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Pancake Mix Recipe
This homemade Pancake Mix Recipe helps you get soft, fluffy pancakes on the table for a quick breakfast without any fuss.
I’ve been whipping up this pantry-friendly pancake mix for years—ever since my grandmother handed me her tattered notebook full of Sunday brunch secrets. It’s unique because you can make it from scratch in under 20 minutes, stash it in a jar, and pull it out whenever the craving for easy pancakes hits. You’ll love how the blend of all-purpose and whole wheat flours adds a subtle nuttiness, while a touch of buttermilk powder guarantees those classic fluffy pancakes every single time. As a 50-year-old home cook who’s juggled work, family, and the occasional garden project, I appreciate a recipe that’s forgiving, flexible, and, yes, downright comforting.
Why You’ll Love This Recipe
- Ready in minutes: mix the dry ingredients once, then call “breakfast’s ready!” in record time
- Fluffy pancakes: buttermilk powder and baking soda team up for sky-high stacks
- Pantry staples: no exotic flours or fancy tools required
- Make-ahead magic: gift jars to friends or prep for busy school mornings
- Versatile base: add blueberries, chocolate chips or swap in oat flour
- Kid-approved: soft texture and mild sweetness win over picky eaters
- Healthier option: whole wheat flour boosts fiber without sacrificing taste
- From scratch convenience: ditch the store-bought boxed mix—you’ll never go back
Ingredients
- 4 cups (500 g) all-purpose flour (I like King Arthur Flour for consistency)
- ½ cup (60 g) whole wheat flour (Bob’s Red Mill, or swap for oat flour)
- ¼ cup (30 g) buttermilk powder (for authentic buttermilk pancakes)
- 2 tablespoons (25 g) granulated sugar (cane sugar for a subtle caramel note)
- 4 teaspoons baking powder (fresh, not expired—this is your lift!)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt (balances the sweetness)
- 2 tablespoons powdered milk (optional—extra richness)
Tips on ingredients:
• If you prefer gluten-free, replace the flours with a 1:1 gluten-free blend.
• For a cinnamon twist, stir in 1 teaspoon ground cinnamon.
• Store bought pancake mixes often hide unwanted additives—this homemade mix is pure goodness.
Directions
- Whisk dry ingredients. In a large bowl, whisk together all flours, buttermilk powder, sugar, baking powder, soda and salt until uniform. (Tip: a fine-mesh sieve gives extra-smooth results.)
- Store the mix. Transfer your pancake mix into an airtight jar or container. Label with date and “Add 1 cup mix + ¾ cup milk + 1 egg + 2 Tbsp melted butter.”
- Make the batter. When it’s breakfast time, scoop 1 cup of mix into a bowl, pour in ¾ cup milk or buttermilk, crack in 1 egg and drizzle 2 Tbsp melted butter or neutral oil. Stir gently—small lumps are okay.
- Heat the griddle. Warm a cast-iron skillet or nonstick pan over medium heat; brush lightly with oil or butter. A drop of water should dance and sizzle on the surface.
- Cook pancakes. Pour ¼ cup batter per pancake. Once bubbles form on top (about 2 minutes), flip and cook another 1–2 minutes until golden.
- Keep warm. Slide cooked pancakes onto a baking sheet in a 200 °F oven while you finish the rest—no one likes a cold stack.
Servings & Timing
Makes about 16 pancakes (4 generous servings)
Prep Time: 20 minutes (to assemble dry mix)
Rest Time (optional): 15–20 minutes for extra-fluffy results
Cook Time: 10 minutes for a full batch
Total Time: 30–50 minutes, depending on resting
Variations
• Blueberry Lemon: Fold fresh or frozen blueberries and 1 teaspoon lemon zest into the batter.
• Chocolate Chip: Sprinkle dark chocolate chips on top of each pancake on the griddle.
• Banana Oats: Replace ½ cup all-purpose flour with rolled oats and add ½ mashed banana.
