Let’s be real: pancakes hit different when you can make them on a random Tuesday without a grocery run. This homemade pancake mix gives you that “just-add” convenience, but with pantry staples and zero mystery ingredients.
Below you’ll get the exact ratios for a single batch, plus an easy scaling guide for 1, 5, or 10 batches. Make it once, stash it, and future-you gets fluffy pancakes on demand.
Why You’ll Love This
This mix is fast, flexible, and consistently fluffy—plus the scaling math is already done for you, so you can prep one jar or a whole shelf’s worth for weekends, guests, and meal prep.
Ingredients
- All-purpose flour (spooned and leveled if measuring by cups)
- Granulated sugar
- Baking powder (for lift)
- Baking soda (for extra fluff + browning)
- Fine salt
How to Make It
- Make the dry mix (1 batch). In a bowl, whisk together: 2 cups (250g) all-purpose flour, 2 tablespoons (25g) sugar, 4 teaspoons (16g) baking powder, 1/2 teaspoon (2g) baking soda, and 1 teaspoon (6g) fine salt.
- Scale it if you want. Use the ratios above, or jump to these pre-calculated amounts:
- 5 batches: 10 cups (1250g) flour, 10 tbsp (125g) sugar, 20 tsp (80g) baking powder, 2 1/2 tsp (10g) baking soda, 5 tsp (30g) salt
- 10 batches: 20 cups (2500g) flour, 1 1/4 cups (250g) sugar, 40 tsp (160g) baking powder, 5 tsp (20g) baking soda, 10 tsp (60g) salt
- Store the mix. Pour into an airtight container (or mason jar). Label it with the date and the “to make pancakes” directions below.
- To make pancakes (from 1 batch worth of mix). In a bowl, whisk together 2 cups pancake mix + 2 large eggs + 1 1/2 cups (360g) milk + 3 tablespoons (42g) melted butter (or neutral oil).
- Rest the batter. Let it sit 5 minutes. This hydrates the flour and helps you get tender, evenly cooked pancakes.
- Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly butter or oil it, then wipe excess with a paper towel (you want a thin sheen, not a fry).
- Cook. Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden and springy.
- Serve or hold warm. Keep pancakes warm on a sheet pan in a 200°F oven while you finish the batch.
Tips for the Best Results
- Weigh flour if you can. Too much flour is the #1 reason pancakes turn dense. (1 batch uses 250g flour.)
- Don’t overmix. Stir just until no dry pockets remain. A few lumps are not a problem; they’re actually a good sign.
- Rest the batter. Five minutes makes a noticeable difference in texture and thickness.
- Medium heat is your friend. If the outside browns too fast, lower the heat—pancakes need time to cook through.
- Fresh leaveners matter. If your baking powder is older than ~6 months, your fluff factor drops.
- Want thinner pancakes? Add a splash more milk. Want thicker? Hold back 2–4 tablespoons milk and adjust after the rest.
Variations
- Buttermilk-style pancakes: Use buttermilk instead of milk (same amount). The baking soda in the mix is ready for it.
- Whole wheat swap: Replace 1 cup of the flour per batch with whole wheat flour for a nuttier vibe (add 1–2 tablespoons extra milk if batter feels thick).
- Vanilla + cinnamon: Add 1 teaspoon vanilla extract to the wet ingredients and 1/2 teaspoon cinnamon to the dry mix used for batter.
- Blueberry/chocolate chip: Sprinkle add-ins onto the pancake right after you pour the batter (instead of mixing in), so they don’t streak or sink as much.
- Dairy-free: Use plant milk and neutral oil or melted coconut oil in the batter.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry spot for up to 3 months (or longer if your baking powder is very fresh, but 3 months keeps results consistent). Cooked pancakes keep 3–4 days in the fridge or up to 2 months frozen; reheat in a toaster, 300°F oven, or a quick microwave burst for soft pancakes.
FAQ
How much mix equals one “batch” of pancakes?
One batch is the full dry recipe listed above (2 cups flour + the rest), and it makes about 10–12 pancakes (4-inch) depending on how much batter you scoop. For cooking, you’ll use 2 cups of the prepared mix with the wet ingredients.
What’s the easiest way to scale this for 1, 5, or 10 batches?
Use the exact ratios in the “How to Make It” section. If you’re scaling big, weighing is easiest: 1 batch flour = 250g, so 5 batches = 1250g, and 10 batches = 2500g. Same idea for the other ingredients listed.
Can I use this mix to make waffles too?
Yes. Use the same batter directions, but add 1 extra tablespoon oil (or melted butter) for a crispier waffle. Cook in a preheated waffle iron until deep golden.
Why do my pancakes come out flat even with homemade mix?
Usually it’s old baking powder, overmixed batter, or a pan that’s too hot (browning the outside before the inside can rise). Try fresh leaveners, stir less, and keep heat at medium. Also make sure you rest the batter for 5 minutes.
Can I prep individual “just add” bags for camping or busy mornings?
Totally. Portion 2 cups of mix into zip-top bags (that’s one cookable batch). At cook time, add 2 eggs, 1 1/2 cups milk, and 3 tablespoons melted butter/oil. Label each bag so nobody’s guessing pre-coffee.