Homemade Pancake Mix: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
A Make‑Ahead Pancake Mix Worth Stashing in the Pantry
Whisk a big jar of this dry mix once and you can flip tender, slightly nutty pancakes in minutes on any busy morning.
Mornings are messy, and that’s exactly why this homemade pancake mix exists: a single jar that turns hurried breakfasts into something warm, buttery and worth lingering over for a few extra bites. Sunrise & Crumb recipe developer Priya Lane built this blend to bridge bakery-style flavor with everyday practicality—light, fluffy centers with just enough whole‑wheat chew to make each bite interesting, and a whisper of cinnamon that smells like comfort before the first fork hits the plate.
The ingredient lineup is deliberately simple but effective. All‑purpose flour keeps the cakes tender, a bit of whole wheat adds a toasty, nutty note and texture, and nonfat dry milk helps the batter brown and yields a soft crumb. Granulated sugar and a pinch of cinnamon lift the flavor without stealing the show, while a touch of baking powder and soda give that springy rise. Finish the batter with melted butter and vanilla and you get golden edges that crisp up against a pillowy center.
This is a true make‑ahead win: whisk the dry ingredients together, store the mix airtight (label it with the date) and keep it at room temperature for up to three months, or refrigerate for longer life. When you’re ready to cook, pour the jarred mix into a bowl, add the eggs, whole milk, melted butter and vanilla, and whisk just until combined — a few small lumps are fine. Let the batter rest 5 minutes so the flours hydrate and the leaveners wake up; if it thickens too much, stir in up to 2 tablespoons more milk to reach a pourable consistency.
A full jar makes quick work of weekday breakfasts and weekend brunches alike, and the pancakes are unpretentious enough for lunchboxes or a stacked Saturday spread. Small adjustments — slightly less milk for thicker, fluffier cakes or an extra tablespoon for thinner, crêpe‑like ones — let you tailor the mix to your favorite griddle rhythm.
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