Homemade pancakes brings us so much joy! You won’t believe how easy it is to make your own homemade pancake mix. Just a few ingredients is all you need and it’s also shelf stable to store in your pantry. My family loved these light and fluffy pancakes, it’s their favorite breakfast dish. It’s a great recipe to have on hand and a wonderful alternative to boxed mixes. I mean just look at this fluffy stack!
Homemade pancake mix is so budget friendly. Let’s face it, feeding a family gets expensive and the pancake mixes I see at the store, aren’t the cheapest, especially the organic varieties. Make your own in minutes, plus the number you make is essentially limitless. One of our favorite packaged pancake mixes can barely feed my two boys and a few pancakes for my husband. With this homemade mix, you can make as many as you want for the fraction of the price. Best of all you know what is exactly in it. There are only 5 ingredients to this pancake mix and it’s so simple!
Why This Recipe Works
- Minimal Ingredients. – With just a handful of ingredients, you’ll have fluffy pancakes in no time!
- Affordable – Make organic pancake mix in the comfort of your home that’s more affordable than store bought organic mixes.
- Flour – you’ll need all purpose flour for this recipe. Yes, you may substitute with other flours like almond flour, but the measurements will differ, see below for details.
- Baking Soda – this is a chemical leavener. They make your batter rise and bubble. It also makes your pancakes fluffy.
- Baking Powder – this is also a chemical leavener that helps make your pancake fluffy.
- Sugar – adding this will give it a hint of sweetness and it also helps the mixing process so the chemical reactions can happen for a fluffy pancake. Adding a little more sugar will also create a crispier crust, like the restaurant’s do. But they usually add a lot more and they use a more finely ground sugar.
- Salt – this ingredient gives your pancakes flavor so it doesn’t taste bland.
- Wet ingredients – you’ll need an egg so your pancakes will bind. Milk will allow the flour to combine all together. Instead of one whole cup of milk, you may use 1/2 milk and 1/2 plain yogurt for an even thicker fluffier pancake.
How to Make It
- In a bowl, mix the flour, baking powder and soda, and sugar and salt.
- Store in a glass air tight jar.
- Combine flour, one cup of milk, and one egg. Mix but do not over mix.
- Cook pancake on a HOT pan on medium high with a little butter.
Step by Step Instructions
First, gather all your ingredients for the dry mix. You’ll need one 3 cups of flour, 1.5 tablespoons of baking powder, 1 tsp baking soda, 1/8 cup granulated sugar, and 1/2 teaspoon salt. Make sure your baking powder is not expired as well as your baking powder. If you intend to keep the mix in your pantry for a couple of months, make sure your soda and powder won’t expire before you use it.
Combine all dry ingredients above and either use it right away or store in the pantry for up to 4 months.
When you’re ready to make pancakes add in your wet ingredients by simply adding one cup of flour, one egg and one cup of milk. If you’re making more just use these measurements. In a nutshell to double the batch, use 2 cups of flour, 2 eggs, and 2 cups of milk! One cup of pancake mix makes about 4-6 small/medium pancakes. You may also add a drop of vanilla extract if you like.
Now you’ll want to mix the batter. Please do not overmix your batter! Once combined, allow the batter to rest for about 5 minutes. Make sure your griddle or pan is very hot and add a little oil or melted butter. Then place the mixture on a griddle or skillet on medium heat. I personally like to use a measuring cup to scoop out my pancake batter so all my pancakes are the same size. I use the 1/3 cup measuring cup for medium size pancakes. You may use a regular spoon if needed. Flip when you start seeing holes in the pancakes.
Cook until golden brown and serve with maple syrup and fruit toppings if desired.
Cook’s Tips For How to Make Perfect Pancakes
- Fresh is best. Always check to make sure baking powder and baking soda are not expired, or close to being expired. Fresh ingredients is key, or your pancake may not come out fluffy
- Use a little oil to prepare your pan before adding your batter. I’ve used butter before and while it tastes great, it tends to burn quicker. Small pancakes may be ok using it since it’s quicker to cook.
