Homemade Pancake Mix

Homemade pancake mix comes together in minutes and keeps for up to 6 months, enabling you to make fluffy pancakes at the drop of a hat.

By
Summer Miller
Summer Miller
Summer Miller

Summer has spent the last 12 years working in food media and she's the author of the award-winning book "New Prairie Kitchen."

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Updated August 23, 2023
Summer Miller
Best Pancake Mix - stack of panckes on pink plate with berries on top
Alison Bickle

Saturday mornings are for pancakes! Get those hot cakes on the griddle faster by having pancake mix ready and waiting for you.

No need to get flour all over the place, or dirty a bunch of dishes. Scoop some ready-made pancake mix into a bowl, crack an egg, add some milk, and you’re ready to start cooking!

What’s in This Mix?

DIY Pancake mix is like using Bisquick, only more affordable! All you’re doing is creating a bulk mix of the dry ingredients—flour, sugar, baking powder, baking soda, and salt.

The best part is it will stay fresh for up to 6 months!

Now, on Saturday morning all you need is to scoop the mix in a bowl and add the wet ingredients—eggs, milk, butter, and if you’re feeling fancy, vanilla extract.

Pancake mix in glass jar with pancakes in the background
Alison Bickle

Milk Vs. Buttermilk

I’m always on Team Buttermilk when it comes to pancakes. I think they make the fluffiest pancakes, but I wanted to make a mix that would work even for those weekends when I only had regular milk in the fridge.

Buttermilk is thicker than milk, so if you want to have a pancake that’s nearly equal in texture to a buttermilk pancake (light and fluffy, not rubbery), a 1-to-1 replacement of milk for buttermilk won't quite work. However, decreasing the amount of milk works very well.

For this recipe, you can use either 1 cup buttermilk or 3/4 cup milk for the perfect light, fluffy pancake every time!

Pancakes Using Homemade Pancake Mix
Alison Bickle

How to Make Perfect Pancakes

Pancakes by nature are simple and forgiving, but here are a few tips to help make them just right:

  • Your skillet should be sizzling hot.
  • Don’t over-mix your batter. A little lumpy is fine!
  • Keep butter by your side to fry the perfect cake.
  • Flip when the edges look a little dry, and bubbles are coming to the surface.
How to Make Pancake Mix - stack of pancakes drenched in syrup with berrieson top
Alison Bickle

Ways to Switch Up Your Pancake Game

Dress up your pancakes! Add blueberries, chocolate chips, or sliced bananas into the batter just before flipping.

Also, feel free to experiment with other kinds of flour! I’m partial to half spelt and half all purpose, or substituting whole wheat pastry flour (it gives you a lighter, fluffier texture than whole wheat flour) for all or part of the all-purpose flour.

How to Freeze and Reheat Pancakes

Let the pancakes cool to room temperature, then layer between sheets of parchment paper, and seal in a gallon-sized, zip-top bag.

To reheat, spread a few frozen pancakes on a plate in a single layer (it's okay if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.

More Ways to Have Pancakes for Breakfast!

Homemade Pancake Mix

Prep Time 5 mins
Total Time 5 mins
Servings 2 to 3 servings
Yield 6 pancakes per one cup of mix

If using milk rather than buttermilk to make the pancake batter, add either a 1/4 teaspoon of cream of tarter or a 1/2 teaspoon of lemon juice to help the baking soda react. Buttermilk will neutralize the metallic taste of baking soda. If using milk, you want to add something acidic like cream of tarter or lemon juice to mimic the role of buttermilk in the batter.

Ingredients

For the pancake mix (makes 7 cups):

  • 6 cups (940g) all-purpose flour

  • 1/3 cup (77g) granulated sugar

  • 3 tablespoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons kosher salt

To make the pancakes (makes 6 pancakes):

  • 1 cup pancake mix

  • 3/4 cup milk, or 1 cup buttermilk

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon melted butter, plus more for the pan

Method

  1. Make the mix:

    In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Transfer mix to an airtight container. Write "batter recipe" on a note card, and tape it to the canister. Store for up to 6 months.

    Mixing dry ingredients for pancake mix with a whisk in a mixing bowl
    Alison Bickle
    Scooping pancake mix from a jar into a bowl
    Alison Bickle
  2. To make the pancakes:

    Put 1 cup of mix into a medium mixing bowl. In a separate small mixing bowl, combine milk, egg, and vanilla extract. Beat the egg with a fork or whisk until it’s well incorporated with the milk and extract. Continue whisking the milk while you pour in the melted butter.

    Pour the egg mixture into the bowl with the pancake mix. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.

    A bowl of milk, eggs, and vanilla waiting to be whisked together
    Alison Bickle
    Wet ingredients being added to dry ingredients.
    Alison Bickle
    Mixing pancake batter in a mixing bowl with a spatula.
    Alison Bickle
    Mixing pancake batter in green bowl
    Alison Bickle
  3. Cook the pancakes:

    Set a large skillet or griddle over medium heat. Once it’s hot enough for a few droplets of water to dance on the top, add a tablespoon of butter. Once the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not too crowded.

    Once bubbles form on the top and the edges of the pancake look slightly drier than the middle, flip the pancake. You should cook the pancake for about 3 minutes on the first side and 1 to 2 minutes after flipping. The pancakes should be lightly golden on both sides, with crispy edges.

    Cooking pancake batter in a greased nonstick skillet
    Alison Bickle
  4. To serve:

    Serve with maple syrup or powdered sugar and fruit. If feeding a crowd, keep warm on a plate in a low oven until ready to serve.

    Stack of pancakes drenched in syrup with berries on top
    Alison Bickle
Nutrition Facts (per serving)
87 Calories
6g Fat
3g Carbs
4g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 87
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 75mg 25%
Sodium 81mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 0%
Calcium 87mg 7%
Iron 0mg 2%
Potassium 118mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.