If you love pancakes but hate measuring five different dry ingredients before coffee, this Homemade Pancake Mix is about to become your new kitchen shortcut. It’s fluffy, reliable, and designed to handle add-ins without turning your stack into a gummy, heavy situation.
Below you’ll get the exact mix, the best “add-in rules,” and a few go-to combos that keep the texture light while still making breakfast feel fun.
Why You’ll Love This
This DIY pancake mix makes weekday pancakes fast, keeps your texture consistently fluffy, and gives you a built-in framework for add-ins that won’t sink, bleed, or weigh down the batter.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/4 cup powdered buttermilk (optional but highly recommended for flavor)
- For making pancakes (per batch): 1 cup pancake mix + 3/4 cup milk + 1 large egg + 2 tablespoons melted butter or neutral oil + 1 teaspoon vanilla extract (optional)
How to Make It
- Mix the dry pancake mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and powdered buttermilk (if using) until evenly combined.
- Store the mix: Pour into a clean, airtight jar or container. Label it with the “per batch” wet ingredients so future-you doesn’t have to search for this post.
- Make the batter: For one batch, add 1 cup pancake mix to a medium bowl. In a separate bowl, whisk the milk, egg, melted butter (or oil), and vanilla (if using).
- Combine gently: Pour wet into dry and stir until just combined. A few small lumps are good; they hydrate as the batter rests.
- Rest the batter: Let it sit 5 minutes. This helps the flour hydrate and gives the leaveners a moment to work for a softer, fluffier pancake.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe excess with a paper towel (thin coating = better 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. Repeat, adjusting heat as needed to avoid dark outsides and raw centers.
Tips for the Best Results
- Don’t overmix: Overstirring develops gluten and makes pancakes chewy. Stir just until no dry streaks remain.
- Keep add-ins small and dry-ish: Mini chips, finely chopped nuts, and small berries behave better than big chunks or super-juicy fruit.
- Use the “fold, don’t beat” rule: Gently fold add-ins in at the end, after the batter is mostly combined.
- Toss juicy add-ins with flour: Coat blueberries, diced strawberries, or chopped apples with 1–2 teaspoons of pancake mix before adding. It helps prevent sinking and wet pockets.
- Add delicate ingredients to the pan, not the bowl: For bananas, chocolate chunks, or big berries, pour plain batter first, then sprinkle add-ins on top before flipping. This keeps the batter from getting overworked and protects texture.
- Watch your heat: Medium is the sweet spot. Too hot = burnt outside, undercooked inside. If pancakes brown too fast, lower the heat and give the pan a minute.
Variations
- Chocolate chip (texture-safe): Use mini chocolate chips. Add 1–2 tablespoons per batch and sprinkle extra on top right after pouring the batter.
- Blueberry without sogginess: Use fresh or frozen wild blueberries (smaller is better). Toss with a teaspoon of mix, then fold in gently or sprinkle onto each pancake in the pan.
- Banana swirl (no gummy batter): Skip mixing mashed banana into the bowl. Instead, add thin banana slices on top of each pancake right after pouring.
- Crunchy nut upgrade: Add 2 tablespoons finely chopped pecans or walnuts per batch. Toast them first for better flavor without adding extra moisture.
- Warm spice moment: Add 1/2 teaspoon cinnamon (and a pinch of nutmeg if you’re into it) to the dry mix per batch. Great with apples or pears.
- Lemon poppy: Add 1 teaspoon poppy seeds and 1/2 teaspoon lemon zest per batch. Keep zest fine so it blends smoothly.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months (or longer if your ingredients are very fresh and kept sealed). Cooked pancakes keep in the fridge for 3–4 days or in the freezer for up to 2 months; reheat in a toaster or a 350°F oven until warm to keep edges crisp and centers fluffy.
FAQ
What add-ins are most likely to ruin pancake texture?
Big, wet add-ins and heavy mix-ins can make pancakes dense or gummy—think mashed banana stirred into the whole bowl, large apple chunks, or too many fresh berries. For the fluffiest results, keep add-ins small, use a light hand, and consider sprinkling them onto pancakes after pouring the batter.
How much add-in can I use per batch without making pancakes heavy?
A good rule is 2–4 tablespoons of add-ins per 1-cup batch of mix. For very light add-ins (mini chips, citrus zest), you can go closer to 1/4 cup, but for juicy fruit, stick to a few tablespoons or add them per pancake in the pan.
Can I make this pancake mix without powdered buttermilk?
Yes. Just leave it out and store the mix as written. When making pancakes, use regular milk. If you want that buttermilk tang, add 1 tablespoon lemon juice or vinegar to the milk and let it sit 5 minutes before mixing (or use half yogurt, half milk).
Why are my pancakes flat even with baking powder?
Usually it’s one of three things: your baking powder is old, the batter was overmixed, or the pan heat was too low. Also, letting batter sit too long can reduce lift. Aim for a 5-minute rest, then cook right away on medium heat.
Can I prep batter ahead of time?
It’s better to prep the dry mix ahead (that’s the whole glow-up here). Once wet ingredients are added, the leaveners start working and you lose fluff over time. If you must, mix the batter and cook within 30 minutes, keeping it covered in the fridge.