You know those staple recipes you find yourself turning to again and again, thanks to ease and convenience? This is one of those recipes. Homemade Pancake Mix requires only four simple ingredients, and always makes flavorful, light and fluffy pancakes totally from scratch!
This family-favorite makes mornings brighter, with a quick, easy and flexible formula for getting a tall stack of gorgeous flapjacks on the table with little-to-no effort.
HOW TO MAKE HOMEMADE PANCAKE MIX FROM SCRATCH
To make Homemade Pancake Mix from scratch all you need is an airtight container and four simple ingredients.
WHAT’S IN IT?
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
MOST IMPORTANTLY — MIX WELL!
The important thing to note when making pancake mix from scratch is that the ingredients must be evenly distributed throughout the batch. This is important for both the flavor and the rise.
I like to mix my ingredients in a large bowl using a whisk to make sure all of the ingredients are properly dispersed. Then, I use a large funnel to neatly transfer the mix to the storage container!
HOW LONG DOES IT LAST?
Homemade Pancake Mix stored in an airtight container in a cool, dark place (such as the pantry or inside of a cabinet) will last for up to 6 months. Just make sure you don’t accidentally get the dry mix wet!
Also, make sure the ingredients going into your dry mix are not quickly approaching their “use by” dates.
CAN I DOUBLE THE BATCH?
Yes! In fact, depending on how often you make this sweet, morning staple, you could even triple or quadruple the batch! Use the slider tool in the recipe card below to help you figure out the right quantities if needed.
HOW TO MAKE PANCAKES WITH MIX
Once you have your dry mix ready to go, you can move on to the fun part and whip up a batch of perfect flapjacks!
In addition to your Homemade Pancake Mix, you’ll also need to have the following ingredients on hand:
- Milk (or Water)
- Butter (or Oil)
1. MIX THE WET INGREDIENTS
Start by whisking the eggs until frothy. This helps to get those pancakes tall and fluffy. Once the eggs are looking good, add in the milk and butter.
2. ADD THE DRY MIX
Once the wet ingredients are combined, add in 1 1/2 cup of Homemade Pancake Mix. This quantity yields about 6-8 flapjacks, depending on how large you make them.
Stir in the dry mix and take care stop as soon as it is incorporated. Don’t worry if there are a few lumps. Over-mixing the batter will detract from a light and fluffy texture!
3. COOK SOME FLAPJACKS!
Spritz a preheated griddle or pan with cooking spray. Add about a 1/3 cup of batter to the griddle per pancake, making sure to space them about 2″ apart.
It is important the cooking vessel is pre-heated before the pancake batter is added. If not, your pancakes will be very thin. Cook for about 2-3 minutes, or until you start to see bubbles appear all across the surface. Then, flip and cook for about 2 minutes more, until it is lightly golden.
DON’T FLIP OUT. YOU’VE GOT THIS.
Fretting about that notorious pancake flip? Turns out, the right spatula and the tines of a fork are your saving grace.
Thin, wide spatulas are king for flipping pancakes. In addition to this, to make that flip a little easier, use the tines of a fork to hold the pancake in place while you slide the spatula underneath it.
WHY THE GRIDDLE ROCKS
A nonstick griddle makes quick work of whipping up a batch of pancakes. You can cook up to 4 at a time and I’ve found they’re much easier to flip on a large flat surface.
Not to mention, (on most models) you can choose an exact temperature setting. 360°F is the ideal temperature!
Point of the story: If you make pancakes often, this is a piece of kitchen equipment worth investing in!
INGREDIENTS AND SUBSTITUTIONS
You’ll need to stick with the exact ingredient list when it comes to the Homemade Pancake Mix, but as for the batter? You’ve got options.
You can use milk or water, butter or oil — your choice. However, you should know that both milk and butter add flavor to flapjacks!
If you are swapping out butter for oil, feel free to use avocado, canola, or vegetable oil. Another note of caution is those made with oil over butter will not be flatter and denser in texture, rather than light and fluffy.
If you’re using melted butter (instead of oil), make sure it is cooled before adding it to your mix. If it is hot, it will solidify in little clumps once it comes into contact with the cold milk.
