Pancake Mix Recipe
This homemade pancake mix is a convenient and cost-effective way to whip up fluffy pancakes anytime. Made with simple pantry staples, it yields delicious results without the preservatives found in store-bought versions. Just add a few wet ingredients and cook—perfect for busy mornings or weekend brunches!
Ingredients List
Dry Mix (makes about 3 batches):
– 4 cups all-purpose flour
– 3 tablespoons baking powder
– 2 teaspoons baking soda
– 1 teaspoon salt
– 3 tablespoons granulated sugar
To Make Pancakes (1 batch):
– 1 cup pancake mix
– ¾ cup milk (or buttermilk)
– 1 egg
– 2 tablespoons melted butter or oil
– Optional: 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Store in an airtight container for up to 3 months.
Step 2: When ready to cook, scoop out 1 cup of the mix into a mixing bowl.
Step 3: Add milk, egg, melted butter, and vanilla (if using). Stir just until combined—do not overmix.
Step 4: Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
Step 5: Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown
Cooking Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings
Makes about 8 pancakes per batch
Nutritional Information (per pancake, approx.)
Calories: 110
Carbs: 14g
Protein: 3g
Fat: 5g
Storage Instructions
Store dry mix in a cool, dry place in an airtight container.
Prepared batter should be used immediately.
Pairings/Suggestions
Serve with maple syrup, fresh fruit, whipped cream, or a dollop of yogurt.
Can be turned into waffles by reducing the milk slightly and adding an extra tablespoon of oil.
Seasonal Relevance
Great for all seasons—customize with fall spices, winter berries, or spring citrus zest.
Conclusion
This DIY pancake mix is an easy kitchen staple that saves time without compromising flavor. Make a big batch once and enjoy quick, fluffy pancakes whenever the craving hits.
Pancake Mix Recipe
Course: Uncategorized8
servings5
minutes10
minutes110
kcalThis homemade pancake mix is an easy, all-purpose blend that you can prepare in advance and store for quick breakfasts. Just add wet ingredients when ready to cook, and enjoy fluffy, delicious pancakes anytime.
Ingredients
Dry Mix (makes about 3 batches):
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons granulated sugar
To Make Pancakes (1 batch):
1 cup pancake mix
¾ cup milk (or buttermilk)
1 egg
2 tablespoons melted butter or oil
Optional: 1 teaspoon vanilla extract
Directions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Store in an airtight container for up to 3 months.
- When ready to cook, scoop out 1 cup of the mix into a mixing bowl.
- Add milk, egg, melted butter, and vanilla (if using). Stir just until combined—do not overmix.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
Recipe Video
Notes
- Store the dry mix in an airtight container to keep it fresh for up to 3 months
Make pancakes by adding milk, eggs, and melted butter or oil to the mix
Perfect base for adding flavors like vanilla, cinnamon, or mix-ins like chocolate chips and berries
Shake or stir the mix before using to evenly distribute the ingredients
FAQs
Q1: Can I make the mix gluten-free?
Yes, just use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
Q2: Can I double the recipe?
Absolutely! It stores well and is perfect for meal prep.
Q3: What can I substitute for eggs?
Use a flax egg (1 tbsp flaxseed + 3 tbsp water) or a mashed banana for an egg-free version.
