Having pancake mix on standby is one of those small-life upgrades that makes weekends (and random Tuesday breakfasts) feel way more put-together. This homemade pancake mix recipe is fluffy, reliable, and actually tastes like pancakes—not “boxed vibes.”
And because we’re not here for gummy, heavy pancakes, we’re talking add-ins that won’t ruin the texture. Think: options that bring flavor and fun without turning your stack into a dense brick.
Why You’ll Love This
It’s a make-once, use-all-week (or month) pantry mix that cooks up fluffy and tender every time, plus it’s built to handle smart add-ins—so you can switch up flavors without sacrificing that classic pancake bounce.
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon cornstarch (helps keep pancakes light)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon baking soda (for extra lift when you add buttermilk or yogurt later)
- Optional (for making pancakes, not for the dry mix): 1 large egg, 1 1/4 cups milk (or buttermilk), 2 tablespoons melted butter or neutral oil, 1 teaspoon vanilla
How to Make It
- Make the dry mix: In a large bowl, whisk together the flour, baking powder, cornstarch, sugar, salt, and baking soda until evenly combined.
- Store it: Transfer the mix to an airtight container or a zip-top bag. Label it with the date and the “use directions” (below), because future-you deserves nice things.
- Use directions (per batch): In a medium bowl, whisk 1 cup (about 120g) of the dry mix with 1 cup milk (or buttermilk), 1 large egg, and 2 tablespoons melted butter or oil. Add 1 teaspoon vanilla if you want.
- Rest the batter: Let it sit for 5 minutes. This hydrates the flour and helps the pancakes cook up fluffy instead of streaky.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe the excess with a paper towel (thin layer = even browning).
- Cook: Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top and the edges look set.
- Flip and finish: Flip and cook 1–2 minutes more until golden and cooked through. Adjust heat if they’re browning too fast.
- Keep warm: Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
Tips for the Best Results
- Don’t overmix: Stir until no big dry pockets remain. A few small lumps are totally fine and actually help keep pancakes tender.
- Measure flour lightly: Spoon into the measuring cup and level off. Packing flour = thicker batter = heavier pancakes.
- Rest the batter 5 minutes: This makes a noticeable difference in fluffiness and even cooking.
- Use medium heat, not high: High heat browns the outside too fast and leaves the centers undercooked.
- For add-ins, keep them small: Big chunks sink, tear, or create wet pockets. Think mini chocolate chips, finely diced fruit, or zest.
- Coat juicy add-ins: Toss blueberries or diced strawberries with 1–2 teaspoons of dry mix before folding in to help prevent sinking and soggy streaks.
- Fold add-ins in at the end: Mix your batter first, then gently fold in extras so you don’t knock out all the air.
Variations
- Chocolate chip (texture-safe): Use mini chips (1–2 tablespoons per batch). Regular chips can weigh pancakes down and cause uneven melting pockets.
- Blueberry without the sog: Use fresh or frozen berries (do not thaw). Toss with a teaspoon of dry mix, then fold in gently.
- Lemon poppy: Add 1 teaspoon lemon zest + 1 teaspoon poppy seeds per batch. Zest adds flavor without changing moisture.
- Cinnamon sugar swirl vibes: Add 1/2 teaspoon cinnamon to the batter, then sprinkle a little cinnamon sugar on each pancake right after pouring (instead of mixing a ton into the batter).
- Banana, but make it fluffy: Use very thin banana slices and add them on top of the poured batter (not mixed in). Mixing mashed banana into batter can make pancakes dense and almost “gummy.”
- Nutty crunch without heaviness: Use finely chopped toasted pecans or walnuts (1–2 tablespoons). Large pieces can tear pancakes and weigh them down.
- Protein-friendly: Swap up to 1/4 cup of the dry mix per batch with a plain protein powder you like. Add an extra splash of milk if the batter thickens too much.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months. Cooked pancakes keep in the fridge for 3–4 days or in the freezer for up to 2 months; reheat in a toaster for crisp edges, or microwave in 15–20 second bursts for soft and cozy.
FAQ
How much homemade pancake mix equals a “batch” of pancakes?
Use 1 cup (about 120g) of the dry mix for one batch, which makes roughly 6–8 medium pancakes depending on how much batter you scoop.
What add-ins ruin pancake texture, and why?
Super wet or heavy add-ins tend to make pancakes dense: mashed banana, lots of applesauce, big chunks of fruit, and too many mix-ins in general. They add moisture and weight, which can lead to gummy centers and less lift.
Can I add oats or whole wheat flour to the mix?
Yes, but keep it gentle: swap up to 1/2 cup of the all-purpose flour with whole wheat flour for a heartier pancake without turning it tough. If using oats, blend them into oat flour first and swap in up to 1/3 cup; whole oats can make pancakes chewy and uneven.
How do I keep blueberries (or chocolate chips) from sinking?
For blueberries, toss them with a teaspoon of dry mix before folding in, and keep the batter slightly thick. For chocolate chips, mini chips sink less; you can also sprinkle chips on top of the poured batter instead of mixing them in.
Can I make the pancakes without eggs or dairy?
Yes. Use any unsweetened plant milk and swap the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (rest 5 minutes). For the best rise, use plant milk plus 1 tablespoon lemon juice or vinegar (quick “buttermilk” effect) and let the batter rest before cooking.