If you love pancakes but hate measuring six different things before coffee, this homemade pancake mix is your new best friend. It’s the exact ratios you can memorize, stash in a jar, and grab anytime you want fluffy, golden pancakes on demand.
Below you’ll get the base “1 batch” formula plus simple scaling for 5 or 10 batches. I’ll also show you how to turn the dry mix into actual pancakes (and how not to end up with sad, flat ones).
Why You’ll Love This
This mix is quick, consistent, and pantry-friendly—no mystery ingredients, no box, no weird aftertaste. Make one batch for a small jar or scale up for a big container so weekend pancakes become a 10-minute situation.
Ingredients
- All-purpose flour: 1 cup (120g) per 1 batch
- Granulated sugar: 2 tablespoons (25g) per 1 batch
- Baking powder: 2 teaspoons per 1 batch
- Baking soda: 1/4 teaspoon per 1 batch
- Fine salt: 1/2 teaspoon per 1 batch
To make pancakes from the mix (per 1 batch of dry mix): 1 large egg, 1 cup milk (or buttermilk), 2 tablespoons melted butter or neutral oil, and 1 teaspoon vanilla (optional).
Scaling the dry mix:
5 batches: 5 cups flour, 10 tbsp sugar (or 2/3 cup + 2 tbsp), 10 tsp baking powder (3 tbsp + 1 tsp), 1 1/4 tsp baking soda, 2 1/2 tsp salt.
10 batches: 10 cups flour, 20 tbsp sugar (1 1/4 cups), 20 tsp baking powder (6 tbsp + 2 tsp), 2 1/2 tsp baking soda, 5 tsp salt.
How to Make It
- Pick your container. For 1 batch, a quart jar works great. For 5–10 batches, use a large airtight canister with room to shake.
- Whisk the dry ingredients. In a big bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined (this prevents random salty bites).
- Store the mix. Funnel into your container, seal, and label with the date plus “To use: 1 cup mix + 1 egg + 1 cup milk + 2 tbsp melted butter/oil.”
- Make the batter. In a bowl, whisk egg, milk, melted butter (slightly cooled), and vanilla. Add 1 batch (all) of your dry mix and stir just until no dry streaks remain. Batter will be a little lumpy—leave it.
- Rest briefly. Let batter sit 5 minutes while you heat the pan. This helps the flour hydrate and makes fluffier pancakes.
- Heat your pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or spray, then wipe off excess (thin layer = better browning).
- 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 or hold warm. Keep pancakes on a sheet pan in a 200°F oven while you finish the batch. Serve with butter, maple syrup, and whatever makes you happiest.
Tips for the Best Results
- Weigh your flour if you can. 120g per cup keeps the mix consistent, especially when scaling to 10 batches.
- Don’t overmix. Stir until combined and stop. Overmixing = tough pancakes.
- Mind the pan temp. Medium heat is the sweet spot. If pancakes brown too fast, lower the heat and give the pan a minute to chill.
- Use fresh leaveners. Baking powder and soda lose power over time. If yours are old, pancakes will be flat no matter how positive your vibes are.
- Rest the batter. Five minutes is enough to boost fluff without making them dense.
- Scale smart. When making 5–10 batches of mix, whisk in a large bowl first (don’t rely on shaking alone for even distribution).
Variations
- Buttermilk pancakes: Use buttermilk for the liquid. The batter will be slightly thicker and extra tender.
- Whole wheat swap: Replace up to 50% of the flour with whole wheat flour. Add an extra splash of milk if the batter feels too thick.
- Blueberry or chocolate chip: Sprinkle add-ins onto the pancake right after pouring batter (instead of mixing in) so they distribute evenly.
- Cinnamon-vanilla: Add 1/2 teaspoon cinnamon to the dry mix per batch, plus vanilla in the wet ingredients.
- Dairy-free: Use plant milk and oil instead of butter. Works great with oat or almond milk.
- Protein boost: Add 1–2 tablespoons of ground flax or hemp hearts per batch of batter (you may need a splash more milk).
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry pantry for up to 3 months (longer is possible, but freshness matters for lift). Cooked pancakes keep in the fridge for 4 days or freezer for 2 months; reheat in the toaster, toaster oven, or a low oven until warm and lightly crisp on the edges.
FAQ
What’s the exact ratio for 1 batch of pancake mix?
Per 1 batch: 1 cup (120g) flour, 2 tbsp (25g) sugar, 2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine salt. To turn that into pancakes, add 1 egg, 1 cup milk, and 2 tbsp melted butter or oil (plus vanilla if you want).
How do I scale this for 5 or 10 batches without messing it up?
Multiply every ingredient by 5 or 10 and whisk in a large bowl until totally uniform before storing. For best accuracy at big volumes, weigh the flour (120g per cup) and keep the baking powder/soda measurements exact.
Can I use this mix for waffles too?
Yes. Use the same “make pancakes” directions but add 1 extra tablespoon oil (or melted butter) per batch and cook in a preheated waffle iron. The extra fat helps waffles crisp up.
Why does this mix include both baking powder and baking soda?
Baking powder gives reliable lift, while a small amount of baking soda helps with browning and boosts tenderness—especially if you use buttermilk or a slightly acidic milk alternative. Together, they make the texture fluffy without tasting overly “leavened.”
My pancakes turned out flat—what went wrong?
Most commonly: old baking powder/soda, overmixed batter, or the pan being too hot (outside sets before the inside can rise). Also make sure you’re using the full 1 cup milk per 1 batch; batter that’s too thick won’t spread and lift properly.