If you love pancakes but hate measuring ten different things before coffee, this homemade pancake mix is about to become your new kitchen flex. It’s a dry mix you can prep once, stash in a jar, and turn into fluffy pancakes whenever the craving hits.
And because we’re not doing guesswork here, you’ll get exact ratios plus an easy way to scale the mix for 1, 5, or 10 batches. Make a small batch for tiny kitchens, or go full “future me deserves nice things” and prep a big container.
Why You’ll Love This
This mix is fast, consistent, and super scalable: the pancakes come out tender and fluffy, and you can multiply the dry mix without doing mental gymnastics or ending up with a random half-teaspoon of something.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Fine salt
How to Make It
- Pick your batch size. Use the exact ratios below (1, 5, or 10 batches). Decide based on how often you make pancakes and how much storage space you have.
- Measure the dry ingredients. For best accuracy, spoon flour into the measuring cup and level it off (don’t pack it down).
- Whisk thoroughly. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt for 30–45 seconds so the leaveners are evenly distributed.
- Jar it up. Transfer to an airtight container (a big jar, canister, or zip-top bag). Label it with the date and the “to make pancakes” instructions.
- Make pancake batter (per 1 batch of mix). In a bowl, whisk together 1 batch dry mix plus 1 cup (240 ml) milk, 1 large egg, and 2 tablespoons melted butter or neutral oil. Mix just until combined; a few small lumps are normal.
- Rest the batter. Let it sit for 5 minutes so the flour hydrates and the pancakes cook up more evenly.
- Heat your pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe excess with a paper towel (thin layer = better browning).
- Cook. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, flip, then cook 1–2 minutes more until golden and cooked through.
- Serve or hold warm. Keep finished pancakes on a sheet pan in a 200°F oven while you finish the batch.
Tips for the Best Results
- Exact ratios (dry mix). This is the base “1 batch” pancake mix: 2 cups flour + 2 tablespoons sugar + 1 tablespoon baking powder + 1/2 teaspoon baking soda + 1 teaspoon fine salt.
- Scale it without stress. Multiply everything by the number of batches you want:
- 5 batches: 10 cups flour, 10 tbsp sugar (about 2/3 cup), 5 tbsp baking powder, 2 1/2 tsp baking soda, 5 tsp salt
- 10 batches: 20 cups flour, 20 tbsp sugar (1 1/4 cups), 10 tbsp baking powder (about 2/3 cup), 5 tsp baking soda, 10 tsp salt (about 3 tbsp + 1 tsp)
- Don’t overmix. Stir until you don’t see dry streaks. Overmixing = tougher pancakes.
- Medium heat wins. Too hot and you’ll get dark outsides with raw centers. If your butter smokes, your pan is too hot.
- Rest the batter. Five minutes makes a noticeable difference in texture.
- Even pancakes, every time. Use a cookie scoop or 1/4-cup measure so they cook at the same speed.
Variations
- Whole wheat swap: Replace up to 1 cup of the flour (per 1 batch) with whole wheat flour. Add an extra splash of milk if batter feels thick.
- Buttermilk-style pancakes: Use buttermilk instead of milk for tangier flavor and extra tenderness.
- Blueberry or chocolate chip: Sprinkle berries or chips onto the pancake right after pouring batter (instead of mixing in) to prevent streaking and burning.
- Cinnamon vanilla vibe: Add 1/2 teaspoon cinnamon and 1 teaspoon vanilla to the wet batter per batch.
- Dairy-free: Use oat/almond milk and neutral oil instead of butter.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry spot for up to 3 months (longer if your baking powder is very fresh, but best flavor/boost is within that window). Cooked pancakes keep 3–4 days in the fridge; reheat in a toaster or a 350°F oven for 5–8 minutes, or microwave in 20-second bursts for soft pancakes.
FAQ
What’s the exact “1 batch” ratio for the homemade pancake mix?
For 1 batch of dry mix: 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt. Whisk well and store airtight.
How much batter does 1 batch make (and how many pancakes)?
One batch of dry mix plus the wet ingredients (1 cup milk, 1 egg, 2 tablespoons melted butter/oil) makes about 10–12 medium pancakes using 1/4 cup batter each, depending on thickness.
How do I scale this to 5 or 10 batches without messing up the leavening?
Multiply every dry ingredient by 5 or 10 exactly. The key is whisking really well so baking powder and baking soda are evenly distributed. For big batches, whisk in a large bowl for a full minute, then shake the container after filling it.
Can I use this mix for waffles too?
Yes. Use the same “per batch” wet ingredients, but add 1 extra tablespoon oil (or 1 extra tablespoon melted butter) for crispier edges. Cook in a preheated waffle iron until deeply golden.
Why do my pancakes come out flat or dense?
The usual culprits are overmixing, an overheated pan, or old baking powder. Mix gently, let the batter rest 5 minutes, and check that your baking powder is fresh (it should fizz strongly when stirred into hot water). Also make sure you’re measuring flour correctly—packed flour can make batter too thick.