Store-bought pancake mix is convenient, but it can be weirdly sweet, bland, or just… not fluffy. This homemade pancake mix fixes that, and it’s made for real life: quick mornings, weekend brunch, and “I want pancakes but don’t want to measure ten things” moments.
Bonus: this mix is built to handle add-ins without turning your pancakes gummy, heavy, or torn up. Because yes, you can have chocolate chips and still have a fluffy stack.
Why You’ll Love This
It’s a pantry-friendly, make-ahead mix that cooks up light and tender, plus it includes smart add-in options (and amounts) so you get fun flavors without sacrificing that classic fluffy texture.
Ingredients
- 3 cups (360g) all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon cornstarch (helps keep the crumb light)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- Optional: 1/2 teaspoon ground cinnamon (great if you plan to do fruit add-ins)
To make pancakes (per batch): 1 cup pancake mix + 3/4 cup milk + 1 large egg + 2 tablespoons melted butter (or neutral oil) + 1 teaspoon vanilla (optional).
How to Make It
- Make the dry mix: In a large bowl, whisk together flour, baking powder, cornstarch, sugar, salt, and cinnamon (if using). Whisking matters here—think “fluffy and evenly blended,” not “random pockets of baking powder.”
- Store it: Transfer to an airtight container or a large zip-top bag. Label it with the date and the per-batch instructions (you’ll thank yourself later).
- Mix the batter: For one batch, add 1 cup of the dry mix to a bowl. Whisk in milk, egg, melted butter (cool-ish, not piping hot), and vanilla if you want.
- Rest briefly: Let the batter sit for 5 minutes. This hydrates the flour and helps pancakes cook up tender instead of chewy.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe away excess so you don’t fry the edges.
- Cook: Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, 2–3 minutes.
- Flip: Flip once and cook 1–2 minutes more, until golden and cooked through.
- Repeat and serve: Adjust heat as needed (medium to medium-low is the sweet spot). 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. A few small lumps are perfect. Overmixing builds gluten and makes pancakes tough.
- Control moisture with add-ins. Wet add-ins (berries, bananas) can thin batter and cause gummy centers—use the recommended amounts and pat fruit dry.
- Use medium heat. Too hot browns the outside before the inside sets, especially with chocolate chips or fruit.
- Rest the batter 5 minutes. It’s a tiny step that makes a big difference in tenderness.
- Measure add-ins. More is not always more. Overloading batter is the fastest way to ruin texture and flipping.
- Keep chips/nuts from sinking. Sprinkle add-ins onto the pancake right after you pour batter instead of stirring everything into the bowl.
Variations
- Mini chocolate chip (fluffy-proof): Use 2–3 tablespoons mini chips per 1 cup dry mix batch. Minis melt faster and weigh down the batter less.
- Blueberry without the sog: Use 1/3 cup blueberries max. Pat dry if fresh; if frozen, don’t thaw—toss with 1 teaspoon of the dry mix, then sprinkle on top after pouring.
- Banana-walnut that still flips clean: Use 1/4 cup mashed ripe banana (not more) + 2 tablespoons chopped walnuts. Too much banana = dense center.
- Lemon poppy seed: Add 1 teaspoon lemon zest + 1 teaspoon poppy seeds per batch. Keep it light and bright with zero texture drama.
- Apple-cinnamon: Add 1/3 cup finely diced apple (small pieces cook through) + an extra pinch of cinnamon. Avoid big chunks—they stay crunchy.
- Protein-ish (without rubbery vibes): Replace 2 tablespoons of the mix with 2 tablespoons powdered milk. It boosts tenderness and a little protein without drying things out like some powders can.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months (or freeze up to 6 months). Cooked pancakes keep in the fridge for 3–4 days; reheat in a toaster for crisp edges, or warm in a skillet over medium-low. For freezing, stack with parchment between pancakes and freeze up to 2 months.
FAQ
What add-ins are most likely to ruin pancake texture?
Super wet or heavy add-ins are the main culprits: too much mashed banana, big scoops of pumpkin, juicy fruit that isn’t dried, or large chocolate chunks. They weigh down the batter and can create gummy centers. Stick to the suggested amounts and consider sprinkling add-ins on top after pouring.
How much mix does this recipe make, and how many pancakes per batch?
The dry mix makes about 3 cups total, which equals roughly 3 batches (using 1 cup mix per batch). One batch usually makes 8–10 medium pancakes, depending on how much batter you pour.
Can I make the batter ahead of time?
You can, but it’s not ideal. Baking powder starts working once it’s wet, so the fluff factor drops as it sits. If you need a head start, mix the dry and wet separately and combine right before cooking (or within 15–20 minutes).
Why are my pancakes dense even with homemade mix?
Most commonly: the batter was overmixed, the pan was too hot (outside set too fast), or you added too many mix-ins. Also check your baking powder—if it’s old, your pancakes won’t rise much no matter what you do.
What’s the best way to add chocolate chips or berries so they don’t sink or burn?
Pour the plain batter first, then sprinkle chips or berries onto the wet surface of each pancake. This keeps them evenly distributed, prevents sinking, and helps avoid burnt chips on the pan. Mini chips and small berries are the easiest for clean flips and fluffy texture.