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a jar with pancake mix.
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Homemade Pancake Mix (5-Minutes)

This Homemade Pancake Mix is an easy pantry staple made with simple ingredients. Keep a batch on hand and enjoy light, fluffy pancakes anytime by simply adding milk, an egg, butter, and vanilla.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 16 servings
Author: Rena Awada

Ingredients

For Homemade Pancake Mix:

  • 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

Optional - For One Batch of Pancakes:

  • 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

Instructions

To Make Homemade Pancake Mix:

  • In a large bowl, whisk together 4 cups all-purpose flour, 1/4 cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt.
  • Store the mix in an airtight container. Label the container and include instructions for making pancakes.
    a jar with pancake mix.

To Make a Batch of Pancakes from the Mix:

  • In a medium bowl, whisk together the 1 cup milk of choice, 1 large egg, 2 tablespoons melted butter or oil, and 1 teaspoon vanilla extract.
  • Add the 1 cup Homemade Pancake Mix to the wet ingredients and whisk to incorporate.
  • Place ¼ cup of the pancake batter in a heated skillet prepped with butter or oil. Cook the pancakes over medium heat until golden brown on both sides.
    Cooked pancakes on a white plate with pats of butter and a drizzle of maple syrup.

Notes

  • Serving size: 1 Cup dry mix only (does not include the ingredients to make actual pancakes)
  • Spoon and level the flour instead of scooping it directly from the bag for the most accurate measurement.
  • Do not overmix the batter. A few lumps are perfectly normal.
  • Let the batter rest for about 5 minutes before cooking for fluffier pancakes.
  • Cook over medium heat for evenly browned pancakes.
  • Store the dry pancake mix in an airtight container for up to 3 months.
  • Add mix-ins like chocolate chips, blueberries, diced strawberries, or cinnamon after mixing the batter.
  • Leftover pancakes freeze well. Separate them with parchment paper and freeze for up to 2 months.

 

Nutrition

Serving: 1cup | Calories: 127kcal | Carbohydrates: 28g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 521mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Calcium: 137mg | Iron: 2mg