Why You Need This Homemade Pancake Mix Recipe Now
Ever stared at a box of pancake mix in the grocery store and wondered what’s actually in it?
We have too.
Those mysterious ingredients with names we can’t pronounce don’t belong in our morning stack. Making your own pancake mix at home isn’t just possible—it’s ridiculously simple.
Most families waste precious weekend moments measuring ingredients when they could be enjoying extra sleep or quality time together.
Store-bought mixes might seem convenient, but they’re packed with preservatives and cost way more than they should.
We’ve perfected a homemade pancake mix recipe that solves all these problems. It stores for months, tastes better than any box mix, and takes just minutes to prepare.
Best of all?
You control exactly what goes into it.
Looking for more breakfast inspiration? Try our banana pancakes recipe that transforms overripe bananas into a delicious morning treat.
Ingredients for Homemade Pancake Mix
Creating the perfect homemade pancake mix starts with quality ingredients. Each component plays a crucial role in developing those fluffy, golden pancakes we all crave.
The base of any good pancake mix is all-purpose flour. It provides structure and creates that tender crumb. Some home cooks substitute up to half with whole wheat flour for extra nutrition and a nuttier flavor profile.
Baking powder and baking soda work as leavening agents. They create the chemical reaction that makes pancakes rise and become fluffy. The baking powder does most of the heavy lifting, while baking soda balances the acidity and improves browning.
Salt might seem small, but it’s mighty! Even a small amount enhances all the other flavors and prevents pancakes from tasting flat or bland.
Sugar adds gentle sweetness and helps with that beautiful golden-brown color. We use granulated sugar, but some cooks swear by brown sugar for depth of flavor.
Powdered milk adds richness without introducing moisture to the dry mix. This ingredient makes the final pancakes taste more decadent, almost like they’ve been made with buttermilk. It’s optional but recommended for that restaurant-quality taste.
Our secret ingredient? Vanilla bean powder! Unlike liquid vanilla which can only be added when making the batter, vanilla bean powder distributes evenly throughout the mix, creating more consistent flavor in every bite. It’s subtle but makes these pancakes truly special.
Wondering about accurately measuring your dry ingredients? Learn our chef-tested techniques for measuring dry ingredients for perfect results every time.
How to Make Pancake Mix at Home
Making your own pancake mix couldn’t be simpler. You’ll need a large bowl, measuring tools, a whisk, and storage containers.
Start by measuring all your dry ingredients. Accuracy matters here—use proper measuring cups and spoons rather than eyeballing amounts. For flour, spoon it into the measuring cup and level it off with a knife for the right quantity.
Whisk everything together thoroughly. This step distributes the leavening agents and other ingredients evenly throughout the mix. Nobody wants to bite into a pancake and get a concentrated pocket of baking powder!
Once mixed, transfer your pancake mix to airtight containers. Mason jars work beautifully and look charming on your pantry shelf. Make sure to label with the date and cooking instructions. You’ll thank yourself later when you’re bleary-eyed on a Sunday morning.
The whole process takes less than 10 minutes but saves you countless time on busy mornings. The result? A convenient mix without artificial ingredients or preservatives.
For those who prefer different breakfast options, check out our egg-free waffle recipe that uses this same pancake mix as its foundation.
Storage and Shelf Life
Proper storage ensures your homemade pancake mix stays fresh and effective. An airtight container is absolutely essential—exposure to moisture will activate the leavening agents prematurely and ruin your mix.
Store your containers in a cool, dry place away from direct sunlight. A pantry or kitchen cabinet works perfectly. Avoid refrigerating the mix as this can introduce unwanted moisture.
When stored correctly, your homemade pancake mix typically stays fresh for up to 6 months. The leavening agents (baking powder and baking soda) will gradually lose potency over time, so older mixes might not produce pancakes quite as fluffy as fresh batches.
Not sure if your mix is still good? Put a teaspoon in a small amount of hot water. If it bubbles actively, the leavening agents are still working well.
Make smaller batches if you don’t make pancakes often. This ensures you always have fresh mix without waste.
How to Use Your Homemade Pancake Mix
Turning your homemade mix into a stack of perfect pancakes is simple. For a standard batch serving 3-4 people, you’ll need:
- 1 cup pancake mix
- 1 egg
- 3/4 cup milk (or buttermilk)
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract (optional if your mix includes vanilla powder)
Whisk the wet ingredients first, then add your dry pancake mix. Stir until just combined—a few lumps are good! Overmixing develops gluten and makes tough pancakes.
Let the pancake batter rest for 5-10 minutes. This step isn’t just tradition—it allows the flour to fully hydrate and the leavening agents to start working.
