Homemade Pancake Mix (Easy Recipe)

Take your breakfast game to new heights with this homemade pancake mix! 

There’s no need to pick up a box of store-bought pancake mix when making your own is this easy.

With just a few simple ingredients, you can whip up a batter that takes no time at all.

So, grab your apron and whisk, and get to mixing!

Homemade Pancake Mix

If you’ve ever wondered how to make boxed pancakes better, the answer is to make it yourself!

Okay, not really. But this blend of all-purpose flour, baking powder, sugar, and salt is so easy, it’s worth a shot! 

When you’re ready to whip up some pancakes, just add milk, melted butter, and an egg to the dry ingredients.

You’ll have a smooth batter that’s ready to hit the griddle.

Ingredients

Here are the ingredients you need to make homemade pancake mix: 

• Flour: All-purpose flour provides structure and helps create that classic fluffy texture. 

If you’re looking for a gluten-free option, swap it out for a gluten-free flour blend, or go for whole wheat flour for a fiber boost.

• Baking powder: Baking powder gives our pancakes their lift, making them light and airy. 
• Granulated sugar: A touch of sweetness to balance out the flavors. Want to try something different? Swap it out for honey, maple syrup, or even coconut sugar for a more natural sweetness.
• Salt: A pinch of salt brings out the flavors and contrasts nicely with the sweetness of the pancakes. 
• Milk: This brings everything together. Whole milk and sbeautyevalmed milk both are fine to use. For a dairy-free alternative, try almond milk, oat milk, or your favorite plant-based milk.
• Butter: Melted butter adds that indulgent, velvety goodness to the mix, making the pancakes extra tender. If you’re looking for a dairy-free or lower-fat option, swap it out for coconut oil, vegan butter, or even applesauce.
• Egg: The binder that keeps the pancakes together. 

How to Make Pancakes From Scratch

1. Mix the dry ingredients together. Grab a large mixing bowl and combine the flour, baking powder, sugar, and salt. 

Give them a little sift and make a little well in the center of the mixture. 

2. Add the wet ingredients. Pour the milk, melted butter, and egg into that well you just created. Give everything a good stir until you have a smooth and dreamy batter. 

3. Heat your pan. Crank up the heat on your griddle or frying pan to medium-high, and make sure it’s lightly greased with oil. 

Grab a 1/4 cup measure and start pouring the batter onto the cooking surface. 

4. Cook the pancakes. Let those pancakes cook for about 2 to 3 minutes, or until bubbles pop up on the surface and the edges start looking dry. 

Give them a flip and continue to cook them for a few more minutes until they’re golden brown on both sides. 

5. Repeat. Keep the pancake party going by repeating the process with the rest of the batter. 

Tips and Variations

Follow these tips and variations to make the best pancakes possible: 

Tips: 

• Sift your dry ingredients: This helps to aerate the mixture and ensures a smooth, lump-free batter.
• Don’t overmix: Stir just until the ingredients are combined to avoid tough, rubbery pancakes. A few small lumps are totally fine!
• Rest the batter: Letting the batter sit for 10-15 minutes allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
• Preheat your griddle or pan: Be sure it’s hot and ready before pouring the batter to get that perfect golden-brown exterior.
• Test the heat: Drop a tiny bit of batter onto the cooking surface. If it sizzles and cooks quickly, your pan is ready!
• Oil lightly: Use just enough oil or non-stick spray to prevent sticking without making your pancakes greasy.
• Consistent sizing: Using a measuring cup (like 1/4 cup) ensures evenly-sized pancakes that cook at the same rate.
• Look for bubbles: Wait for bubbles to form on the surface and for the edges to dry before flipping to ensure even cooking.
• Flip gently: Use a thin, wide spatula to carefully flip the pancakes without squishing them. This helps them stay fluffy.
• One flip only: Flipping more than once can deflate your pancakes, so stick to a single flip for maximum fluff!
• Keep warm: Place cooked pancakes on a baking sheet in a low-temperature oven (around 200 degrees Fahrenheit) while you finish cooking the rest.
• Experiment with add-ins: Get creative with mix-ins like fruits, spices, nuts, or chocolate chips for a fun twist on the classic pancake.

Variations: 

• Flour variations: Swap all-purpose flour for whole wheat, oat, almond, coconut, or gluten-free flour blends.
• Sweeteners: Replace granulated sugar with brown sugar, honey, maple syrup, or sugar substitutes like stevia. 
• Flavorings: Add vanilla, almond, or lemon extracts to make your pancakes even tastier.
• Spices: Add cinnamon, nutmeg, ginger, or pumpkin pie spice for a cozy, warm flavor.
• Add-ins: Mix in chocolate chips, blueberries, raspberries, banana slices, nuts, or dried fruit.
• Vegan options: Use non-dairy milk, such as almond or soy milk, and replace the egg with a flax or chia egg.
• Protein-packed pancakes: Stir in protein powder or Greek yogurt for an extra boost of protein in your breakfast.
• Multigrain pancakes: Combine different flours or add rolled oats for a hearty, nutritious pancake.
• Cocoa pancakes: Blend in unsweetened cocoa powder for a chocolatey treat.

Storing Homemade Pancake Mix

Storing your homemade pancake mix is a piece of cake (or, well, a stack of pancakes)!

The mix stays fresh for about 6-8 months, just like the store-bought kind. 

To make it last, store it in a cool, dark spot like the pantry or cupboard.

And don’t forget to use a jar or container with a super tight seal to keep it nice and protected. 

Just remember not to add the wet ingredients until you’re ready to cook up a batch. 

How to Freeze and Reheat Pancakes

First, let the pancakes cool down to room temperature.

Then, pop them into a freezer-safe container or Ziploc bag.

Layer sheets of parchment or wax paper between each pancake (no sticky mess, please). 

They’ll be happy in the freezer for up to 2 months, but the storage time might vary depending on any extra goodies you mixed in.

Craving a pancake fix? Just grab one from the freezer and reheat them using one of the following methods: 

• Microwave: Defrost it first, then heat it for 40-50 seconds.
• Toaster: Use the defrost setting to reheat it.
• Oven: Place it on a foil-covered baking sheet and bake it for 8-10 minutes at 350 degrees Fahrenheit.