Why You’ll Love this Homemade Pancake Mix
Whether you’re a weekend breakfast enthusiast or someone who craves pancakes on random Tuesday nights, this homemade pancake mix will change your morning game forever.
I love how it eliminates measuring multiple ingredients when I’m barely awake and desperate for coffee.
You’ll save money compared to store-bought versions, plus avoid those mysterious preservatives. The mix comes together in minutes, stores for months, and transforms into perfectly fluffy pancakes with minimal effort.
My favorite part? It’s completely customizable.
Want whole grain? Gluten-free? Buttermilk-style? Done. The recipe adapts to whatever dietary needs your household juggles. Breakfast liberation at its finest.
What Ingredients are in Homemade Pancake Mix?
Good pancake mix starts with a thoughtful balance of dry ingredients that create the perfect foundation for fluffy, tender pancakes whenever the craving strikes. This homemade version combines pantry staples in just the right proportions, eliminating the need for those store-bought mixes with unpronounceable ingredients. Who doesn’t want to know exactly what’s going into their weekend breakfast treat?
For the dry pancake mix:
- 6 cups all-purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons fine sea salt
The beauty of this simple ingredient list lies in its versatility. Want a whole-grain version? Swap up to half the all-purpose flour for white whole-wheat flour.
Need a gluten-free alternative? A 1:1 gluten-free baking blend works beautifully, though you might need to add a touch more milk when mixing up your batch.
The proportions of leavening agents (that’s the baking powder and soda) are carefully calculated to give you that perfect rise without any metallic aftertaste that sometimes comes with store-bought versions.
Just remember to whisk everything thoroughly when preparing the mix—proper distribution of those leaveners is key to consistent pancakes every time.
How to Make this Homemade Pancake Mix
Making your own pancake mix couldn’t be simpler, and the payoff is enormous—imagine weekend pancakes without measuring multiple ingredients while you’re still half-asleep.
Start by whisking together 6 cups of all-purpose flour, ⅓ cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda, and 2 teaspoons fine sea salt in a large bowl. This whisking step is essential, not just casual mixing—you want those leavening agents evenly distributed throughout so every future pancake rises perfectly. No one wants that one sad, flat pancake in an otherwise fluffy batch.
Once thoroughly combined, transfer your homemade mix to an airtight container. Mason jars work beautifully for this, as do those pasta containers we all seem to collect.
Don’t forget to label your container with the per-batch instructions—your future self will thank you when pancake cravings strike. Store the mix in a cool, dry place for up to 3 months, or extend its shelf life to 6 months by keeping it in the freezer.
When it’s pancake time, you’ll need 2 cups of your mix plus the wet ingredients: 1½ cups milk (starting with 1¼ cups and adjusting as needed), 1 large egg, 2 tablespoons melted butter or oil, and an optional teaspoon of vanilla for that little something extra.
The magic happens when you’re ready to cook. Heat your griddle to 375°F (or medium heat), whisk your wet ingredients first, then gently combine with 2 cups of your mix—stirring just until the flour streaks disappear. Those lumps? They’re your friends, creating pockets of tenderness.
Let the batter rest for 5-10 minutes (perfect coffee-pouring time), then portion about ¼ cup per pancake onto your lightly greased griddle. The pancake dance is simple: wait for bubbles to form and edges to look matte (about 2-3 minutes), flip once, and cook another 30-60 seconds.
For best results, keep finished pancakes warm on a wire rack set over a sheet pan in a 200°F oven while you finish the batch. Couldn’t be easier, couldn’t be tastier.
Homemade Pancake Mix Substitutions and Variations
The beauty of this homemade pancake mix lies in its incredible versatility, adapting to almost any dietary need or flavor whim you might have.
I’ve made these for picky kids, gluten-sensitive friends, and dairy-avoiding relatives—everyone leaves happy.
Need buttermilk pancakes? Simply swap in 1⅓ cups buttermilk for regular milk.
Going gluten-free? Use a 1:1 baking blend with xanthan gum.
Plant-based eaters can use non-dairy milk and oil instead of butter.
My personal favorite variation? Lemon-blueberry with fresh zest folded into the batter.
Though the cinnamon-swirl version, with its ribbons of brown sugar, might actually be worth getting out of bed for.
What to Serve with Homemade Pancake Mix
While your pancakes sizzle on the griddle, let’s talk about what makes them truly shine—the perfect accompaniments.
I love starting with warm maple syrup, the real stuff if you can swing it. Fresh berries or sliced bananas add brightness and a touch of virtue to balance the indulgence.
Crispy bacon? Non-negotiable in my house. For special mornings, I whip up a quick compote with frozen berries and a spoonful of sugar.
A dollop of Greek yogurt or lightly sweetened whipped cream turns breakfast into something memorable.
Can’t forget coffee, strong and hot, to cut through all that sweetness.
Final Thoughts
After mastering this homemade pancake mix, you’ll never reach for the boxed stuff again.
The beauty lies in its versatility—swap in buttermilk for tang, use whole grains for nutrition, or make it completely allergen-free. I love keeping a batch in my pantry for lazy weekend mornings or unexpected breakfast guests.
The mix takes just minutes to prepare but saves hours of measuring over time. Plus, you control exactly what goes in it—no weird preservatives or stabilizers.
Make it your own with favorite add-ins and flavors. Trust me, your future self will thank you for this breakfast game-changer.
Homemade Pancake Mix
Ingredients
Equipment
Method
- In a large bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Ensure leavening agents are evenly distributed throughout the mixture for consistent pancake rise.
- Transfer the homemade pancake mix to an airtight container. Label with batch instructions for future use.
- Store in a cool, dry place for up to 3 months, or in the freezer for up to 6 months.
- When ready to make pancakes, heat griddle to 375°F (or medium heat).
- In a bowl, whisk together the wet ingredients: milk, egg, melted butter or oil, and vanilla (if using).
- Add 2 cups of pancake mix to the wet ingredients and stir gently just until flour streaks disappear. Some lumps are desirable for tender pancakes.
- Let batter rest for 5-10 minutes before cooking.
- Lightly grease the griddle and pour about ¼ cup batter per pancake.
- Cook until bubbles form on the surface and edges look matte, about 2-3 minutes. Flip once and cook another 30-60 seconds until golden brown.
- Keep finished pancakes warm on a wire rack set over a sheet pan in a 200°F oven while cooking remaining batter.
