Homemade Pancake Mix: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
The Make-Ahead Pancake Mix That Saves Mornings
A pantry-ready dry mix that flips into pillowy, cinnamon-kissed pancakes in minutes—ideal for busy mornings and easy batch baking.
Busy mornings love a little cheating that feels homemade, and this pantry pancake mix is exactly that: a neatly measured, shelf-stable blend that turns into warm, golden stacks with minimal fuss. Keep a jar in the cupboard and you can go from yawning to griddle-ready in under 20 minutes—perfect for weekday breakfasts, lazy weekend brunches, or a last-minute weekend breakfast-for-dinner rescue.
The mix balances all-purpose and whole wheat flour so the pancakes get a hint of nutty depth without becoming dense. Nonfat dry milk powder adds quick, even richness without refrigeration, while the baking powder and a touch of baking soda give reliable lift. A spoonful of ground cinnamon and a bit of sugar deepen the aroma and flavor so the finished pancakes smell like comfort the moment they hit the pan.
To turn the dry mix into batter, whisk the whole jar with eggs, whole milk, melted butter and vanilla—stir just until combined. Let the batter rest 5 minutes so the flours hydrate and the leaveners wake up; a few small lumps are fine. If it firms too much while resting, whisk in up to 2 tablespoons more milk to reach a nice pourable consistency, then cook on a hot, lightly greased griddle until golden.
Store the dry mix in an airtight jar or container, labeled with the date; it keeps at room temperature for up to three months (refrigerate for longer storage). The mix is a little kitchen magic: add blueberries, chocolate chips, or mashed banana at the last minute, or tuck a jar into a gift basket for someone who deserves an easy, delicious morning.
Ingredients
How to Make Homemade Pancake Mix
- Make the dry mix: in a large bowl whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, kosher salt, nonfat dry milk powder and ground cinnamon until evenly blended.
- Store the dry mix in an airtight container or jar; label with the date and keep at room temperature for up to 3 months or refrigerate for longer storage.
- To make batter for 4 servings: pour the entire prepared dry mix into a large mixing bowl, add the 2 large eggs, 1 3/4 cups whole milk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract, and whisk just until combined — a few small lumps are fine.
- Let the batter rest 5 minutes at room temperature to hydrate the flours and let the leaveners activate; if it thickens too much, whisk in up to 2 tablespoons additional milk to reach a pourable consistency.
- Heat a 10- to 12-inch nonstick skillet or griddle over medium heat for 3–4 minutes; brush or wipe a thin film of vegetable oil across the surface and wipe away any excess with a paper towel.
- Spoon or pour 1/4-cup portions of batter onto the hot griddle leaving 2 inches between pancakes; cook until bubbles appear on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest, or stack with parchment between layers for lunchboxes so they don’t stick.
- Make-ahead and scaling tips: use 1 cup of the dry mix plus 1 large egg, 1/2 cup milk and 1 tablespoon melted butter to make about 3–4 medium pancakes; dry mix keeps up to 3 months in an airtight container and the cooked pancakes freeze well up to 2 months.
Recipe Card
Homemade Pancake Mix
Homemade Pancake Mix: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Make the dry mix: in a large bowl whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, kosher salt, nonfat dry milk powder and ground cinnamon until evenly blended.
- Store the dry mix in an airtight container or jar; label with the date and keep at room temperature for up to 3 months or refrigerate for longer storage.
- To make batter for 4 servings: pour the entire prepared dry mix into a large mixing bowl, add the 2 large eggs, 1 3/4 cups whole milk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract, and whisk just until combined — a few small lumps are fine.
- Let the batter rest 5 minutes at room temperature to hydrate the flours and let the leaveners activate; if it thickens too much, whisk in up to 2 tablespoons additional milk to reach a pourable consistency.
- Heat a 10- to 12-inch nonstick skillet or griddle over medium heat for 3–4 minutes; brush or wipe a thin film of vegetable oil across the surface and wipe away any excess with a paper towel.
- Spoon or pour 1/4-cup portions of batter onto the hot griddle leaving 2 inches between pancakes; cook until bubbles appear on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest, or stack with parchment between layers for lunchboxes so they don’t stick.
- Make-ahead and scaling tips: use 1 cup of the dry mix plus 1 large egg, 1/2 cup milk and 1 tablespoon melted butter to make about 3–4 medium pancakes; dry mix keeps up to 3 months in an airtight container and the cooked pancakes freeze well up to 2 months.
Nutrition
- Carbohydrates
- 72
- Saturated Fat
- 6
- Sodium
- 650
- Fiber
- 3
- Unsaturated Fat
- 5
- Protein
- 18
- Fat
- 11
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 475
- Sugar
- 16