This Homemade Pancake Mix Will Make You a Weekend Pancake Hero (2024)

Easy Breakfast
Meal Prep
Quick Breakfast
Quick Vegetarian

Homemade pancake mix comes together in minutes and keeps for up to 6 months, enabling you to make fluffy pancakes at the drop of a hat.

Summer Miller

Summer has spent the last 12 years working in food media and she's the author of the award-winning book "New Prairie Kitchen."

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Updated August 23, 2023

23 ratings

What’s in This Mix?

DIY Pancake mix is like using Bisquick, only more affordable! All you’re doing is creating a bulk mix of the dry ingredients—flour, sugar, baking powder, baking soda, and salt.

The best part is it will stay fresh for up to 6 months!

Now, on Saturday morning all you need is to scoop the mix in a bowl and add the wet ingredients—eggs, milk, butter, and if you’re feeling fancy, vanilla extract.

This Homemade Pancake Mix Will Make You a Weekend Pancake Hero (4)

Milk Vs. Buttermilk

I’m always on Team Buttermilk when it comes to pancakes. I think they make the fluffiest pancakes, but I wanted to make a mix that would work even for those weekends when I only had regular milk in the fridge.

Buttermilk is thicker than milk, so if you want to have a pancake that’s nearly equal in texture to a buttermilk pancake (light and fluffy, not rubbery), a 1-to-1 replacement of milk for buttermilk won't quite work. However, decreasing the amount of milk works very well.

For this recipe, you can use either 1 cup buttermilk or 3/4 cup milk for the perfect light, fluffy pancake every time!

5 Substitutes for Buttermilk READ MORE:

This Homemade Pancake Mix Will Make You a Weekend Pancake Hero (5)

How to Make Perfect Pancakes

Pancakes by nature are simple and forgiving, but here are a few tips to help make them just right:

Your skillet should be sizzling hot.
Don’t over-mix your batter. A little lumpy is fine!
Keep butter by your side to fry the perfect cake.
Flip when the edges look a little dry, and bubbles are coming to the surface.

The 5 Most Common Pancake Fails—and How to Fix ThemREAD MORE:

This Homemade Pancake Mix Will Make You a Weekend Pancake Hero (6)

Ways to Switch Up Your Pancake Game

Dress up your pancakes! Add blueberries, chocolate chips, or sliced bananas into the batter just before flipping.

Also, feel free to experiment with other kinds of flour! I’m partial to half spelt and half all purpose, or substituting whole wheat pastry flour (it gives you a lighter, fluffier texture than whole wheat flour) for all or part of the all-purpose flour.

How to Freeze and Reheat Pancakes

Let the pancakes cool to room temperature, then layer between sheets of parchment paper, and seal in a gallon-sized, zip-top bag.

To reheat, spread a few frozen pancakes on a plate in a single layer (it's okay if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.

More Ways to Have Pancakes for Breakfast!

Lemon Ricotta Pancakes
Chocolate Chip Pancakes With Raspberry Sauce
Fluffy Buttermilk Pancakes
Blueberry Buttermilk Pancakes
Oatmeal Buttermilk Pancakes

Homemade Pancake Mix

Prep Time5 mins

Total Time5 mins

Servings2to 3 servings

Yield6 pancakes per one cup of mix

If using milk rather than buttermilk to make the pancake batter, add either a 1/4 teaspoon of cream of tarter or a 1/2 teaspoon of lemon juice to help the baking soda react. Buttermilk will neutralize the metallic taste of baking soda. If using milk, you want to add something acidic like cream of tarter or lemon juice to mimic the role of buttermilk in the batter.

Ingredients

For the pancake mix (makes 7 cups):

6 cups (940g) all-purpose flour
1/3 cup (77g) granulated sugar
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt

To make the pancakes (makes 6 pancakes):

1 cup pancake mix
3/4 cup milk, or 1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter, plus more for the pan

Method

Make the mix:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Transfer mix to an airtight container. Write "batter recipe" on a note card, and tape it to the canister. Store for up to 6 months.
To make the pancakes:
Put 1 cup of mix into a medium mixing bowl. In a separate small mixing bowl, combine milk, egg, and vanilla extract. Beat the egg with a fork or whisk until it’s well incorporated with the milk and extract. Continue whisking the milk while you pour in the melted butter.
Pour the egg mixture into the bowl with the pancake mix. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.
Cook the pancakes:
Set a large skillet or griddle over medium heat. Once it’s hot enough for a few droplets of water to dance on the top, add a tablespoon of butter. Once the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not too crowded.
Once bubbles form on the top and the edges of the pancake look slightly drier than the middle, flip the pancake. You should cook the pancake for about 3 minutes on the first side and 1 to 2 minutes after flipping. The pancakes should be lightly golden on both sides, with crispy edges.
To serve:
Serve with maple syrup or powdered sugar and fruit. If feeding a crowd, keep warm on a plate in a low oven until ready to serve.

Nutrition Facts (per serving)
87	Calories
6g	Fat
3g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 2to 3
Amount per serving
Calories	87
% Daily Value*
Total Fat 6g	8%
Saturated Fat 3g	17%
Cholesterol 75mg	25%
Sodium 81mg	4%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Total Sugars 3g
Protein 4g
Vitamin C 0mg	0%
Calcium 87mg	7%
Iron 0mg	2%
Potassium 118mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

I've spent years diving into the art of breakfast meal prep and quick, easy recipes. From exploring different flour combinations to understanding the chemical reactions behind baking powder and baking soda, I've delved into the science of fluffy pancakes. The intricacies of choosing between buttermilk and regular milk for that ideal pancake texture and experimenting with variations like adding blueberries or chocolate chips have been part of my culinary journey.

Now, onto breaking down the concepts in the pancake mix article:

Homemade Pancake Mix: This mix involves combining dry ingredients—flour, sugar, baking powder, baking soda, and salt—in bulk. Storing this mixture in an airtight container allows for quick pancake preparation by simply adding wet ingredients when ready to cook.
Ingredients and Ratios: The ratios matter in the pancake mix. For the dry mix, it's 6 cups of all-purpose flour, 1/3 cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda, and 2 teaspoons kosher salt. For making the pancakes, it requires 1 cup of the mix, 3/4 cup milk (or 1 cup buttermilk), 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon melted butter.
Milk vs. Buttermilk: Buttermilk tends to yield fluffier pancakes due to its thickness. The recipe provides an adjustment for using regular milk instead of buttermilk to achieve a similar texture.
Cooking Tips: The article offers insights into pancake cooking techniques, emphasizing a sizzling hot skillet, avoiding over-mixing the batter, and flipping when bubbles form on the surface.
Variations and Substitutes: Suggestions for experimenting with different flours, such as spelt or whole wheat pastry flour, and additions like blueberries or chocolate chips are provided to diversify the pancake experience.
Freezing and Reheating Pancakes: Instructions on how to freeze and reheat pancakes for later consumption, ensuring they retain their freshness and texture.
Nutritional Information: A breakdown of the nutritional content per serving, offering insight into the calorie, fat, carbohydrate, and protein content of the pancakes.

Understanding these concepts allows for not just following the recipe but also adapting it to personal preferences and dietary needs. From mastering the chemistry of the mix to the art of perfecting pancake cooking techniques, this recipe encapsulates the joy of a classic breakfast staple made easily at home.