If you’re a pancake person (same), having a homemade pancake mix on standby is one of those tiny life upgrades that pays off every weekend. This DIY mix gives you fluffy, classic pancakes without the “why does this taste like cardboard?” energy some store-bought boxes can have.
And yes—we’re doing the cost breakdown. Because when you can make a bigger batch for less money and control the ingredients, it’s kind of a no-brainer.
Why You’ll Love This
This homemade pancake mix is easy to stir together in minutes, makes consistently fluffy pancakes, and costs less per batch than most store mixes—plus you can tweak sweetness, salt, and add-ins exactly how you like.
Ingredients
- 4 cups (480g) all-purpose flour
- 3 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 1 teaspoon baking soda
To make pancakes (per 1 batch):
- 1 cup (120g) homemade pancake mix
- 3/4 cup (180ml) milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional, but highly recommended)
How to Make It
- Make the dry mix: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until evenly combined.
- Store it: Pour the mix into an airtight container or a large zip-top bag. Label it with the “per batch” wet ingredients so future-you doesn’t have to guess.
- Heat your pan: When you’re ready to cook, preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Mix the batter: In a medium bowl, whisk the milk, egg, melted butter (or oil), and vanilla. Add 1 cup pancake mix and stir just until combined. A few small lumps are perfect.
- Rest: Let the batter sit for 5 minutes. This helps hydrate the flour and makes the pancakes fluffier.
- Cook: Scoop about 1/4 cup batter per pancake onto the hot pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
- Flip: Flip and cook another 1–2 minutes, until golden and cooked through.
- Keep warm & serve: Transfer pancakes to a plate (or a 200°F oven on a baking sheet) while you finish the rest. Serve with butter, maple syrup, fruit, or whatever your heart wants.
Tips for the Best Results
- Don’t overmix. Stir until you don’t see dry flour. Lumps = tender pancakes. Overmixing = dense pancakes.
- Use medium heat. Too hot and you’ll burn the outside before the center cooks.
- Rest the batter. Five minutes is enough to noticeably improve texture.
- Measure flour correctly. Spoon flour into the measuring cup and level it off (or weigh it). Packed flour can make the batter thick and the pancakes heavy.
- Adjust thickness. If your batter seems too thick, add 1–2 tablespoons more milk. Too thin? Add 1–2 tablespoons more mix.
- Grease lightly. A thin swipe of butter/oil between batches prevents sticking without frying the edges.
Variations
- Buttermilk-style: Use buttermilk instead of milk for extra tang (or add 1 tablespoon lemon juice to the milk and let it sit 5 minutes).
- Whole wheat blend: Swap 1 cup of the flour in the dry mix for whole wheat flour for a heartier pancake.
- Chocolate chip: Fold 1/3 cup chocolate chips into the batter right before cooking.
- Blueberry: Sprinkle blueberries onto each pancake after you pour the batter (better than mixing in—less purple batter drama).
- Cinnamon vanilla: Add 1/2 teaspoon cinnamon to the batter plus the optional vanilla. Cozy, diner vibes.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry pantry for up to 6 months (whisk again if it settles). Cooked pancakes keep in the fridge for 3–4 days or frozen for up to 2 months; reheat in the toaster for crisp edges, or microwave in short bursts for soft, quick pancakes.
Cost Breakdown (Cheaper + Better Than Store-Bought)
Prices vary by region, but here’s a realistic example using typical U.S. grocery costs. This recipe makes about 4 “batches,” and each batch is roughly 8 small pancakes (using 1/4 cup batter).
- All-purpose flour, 5 lb bag (~18 cups) for $3.00: 4 cups costs about $0.67
- Baking powder, 8 oz for $2.50 (about 19 tbsp): 3 tbsp costs about $0.39
- Sugar, 4 lb bag for $3.00 (about 9 cups): 2 tbsp costs about $0.04
- Salt, 26 oz for $0.70: 1 1/2 tsp costs about $0.01
- Baking soda, 1 lb for $1.00 (about 96 tsp): 1 tsp costs about $0.01
Total estimated cost for the whole mix: about $1.12. That’s about $0.28 per batch of dry mix. Compare that to many boxed mixes at $2.50–$4.00 for a similar number of servings, and the homemade version wins—plus you’re not paying for a fancy box and you can control the flavor.
FAQ
How much homemade mix equals one “batch” of pancakes?
Use 1 cup (120g) of the dry mix per batch. That combines with 3/4 cup milk, 1 egg, and 2 tablespoons melted butter or oil (plus vanilla if you want) to make about 8 small pancakes.
Can I add powdered milk to make this a just-add-water mix?
Yes. For each 1 cup of mix you plan to use, add about 2 tablespoons powdered milk to the dry mix (scale up for the full container). You’ll still get best flavor adding an egg and a little oil, but it can work with water in a pinch.
Why does this mix use both baking powder and baking soda?
Baking powder provides reliable lift, while a small amount of baking soda helps with browning and tenderness (especially if you use buttermilk or add something acidic like lemon juice). Together, they make fluffier pancakes with better color.
My pancakes aren’t fluffy—what went wrong?
The most common culprits are overmixing (which makes batter tough), cooking on heat that’s too high (outside browns before the inside rises), or old leavening. If your baking powder has been open for a while, replace it for the best lift.
Is homemade pancake mix really cheaper than store-bought?
Usually, yes. In the example above, the dry mix costs about $0.28 per batch, while many boxed mixes cost significantly more per batch. Even when you factor in eggs and milk, you’re still often at or below store-bought—plus you get better taste and more control.