Once you have a solid homemade pancake mix, weekend breakfast gets ridiculously easy. You measure once, stash it in a jar, and future-you only has to add a few wet ingredients and flip.
This recipe gives you exact ratios plus an easy way to scale the dry mix for 1, 5, or 10 batches. No math spirals before coffee.
Why You’ll Love This
It’s cheaper than store-bought, tastes fresher, and scales perfectly—so you can keep a small jar for cozy Sundays or a big container for busy weeks (or a pancake-loving household).
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Fine salt
How to Make It
- Know what “1 batch” means. This dry mix makes one pancake session: about 8 to 10 medium pancakes (enough for 2 to 3 people). If you want more, use the scaling chart in Step 3.
- Measure the 1-batch dry mix. In a large bowl, whisk together: 1 1/2 cups (195g) all-purpose flour, 2 tablespoons (25g) sugar, 1 tablespoon (12g) baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
- Scale it for 5 or 10 batches (same ratio, just multiply).
- 5 batches: 7 1/2 cups (975g) flour, 10 tbsp (125g) sugar, 5 tbsp (60g) baking powder, 2 1/2 tsp baking soda, 2 1/2 tsp salt.
- 10 batches: 15 cups (1950g) flour, 20 tbsp (250g) sugar, 10 tbsp (120g) baking powder, 5 tsp baking soda, 5 tsp salt.
Tip: If you’re making the big batch, weigh ingredients if you can—it’s faster and more accurate.
- Whisk like you mean it. Whisk the dry ingredients for a full 30 seconds to evenly distribute the leaveners (this is what keeps the last batch from tasting salty or rising weird).
- Store the mix. Transfer to an airtight container or jar. Label it with the date and the “per 1 batch” wet ingredients (Step 6) so you don’t have to hunt for this post later.
- To make pancakes (per 1 batch of dry mix): In a bowl, whisk 1 large egg, 1 1/4 cups (300g) milk (any kind), 2 tablespoons melted butter or neutral oil, and 1 teaspoon vanilla (optional). Add 1 batch of dry mix and whisk just until combined; a few lumps are fine.
- Rest the batter. Let it sit 5 minutes. This hydrates the flour and makes fluffier pancakes with better browning.
- Cook. Heat a nonstick skillet or griddle over medium heat. Lightly grease. 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.
Tips for the Best Results
- Don’t overmix. Over-whisking makes pancakes tougher. Stop as soon as you don’t see dry flour.
- Medium heat is the sweet spot. Too hot = burnt outside, raw middle. If your first pancake is too dark, lower the heat.
- Resting isn’t optional (okay, it is, but). Five minutes makes the texture noticeably better and helps bubbles form.
- Use fresh baking powder. If it’s been open forever, your pancakes will be flatter. Replace every 6–12 months for best lift.
- Want thicker pancakes? Add 2–3 tablespoons more dry mix or reduce milk by a splash.
- Want thinner pancakes? Add milk 1 tablespoon at a time until it pours the way you like.
- Keep pancakes warm for a crowd. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
Variations
- Buttermilk-style: Use buttermilk instead of milk for tangy flavor and extra tender pancakes.
- Whole wheat: Replace up to 50% of the flour with whole wheat flour (start with half so they don’t get too dense).
- Blueberry/lemon: Add 1 teaspoon lemon zest to the batter and fold in 1/2 to 1 cup blueberries.
- Chocolate chip: Fold in 1/2 cup chocolate chips per batch; sprinkle a few on top after pouring for neat distribution.
- Cinnamon sugar: Add 1/2 teaspoon cinnamon to the dry mix per batch for cozy vibes.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry place for up to 3 months (or longer if your baking powder is fresh, but 3 months keeps it reliable). Cooked pancakes keep in the fridge 3–4 days; reheat in a toaster, dry skillet, or 20–30 seconds in the microwave (toaster gives the best edges).
FAQ
How much mix do I use to make one batch of pancakes?
Use all of the “1 batch” dry mix: 1 1/2 cups flour + the sugar, baking powder, baking soda, and salt listed in Step 2. If you made a big container, you can pre-portion 1-batch servings into small jars or zip-top bags for grab-and-go mornings.
Can I scale this to any number of batches besides 1, 5, or 10?
Yes. The ratio is set, so multiply everything in the 1-batch list by your number. For example, 3 batches = triple each ingredient (4 1/2 cups flour, 6 tbsp sugar, 3 tbsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp salt).
Why does this mix use both baking powder and baking soda?
Baking powder gives reliable lift, while a small amount of baking soda boosts browning and tenderness (especially if you use buttermilk or yogurt in the wet ingredients). Together, they make pancakes that are fluffy but still golden and flavorful.
My pancakes came out flat—what went wrong?
Most commonly: old baking powder, overmixed batter, or batter that sat too long (once it’s mixed, cook within about 20–30 minutes). Also check your heat—if the pan is too cool, the pancakes can spread before they set.
Can I make this mix dairy-free or egg-free?
Totally. The dry mix is naturally dairy-free. For the wet ingredients, use any plant milk and swap melted butter for neutral oil. For egg-free, use 1 “flax egg” (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) per batch; the pancakes will be a bit more tender and slightly less tall, but still delicious.