combine dry and wet: In a medium bowl, whisk together 1 cup of your dry mix, the milk, egg, and melted butter.
- Mix until just combined: Stir gently to preserve air bubbles. A few lumps in the batter help keep pancakes light.
- Preheat griddle or pan: Medium-high heat works well. Lightly oil or use non-stick spray.
- Scoop and pour: Use a 1/4-cup measure to pour rounds of batter onto the hot surface.
- Watch for bubbles: Pancakes are ready to flip when bubbles appear and edges look set (about 2–3 minutes).
- Flip and finish: Cook another 1–2 minutes until golden brown. Serve warm with your favorite toppings.
Wet Ingredient Substitutions
- Milk: Any plant-based milk (almond, oat, soy) works well.
- Egg: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option.
- Butter: Swap in coconut oil, canola oil, or unsweetened applesauce for dairy-free or lower-fat pancakes.
Tips for Best Results
Homemade pancake mix gives you flexibility, but a few simple tricks guarantee perfect results.
- Sift dry ingredients: Avoid clumps and produce a lighter batter.
- Don’t overmix: Stir until ingredients come together but do not fully smooth out every lump.
- Rest your batter: Letting the mixed batter sit for 10 minutes before cooking promotes even hydration and fluffiness.
- Consistent size: A 1/4-cup scoop keeps pancakes uniform for even cooking.
Flavor Variations and Add-ins
Plain pancakes are a blank slate. Make each batch your own with easy mix-ins and toppings.
Creative Add-ins
- Fresh berries: Blueberries, raspberries, or chopped strawberries fold in easily.
- Spices: Cinnamon, nutmeg, or pumpkin pie spice create a cozy, aromatic stack.
- Chocolate chips or cocoa: Add a handful of chocolate chips or a tablespoon of unsweetened cocoa powder for chocolate pancakes.
- Nuts: Chopped nuts like pecans or walnuts add a satisfying crunch.
- Citrus zest: Lemon or orange zest brightens the flavor.
Topping Ideas
- Maple syrup or honey
- Yogurt and fruit compote
- Nut butter drizzle
- Sautéed apples or bananas
- Whipped cream and crushed nuts
Storing Your Homemade Mix
Your pancake mix is easy to store and keeps well, so you always have a quick breakfast option.
- Airtight container: Use a jar, container, or resealable bag.
- Cool, dry place: Store in the pantry or cupboard, away from heat and moisture.
- Shelf life: Stays fresh for 6–8 months if well-sealed.
Label the container with the date and the basic wet ingredient ratio for quick reference.
Freezing and Reheating Pancakes
Batch-cook pancakes and freeze leftovers for grab-and-go breakfasts. Here’s how to keep them tasting fresh:
- Cool completely: Let pancakes reach room temperature before freezing.
- Layer and freeze: Stack pancakes with parchment paper between each layer. Place in a freezer-safe bag.
- To reheat:
- Microwave: Heat for 40–50 seconds after defrosting.
- Toaster: Use the defrost setting if available.
- Oven: Place on a baking sheet and bake at 350°F for 8–10 minutes.
Proper storage prevents freezer burn and keeps pancakes soft.
Troubleshooting and FAQs
Why are my pancakes flat or dense?
A few things could be the culprit: overmixing the batter, using old baking powder, or insufficient leavening. Always check your baking powder’s freshness.
Can I scale the mix for large batches?
Absolutely. Double or triple the dry mix for bigger families or meal prep. Always keep the wet-to-dry ratio constant.
Are there allergy-friendly options?
Yes. Swap regular flour for gluten-free blends, use plant-based milk, replace eggs with flax eggs, and use vegan butter or oil.
Nutritional Profile
Depending on your chosen ingredients and milk, pancakes offer energy and versatility. For lighter pancakes, try whole wheat flour, use less sugar, or swap in applesauce for some fat. For a protein boost, mix in a scoop of protein powder or stir in Greek yogurt.
Sample Pancake Mix Recipe Card
| Dry Mix (for Storage) | One Batch – Add These |
|---|---|
| 4 cups all-purpose flour | 1 cup homemade mix |
| 3 tbsp baking powder | 3/4 cup milk |
| 3 tbsp sugar | 1 egg |
| 2 tsp salt | 2 tbsp melted butter |
This formula makes about four batches. Scale up or down as needed.
Make Your Pancake Mornings Easier
With this homemade pancake mix in your pantry, mornings get easier—and tastier. Adapt the recipe to fit dietary needs, or change it up each time with new add-ins. Saving time and enjoying restaurant-quality pancakes at home is just a bowl and skillet away.
Whether you like classic buttermilk, chocolate chip, or berry-packed stacks, this base mix delivers every time. Enjoy the freedom to create, experiment, and have pancakes ready when you want them.
Homemade Pancake Mix (Easy Recipe)
Skip the store-bought stuff. Make this homemade pancake mix instead! Learn this easy, from-scratch recipe. Plus, get tips for the fluffiest pancakes you’ve ever had.
Ingredients
- 3 tablespoons melted butter
- 1 egg
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt (adjust to preference)
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
Instructions
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Sift the dry ingredients together. Create a well in the center of the mixture.
- Pour the milk, melted butter, and egg into the well. Stir the ingredients together until a smooth batter is formed.
- Preheat a griddle or frying pan on medium-high heat, lightly greased with oil. Use a 1/4 cup measure to pour the batter onto the cooking surface, forming individual pancakes.
- Cook the pancakes for about 2 to 3 minutes, or until bubbles appear on the surface and the edges become dry. Flip the pancakes and cook for an additional few minutes until they are golden brown on both sides.
- Continue this process with the remaining batter to make more pancakes. Enjoy!