Pancake Mix Recipe – Easy, Fluffy & Perfect Every Time
There’s nothing better than waking up to the smell of fresh, fluffy pancakes. But did you know you can skip store-bought mixes and make your very own pancake mix recipe at home? With just a few pantry staples, you’ll have a ready-to-use dry mix that guarantees light, golden pancakes whenever you crave them.
Homemade pancake mix is not only budget-friendly but also customizable—you control the sweetness, flavor, and even make it healthier if you like. Store it in a jar, and you’ve got instant pancake mornings without the preservatives found in boxed versions.
Ingredients (Makes About 4 Batches / 16 Pancakes)
Dry Mix:
- 4 cups all-purpose flour (480 g)
- 3 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For Each Batch of Pancakes (Makes 4 Pancakes):
- 1 cup pancake mix (from above)
- 1 cup milk (whole or any preferred type)
- 1 large egg
- 2 tbsp melted butter (or oil)
- 1 tsp vanilla extract (optional for flavor)
Step by Step Cooking Guide
- Prepare the mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Store in an airtight container for up to 3 months.
- Make the batter: For each batch, whisk together 1 cup of dry pancake mix, 1 cup of milk, 1 egg, melted butter, and vanilla extract until smooth.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on top (2–3 minutes), then flip and cook for another 1–2 minutes until golden brown.
- Serve & enjoy: Stack pancakes high and serve warm with syrup, butter, fruit, or your favorite toppings.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: 4 servings (4 pancakes each)
Tips & Variations
- Extra Fluffy: Replace some of the milk with buttermilk for a tangy lift.
- Flavor Boost: Add cinnamon, nutmeg, or lemon zest to the dry mix.
- Chocolate Lovers: Stir in mini chocolate chips before cooking.
- Fruit Pancakes: Fold in blueberries, bananas, or diced apples into the batter.
- Make Ahead: Store pancake mix in a labeled jar or bag for quick breakfasts.
Nutrition Info (Per 1 Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 3 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Low-Sugar: Reduce or omit sugar in the dry mix.
- Keto-Friendly: Replace flour with almond flour + coconut flour and use erythritol instead of sugar.
- Dairy-Free: Swap milk for almond, oat, or soy milk and use coconut oil instead of butter.
Serving Suggestions
This pancake mix recipe makes breakfast stress-free, fun, and delicious. Serve pancakes with classic maple syrup and butter, or get creative with whipped cream, berries, or even savory toppings like bacon and eggs. Once you try homemade pancake mix, you’ll never go back to store-bought!
FAQ’s
Q1: How long does homemade pancake mix last?
Stored in an airtight container, it lasts up to 3 months in the pantry.
Q2: Can I freeze the pancake mix?
Yes! Store the dry mix in a freezer-safe bag for up to 6 months.
Q3: Why are my pancakes flat?
This usually happens if the baking powder is expired or the batter was overmixed. Use fresh leavening and stir gently.
Q4: Can I use water instead of milk?
Yes, but pancakes will be less rich and fluffy. Milk adds creaminess and flavor.
Q5: How do I reheat pancakes?
Reheat in the toaster, oven, or microwave until warm. To keep them soft, wrap in a damp paper towel when microwaving.
