If pancakes are your comfort food (same), having a homemade pancake mix in the pantry is the ultimate little-life upgrade. This mix makes fluffy, tender pancakes on demand—no last-minute “do we even have baking powder?” panic.
And because we’re not here for gummy, heavy pancakes, we’re talking add-ins that actually play nice with the texture. Think: mix-ins that stay light, distribute evenly, and don’t turn your stack into a sad brick.
Why You’ll Love This
This homemade pancake mix is fast, budget-friendly, and consistently fluffy—and it’s designed for add-ins that won’t weigh down the batter, so every pancake stays soft, airy, and evenly cooked.
Ingredients
- 3 cups (375g) all-purpose flour
- 3 tablespoons baking powder (make sure it’s fresh)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons fine salt
- Optional (for extra richness): 2 tablespoons powdered buttermilk
- To make pancakes (per batch): 1 cup pancake mix + 3/4 cup milk (or buttermilk) + 1 large egg + 2 tablespoons melted butter (or neutral oil) + 1/2 teaspoon vanilla (optional)
How to Make It
- Make the dry mix: In a large bowl, whisk together the flour, baking powder, sugar, salt, and powdered buttermilk (if using) until totally uniform.
- Store it: Pour the mix into an airtight container or a large zip-top bag. Label it with the “per batch” wet ingredients so future-you can move fast.
- Preheat your pan: When you’re ready to cook, heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe off excess with a paper towel (thin coating = better browning).
- Mix the wet ingredients: In a medium bowl, whisk milk, egg, melted butter (let it cool slightly), and vanilla if using.
- Combine gently: Add 1 cup pancake mix to the wet bowl. Stir just until no big dry pockets remain. The batter should be thick and a little lumpy—don’t chase perfectly smooth.
- Rest the batter: Let it sit for 5 minutes. This hydrates the flour and gives the baking powder time to start working for extra lift.
- Add your add-ins (the smart way): Fold in lightweight add-ins (like mini chips or berries) or sprinkle heavier ones onto the batter after you pour it on the griddle (details in Tips).
- Cook: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Serve immediately: Keep pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
Tips for the Best Results
- Measure flour the right way: Fluff, spoon into the cup, and level off. Packing flour can make pancakes dense.
- Fresh baking powder matters: If it’s been open forever, your pancakes will be flat. If you’re unsure, replace it.
- Don’t overmix: Overmixing develops gluten, which = tough pancakes. Lumps are a good sign.
- Rest the batter 5 minutes: This small pause helps texture and gives you a thicker, fluffier pour.
- Keep add-ins small and dry: Mini chocolate chips > regular. If using berries, pat dry and toss lightly with a teaspoon of flour before folding in.
- Use the “sprinkle method” for heavy add-ins: Pour plain batter onto the griddle, then sprinkle chopped nuts, coconut, or bigger chocolate chunks on top before flipping. They distribute better and don’t sink.
- Heat control is everything: Medium heat gives time for the center to cook. If pancakes brown too fast, lower the heat and wipe the pan clean.
Variations
- Blueberry lemon: Add lemon zest to the batter. Sprinkle blueberries onto each pancake right after pouring (instead of mixing them in).
- Chocolate chip (best texture): Use mini chips, or sprinkle regular chips on top of poured batter before flipping to prevent sinking and streaky batter.
- Cinnamon roll vibe: Whisk 1/2 teaspoon cinnamon into the wet ingredients. Finish with a quick glaze (powdered sugar + milk) after cooking.
- Banana “not gummy”: Skip mashing into the batter (it can make pancakes dense). Instead, add thin banana slices to the poured batter on the griddle, then flip.
- Protein-friendly (texture safe): Replace 2 tablespoons of the mix with 2 tablespoons finely ground oat flour (not protein powder). Protein powders can dry and toughen pancakes fast.
- Buttermilk upgrade: Use buttermilk as your liquid (especially great if you didn’t add powdered buttermilk to the mix). Tangy, tender, and extra fluffy.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry spot for up to 3 months (or longer if your baking powder is very fresh). Cooked pancakes keep in the fridge for 3–4 days; reheat in a toaster for crisp edges or microwave in short bursts for soft and quick.
FAQ
What add-ins won’t ruin pancake texture?
Stick to small, low-moisture add-ins: mini chocolate chips, finely chopped nuts, toasted coconut, lemon zest, or sprinkles. For juicy add-ins like blueberries, pat them dry and either toss lightly in flour or use the sprinkle-on-top method after you pour the batter.
Why do my add-ins sink or clump?
If the batter is thin or the pieces are heavy, they’ll sink. Keep batter thick (use the 3/4 cup milk per 1 cup mix guideline), rest it 5 minutes, and add heavier items by sprinkling them onto the pancakes on the griddle instead of folding everything into the bowl.
Can I make this pancake mix without powdered buttermilk?
Yes—powdered buttermilk is optional. The mix works great without it. If you want the buttermilk flavor, use buttermilk as your liquid when making pancakes, or add 1 tablespoon lemon juice or vinegar to your milk and let it sit 5 minutes.
How much mix do I use for one batch of pancakes?
Use 1 cup dry mix with 3/4 cup milk, 1 egg, and 2 tablespoons melted butter (plus vanilla if you want). This makes about 6 to 8 medium pancakes, depending on how big you scoop them.
How do I keep pancakes fluffy, not dense?
Don’t overmix, rest the batter 5 minutes, and cook on medium heat so the inside sets before the outside over-browns. Also make sure your baking powder is fresh—old leavener is one of the fastest ways to get flat, heavy pancakes.