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 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.
How to Make Homemade Pancake 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).
Oil vs Butter
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.
Wheat Flour or Oat Flour
Since you should get 5 batches out of this pancake mix 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 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.
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Homemade Pancake Mix
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
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 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. 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