If you love pancakes but don’t love paying “convenience tax” for a box of mix, this one’s for you. This homemade pancake mix recipe is pantry-basic, takes about 5 minutes to stir together, and makes weekday pancakes feel suspiciously easy.
Bonus: we’re doing a simple cost breakdown so you can see exactly why it’s cheaper (and honestly, better) than store-bought. Fluffier texture, cleaner flavor, and you control the ingredients. Win.
Why You’ll Love This
It’s a big-batch, grab-and-go dry mix that makes consistently fluffy pancakes, costs less per batch than most boxed mixes, and lets you skip preservatives and “mystery flavors” while still keeping your morning routine fast.
Ingredients
- 4 cups (480g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons fine salt
How to Make It
- Make the dry mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined and no streaks remain.
- Store it: Pour the mix into an airtight container or a large zip-top bag. Label it with the date and the “to-make” instructions below.
- To make pancakes (per batch): In a medium bowl, add 1 cup (120g) pancake mix.
- Add the wet ingredients: Whisk in 3/4 cup milk (any kind), 1 large egg, and 2 tablespoons melted butter (or neutral oil). Mix just until no dry pockets remain; a few small lumps are good.
- Rest the batter: Let it sit for 5 minutes while your pan heats. This helps the flour hydrate and the pancakes cook up tender.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or spray, then wipe off excess so you don’t fry the edges.
- 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 until golden.
- Serve: Repeat with remaining batter, adjusting heat as needed. Serve immediately (or keep warm on a sheet pan in a 200°F oven).
Tips for the Best Results
- Cost breakdown (the part we’re all here for): Approximate U.S. grocery prices: flour $2.50/5 lb (about $0.48 for 4 cups), sugar $3/4 lb (about $0.22 for 1/4 cup), baking powder $3/8 oz (about $0.50 for 4 tsp), baking soda $1/1 lb (about $0.03 for 2 tsp), salt (pennies). Total dry mix cost ≈ $1.25 for ~4 1/3 cups mix. That’s about 4 batches (1 cup each) = roughly $0.31 per batch of pancakes, before milk/egg/butter. Many boxed mixes land closer to $0.60–$1.00 per comparable batch.
- Measure flour the right way: Spoon flour into the measuring cup and level it off. Scooping straight from the bag can pack it in and make pancakes dense.
- Don’t overmix: Stir until just combined. Overmixing develops gluten and makes pancakes chewy.
- Control the heat: Medium is your friend. Too hot = dark outsides, raw centers. If pancakes are browning too fast, lower the heat and give the pan a minute.
- Rest the batter: Five minutes is small but mighty for better texture.
- Use fresh leaveners: If your baking powder has been hanging out for years, your pancakes will show it. Replace if it smells flat or you can’t remember when you bought it.
Variations
- Buttermilk-style (without buying buttermilk): Use 3/4 cup milk + 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes, then use as your milk.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour for 1 cup all-purpose flour in the mix. (More than that can get a little heavy.)
- Chocolate chip: Fold 2–3 tablespoons mini chocolate chips into each batch of batter right before cooking.
- Blueberry: Sprinkle blueberries onto the pancake right after pouring the batter on the griddle (instead of mixing them in) to prevent purple streaks and sticking.
- Cinnamon vanilla: Add 1/2 teaspoon cinnamon to the dry mix, and add 1 teaspoon vanilla to the wet ingredients per batch.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry spot for up to 3 months (for best rise). Cooked pancakes keep in the fridge 3–4 days or in the freezer up to 2 months; reheat in the toaster, toaster oven, or a skillet over low heat until warmed through.
FAQ
How much does this homemade pancake mix make?
This recipe makes about 4 1/3 cups of dry mix. Since you’ll use 1 cup mix per batch, you’ll get about 4 batches. Each batch makes roughly 6–8 medium pancakes, depending on how much batter you pour.
What’s the exact “per batch” pancake recipe using this mix?
For one batch: 1 cup (120g) mix + 3/4 cup milk + 1 egg + 2 tablespoons melted butter (or oil). Whisk just until combined, rest 5 minutes, then cook on a lightly greased skillet over medium heat.
Why does the mix include both baking powder and baking soda?
Baking powder gives reliable lift, and baking soda helps with browning and extra fluff—especially if you use a slightly acidic milk (like buttermilk or milk + lemon). The combo makes the pancakes taste less “baking powder-y” and more balanced.
Can I make this mix sugar-free?
Yes. You can reduce the sugar to 1–2 tablespoons or omit it entirely. The pancakes will be a bit less golden and slightly less tender, but still totally good—especially if you’re topping with syrup or fruit.
How do I keep pancakes warm for a crowd?
Heat your oven to 200°F. Place cooked pancakes in a single layer on a sheet pan (or on a rack set over a sheet pan) and keep them warm while you finish cooking the rest. This keeps them fluffy instead of steaming into soggy stacks.