Pancake Mix Recipe
Whipping up a homemade pancake mix takes just five minutes and a handful of pantry staples, giving you the freedom to enjoy fluffy pancakes anytime. This easy base recipe is a must-have for busy mornings or last-minute brunches.
With the perfect blend of flour, sugar, baking powder, and salt, this mix delivers soft, golden pancakes every time. Just add eggs, milk, and oil when you’re ready to cook — it’s that simple.
Pantry Magic: What’s Inside This Pancake Mix
- All-purpose flour – The hearty foundation, offering structure and soft crumb to every stack.
- Granulated sugar – Just the right touch of sweetness to balance out the buttery, golden crust.
- Baking powder – The leavening powerhouse that ensures a light, airy rise in every bite.
- Salt – Enhances all the other flavors, balancing sweetness while deepening the overall taste.
Flip-Worthy Steps: How to Use the Pancake Mix
Start by whisking the flour, sugar, baking powder, and salt together in a large bowl. Store this mixture in an airtight container — it’ll keep beautifully in your pantry for up to six months.
When it’s pancake time, measure out 1 cup of the dry mix. Combine it with 1 egg, 2 tablespoons of vegetable oil, ½ cup of milk, and a splash of vanilla extract for added warmth and aroma. This yields about five 5-inch pancakes.
Preheat a skillet over medium-low heat or set a griddle to 375°F. Lightly grease the surface, then scoop batter using a ¼-cup measure. Cook until bubbles form on the surface and the edges begin to set. Flip gently, cooking until golden on both sides — about 3 minutes per side.
Mix It Up: Recipe Tips & Variations
For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking — this allows the baking powder to activate and the flour to hydrate. If you prefer thinner pancakes, simply add a splash more milk to loosen the batter.
Feeling creative? Fold in chocolate chips, blueberries, or chopped nuts after mixing. A pinch of cinnamon or nutmeg adds a cozy touch, while swapping out milk for buttermilk brings tang and tenderness. You can even make it dairy-free with almond or oat milk and a neutral oil.
Save It for Later: Storing the Pancake Mix
Keep the dry pancake mix in a labeled, airtight container in a cool pantry or cupboard. It’ll stay fresh for up to 6 months — just give it a good stir before each use to redistribute the ingredients evenly.
If you make too many pancakes, store extras in the fridge for 2–3 days or freeze them in layers between parchment paper. Reheat in the toaster or microwave for an instant breakfast win.
Pancake Mix
Ingredients
- 1 1/4 teaspoons salt 7.5 grams
- 1/4 cup baking powder 48 grams, preferably fresh for best results
- 7 1/2 cups all-purpose flour 900 grams
- 1 1/4 cups granulated sugar 247.5 grams
Instructions
- Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk thoroughly to ensure even distribution. Transfer the blend to an airtight container and store at room temperature in a dry pantry for up to six months.
- When ready to prepare pancakes, use 1 cup of the prepared mix and combine it with 1 egg, 2 tablespoons of vegetable oil, 1/2 cup of milk, and a dash of vanilla extract. Stir until a batter forms.
- Preheat a skillet over medium-low heat and apply a light coat of cooking spray, or use a griddle set to 375°F.
- Spoon the batter onto the cooking surface using a 1/4 cup measure for each pancake. Allow to cook until bubbles appear at the center and edges begin to set, then flip and continue cooking until both sides are golden brown, approximately three minutes per side. Adjust the heat if necessary, particularly when using a gas burner, to prevent over-browning.