Homemade Pancake Mix Recipe

Save Time with Homemade Pancake Mix!

We eat so many pancakes here at my house that I decided it was probably time I started doing a pre-made mix to save time, so breakfast (or breakfast for dinner) can be ready in no time. Plus, I had a large can of dry milk I need to start using up before it reaches its shelf life since I opened it last year. Of course, these pancakes were approved by everyone in my family and I loved the fact that I had the homemade pancake batter mixed up in about a minute and I loved that the mix didn’t have any weird ingredients in it like some of the store-bought versions may have.

Homemade Pancake Mix Ingredients

Making the dry pancake mix recipe is super simple and requires just a handful of ingredients:

All-purpose flour Dry non-fat milk powder Granulated sugar Baking powder Salt

How to Make Pancake Mix From Scratch

In a large mixing bowl, whisk together flour, dry milk, sugar, baking powder and salt for about 1 1/2 minutes to evenly distribute everything.

How to Use Homemade Pancake Mix

Combine 2 cups of the DIY pancake mix, then add 1 to 1 1/3 cups water, vegetable oil or melted butter, and 1 large egg. Pour the batter onto a preheated skillet and cook as you normally would.

How to Store Pancake Mix

Pour the homemade pancake mix into an airtight container and store up to 8 months (or earlier if ingredients expire before then).

Can I Use an All-Purpose Flour Substitute?

If you wanted, you could probably substitute wheat or oat flour here for half of the all-purpose flour (although I haven’t yet tested it so I won’t guarantee that, but generally that works fine for pancakes). I don’t recommend getting rid of the all-purpose flour entirely as it helps the pancakes remain fluffy.

Tips for Making Homemade Pancake Mix

I tested this pancake mix recipe both vegetable oil and butter and there were things I loved about both, but I would pick the butter version first (melted coconut oil could also be used). The oil version seemed a tiny bit softer maybe and the butter version had that wonderful buttery flavor that the oil version of course didn’t. I preferred these homemade pancakes with 1 1/4 cups water despite my label (of course I did all the testing after I took pictures of the mix) but the pancake mix recipe I adapted it from listed 1 cup, so find the amount you prefer, just be careful not to over-mix the batter. Lumps are always good in pancake batter, at least any pancake I’ve ever made.