Whip up this easy recipe for homemade pancake mix and have breakfast at your fingertips any day of the week. Simply add the dry flour mix to egg, buttermilk, butter, and vanilla for the best pancakes ever!
Why I Love Homemade Pancake Mix
I am confident that anything homemade is not only going to taste better, but it’s going to be healthier for you. You know the ingredients in the food, and you can avoid GMOs and eliminate preservatives or excessive amounts of sugar.
Most store-bought pancake mixes only need water to moisten the batter. Pancake recipes vary slightly, but I like the taste of mine over a box mix and think the texture is much better when I use milk or cream.
Having all the dry ingredients measured and mixed up shortens the time it takes to get breakfast on the table. Preparing pantry mixes means you’re more likely to make these items and avoid consuming sugary cereals and other unhealthy processed treats.
In addition to pancake mix, you can make DIY biscuit mix, homemade oatmeal mix, homemade cake mix, DIY bread mix, and from-scratch muffin mix. They are also effortless to make and batch all at once.
On busy mornings, you only need to dump out the jar and add your wet ingredients. And for a winter dinner option, what could sound cozier than baking biscuits and serving them with bean and ham soup?
Pancake Variations
There’s nothing quite like hot-off-the-griddle pancakes. You may enjoy sourdough pancakes and buckwheat pancakes for a change.
Pancakes are so versatile. This breakfast recipe can be served the traditional way with butter and reaping the benefits of maple syrup or one of these non-traditional variations below.
- Fruit – I especially love blueberry pancakes or sneaking in some mashed bananas.
- Jam – Who doesn’t like homemade jam? Try making this no-sugar strawberry jam, low-sugar cherry jam, or easy blackberry jam.
- Spices – Spice it up with ½ teaspoon cinnamon or pumpkin pie spice for a different flavor.
- Nuts – Add some walnuts or pecans to the batter.
- Chocolate – Chocolate chips make anything better!
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Tips to Make the Best Pancakes
While pancakes are pretty straightforward, there are a couple of tips that will ensure success every time.
- Mixing Batter – Only mix the batter until the dry ingredients incorporate into the wet ingredients.
- Be Patient – Wait until tiny bubbles appear before flipping the pancake to brown the other side. It should only take one to two minutes per side.
How to Make Homemade Pancake Mix
Supplies
- Large Mixing Bowl – Use a bowl large enough for mixing multiple batches.
- Measuring Utensils – You will need measuring cups for wet and dry ingredients.
- Spoon – A wooden spoon works great for mixing dry ingredients.
- Storage Containers – I like Mason jars to store dry mixes, but you can also use a large container with an airtight lid.
- Whisk – A whisk works best for mixing pancake batter.
- Skillet – My favorite cookware is my cast iron skillets.
- Pint-sized Mason Jars – For convenience, store your homemade pancake mix in pint-sized Mason jars (for larger families, double the recipe and store in a quart-sized Mason jar).
Ingredients Needed
The following ingredients go into each pint-sized Mason jar.
- 1½ Cups Flour – I don’t recommend using fresh ground flour for pantry mixes as that defeats the nutritional purpose. All purpose flour works well for pancakes.
- 3½ teaspoons Baking Powder – This seems like a lot of baking powder, but it’s essential to get that wonderful, light and fluffy texture.
- 1 Tablespoon Sugar – Yes, we need a touch of sweetness! You can substitute monk fruit or powdered erythritol straight across for sugar-free variations.
- 1 teaspoon Salt – My favorite salt is Redmond Real Salt.
Assembling the Mix
- Layer all dry ingredients into each Mason jar. Alternatively, mix all dry ingredients into a large bowl, keeping track of how many batches you’re making, and divide evenly between that many jars.
- Add a lid and store in a cool, dark location.
How to Make Pancakes
Ingredients Needed
- 1 jar of pancake mix – Or measure the equivalent of a one-pint jar.
- 1¼ cup milk – We love using whole raw milk, but cream or non-dairy milk of choice works too. Try using homemade buttermilk for an extra fluffy pancake.
- 1 egg – Use farm-fresh eggs if you have them!
- 3 Tablespoons butter (melted) – You can substitute coconut oil or here’s a full list of ingredient substitutions for butter.
- 1 teaspoon vanilla extract – This is optional but adds delicious flavor.
Instructions
- Mix all the ingredients until well combined.
- Heat a lightly greased skillet over medium-high heat.
- Pour approximately 1/4 cup of batter per pancake onto the skillet.
- Brown on both sides and serve warm.
- Place on a plate and serve with some warm maple syrup!
More Recipes You May Enjoy
- Old Fashioned Homemade Chocolate Caramel Cinnamon Rolls
- Homemade Pop Tarts From Scratch (Hand Pies)
- Overnight Pancake Recipe
- Homemade Granola Bars (Copycat Nature Valley Granola Bars)
- Blueberry Zucchini Muffins
- Peach Buttermilk Muffin Recipe
- Cranberry Muffins Recipe
This pancake mix was originally written by Anna from The House and Homestead and has recently been updated with tips and tricks and more add-in options! Enjoy!
Homemade Pancake Mix
Equipment
- Pint-sized Mason jars
Ingredients
Ingredients for each 16 oz. pint-sized Mason jar
- 1½ cups flour
- 3½ teaspoons baking powder
- 1 Tablespoons sugar
- 1 teaspoon salt
Cooking Ingredients
- 1 jar pancake mix
- 1¼ cup milk or cream or non-dairy milk of choice
- 1 egg
- 3 Tablespoon butter melted (or substitute coconut oil)
- 1 teaspoon vanilla extract optional
Instructions
For the Pancake Mix
- Layer ingredients into jars, seal with a lid and store in a cool, dark location until ready to bake.
To Make Pancakes
- Dump pancake mix into a large bowl.
- Add milk, egg, melted butter and vanilla extract. Stir until just incorporated (don't overmix).
- Heat a lightly greased skillet over medium high heat and pour batter in, approximately 1/4 cup at a time to make your pancakes.
- Brown on both sides and serve warm.
Worked very well and made super fluffy waffles (without the buttermilk). Made up a quadruple batch for the future!
Would you be able to substitute gluten free flour (such as Better Batter) in this recipe. Also, would it be cup-for-cup?
I have made this with a gluten free flour blend that I got off of Victoria’s Keto Kitchen and didn’t have an issue. That blend is a cup-for-cup measure. I’ve never used the gluten free flour you were asking about but maybe this will help you. Blessings
I wish there was a tag for this one!!
Does this jar make just enough for one meal? How Shelf stable is it?
I do not see a tag for this one
Where is recipe NO KNEAD BREAD MIX
Love making homemade things that are easy and save money.