Published March 15, 2016. Updated April 16, 2020
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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 wereapproved 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
- Salt
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 couldprobablysubstitute 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 bitsofter maybeandthe 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 amountyou 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
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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.
Servings: 20
Prep15 minutes minutes
Cook10 minutes minutes
Ready in: 25 minutes minutes
Ingredients
Dry mix:
- 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
Instructions
To make mix:
Ina 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.
Notes
- *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 fromAllrecipes
Nutrition Facts
Homemade Pancake Mix
Amount Per Serving
Calories 353Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 42mg14%
Sodium 574mg25%
Potassium 497mg14%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 8g9%
Protein 7g14%
Vitamin A 190IU4%
Vitamin C 0.4mg0%
Calcium 225mg23%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Breakfast
Cuisine: American
Keyword: Homemade Pancake Mix
Author: Jaclyn
