Homemade Pancake Mix
Posted Sep 04, 2023, Updated Feb 12, 2024
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This easy homemade pancake mix is made with 6 ingredients in 5 minutes and can be stored for up to 1 year! It yields pancakes so delicious you will ditch store-bought mixes once and for all!
My husband makes a special breakfast every Saturday morning, which is great when we are well-rested and have a relaxing day ahead of us. But, for busy mornings when we’re short on time, we rely on this homemade pancake mix!
This pancake mix from scratch results in tender, fluffy pancakes in a fraction of the time. Just mix it together with some milk and an egg, and you have breakfast ready in no time.
It’s also a great alternative to store-bought mixes, which are riddled with vegetable oil. soybean oil, and other preservatives and undesirable ingredients.
I always keep a jar of this pancake mix on hand in the pantry to we can whip up fresh hot cakes with ease whenever the craving strikes!
Homemade Pancake Mix: Ingredients & Substitutions
- All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour. You can also use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Cinnamon. this is optional but 100% recommended for the best flavor!
How to Make Pancake Mix
This recipe is so simple!
Begin by adding all the all the pancake mix ingredients to a large bowl (preferably with a spout for easy pouring). Stir or whisk until the mixture is homogenous (uniform throughout).
Transfer the mixture to a quart-sized glass jar with a lid. Store at room temperature until ready to use.
How to make Pancakes with the Mix
When you’re ready to use the mix to make pancakes, this is how you do it! 1 cup of pancake mix makes 8 pancakes.
Notes on ingredients to make pancakes using homemade mix:
Buttermilk. I suggest using buttermilk for the best pancakes. you can substitute 1 cup of buttermilk with ½ cup milk and ¼ cup sour cream or ¾ cup whole milk mixed with 1 Tablespoon white vinegar.
Wwisk together 1 cup pancake mix with ¾ cup buttermilk and 1 egg.
Next, melt ½ TBS butter onto a preheated griddle or nonstick fry pan and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Then, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Then, flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve
Serve the pancakes warm with maple syrup, fresh berries, homemade whipped cream, etc.
We love serving them alongside some of our favorite breakfast recipes like this homemade quiche, frittata recipe, and egg casserole or fruit salad!
How to Store Pancake Mix
Store homemade pancake mix in a quart-sized glass jar with a lid for 6 months at room temperature, and up to 1 year in the freezer.
Recipe FAQs
This recipe calls for all-purpose flour.
Make this homemade pancake mix recipe and you won’t ever have to worry about running out of pancake mix again!
For the best flavor I always suggest cooking pancakes in melted butter.
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Homemade Pancake Mix Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup granulated sugar
For Cooking (Makes 8 Pancakes):
- 1 cup pancake mix
- ¾ cup buttermilk
- 1 egg
- ½ Tablespoon salted butter (for cooking/melting onto the griddle)
Instructions
Make the Pancake Mix
- Add all the all the pancake mix ingredients to a large bowl (preferably with a spout for easy pouring). Stir or whisk until the mixture is homogenous (uniform throughout).
- Transfer the mixture to a quart-sized glass jar with a lid. Store at room temperature until ready to use.
To Cook Pancakes:
- Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan or cast iron skillet over medium heat.
- Whisk together 1 cup pancake mix with ¾ cup buttermilk and 1 egg.
- Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
- Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
- Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
- Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
- Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
- Serve warm with maple syrup.
Video
Notes
- Each 1 cup portion of batter makes 8 pancakes.
- This recipe makes a total of 3 cups of pancake mix, so it yields 24 pancakes total.
- You can easily double or triple this recipe.
- All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour. You can also use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Cinnamon. this is optional but 100% recommended for the best flavor!
- Buttermilk. I suggest using buttermilk for the best pancakes. you can substitute 1 cup of buttermilk with ½ cup milk and ¼ cup sour cream or ¾ cup whole milk mixed with 1 Tablespoon white vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
