Homemade Pancake Mix: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
A Jar of Morning Magic
Stir up a big batch of this cinnamon-kissed dry mix and you’ll have weekend-worthy pancakes ready in minutes on any weekday morning.
If breakfast is often a rushed negotiation in your house, a make-ahead pancake mix is the kind of kitchen hack that feels like a small kindness. This blend answers the craving for fluffy, golden pancakes without the morning mess: you keep a jar of dry mix on the shelf and, when hunger calls, you just add eggs, milk, melted butter and vanilla for batter in under five minutes.
The mix balances all-purpose flour with a touch of whole wheat for a tender crumb with a hint of nutty depth. Nonfat dry milk powder gives the pancakes a richer flavor and better browning without extra fridge work, while a pinch of cinnamon and the right amount of baking powder and soda keep the stack tall and fragrant. Whisk the wet ingredients in until mostly combined—small lumps are fine—then let the batter rest five minutes so the flours hydrate and the leaveners start working.
Make a big batch, jar it up, and label the date: stored airtight at room temperature the mix keeps about three months (or pop it in the fridge for longer life). When you’re ready for four servings, mix the whole jar with 2 large eggs, 1 3/4 cups whole milk, 2 tablespoons melted butter and 1 teaspoon vanilla, and add a splash more milk if it thickens too much.
Cook on a hot griddle until golden, and think beyond the syrup: fold in blueberries or mashed banana before cooking, sprinkle chocolate chips for a weekend treat, or pack cooled pancakes for lunchbox reheats. Few things feel cozier than a plate of warm pancakes that didn’t require a morning scramble to make.
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