Store-bought pancake mix is convenient, but homemade is the real flex: cheaper, customizable, and you always know what’s in it. This homemade pancake mix recipe is all about exact ratios, so you can scale it up or down without guessing.
Below you’ll get a master mix formula plus the quick math for 1, 5, or 10 batches. Keep a jar in your pantry and future-you will be very impressed at breakfast.
Why You’ll Love This
It’s a “set it and forget it” pantry staple: whisk once, store it, and you’re always minutes away from fluffy pancakes—plus the scaling is clean and predictable, so you can make a small jar or a mega batch with the same results.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Fine salt
How to Make It
- Start with the master ratio (1 batch): In a large bowl, combine 2 cups (240g) all-purpose flour, 2 tablespoons (25g) sugar, 1 tablespoon (12g) baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt.
- Whisk like you mean it: Whisk for 30–45 seconds until everything looks evenly blended. You want the leaveners distributed so every scoop cooks up fluffy.
- Scale it (optional): For 5 batches, multiply everything by 5: 10 cups (1200g) flour, 10 tablespoons (125g) sugar, 5 tablespoons (60g) baking powder, 2 1/2 teaspoons baking soda, 5 teaspoons salt. For 10 batches, multiply everything by 10: 20 cups (2400g) flour, 20 tablespoons (250g) sugar, 10 tablespoons (120g) baking powder, 5 teaspoons baking soda, 10 teaspoons salt.
- Transfer to storage: Pour the mix into an airtight container (or two). A wide-mouth jar makes it easy to scoop.
- Label it: Write the date and a quick “how to cook” note on the container so you’re not searching later.
- To make pancakes (per 1 batch of mix): In a bowl, whisk 2 cups mix with 1 1/2 cups (360g) milk, 1 large egg, and 2 tablespoons melted butter (or neutral oil). Rest the batter 5 minutes.
- Cook: Heat a lightly buttered skillet or griddle over medium heat. Scoop 1/4 cup portions. Cook 2–3 minutes until bubbles form and edges look set, flip, then cook 1–2 minutes more.
- Serve: Stack, syrup, repeat. If cooking a crowd, keep pancakes warm on a sheet pan in a 200°F oven.
Tips for the Best Results
- Use weights for scaling: Cups are fine for one batch, but grams keep 5x and 10x batches consistent (especially flour).
- Spoon-and-level your flour: If you’re measuring by cups, spoon flour into the cup and level it off—don’t pack it.
- Don’t overmix the batter: Once the wet ingredients hit the mix, whisk just until combined. A few small lumps = tender pancakes.
- Rest the batter: 5 minutes lets the flour hydrate and gives you a thicker, fluffier pour.
- Mind the heat: Medium is your friend. Too hot and the outside browns before the center cooks.
- Know your “flip moment”: Flip when bubbles pop and stay open on the surface and the edges look matte, not glossy.
Variations
- Whole wheat vibe: Replace up to 50% of the flour with whole wheat flour. Add an extra splash of milk when mixing batter.
- Buttermilk pancakes: Use buttermilk in the batter instead of milk for a tangier, extra-tender result (keep the egg and butter the same).
- Vanilla + cinnamon: Add 1–2 teaspoons vanilla extract to the batter and a pinch of cinnamon for cozy flavor.
- Blueberry or chocolate chip: Sprinkle add-ins onto pancakes right after pouring (instead of mixing in) to avoid streaking and sticking.
- Dairy-free: Use your favorite plant milk and oil instead of butter. (If your plant milk is unsweetened, consider adding a touch more sugar to the batter.)
Storage & Reheating
Store the dry mix in an airtight container in a cool, dry pantry for up to 3 months (for best rise). Cooked pancakes keep 3–4 days in the fridge; reheat in a toaster, skillet, or a 325°F oven until warmed through.
FAQ
What are the exact ratios for 1 batch of homemade pancake mix?
For 1 batch: 2 cups (240g) all-purpose flour, 2 tablespoons (25g) sugar, 1 tablespoon (12g) baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt. Whisk thoroughly so the leaveners are evenly distributed.
How do I scale this pancake mix to 5 or 10 batches without messing it up?
Multiply every ingredient by the number of batches. For best accuracy at 5x and 10x, use the gram amounts: 5 batches = 1200g flour, 125g sugar, 60g baking powder, 2 1/2 tsp baking soda, 5 tsp salt. 10 batches = 2400g flour, 250g sugar, 120g baking powder, 5 tsp baking soda, 10 tsp salt.
How much batter does 1 batch make, and how many pancakes is that?
One batch of dry mix (about 2 cups mix) makes roughly 8–10 medium pancakes when you use a 1/4-cup scoop, depending on thickness and add-ins.
What’s the “add wet ingredients” formula for this mix?
Per 1 batch of dry mix (2 cups mix), whisk with 1 1/2 cups milk, 1 large egg, and 2 tablespoons melted butter or neutral oil. If you want thicker pancakes, hold back 2–4 tablespoons of milk and add only if needed after the 5-minute rest.
Why does my homemade mix make pancakes that aren’t fluffy?
The most common reasons are old baking powder, uneven mixing of the dry ingredients, or overmixing the batter. Make sure your baking powder is fresh, whisk the dry mix really well before storing, and when making batter, mix just until combined and let it rest 5 minutes before cooking.