MAKE THEM EXTRA SPECIAL WITH PANCAKE ADD-IN’S!
- BERRY-FLAVORED – Make them berry-flavored with 2/3 cup blueberries or chopped strawberries.
- CHOCOLATE – Chocolate chip pancakes, anyone? Add 1/2 cup semi-sweet chocolate chips. Use the standard-sized chips, not the minis.
- LEMON-FLAVORED – Like things zesty and bright? Add the zest of 1 lemon to your batter.
- FALL-FLAVORS – In the mood for fall flavors? Add 1 1/2 teaspoon pumpkin or apple pie spice and top off the stack with baked cinnamon apples!
- CINNAMON ROLL – Like cinnamon rolls? Add 1 teaspoon of cinnamon and top with a cinnamon roll glaze instead of syrup.
HOW TO FREEZE AND REHEAT LEFTOVER PANCAKES
Often times, I’ll make a double batch and freeze half of our pancakes for future use. This is a major time-saver for busy weekday mornings and the kids absolutely love it!
Once your pancakes have cooled to room temperature, transfer them to a snug, airtight, freezer-safe container, and separate each layer of pancakes with sheets of wax paper. Then, seal and freeze! Use within 3 months for best quality.
To reheat them, place 1 or 2 pancakes on a microwave-safe plate, cover it with a damp paper towel, and heat for 30 to 45 seconds. Serve and enjoy!
TIPS FOR MAKING PERFECT PANCAKES
- Baking powder is the most important ingredient when it comes to making your pancakes rise, which helps to make them tall and fluffy! Do not confuse it with baking soda!
- Use milk over water for more flavor.
- Use butter over oil for fluffier flapjacks!
- If you’re using butter, make sure it’s not hot when you add it to the mix or it will solidify into little clumps once it comes into contact with the cold milk.
- Keep it light when mixing the batter! Over-mixing may cause the pancakes to become tough in texture.
- Make sure the ingredients going into your dry mix are not close to their expiration date or it might not last as long as you’d like!
- Make sure the cooking vessel is heated to the right temperature before adding the batter! If you rush it, your pancakes will be very thin.
- A measuring cup, a ladle (about two-thirds of the way full), or a standard-sized ice cream scoop with a spring-loaded handle are all awesome tools for perfectly-portioned pancakes!
- Once you see bubbles appear all across the surface of the pancake, they’re ready to flip!
- Use the tines of a fork to hold the pancake still while you slide the spatula underneath it to help you get in place for the flip.
- Want to make a big batch? Use the slider tool in the recipe card below to help you figure out the right quantities if needed!
5 MORE BREAKFAST RECIPES YOU’LL LOVE!
- Apple Strudel
- Biscuits and Gravy
- Homemade Biscuits
- Pancake Sausage Bites
- Banana Chocolate Chip Muffins
Use this easy Homemade Pancake Mix Recipe to make fluffy pancakes from scratch in a flash!
- 4 1/2 cup all-purpose flour
- Heaping 1/4 cup granulated sugar
- 3 tablespoons baking powder
- 1 1/2 teaspoon fine sea salt
- Cooking spray
- 2 large eggs
- 1 1/4 cup milk or water
- 1/4 cup unsalted butter (melted and slightly cooled), or canola or vegetable oil
- 1 1/2 cup pancake mix
To make the pancake mix, add the flour, sugar, baking powder, and salt to a large, airtight container. Feel free to double the batch, if you'd like.
Whisk to combine and make sure the ingredients are evenly distributed and well-mixed. Seal and store in a cool, dry place.
Whisk together the eggs until frothy. Then, add the milk and the cooled butter (or oil) and whisk to combine. Stir in the dry mix, and stop as soon as it is incorporated.
Have your griddle spritzed with cooking spray and set to 360°F. If you do not have a griddle, place skillet spritzed with cooking spray over medium-high heat.
Once heated, add about a 1/3 cup of pancake batter to griddle or pan, spacing each pancake at least 2" apart. Cook for about 2-3 minutes, or until you start to see bubbles appear all across the surface of the pancake. Then, flip and cook for about 2 minutes more, until lightly golden.
Continue on with the remaining batter, adding more cooking spray as necessary between batches. Serve and enjoy!