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pancake mix recipe homemade

Homemade Pancake Mix

This simple homemade pancake mix combines pantry staples in perfect proportions for fluffy, tender pancakes whenever cravings strike. Store it for months and enjoy fresh pancakes with minimal morning effort—no preservatives, fully customizable, and more economical than store-bought versions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 batches
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons baking powder
  • 2 teaspoons fine sea salt
  • 2 teaspoons baking soda
  • ⅓ cup granulated sugar
  • 6 cups all-purpose flour
For cooking pancakes (per batch):
  • 2 cups pancake mix
  • 1½ cups milk start with 1¼ cups and adjust as needed
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract optional

Equipment

  • Large mixing bowl
  • Whisk
  • Airtight container

Method
 

  1. 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.
  2. Transfer the homemade pancake mix to an airtight container. Label with batch instructions for future use.
  3. Store in a cool, dry place for up to 3 months, or in the freezer for up to 6 months.
  4. When ready to make pancakes, heat griddle to 375°F (or medium heat).
  5. In a bowl, whisk together the wet ingredients: milk, egg, melted butter or oil, and vanilla (if using).
  6. 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.
  7. Let batter rest for 5-10 minutes before cooking.
  8. Lightly grease the griddle and pour about ¼ cup batter per pancake.
  9. 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.
  10. Keep finished pancakes warm on a wire rack set over a sheet pan in a 200°F oven while cooking remaining batter.

Notes

For buttermilk pancakes, substitute 1⅓ cups buttermilk for the regular milk. For a whole grain version, replace up to half the all-purpose flour with white whole-wheat flour. Need gluten-free pancakes? Use a 1:1 gluten-free baking blend with xanthan gum.
Try adding fresh fruit like blueberries or sliced bananas to the batter just before cooking. For cinnamon-swirl pancakes, create ribbons of brown sugar and cinnamon in the batter.
Serve with real maple syrup, fresh berries, crispy bacon, or a quick berry compote. A dollop of Greek yogurt or lightly sweetened whipped cream makes these extra special.