Why You’ll Love Homemade Pancake Mix Recipe
This recipe is perfect for anyone who wants a reliable, homemade breakfast without relying on store-bought mixes. The dry ingredients come together in minutes and can be stored until you are ready to cook. The pancakes turn out soft, tender, and flavorful, with just the right touch of sweetness. It is also easy to double or triple the batch, making it great for meal prep or feeding a family. Since you can use any type of milk and choose between butter or oil, it is flexible enough to fit what you already have in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 ½ teaspoons baking powder (aluminum free)
½ teaspoon salt
1 cup milk (any type)
1 large egg
1 tablespoon vanilla extract (optional)
4 tablespoons melted butter (or oil)
Directions
To make the dry pancake mix, place a mixing bowl or glass jar on your counter for storage. Measure the flour carefully by first stirring it to fluff it up, then spooning it into the measuring cup and leveling off the top. Add the flour to the bowl or jar, then add the sugar, baking powder, and salt. Whisk everything together well, or if using a jar, secure the lid and shake until fully combined. You can multiply the ingredients to make extra batches if needed.
When you are ready to cook, preheat a large griddle or skillet over medium heat.
Measure 1 ¾ cups of the dry pancake mix, which equals one full batch, into a mixing bowl. Add the milk, egg, and vanilla extract, then whisk until the batter is mostly smooth and the clumps are gone. Pour in the melted butter and whisk again until the batter is fully combined.
Once the griddle is hot, lightly butter the surface. Scoop the batter onto the griddle using a ¼-cup measuring cup. Cooking one test pancake first can help you check if the heat is right. If the pancake browns too quickly, lower the heat slightly to medium-low.
Cook each pancake for 2 to 3 minutes, or until bubbles begin to form on the surface. Flip and cook for another 2 minutes on the other side. Repeat with the remaining batter, buttering the griddle as needed. Serve warm.
Servings and timing
This recipe makes 12 servings and takes about 15 minutes from start to finish. That makes it a great choice for a fast breakfast, weekend brunch, or make-ahead pantry staple.
Variations
You can easily customize this pancake mix to suit your taste. Add cinnamon to the dry ingredients for a warm, cozy flavor. Stir chocolate chips, blueberries, or sliced bananas into the prepared batter for a fun twist. For a richer flavor, use melted butter instead of oil. You can also swap in whole wheat flour for part of the all-purpose flour if you want a heartier pancake. A splash of almond extract can also be used instead of vanilla for a different flavor profile.
Storage/Reheating
The dry pancake mix can be stored in an airtight container or sealed jar in a cool, dry place for later use. If you have leftover cooked pancakes, let them cool completely before storing them in the refrigerator in an airtight container for up to 3 days.
To reheat, place the pancakes in the microwave for a few seconds until warm, or heat them in a skillet over low heat. You can also reheat them in a toaster for slightly crisp edges. For longer storage, freeze the cooked pancakes in a single layer before transferring them to a freezer-safe bag or container.
FAQs
Can I make the dry pancake mix ahead of time?
Yes, the dry mix is perfect for making ahead and storing until you are ready to prepare pancakes.
Can I use oil instead of melted butter?
Yes, oil works well in this recipe and is a good substitute if you do not have butter on hand.
What kind of milk works best?
Any type of milk can be used, including whole milk, low-fat milk, or non-dairy alternatives.
Why should I fluff the flour before measuring?
Fluffing the flour helps prevent using too much, which can make the pancakes dense instead of light and fluffy.
Can I skip the vanilla extract?
Yes, the vanilla is optional. It adds extra flavor, but the pancakes will still turn out well without it.
How do I know when to flip the pancakes?
Flip them when bubbles form on the surface and the edges begin to look set.
Can I double the recipe?
Yes, this recipe is easy to double or even triple if you want to prepare extra dry mix.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven until the full batch is ready to serve.
Can I freeze leftover pancakes?
Yes, cooked pancakes freeze well and can be reheated straight from the freezer.
Why are my pancakes browning too fast?
The griddle is likely too hot. Lower the heat slightly and test again with another pancake.
Conclusion
This homemade pancake mix recipe is a simple and practical way to make breakfast easier without sacrificing flavor. With easy pantry ingredients, quick prep, and fluffy results every time, it is a recipe worth keeping on hand. Whether you make it fresh for a family breakfast or prepare the dry mix in advance, these pancakes are sure to become a favorite.
Homemade Pancake Mix Recipe
A simple homemade pancake mix that yields fluffy, delicious pancakes in minutes using pantry staples.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder (aluminum free)
- 1/2 teaspoon salt
- 1 cup milk (any type)
- 1 large egg
- 1 tablespoon vanilla extract (optional)
- 4 tablespoons melted butter (or oil)
Instructions
- In a bowl or jar, combine flour, sugar, baking powder, and salt. Whisk or shake well to create the dry pancake mix.
- Preheat a griddle or skillet over medium heat.
- Measure 1 3/4 cups of the dry mix into a bowl. Add milk, egg, and vanilla extract, whisking until smooth. Stir in melted butter.
- Lightly butter the hot griddle. Pour 1/4 cup batter per pancake onto the surface.
- Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown. Repeat with remaining batter.
- Serve warm.
Notes
- You can multiply the dry mix and store it in an airtight container for future use.
- Use oil instead of butter for a dairy-free option.
- Adjust heat as needed to avoid burning pancakes.
- Add fruits or chocolate chips for variation.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