• Vegan Twist: Swap egg for a flax “egg” (1 Tbsp flaxseed + 3 Tbsp water) and use plant-milk.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend—no other changes needed.
• Spiced Apple: Stir in 1 teaspoon pumpkin pie spice and fold in small diced apples.
Storage & Reheating
Dry mix: Store in a cool, dark pantry in an airtight container for up to 3 months (or freeze for 6 months).
Cooked pancakes: Layer with parchment paper in a sealed bag—refrigerate up to 5 days, freeze up to 2 months.
Reheat in toaster: For best texture, toast refrigerated or frozen pancakes twice on low-medium setting.
Oven method: Warm at 300 °F for 5–8 minutes, flipping halfway.
Notes
• Gentle mixing is key—overmix and you’ll end up with chewy, dense pancakes.
• Letting the batter rest lets the flour hydrate; I often sneak off to sip coffee while it rests.
• If your home is humid, store the mix with a small food-safe desiccant packet to avoid clumping.
• Swap half the all-purpose flour for whole wheat pastry flour if you crave a lighter taste.
• I learned on an April morning that a hefty pinch of salt really brings out the sweet notes—don’t skip it!
FAQs
Q: Can I use regular milk instead of buttermilk powder?
A: Yes—just replace ¾ cup milk + 1 tsp vinegar per cup of mix, whisk and let sit 5 minutes.
Q: My pancakes aren’t fluffy—what’s wrong?
A: Likely overmixing or stale leavening; fresh baking powder and a gentle hand will fix it.
Q: Is this recipe freezer-friendly?
A: Absolutely—freeze both the dry mix and cooked pancakes for up to 2–3 months.
Q: How do I make these gluten-free?
A: Use a cup-for-cup gluten-free flour blend and add 1 tsp xanthan gum if it’s not included.
Q: Can I double or triple the mix for gifting?
A: Sure—just scale every ingredient evenly and store in separate or partitioned containers.
Q: What’s the best pan for even browning?
A: I swear by a well-seasoned cast-iron skillet; it gives those golden edges I crave.
Q: Any tip for crispier edges?
A: Add an extra pat of butter right before flipping each pancake.
Q: How do I adjust for altitude?
A: If you live above 5,000 ft, cut baking powder by ¼ tsp per 1,000 ft of elevation.
Conclusion
This Pancake Mix Recipe brings together simplicity and flavor in a jar—ready whenever you need a quick breakfast or an impromptu brunch. It’s flexible, gift-worthy, and yields the fluffiest pancakes you’ll ever flip. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore my creamy Buttermilk Pancakes Recipe next!
Pancake Mix Recipe
Ingredients
- 4 cups all-purpose flour I like King Arthur Flour for consistency
- 1/2 cup whole wheat flour Bob’s Red Mill, or swap for oat flour
- 1/4 cup buttermilk powder for authentic buttermilk pancakes
- 2 tablespoons granulated sugar cane sugar for a subtle caramel note
- 4 teaspoons baking powder fresh, not expired—this is your lift!
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt balances the sweetness
- 2 tablespoons powdered milk optional—extra richness
Instructions
- In a large bowl, whisk together all flours, buttermilk powder, sugar, baking powder, soda and salt until uniform.
- Transfer your pancake mix into an airtight jar or container. Label with date and “Add 1 cup mix + ¾ cup milk + 1 egg + 2 Tbsp melted butter.
- When it’s breakfast time, scoop 1 cup of mix into a bowl, pour in ¾ cup milk or buttermilk, crack in 1 egg and drizzle 2 Tbsp melted butter or neutral oil. Stir gently—small lumps are okay.
- Warm a cast-iron skillet or nonstick pan over medium heat; brush lightly with oil or butter. A drop of water should dance and sizzle on the surface.
- Pour ¼ cup batter per pancake. Once bubbles form on top (about 2 minutes), flip and cook another 1–2 minutes until golden.
- Slide cooked pancakes onto a baking sheet in a 200 °F oven while you finish the rest—no one likes a cold stack.
