How long does homemade pancake mix last?

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.

Can I make my pancake mix dairy-free?

Absolutely! Skip the powdered milk in the dry mix. When preparing pancakes, use any plant-based milk and vegetable oil instead of butter.

Why aren't my pancakes fluffy?

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.

Can I make waffles with this pancake mix?

Yes! Add an extra tablespoon of oil or melted butter to the batter when preparing it. This creates the crisp exterior waffles need.

Is homemade pancake mix cheaper than store-bought?

Significantly. Cost comparison shows homemade mix is about 70% cheaper per serving than premium boxed mixes, especially when buying ingredients in bulk.

How do I know when to flip my pancakes?

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.

Can I make this mix as a gift?

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.

Chef's Secret Homemade Pancake Mix

Name: Homemade Pancake Mix Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 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)

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

Units Scale

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)

Cook Mode Prevent your screen from going dark

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