If you love pancakes but hate paying “cute box tax,” this homemade pancake mix is about to become your new kitchen flex. It’s quick to stir together, uses pantry basics, and tastes like the cozy diner-style pancakes you actually want to wake up for.
Bonus: we’re doing a simple cost breakdown so you can see exactly why this is cheaper (and honestly better) than most store-bought mixes. Make it once, then future-you just adds milk + eggs and gets pancakes on demand.
Why You’ll Love This
This mix makes fluffy, reliable pancakes with that lightly sweet, buttery vibe—without mystery ingredients. It’s budget-friendly, scales up easily, and you can customize it for buttermilk-style, whole wheat, or even chocolate chip mornings.
Ingredients
- 4 cups (500g) all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons fine salt
- 3 tablespoons granulated sugar
- 1/2 cup (57g) powdered milk (nonfat or whole)
How to Make It
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until totally combined.
- Add powdered milk: Whisk in the powdered milk and break up any little clumps. (This is what makes the mix extra “just add water/milk” friendly.)
- Store it: Transfer the mix to an airtight container or a large zip-top bag. Label it with the date and the quick “pancake directions” below.
- To make pancakes (per batch): In a bowl, whisk together 1 cup pancake mix + 3/4 cup milk (or water) + 1 large egg + 2 tablespoons melted butter or neutral oil.
- Rest the batter: Let the batter sit for 5 minutes. This helps the flour hydrate and gives you fluffier pancakes.
- Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter or oil it.
- Cook: Pour about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set, then flip and cook 1–2 minutes more.
- Serve: Keep pancakes warm on a plate loosely covered with foil while you finish the rest. Serve with butter, syrup, fruit, or whatever your morning needs.
Tips for the Best Results
- Don’t overmix: A few lumps are perfect. Overmixing = tough pancakes.
- Control the heat: Medium is your sweet spot. Too hot and you’ll get burnt outsides + raw centers.
- Rest the batter: Five minutes is small effort, big payoff.
- Measure flour correctly: Spoon into the measuring cup and level off. Scooping packs it in and can make the batter thick.
- Use melted butter for flavor: Oil works, but butter gives that classic pancake shop taste.
- Easy “buttermilk” hack: Use 3/4 cup milk + 2 teaspoons lemon juice or vinegar, let it sit 5 minutes, then use it in the batter.
- Batch cooking: If your first pancake is a little weird, congrats, you just tested the pan temp. The next ones will be perfect.
Variations
- Whole wheat blend: Replace 1 cup of the flour with whole wheat flour for a heartier pancake.
- Protein-boost: Add 1–2 tablespoons ground flax or chia to the batter (add a splash more milk if it thickens).
- Blueberry lemon: Fold fresh or frozen blueberries into the batter and add lemon zest to the wet ingredients.
- Chocolate chip: Add 1/3 cup chocolate chips to the batter, or sprinkle on top after pouring so they don’t sink.
- Cinnamon vanilla: Add 1/2 teaspoon cinnamon and 1 teaspoon vanilla to the wet ingredients for cozy vibes.
- Waffle mode: Use the same batter but reduce milk slightly (about 2 tablespoons less) for a thicker waffle batter.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry place for up to 6 months (or until your baking powder’s best-by date). Cooked pancakes keep in the fridge for 4 days or freeze up to 2 months; reheat in a toaster, toaster oven, or a skillet over low heat until warmed through.
FAQ
How much does this homemade pancake mix cost compared to store-bought?
Prices vary by location, but a realistic budget breakdown for this whole batch is about $4.50–$6.50 total (flour ~$1.50, powdered milk ~$2.00–$3.00, baking powder/soda/sugar/salt ~$1.00). This batch makes about 5 “1-cup” pancake batches, so roughly $0.90–$1.30 per batch (before adding egg and milk). Many boxed mixes land closer to $1.50–$3.00 per comparable batch, so this is typically cheaper and you get better control over ingredients.
How many pancakes does 1 cup of mix make?
Using 1 cup of mix with the add-ins listed makes about 6 to 8 pancakes (4-inch), depending on how generous you pour. If you like big diner-style pancakes, expect closer to 4 to 5.
Can I make this pancake mix “just add water”?
Yes. That’s why powdered milk is in the recipe. For each batch, use 1 cup mix + about 3/4 cup water + 1 egg + 2 tablespoons melted butter/oil. You still need the egg for best texture, but the milk part can be water.
Why does this mix use both baking powder and baking soda?
Baking powder handles lift on its own, while baking soda boosts browning and gives extra fluff when there’s something slightly acidic in the batter (like buttermilk, yogurt, or the lemon-vinegar milk hack). Using both makes the pancakes more consistently fluffy across different milk options.
My pancakes aren’t fluffy—what went wrong?
The usual culprits: overmixing, batter that didn’t rest, or a pan that’s too hot. Mix just until combined, rest 5 minutes, and cook on medium. Also check your baking powder—if it’s old, it loses strength fast and your pancakes will come out flat.