Heat your frying pan or griddle over medium heat. A drop of water should sizzle when it hits the surface. Lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip once and cook until golden brown on the second side (1-2 minutes more).
The first pancake almost always turns out imperfect—consider it the chef’s sample! Adjust your heat if needed for subsequent pancakes.
If you’re feeling adventurous, transform your breakfast with our red velvet pancake recipe – a colorful twist on morning classics.
Pancake Mix Variations
The beauty of homemade pancake mix lies in customization. Once you master the basic recipe, try these variations:
Whole Wheat Pancake Mix uses 50% whole wheat flour for extra fiber and nutrients. The pancakes will be slightly denser but wonderfully nutty.
Gluten-Free Pancake Mix works well with a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
Protein-Packed Pancake Mix incorporates protein powder into the dry mix. Use unflavored or vanilla protein powder, about 1/4 cup per batch of mix.
Buttermilk Pancake Mix adds 2 tablespoons of powdered buttermilk to the base recipe for tangier flavor.
Chocolate Pancake Mix includes 1/4 cup cocoa powder for chocolate lovers. You might need extra milk when preparing these pancakes.
Spiced Pancake Mix features cinnamon, nutmeg, and a pinch of cloves for warm, comforting flavor.
Cornmeal Pancake Mix substitutes 1/4 of the flour with fine cornmeal for a lovely texture and subtle corn flavor.
Experiment with different add-ins when preparing your pancakes: fresh berries, chocolate chips, diced apple, or mashed banana can transform a simple breakfast into something special.
Health-conscious breakfast lovers should discover our almond flour pancake recipe for a gluten-free alternative that’s equally delicious.
Tips for Perfect Pancakes
Even with the perfect mix, technique matters. Follow these tips for pancake perfection:
Don’t overmix! Stir the batter until just combined. Lumps are your friends—they disappear during cooking and prevent tough pancakes.
Let the batter rest before cooking. Five minutes allows the flour to fully hydrate and the leavening agents to work their magic.
Use the right pan temperature. Too hot burns the outside while leaving the inside raw; too cool makes pancakes that soak up too much butter and become greasy.
Wait for the bubbles. Flip pancakes once bubbles form on the surface and begin to pop, and the edges look set. Patience yields perfect results.
Resist the urge to press down on pancakes with your spatula. This squeezes out air and makes them dense.
Keep pancakes warm in a 200°F oven while cooking the full batch. Place them in a single layer on a baking sheet for best results.
For truly special occasions, heat your maple syrup before serving. Warm syrup doesn’t cool down your hot pancakes.
Freeze extra pancakes between sheets of parchment paper. They reheat beautifully in the toaster for quick weekday breakfasts.
Master the art of breakfast by learning how to properly interpret cooking instructions – a skill that transforms good pancakes into great ones.
Homemade Pancake Mix Recipe Card
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Homemade Pancake Mix Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes about 6 cups of mix (enough for 4–5 batches of pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This make-ahead pancake mix brings weekend breakfast ease to busy mornings. With simple pantry ingredients and a hint of vanilla bean powder for distinctive flavor, you’ll have fluffy, restaurant-quality pancakes in minutes—without the preservatives or artificial ingredients found in store-bought versions. Keep a jar in your pantry for up to 6 months and enjoy homemade pancakes whenever the craving strikes!
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Airtight container or mason jar for storage
- Fine mesh sieve (optional, for sifting)
Ingredients
Ingredients for the Mix
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup powdered milk (optional, for richer pancakes)
- 1 tablespoon vanilla bean powder
- 1/2 teaspoon ground cinnamon
To Make Pancakes (for each batch)
- 1 cup pancake mix
- 1 egg
- 3/4 cup milk (or buttermilk for tangier pancakes)
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract (optional)
Instructions
Instructions for Making the Mix
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda until well combined.
- Add the salt, sugar, powdered milk (if using), vanilla bean powder, and cinnamon to the bowl.
- Whisk all ingredients thoroughly to ensure even distribution of the leavening agents.
- Transfer the mixture to an airtight container or mason jar.
- Label with the date and instructions for making pancakes.
Instructions for Making Pancakes
- In a medium bowl, whisk together 1 cup of pancake mix with 1 egg and 3/4 cup milk.
- Stir in the melted butter or oil and vanilla extract (if using).
- Let the batter rest for 5 minutes to allow the leavening agents to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook until golden brown on the second side, about 1-2 minutes more.
- Serve warm with your favorite toppings.
Notes
Store the dry pancake mix in an airtight container or mason jar in a cool, dry place for up to 6 months.
- The secret to this mix is the vanilla bean powder, which infuses the pancakes with authentic vanilla flavor without adding moisture to the dry mix. Unlike liquid vanilla which can only be added when making the batter, the vanilla bean powder distributes evenly throughout the mix, creating more consistent flavor in every bite.
