There’s nothing quite like a warm stack of fluffy pancakes drenched in butter and syrup made from homemade pancake mix! Total comfort food. Hopefully this time-saving pancake mix recipe makes your mornings a little easier!
Save Time with Homemade Pancake Mix!
We eat so many pancakes here at my house that I decided it was probably time I started doing a pre-made mix to save time, so breakfast (or breakfast for dinner) can be ready in no time.
Plus, I had a large can of dry milk I need to start using up before it reaches its shelf life since I opened it last year.
Of course, these pancakes were approved by everyone in my family and I loved the fact that I had the homemade pancake batter mixed up in about a minute and I loved that the mix didn’t have any weird ingredients in it like some of the store-bought versions may have.
Homemade Pancake Mix Ingredients
Making the dry pancake mix recipe is super simple and requires just a handful of ingredients:
- All-purpose flour
- Dry non-fat milk powder
- Granulated sugar
- Baking powder
How to Make Pancake Mix From Scratch
In a large mixing bowl, whisk together flour, dry milk, sugar, baking powder and salt for about 1 1/2 minutes to evenly distribute everything.
How to Use Homemade Pancake Mix
- Combine 2 cups of the DIY pancake mix, then add 1 to 1 1/3 cups water, vegetable oil or melted butter, and 1 large egg.
- Pour the batter onto a preheated skillet and cook as you normally would.
How to Store Pancake Mix
Pour the homemade pancake mix into an airtight container and store up to 8 months (or earlier if ingredients expire before then).
Can I Use an All-Purpose Flour Substitute?
If you wanted, you could probably substitute wheat or oat flour here for half of the all-purpose flour (although I haven’t yet tested it so I won’t guarantee that, but generally that works fine for pancakes). I don’t recommend getting rid of the all-purpose flour entirely as it helps the pancakes remain fluffy.
Tips for Making Homemade Pancake Mix
- I tested this pancake mix recipe both vegetable oil and butter and there were things I loved about both, but I would pick the butter version first (melted coconut oil could also be used). The oil version seemed a tiny bit softer maybe and the butter version had that wonderful buttery flavor that the oil version of course didn’t.
- I preferred these homemade pancakes with 1 1/4 cups water despite my label (of course I did all the testing after I took pictures of the mix) but the pancake mix recipe I adapted it from listed 1 cup, so find the amount you prefer, just be careful not to over-mix the batter.
- Lumps are always good in pancake batter, at least any pancake I’ve ever made.
More Easy Pancakes Recipes You’ll Love!
- Blueberry Pancakes
- Chocolate Pancakes
- Classic Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Whole Wheat Pancakes
Follow Cooking Classy
DIY homemade pancake mix. It's so easy to make and it makes incredibly tasty perfectly fluffy pancakes. You'll love having a head start on once you have this on hand! Yield: Dry mix yields 5 batches of 8 - 9 pancakes.
- 7 3/4 cups (2.5 lbs) all-purpose flour*
- 1 3/4 cups (4.2 oz) dry non-fat milk powder
- 1/2 cup (3.5 oz) granulated sugar
- 1/3 cup (2.2 oz) baking powder
- 1 1/2 Tbsp salt
To prepare pancakes:
- 1 - 1 1/3 cups water (I preferred them with 1 1/3 cups and butter)
- 3 Tbsp vegetable oil or melted butter
- 1 large egg
To make mix:
In a large mixing bowl whisk together flour, dry milk, sugar, baking powder and salt for about 1 1/2 minutes to evenly distribute everything.
- Pour into an airtight container and store 8 months (or earlier if ingredients expire before then).
To prepare pancakes:
Preheat an electric griddle to 400 degrees F. In a large mixing bowl whisk together water, oil and egg until well blended.
- Add in 2 cups (10 oz) of the pancake mix and whisk until combined (batter should still be slightly lumpy, don't over-mix).
- Pour batter 1/3 cup at a time onto griddle (butter griddle first if necessary), if batter is thick spread outward slightly.
- Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve immediately with butter and maple syrup.
- *Scoop and level flour to measure.
- These are also delicious with fresh blueberries. Simply dot the tops of the pancakes with blueberries after you ladle them onto the griddle.
- Nutrition listed is for prepared pancakes, not just dry mix.
- Recipe source: adapted slightly from Allrecipes