If you love pancakes but hate measuring a dozen things before you’ve even had coffee, this homemade pancake mix is about to be your new routine. It’s the “grab, scoop, whisk” shortcut that still tastes like you actually tried.
Bonus: we’re talking add-ins that won’t wreck the texture. Because nobody wants a gummy middle, sunken berries, or pancakes that tear like wet paper.
Why You’ll Love This
This mix makes fluffy, tender pancakes on demand, cuts prep time down to minutes, and gives you a reliable base for mix-ins (chocolate, fruit, nuts, spices) without turning your stack dense or weirdly soggy.
Ingredients
- 3 cups (360g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/4 cup (60g) powdered buttermilk (optional but highly recommended for flavor)
- 2 tablespoons cornstarch (helps keep pancakes light and tender)
- To make pancakes (per batch): 1 cup dry mix + 3/4 cup milk + 1 large egg + 2 tablespoons melted butter (or neutral oil) + 1 teaspoon vanilla (optional)
How to Make It
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, powdered buttermilk (if using), and cornstarch until fully combined and lump-free.
- Transfer the mix to an airtight container or zip-top bag. Label it with the date and the “per batch” wet ingredients (so future-you doesn’t have to guess).
- When you’re ready to cook, add 1 cup of the dry mix to a medium bowl. Whisk in the milk, egg, melted butter, and vanilla (if using) just until combined. A few small lumps are totally fine.
- Let the batter rest for 5 minutes. This hydrates the flour and gives you a thicker batter that cooks up fluffier.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe off excess (thin layer = golden pancakes, not fried edges).
- Pour about 1/4 cup batter per pancake. If using add-ins, sprinkle them on top of the wet batter right after pouring (instead of mixing heavily into the bowl).
- Cook 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through.
- Serve immediately or keep warm on a baking sheet in a 200°F oven while you finish the batch.
Tips for the Best Results
- Don’t overmix the batter. Overmixing develops gluten and makes pancakes chewy instead of fluffy.
- Rest time matters. Five minutes is the sweet spot for thicker, loftier pancakes.
- Use medium heat, not high. High heat browns the outside before the center cooks.
- For add-ins, “sprinkle, don’t stir.” Adding mix-ins directly to each pancake helps them stay evenly distributed and keeps the batter from deflating.
- If you’re using juicy fruit (like blueberries), use it frozen. Frozen berries bleed less and soften more slowly, so the crumb stays fluffy.
- If your batter feels too thick (happens with rest time), splash in 1–2 tablespoons milk. If it’s too thin, add 1–2 tablespoons mix.
- Keep pancakes warm properly: single layer in a low oven. Stacking traps steam and softens the edges.
Variations
- Mini chocolate chip: Sprinkle 1 to 2 tablespoons mini chips per pancake after pouring batter. Minis melt fast and won’t weigh pancakes down.
- Blueberry-lemon (no sogginess): Use frozen blueberries, sprinkle on top, and add 1/2 teaspoon lemon zest to the batter.
- Cinnamon roll vibe: Whisk 1/2 teaspoon cinnamon into the batter and top with a quick glaze (powdered sugar + milk) after cooking.
- Banana without gummy texture: Skip mashing into the batter. Slice banana thin and lay slices on each pancake right after pouring.
- Nutty crunch: Add chopped toasted pecans or walnuts by sprinkling on top. Toasting keeps them crisp and brings out flavor.
- Protein-friendly: Replace up to 1/2 cup of the flour in the mix with oat flour (not protein powder). Protein powder can make pancakes rubbery fast.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry pantry for up to 3 months (or freeze up to 6 months for peak freshness). Cooked pancakes keep in the fridge for 4 days or freezer for 2 months; reheat in a toaster for crisp edges, or warm in a 350°F oven for 6–8 minutes (microwave works, but they’ll be softer).
FAQ
What add-ins won’t ruin pancake texture?
Dry or low-moisture add-ins are the safest: mini chocolate chips, toasted nuts, shredded coconut, and sprinkles. For fruit, frozen blueberries or raspberries work best. For bananas, use slices on top instead of mixing mashed banana into the batter (that’s where gummy texture usually happens).
Why do you recommend sprinkling add-ins instead of mixing them in?
Mixing add-ins into the bowl can deflate the batter and encourages overmixing. Sprinkling them onto each pancake keeps the batter fluffy, spreads add-ins evenly, and prevents heavy bits from sinking to the bottom.
Can I make this pancake mix without powdered buttermilk?
Yes. Just omit it and make pancakes with regular milk. If you want a tangier flavor, you can “sour” your milk by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes before mixing.
My pancakes are dense—what went wrong?
The usual suspects: overmixing, batter not resting, or cooking too hot. Whisk just until combined, let the batter rest 5 minutes, and cook on medium heat. Also make sure your baking powder is fresh—old leavening = flat pancakes.
How much mix makes one batch, and how many pancakes is that?
Using 1 cup dry mix per batch makes about 6 to 8 medium pancakes (depending on if you pour 1/4 cup or a little more). The full recipe yields about 3 1/2 to 4 batches total, so you’re set for multiple pancake mornings.