Homemade Pancake Mix Recipe

What’s in This Pancake Mix Recipe?

Quickly whip this up from scratch, store it in your pantry, and you can make fresh, fluffy pancakes any time.

Flour: All-purpose flour forms the base of this recipe, giving the pancakes their structure. Sugar: Granulated sugar adds sweetness to the pancakes. Leavening: Baking powder and baking soda pull double-duty to create light and fluffy pancakes. Salt: Kosher salt balances the sweetness of these pancakes.

Notes from the Test Kitchen

Made from pantry staples, this mix will keep for up to 6 months at room temperature. Just mix in some milk, buttermilk, egg, butter, and vanilla, and you’re on your way to tasty pancakes in just a few minutes! This mix makes some of the yummiest pancakes you’ve ever had, we guarantee it!

DIY Gluten Free Pancake Mix

If you want gluten-free pancakes, start with this homemade mix. Simply swap out the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.

How to Store

Store homemade pancake mix in an airtight container (a well-sealed jar, a container with a tight lid, or resealable bag) in the pantry for up to 6 months.

How to Freeze

Believe it or not, you can also refrigerate or even freeze pancake mix! It will keep for up to 6 months this way as well.

Serving Suggestions

This easy pancake mix leads to the best pancakes, which can be topped and served with all your favorite fixings! Pats of butter, maple syrup, whipped cream, powdered sugar, chocolate chips, and fresh fruit are just the beginning. Slather on some honey butter for more flavor. And of course, breakfast should be served with oven-baked bacon and eggs cooked in your favorite style.

How to Make Homemade Pancake Mix Step by Step

Make the Mix: In a large bowl, whisk 6 cups of all-purpose flour, ½ cup of granulated sugar, 3 tablespoons of baking powder, 2 teaspoons of baking soda, and 2 teaspoons of kosher salt until well combined. Transfer to a large jar or other sealable container and store for up to 6 months. Stir the Wet Ingredients: When you’re ready to make pancakes, preheat your griddle or pan over medium heat. In a large bowl, whisk ½ cup of milk, ½ cup of buttermilk, 1 large egg, 1 tablespoon of unsalted butter, and 1 teaspoon of vanilla extract together. Add the Pancake Mix: Add in 1¼ cups of pancake mix and stir with a spatula or wooden spoon until just combined. Lumps are okay. Cook the Pancakes: Grease your warm skillet or pan with butter. Pour in ⅓ cup of the batter and cook until the underside is golden and the bubbles along the edges of the pancake begin to pop. Flip and Cook: Flip the pancake over. Cook for another 2-3 minutes until the pancake is puffed and cooked through. Repeat with the remaining batter.