- Feeding a crowd? Just double the batch. So you don’t have to calculate, you’d need 6 cups of flour, 3 tablespoons of baking powder, 2 teaspoons of baking soda, 1/4 cup sugar and 1 teaspoon salt.
- Always make sure your pan is super hot before adding the batter, but remain your medium high temperature.
- Flip it when you start seeing holes in your pancakes, not bubbles. If a bubble comes to the surface and pops and the batter refills it don’t flip just yet.
- If you want to take an extra step for extra fluffy pancakes, separate the yolks from the white. You’ll want to add in the yolk like normal to the pancake mix. Beat the egg whites with a beater. These egg whites are your last addition to your batter mix before pouring on the pan.
- Use cold eggs and cold milk, it helps with formation of the perfect pancake.
- How long can I keep this in the pantry?
- You should be able to keep this in the pantry for up to 6 months, but I prefer to use it before 4 months. The reason is because of the baking powder and soda.
- Can I freeze these pancakes?
- Yes you definitely can! All you need to do is make sure they cool down and then separate each pancake with some parchment paper to prevent sticking.
- How do I reheat the frozen pancakes?
- Depending on how many pancakes you heating up, just place them in a microwavable dish in a single layer and heat for 30 seconds or more if multiple pancakes. It really just depends on the strength of your microwave as well.
- How hot should my griddle or pan be?
- Medium high heat is the ideal temperature. If you have a griddle with a temperature gauge I’d aim for 375F
- When is the perfect time to flip a pancake?
- Don’t flip when you see bubbles. Flip it when you see holes.
- What are great toppings for pancakes?
- Butter, Maple syrup, pancake syrup, fruits, and sometimes yogurt are great! You can also add some whipped cream if you’re going all out.
- What can I add to this pancake mix ?
- When cooking, not for storage, you may add chocolate chips or blueberries.
- Can I use whole wheat flour?
- Yes you may, it will however change the texture of your pancakes. It will become more dense and thick.
- Why are my pancakes not fluffy?
- It’s usually caused by overmixing. It may seem counterintuitive to not mix the batter fully, but overmixing will definitely cause a flat pancake. Just fold it gently.
- Why are my pancakes chewy?
- This is also usually another sign of overmixing the batter, so hands down.. don’t over mix! Please 😉
- Why is my first pancake always bad?
- Your pan is probably not hot enough! Make sure your pan is on medium high and hot before pouring your batter.
- Why are my pancakes flat?
- You may have put too much liquid. I’ve tried and tested this recipe multiple times, please make the recipe as described.
- Can I substitute my all purpose flour with almond flour?
- Yes you can. It will yield a different texture, but it’s definately possible for a grain free experience. For every one cup of almond flour, you’ll need 1/2 teaspoon of baking powder, 2 eggs instead of one, 1/4 tsp salt, and a lot less milk (1/4 C. milk)
Looking for more easy breakfast food ideas? Try these:
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Homemade Pancake Mix Recipe
Make this easy homemade pancake mix today and store it for up to 4-6 Months!
For Pancake Mix
- 3 cups Flour
- 1.5 tbs baking powder
- 1 tsp baking soda
- 1/8 c. sugar
- 1/2 tsp salt
When Making Pancakes - 1 Cup Pancake Mix
- 1 cup milk may sub for buttermilk
- 1/4 tsp vanilla extract optional
For Pancake Mix
In a bowl or jar if storing, combine flour, baking powder, baking soda, salt and sugar
When Making Pancake Mix
Per one cup of flour, add one cup of milk and one egg.
Combine and mix, but don't overmix, lumps are ok!
Over medium heat, add a skillet and a little oil. Pour batter with a measuring cup for even pancakes. Or a spoon will do.
If you want to freeze pancakes. Cook the pancakes as directed, but make sure they cool before freezing. Use small pieces of parchment paper in between pancakes to prevent sticking.
Microwave in a single layer to reheat.