Say goodbye to box mixes and make your own homemade pancake mix. It only requires 5 simple ingredients to make your own. Store in the pantry and make soft and fluffy pancakes in just a matter of minutes!
Love breakfast recipes? Don’t miss my buttermilk pancakes and breakfast casserole.
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Homemade Pancake Mix
While my chocolate chip pancakes with buttermilk are still my favorite, this recipe is our back up for a quick breakfast. It’s easy for the kids to make with just a few simple ingredients. They are soft, fluffy and delicious!!
You only need 5 ingredients to make this pancake mix and then when you’re ready to make homemade pancakes, you’ll just add milk and eggs.
We love topping them with homemade buttermilk syrup or maple syrup and serving with bacon and scrambled eggs.
Recipe Ingredients
Combining these pantry staples saves so much time on a busy morning.
Find the full printable recipe with measurements below.
- Flour: All-purpose flour is best to use.
- Sugar: Granulated sugar adds the perfect amount of sweetness.
- Baking powder: This helps lift the batter and create extra fluffy pancakes.
- Baking soda: Also used as a leavening agent and helps the pancakes brown.
- Salt: Added to enhance the flavor and help balance out the sweetness from the sugar.
How to Make Pancake Mix
It’s as simple as stirring to have the perfect pancake mix on hand whenever you need a quick breakfast.
- Whisk together the dry ingredients in a large bowl. Pour into a large jar and store in the pantry until ready to mix with wet ingredients.
Expert Tips
- If you don’t have milk or eggs on hand, simply use 1 1/2 cups water instead. The taste and texture will change a bit, but this method does work as a cooking substitution.
- If you don’t have baking powder on hand, you can make your own by using a mixture of cream of tartar, baking soda and cornstarch. Use 1 teaspoon baking powder, 2 teaspoons cream of tartar and 1 teaspoon cornstarch to make about 1 Tablespoon of baking powder.
- If you want to add in extras like chocolate chips, nuts or blueberries, simply fold those in after you’ve mixed the batter.
- Don’t over mix the batter or else the pancakes won’t be as soft. A few small lumps are okay.
- For an extra fluffy texture, let the batter rest for a few minutes before cooking.
- 1 cup of pancake mix makes about 4 pancakes, if you make mini pancakes that number doubles!
Cooking the Pancakes
Keep this simple pancake recipe on hand when ready to make a few batches of the best pancakes ever (or at least a really good pancake, in my opinion).
- Warm the griddle or skillet. Preheat a griddle to 325°F, or a skillet over medium-high heat.
- Make batter. Pour 2 cups of the pancake mix in a large bowl along with the milk and egg. Add of splash of vanilla if preferred. Then use a wooden spoon to mix until the batter is smooth.
- Cook the pancakes. Butter your heated griddle or skillet, then pour 1/4 cup of the batter on the pan. Cook for about 2 minutes, or until the top starts to get bubbly. Flip and cook for about 1 more minute until the other side is lightly browned.
TIP: Did you know you can also make crepes with pancake mix? That’s just one more reason to have this homemade mix handy. Especially when you’re craving strawberry crepes or savory breakfast crepes!
Favorite Pancake Toppings
- Melted butter
- Fresh berries (blueberries, raspberries, strawberries)
- Caramelized bananas
- Buttermilk syrup
- Homemade maple syrup
- Cinnamon pancake syrup
- Strawberry sauce or blueberry sauce
- Homemade whipped cream
- Nutella
- Nut butter
- Chocolate chips
Recipe FAQs
Nope. It is so much more than that. This pancake mix recipe combines a little sweetness, a touch of salt for balance, and leavening agents to make the pancakes extra airy and light.
Of course, however the texture will be slightly different. I would suggest a 1:1 gluten-free all-purpose flour (cup 4 cup is my preference). When cooking the pancakes, add 1 large egg.
Absolutely! I have tried the recipe using water in its place and it still works. You can also try it with oat milk, almond milk, soy milk, or any nut milk you prefer.
Storing, Freezing + Reheating
- Storing the pancake mix: The great thing about this easy pancake mix is that the dry ingredients will stay fresh for up to 6 months if stored in an airtight jar. You can even extend it’s shelf life to 1 year by storing the mixture in the freezer.
- Freezing cooked pancakes: Once you’ve cooked the pancakes, you can store those in the freezer as well. Let them cool completely, then place in a zip top bag and freeze for use within 2 to 3 months.
- Reheating: When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
Want even more breakfast recipe ideas? Try breakfast cookies, crescent roll breakfast casserole, or easy breakfast muffins.
Other Delicious Variations
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Homemade Pancake Mix
Video
Ingredients
Pancake Mix
- 4 cups (520 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
For Cooking Pancakes
- 1 ½ cups milk
- 1 egg
- Dash vanilla extract , optional
For serving: Butter, Syrup, Fresh berries
Instructions
Pancake Mix
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Transfer to a large jar and store up to 6 months at room temperature or up to 1 year in the freezer.
For Cooking Pancakes
- When ready to make pancakes, preheat a griddle to 325°F or heat a skillet over medium-high heat.
- In a large bowl, mix 2 cups (or 260 grams) pancake mix, milk, egg, and vanilla, if desired, with a wooden spoon just until most of the lumps are gone and the batter is smooth. If it's too thick, add a little bit more milk
- Coat the griddle (or skillet) with butter and pour 1/4 cup batter in circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until lightly browned.
- Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Freezer-Friendly, Kid-Friendly, Make Ahead, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
1 and 1/2 cups of milk is too much and if you don’t have eggs adding another 1 and 1/2 cups makes it like water. Not sure where you get your measurements from but they’re off.
Hi Allison, you should only add 1 1/2 cups of milk and 1 egg to 2 cups of mix OR if you don’t have milk or eggs use 1 1/2 cups water. Not 3 cups of liquid to 2 cups of mix.
Really good but the cooking temperature for the stove is way too high! Burned my pancakes immediately. Turned it down to low-medium and they were perfect. Thanks 😊
Hi Wynne, glad you could adjust. All stovetops cook a bit differently. Thanks!