- For buttermilk pancakes: Use buttermilk instead of regular milk when making the batter.
- For whole wheat version: Replace up to half of the all-purpose flour with whole wheat flour.
- For extra fluffy pancakes: Let the batter rest for 10 minutes instead of 5.
- This mix makes a wonderful homemade gift! Pack in a mason jar with a ribbon and attach the instructions for making pancakes.
- If you don’t have vanilla bean powder, you can omit it from the dry mix and add 1/2 teaspoon vanilla extract to the wet ingredients when making pancakes.
Variations
- Blueberry Pancakes: Add 1 cup fresh or frozen blueberries to the batter
- Chocolate Chip Pancakes: Add 1/2 cup chocolate chips to the batter
- Banana Pancakes: Add 1 mashed ripe banana to the batter
- Cinnamon Apple Pancakes: Add 1/2 cup finely diced apple and an extra 1/4 teaspoon cinnamon
Tips for Perfect Pancakes
- Don’t overmix the batter—a few lumps are perfectly fine and will give you fluffier pancakes
- Let the batter rest before cooking to allow the leavening agents to activate
- Test your cooking surface with a small drop of batter—if it sizzles, it’s ready
- Flip pancakes only once, when bubbles form on the surface and the edges look set
- Keep pancakes warm in a 200°F oven while making the rest of the batch
Nutrition
- Serving Size: 1 Serving (Prepared)
- Calories: 210
- Sugar: 5g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 0.8g
- Protein: 5g
- Cholesterol: 55mg
Nutritional Benefits of Homemade Mix
Homemade pancake mix offers several nutritional advantages over commercial options. Store-bought mixes often contain preservatives, artificial flavors, and excessive sodium. Your homemade version eliminates these unwanted additions.
By making your own mix, you control the quality of ingredients. Choose organic flour, aluminum-free baking powder, and unrefined sugar for a cleaner product.
Each serving of pancakes (3 medium pancakes) made from our basic homemade mix contains approximately:
- 210 calories
- 7g total fat
- 3.5g saturated fat
- 55mg cholesterol
- 380mg sodium
- 30g carbohydrates
- 0.8g fiber
- 5g sugar
- 5g protein
These values vary based on the milk and fat used when preparing the pancakes. The nutritional profile improves significantly with whole grain variations.
For protein-enriched pancakes, add Greek yogurt to the batter instead of some of the milk. This boosts protein content while maintaining moisture.
The powdered milk in our recipe adds calcium and vitamin D, important nutrients for bone health. If you’re using a plant-based milk when preparing your pancakes, this becomes especially valuable.
Looking for more nutritious breakfast options? Try our homemade granola recipe that pairs perfectly with yogurt while your pancakes cook.
FAQs About Homemade Pancake Mix
When stored in an airtight container in a cool, dry place, homemade pancake mix typically lasts 4-6 months. The limiting factor is the baking powder, which gradually loses its leavening power.
Absolutely! Skip the powdered milk in the dry mix. When preparing pancakes, use any plant-based milk and vegetable oil instead of butter.
Several culprits could be responsible: old leavening agents, overmixing the batter, or not letting the batter rest before cooking. Check your baking powder’s freshness and adjust your technique.
Yes! Add an extra tablespoon of oil or melted butter to the batter when preparing it. This creates the crisp exterior waffles need.
Significantly. Cost comparison shows homemade mix is about 70% cheaper per serving than premium boxed mixes, especially when buying ingredients in bulk.
Look for bubbles forming on the surface of the pancake. When these bubbles begin to pop and leave holes that don’t fill in, and the edges look set, it’s time to flip.
Homemade pancake mix makes a wonderful gift! Package in a decorative jar with instructions tied on with ribbon. For an extra special touch, include small bottles of real maple syrup or vanilla extract.
The Final Bite
Nothing brings family together like the smell of fresh pancakes on a weekend morning. Now you have the secret to perfect homemade pancake mix that’s ready whenever those cravings hit. Keep a jar in your pantry, and you’ll never reach for store-bought mix again.
I’ve spent two decades in professional kitchens, and I can tell you that sometimes the simplest recipes bring the most joy. These pancakes have graced my family’s table countless Sunday mornings, creating memories that last far longer than the time it takes to make them.
Want more kitchen secrets and time-saving recipes like this? Join our Simply Delicious Newsletter where I share weekly inspiration straight from my professional kitchen to yours. Each week brings new ways to make cooking both simple and extraordinary.
Now go make some pancakes. Your future self will thank you for taking ten minutes today to prepare something truly special.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.