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It’s time to leave the boxed pancake mix on the shelf and make your own pancake mix at home whenever you’re in the mood for pancakes.
Occasionally I don’t feel like measuring out all the ingredients to make my pancakes, so I like to keep a few storage bags in the freezer that I can easily mix with a few ingredients and enjoy pancakes in under 30 minutes.
I usually make my pancake mix when I whip up a batch of pancakes from scratch. All the tools and ingredients are already out, so I just look at it as me forecasting the next time the pancake monster will hit my belly.
This homemade pancake recipe mix is perfect for days when you don’t feel like getting dressed, driving to the store, or waiting in line. All to drive home and still have to cook.
Oh, I heard you when you don’t feel like waiting 2 hours or more for your groceries to be delivered.
Key Ingredients
Here are the ingredients you’ll need for a homemade pancake mix.
All-Purpose Flour
I always use unbleached flour to ensure I consume the least processed flour.
Sugar
A small amount of sugar can greatly impact the final flavor of your pancakes.
Baking Powder and Baking Soda
Some people use one or the other, but the combination helps create the perfect pancake.
How to make a homemade pancake mix recipe?
This is easy, and the best part is you are halfway to pancake heaven. You can add any spices you like and choose to use buttermilk, milk, or sour cream. You can add chocolate chips or blueberries to the batter. Even if you’re vegan, you can use a flax egg to make some incredibly fluffy pancakes from scratch on the fly.
To make pancake mix, combine flour, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl. Store in a mason jar, small container, or storage bag. This makes 12 pancakes.
Homemade pancake recipe
To make homemade pancakes, use this pancake mix and follow these steps.
In a small bowl, combine 2 tablespoons oil, 1 cup buttermilk, ½ teaspoon vanilla extract, and 1 large egg. Pour the wet ingredients into the dry ingredients, and stir until the batter becomes thick. Set aside for 5 minutes.
Cook the pancakes in a large skillet or griddle over medium heat in oil or melted butter. Pour ¼ dry measuring cup of pancake batter per pancake and cook for 2-3 minutes until air bubbles form; pancakes should be golden brown. Flip over and cook for another 1 minute and 30 seconds. Serve immediately with butter and maple syrup.
Pro Recipe Tips & Tricks
Here is a list of ingredients that you can use to make fluffy homemade pancakes at home.
- Milk: Coconut milk, whole milk, almond milk, oat milk, skim milk, buttermilk, and regular milk.
- Egg: Large eggs, aquafaba, or flax egg.
- Fat: Melted unsalted butter, canola oil, vegetable oil, or avocado oil.
- Sugar: White granulated, light brown sugar, or coconut sugar.
- Flour: Whole wheat flour, all-purpose flour, or gluten-free flour.
- If you want the fluffiest pancakes, use 2 teaspoons of baking powder for every cup of flour.
- Fillings/Toppings: Chocolate chips, apples, strawberries, blueberries, pecans, walnuts, whipped cream, maple syrup.
- Spices: Cinnamon, nutmeg, apple pie spice, or pumpkin pie spice.
Have fun with your pancake creations!
FAQs
Here are the top questions readers have about using homemade pancake mix.
Yes, pancake mix can expire, and it will usually have a best-by date or a use-by date to let you know when it is no longer safe to eat. However, you can keep homemade pancake mix fresh longer by keeping it in the freezer.
No, pancake mix does not need eggs; however, adding eggs will help make your pancakes fluffier and lighter. If you are looking for a vegan-friendly recipe, you can try substituting the eggs with a vegan replacement like flax or aquafaba.
Yes, pancake mix is often sweetened with sugar or other sweeteners. However, you can make your pancake mix at home without sugar, so it’s unsweetened.
No, pancake mix is not self-rising flour; it contains baking powder, salt, and sugar to help create light and fluffy pancakes. Using self-rising flour is a great way to make pancake mix at home.
No, pancake mix and waffle mix are not the same, but they are similar. Pancake mix will produce a thicker batter, while waffle mix will produce a thinner runnier batter.
Pancakes are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge.
Freeze pancakes in a freezer-safe container and freeze them for 2 months. I like to wrap them in plastic wrap, three at a time.
Reheat the pancakes in the microwave for 15 seconds.
More Pancake Recipes
Here are a few pancake recipes I think you’ll want to give a try.
- Banana Pancakes
- Sweet Potato Pancakes
- Peach Cobbler Pancakes
- Chocolate Pancakes with Cherry Syrup
- Blueberry Pancakes
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get the tools and ingredients for the pancake mix on the counter.
Step 2: Measure everything out.
Step 3: Follow the recipe and get ready to create the best pancake recipe you’ve ever made.
I hope you start keeping bags or even containers of your own homemade pancake mix at home. It’s so much better than what we find on the store shelves. Leave a comment and a star rating after you try this recipe. I love seeing what my readers have created.
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Homemade Pancake Mix
Ingredients
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
Pancake Mix:
- To make pancake mix combine flour, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl. Store in a mason jar, small container, or storage bag. This makes 12 pancakes.
Wet Batter:
- When you’re ready to make your pancakes, in a small bowl, combine 2 tablespoons oil, 1 cup buttermilk, ½ teaspoon vanilla extract, and 1 large egg. Pour the wet ingredients into the dry ingredients, and stir until the batter is thick. Set aside for 5 minutes.
- Cook the pancakes in a large skillet or griddle over medium heat in oil or melted butter. Pour ¼ dry measuring cup of pancake batter per pancake and cook for 2-3 minutes until air bubbles form; pancakes should be golden brown. Flip over and cook for another 1 minute and 30 seconds. Serve immediately with butter and maple syrup.
Notes
- Milk: Coconut milk, whole milk, almond milk, oat milk, skim milk, buttermilk, and regular milk.
- Egg: Large eggs, aquafaba, or flax egg.
- Fat: Melted unsalted butter, canola oil, vegetable oil, or avocado oil.
- Sugar: White granulated, light brown sugar, or coconut sugar.
- Flour: Whole wheat flour, all-purpose flour, or gluten-free flour.
- If you want the fluffiest pancakes, use 2 teaspoons of baking powder for every cup of flour.
- Fillings/Toppings: Chocolate chips, apples, strawberries, blueberries, pecans, walnuts, whipped cream, maple syrup.
- Spices: Cinnamon, nutmeg, apple pie spice, or pumpkin pie spice.
