Homemade Pancake Mix

This homemade pancake mix recipe creates tall, cloud-like stacks with rich flavor from real buttermilk, eggs, and butter. No flat or rubbery pancakes here. Just wholesome, from-scratch goodness straight from your griddle to the breakfast table.

If you love having nourishing breakfasts ready in a hurry, have this pancake mix ready to go, along with the biscuit mix recipe, easy instant oatmeal recipe, and muffin mix recipe.

Why This Recipe Works

While my sourdough starter pancakes satisfy a sourdough craving and my 1920s buckwheat-flour pancakes indulge my historical curiosity, this homemade pancake mix recipe is a trusted workhorse that makes from-scratch cooking practical. 

• Frugal and Nutritious - Made with simple, wholesome pantry ingredients, free from preservatives, excess sugar, and GMOs.
• Time Saver - Faster than starting from scratch each morning, and perfect for batch prepping and busy mornings.
• Texture and Flavor - More flavorful and tender than box mixes.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Flour - I do not recommend freshly milled flour for long-term pantry mixes, as it reduces shelf stability. Unbleached all-purpose flour works beautifully here.
• Baking Powder - This is what gives you those tall, fluffy pancakes, so check the expiration date to make sure it’s fresh!
• Sugar - Balances flavor and provides browning and a crisp outer texture to your pancakes.
• Wet Ingredients - To prepare the pancakes, you will need 1 egg, 1 cup of buttermilk, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Homemade Pancake Mix Instructions:

To Assemble the Mix:

Step 1: Layer all dry ingredients into a pint-sized Mason jar. (Alternatively, whisk a large batch together in a bowl and divide evenly between jars.)

Step 2: Seal tightly with a lid, and store in a cool, dark place.

To Prepare the Pancakes

Step 3: Pour one jar of mix into a bowl, and add 1 egg, 1 cup of buttermilk, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Step 4: Mix wet and dry ingredients until just combined. Do not overmix.

Step 5: Heat a lightly greased skillet over medium-high heat, and pour ¼ cup batter per pancake onto the skillet.

Step 6: Cook until small bubbles form (about 1 to 2 minutes). Flip and cook until golden brown.

Pancakes are wonderfully versatile and can be dressed up or kept simple.

• Fresh blueberries or mashed bananas folded into the batter.
• Topped with maple vanilla baked pears.
• Spread with homemade blueberry jam or strawberry jam without pectin.
• Sprinkled with chopped walnuts or pecans or spread with this homemade peanut butter recipe.
• Studded with chocolate chips or covered in this chocolate gravy recipe.
• Served the classic way with butter and pure maple syrup.

Storage Instructions

Store sealed jars of dry mix in a cool, dark pantry for up to 6 months. For longer storage, vacuum-seal the jars or store them in the freezer for up to 1 year.

Once mixed with wet ingredients, cook immediately for the best texture.

Allow leftover pancakes to cool completely, then stack with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days.
 

To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.

Warm refrigerated or frozen pancakes in a toaster, skillet over low heat, or a 300°F oven until heated through. Avoid microwaving if possible, as it can make them rubbery.

FAQ’s