It’s super easy to make your own DIY Homemade Pancake Mix. It only takes 5 minutes to put together and then is just as easy to use as a box mix- but BETTER!
When it comes to weekend breakfasts, one of our favorites around here is pancakes. It’s hard to beat a nice fluffy pancake that’s golden on the outside and tender inside. With lots of syrup of course!
While it’s super easy to grab a box of store-bought pancake mix, add in an ingredient or two and cook – it’s just as easy to have your own HOMEMADE pancakes on the weekend.
All you need is a little preparation ahead of time ONCE to whip up a batch of this homemade pancake mix recipe to give you a bunch of weekends of easy-to-make pancakes!
This pancake mix recipe uses only 5 ingredients and will take you less than 5 minutes to mix together.
Once you do, you’ll have six batches of pancake mix to use whenever you’re ready to cook them.
The recipe below makes 6 cups of mix, but you can double or triple the recipe and save yourself some time in the long run.
When it comes time to making the pancakes, all you do is add an egg and a cup of milk to one cup of your homemade mix.
Then you can say that you always make your own pancakes from scratch. Look at you, all home-cooky and all!
You can also use the mix to make lots of other pancake variations. Here are three of my favorites:
Strawberry Pancakes with Cream Cheese Glaze are perfect for weekend brunch, Mother’s Day or any special breakfast. The recipe shows how to make the pancakes from scratch, but starting with your newly made mix is easier.
Another super easy option for using your pancake mix is to make sheet pan pancakes. This blueberry banana sheet pan pancakes recipe is extra delicious!
And if you want to get a hearty breakfast you can hold in your hand, your pancake mix is perfect for making Copycat McDonald’s McGriddles!
Another option is to store in it Mason jars. You can even get big half gallon Mason jars that look really cool sitting on your kitchen counter.
If you decide to make a huge batch of mix, you can even put it in freezer bags and store it in the freezer for up to two years.
Another awesome option is to make the pancake mix as a GIFT IDEA! Mix up the mix and put it in Mason jars or glass jars with a wire clamp and tie each with a bow made of colorful ribbon.
To take your gift to the next level, we made these labels including the simple instructions for your gift recipient to make their pancakes. You can print the Homemade Pancake Mix labels HERE.
I like to print them out on label paper and stick right to the jar, but you could also print on plain paper and glue to the front, or print on heavyweight paper, punch a hole in the corner and attach to the jar with a piece of ribbon or bakers twine.
It's super easy to make your own DIY Homemade Pancake Mix. It only takes 5 minutes to put together and then is just as easy to use as a box mix- but BETTER! (Recipe makes enough for 6 batches of 10-12 pancakes each.)
4.68 from 37 votes
Print Recipe Pin Recipe
Prep Time 5 minutesmins
Total Time 5 minutesmins
Course Breakfast
Cuisine American
Servings 60Pancakes
Calories 49kcal
Ingredients
6cupFlour
1/4cupSugar
3tbspBaking Powder
2tspBaking Soda
1tspSalt
Instructions
Combine ingredients and mix well.
Store in air tight container.
To use, combine 1 cup mix with 1 cup milk and 1 egg.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
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It's easy to find boxed pancake mix on sale for just a few dollars. So, if you use organic flour and organic sugar, your homemade pancake mix will cost you more. However, if you buy flour, sugar, baking soda, and baking powder in bulk, the cost per pancake is cheaper than a boxed mix.
Starches. Many pancake mixes ($4,Target) that call for water without eggs are made with starches such as cornstarch or potato starch. These help bind and thicken pancakes without eggs. Use 1 tablespoon of starch (i.e., corn, tapioca, potato) mixed with 3 tablespoons of water per egg.
Measurement Adjustment: When substituting pancake mix for flour, you need to adjust the measurements. For every cup of flour required in the recipe, reduce it by 2.5 tablespoons to account for the leavening agents and sugar already present in the pancake mix [3].
To fix runny batter, just use a sifter to add in flour by the teaspoon. While flour will help thicken the batter, adding too much will result in something akin to elastic dough, which does not make for especially great pancakes.
1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!
You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.
Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.
Method. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
The aeration in the pancake batter makes the eggs light, tender, and fluffy without adding any obvious flavor, so the egg dish is both hefty and light at the same time. Pancake batter also gives the eggs enough body and structure to hold together over the meaty, cheesy fillings.
Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.
Can you use milk instead of water for pancakes? You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter.
If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.
Expert Home Tips says that pancake batter containing dairy and flour should last two to four days in the refrigerator. This depends, of course, on the expiration date of the eggs and milk used to make the batter. Pancake batter is best stored in an airtight container or resealable bag to retain freshness.
Since baking powder is baking soda with an acid and a stabilizer added, one of the best substitutions for baking powder is to use baking soda plus an acidic ingredient, such as plain yogurt, buttermilk, lemon juice, or vinegar.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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