Homemade Pancake Mix (5-Minutes)

Name: Homemade Pancake Mix (5-Minutes)
Prep time: 5 min
Total time: 5 min
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar (or fine cane sugar); 3 tablespoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup Homemade Pancake Mix; 1 cup milk of choice; 1 large egg; 2 tablespoons melted butter or oil (plus extra for frying); 1 teaspoon vanilla extract

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This Homemade Pancake Mix is perfect to mix up and store in your pantry for lazy Sunday morning breakfasts. With five simple ingredients, the dry mix comes together in only a few minutes and can be stored for up to 3 months. Just stir it up with an egg, some milk, and melted butter whenever a pancake craving hits.

There’s something so convenient about having homemade pancake mix waiting in the pantry. I love making a big batch because it saves time on busy mornings and lets me skip the boxed mixes filled with unnecessary ingredients. All you have to do is add a few wet ingredients, and you’ll have warm, fluffy pancakes on the table in minutes.

Why not try serving these pancakes with some Homemade Nutella or Strawberry Chia Jam?

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

0 mins

Ingredients Needed

Below are the ingredients you’ll need to make a DIY Pancake Mix. The full quantities can be found in the recipe card further down the post.

All-purpose flour: Makes the pancakes light and soft. You can use white pastry flour here for an even more tender texture. Whole-wheat pastry flour can be used for more fiber.
Granulated sugar: Adds a bit of sweetness to the pancakes and helps them brown nicely. You can use coconut sugar if preferred.
Baking powder and baking soda: Provide the lift for the pancakes, giving them a fluffy texture.
Salt: Use fine salt so it distributes evenly through the pancake mix.

Tips for the Best Pancakes

Don’t overmix the batter. A few small lumps are perfectly fine.
Let the batter rest for 5 minutes before cooking for fluffier pancakes.
Cook over medium heat so the pancakes cook through without burning.
Flip only once, when bubbles appear on the surface, and the edges begin to set.
Wipe the skillet between batches if needed to prevent burnt butter from affecting the flavor.

How to Make Homemade Pancake Mix

Step 1: Combine the flour, sugar, salt, baking powder and baking soda in a bowl. Whisk together to combine.

Step 2: Transfer to an airtight jar and label it with instructions for cooking the pancakes. Store at room temperature.

Step 3: When ready to cook, combine 1 cup of the pancake mix with milk, egg, melted butter, and vanilla extract.

Step 4: Pour 1/4 cup of the pancake mix into a lightly greased skillet and cook over a medium-low heat until golden brown on both sides.

process shot to store the pancake mix and make pancakes.

Common Mistakes to Avoid

Over-mixing the Batter: Overmixing develops the gluten in the flour, resulting in dense, chewy pancakes.
Cooking Over High Heat: High heat can brown the outside before the inside is fully cooked. Medium heat produces evenly cooked pancakes.
Flipping Too Early: Wait until bubbles appear across the surface before flipping.
Pressing Down with a Spatula: Avoid flattening the pancakes after flipping, as this can make them less fluffy.

Variations

Chocolate Chip Pancakes: Fold chocolate chips into the batter just before cooking.
Blueberry Pancakes: Add fresh or frozen blueberries to each pancake after pouring the batter onto the skillet.
Cinnamon Pancakes: Add ½ teaspoon cinnamon to the batter for warm spice.
Banana Pancakes: Mash half a ripe banana into the wet ingredients before mixing.
Protein Pancakes: Replace a few tablespoons of the flour with your favorite vanilla protein powder or serve with Greek yogurt for extra protein.

Storage

Homemade Pancake Mix: Store the dry mix in an airtight container in a cool, dry pantry for up to 3 months.

Pancake Batter: The prepared batter is best used immediately, but can be refrigerated for up to 24 hours.

Cooked Pancakes: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. Reheat in the toaster, microwave, or oven.

Common Questions

How do I store Homemade Pancake Mix?

Store in an airtight container (labelled, with cooking instructions) at room temperature for up to 3 months.

How do I store cooked pancakes?

Store cooked, cooled pancakes in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. If freezing, lay onto a baking sheet lined with baking paper and freeze flat, then transfer to an airtight container and store in the freezer.

How do I reheat Cooked Pancakes?

Reheat cooked pancakes from cold or frozen by placing them into a toaster and toasting until warmed through.

How do I know when it’s time to flip the pancakes?

When bubbles appear across the top, and the edges begin to look dry, it’s time to flip.

Can I use whole wheat flour?

Yes. You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier pancake.