Homemade Pancake Mix

03.15.2016

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 were approved by everyone in my family and I loved the fact that I had the 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. I tested them with 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. Since you should get 5 batches out of this recipe try them each way and see which you prefer. If you wanted you could probably substitute wheat or oat flour here for half of the all-purpose (although I haven’t yet tested it so I won’t guarantee that, but generally that works fine for pancakes). I preferred these 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 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. There’s nothing quite like a warm stack of fluffy pancakes slathered in butter and drenched in maple syrup! Total comfort food. Hopefully this time saving recipe makes your mornings a little easier!

Homemade Pancake Mix | Cooking Classy

Homemade Pancake Mix | Cooking Classy Homemade Pancake Mix | Cooking ClassyHomemade Pancake Mix | Cooking Classy

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Homemade Pancake Mix

4.5 from 2 votes

Yield: Dry mix yields 5 batches of 8 - 9 pancakes

Ingredients

Dry mix

  • 7 3/4 cups (2 lb 8 oz) all-purpose flour (scoop and level)
  • 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

Ingredients to prepare pancakes

  • 1 - 1 1/3 cups water (I preferred them with 1 1/3 cups and butter)
  • 3 Tbsp vegetable oil or butter
  • 1 large egg

Instructions

  1. To make mix:
  2. 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).
  3. To prepare pancakes:
  4. Preheat an electric griddle to 400 degrees. In a large mixing bowl whisk together water, oil and egg until well blended (if using butter, first melt butter in the large microwave safe mixing bowl then add water and egg and blend). 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.
  5. Recipe source: adapted slightly from Allrecipes

Recipe Notes

These are also delicious with fresh blueberries. Simply dot the tops of the pancakes with blueberries after you ladle them onto the griddle.

 

15 comments

  • Leonie: Hi Love the recipe, where did you get the label maker? March 15, 2016 at 11:50am Reply

    • Jaclyn: I just printed it and cut it out then taped it :). A label maker would be nice though – especially to help me get more organized. March 16, 2016 at 8:28pm Reply

  • Nancy: How about a buttermilk version with buttermilk powder? I much prefer the flavor to plain pancakes. Any advice on leavening? March 15, 2016 at 9:13pm Reply

    • Jaclyn: I thought about doing that but I noticed that the buttermilk powder needed to be refrigerated after opening and I didn’t like the idea of storing the dry mix in my fridge. But you definitely could replace it with buttermilk powder. I would do 2 1/2 Tbsp baking powder and 4 tsp baking soda. And you may need to mix in a little more water to get the right consistency. March 16, 2016 at 8:08pm Reply

  • Pat: Rather than putting dry milk in the mix, could I substitute fresh milk instead of water? March 16, 2016 at 6:03am Reply

    • Jaclyn: Yes but my guess is you measure out 1 2/3 cups of a cup of the mix instead of 2 since you wouldn’t be measuring out the dry milk. March 16, 2016 at 8:00pm Reply

  • Mariko Muller: Scoop and level…so it’s compacted? Do you know how many oz? March 16, 2016 at 1:42pm Reply

    • Jaclyn: The flour should be 40 oz. March 16, 2016 at 8:21pm Reply

  • elisabeth: These pancakes look and sound delicious! Two questions:
    – If I use whole wheat flour, do you know how that might change the flour measurement?
    – If I want to make 1 batch of these in order to give my family a chance to try them before I make the large batch for the mix, would I just divide all the measurements by 5?

    Thanks! March 16, 2016 at 11:05pm Reply

    • Jaclyn: Sorry for the late response! I’d think you’d be okay to use equal parts wheat flour you may just need to add a little more liquid, I would recommend using white whole wheat flour. And yes to do one batch divide everything by 5. Hope your family loves them! April 14, 2016 at 11:18pm Reply

  • Diane Gunty: About how many pancakes do you consider to be in a batch? thank you. April 11, 2016 at 12:00pm Reply

  • Kimberly R Craigmyle: Can this be used for waffles too? July 18, 2016 at 8:17am Reply

  • Krystal: Thanks for the recipe! I’ve been looking for one that I can store without using oil. Have you tried making biscuits with this? I’d love any directions to do so. October 4, 2016 at 10:37am Reply

  • Pamela: Like the addition of powdered milk, I run out of milk often…. this way I have only to have water. Run out of that often also lol August 29, 2017 at 7:13pm Reply

  • Megan: How did you multiply your ingredients to make your bulk mix? How do you figure out how much to use per batch from your bulk mix? September 6, 2017 at 7:28am Reply

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