If you’ve ever tossed chocolate chips or berries into pancake batter and ended up with rubbery, heavy pancakes… same. The good news: it’s not you. It’s usually the mix-to-add-in ratio (and a couple sneaky mixing mistakes).
This Homemade Pancake Mix Recipe gives you a fluffy, reliable base you can keep in the pantry, plus add-in ideas that actually play nice with the texture. Think: tender centers, crisp edges, and zero gummy surprises.
Why You’ll Love This
It’s a make-ahead dry mix that cooks up like a diner-style pancake—soft, fluffy, and consistent—while giving you a built-in guide for add-ins that won’t sink, bleed, or turn your pancakes dense.
Ingredients
- Dry pancake mix (makes about 6 cups): 4 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons fine salt
- 1/2 cup powdered buttermilk (optional but highly recommended for flavor)
- To make pancakes (per batch, about 8–10 pancakes): 2 cups homemade pancake mix
- 2 large eggs
- 1 1/2 cups milk (dairy or unsweetened non-dairy)
- 3 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional)
- Optional add-ins (choose 1–2): mini chocolate chips, toasted nuts, sprinkles, shredded coconut, fresh blueberries, mashed banana, or cinnamon
How to Make It
- Make the dry mix: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and powdered buttermilk (if using) until evenly combined.
- Store it: Pour into an airtight container or jar. Label it with: “Use 2 cups mix + 2 eggs + 1 1/2 cups milk + 3 Tbsp butter/oil.”
- Start the batter: In a medium bowl, whisk eggs, milk, melted butter (or oil), and vanilla.
- Combine gently: Add 2 cups pancake mix to the wet ingredients. Stir with a spatula until just combined. A few small lumps are good.
- Rest the batter: Let it sit for 5–10 minutes. This helps the flour hydrate and gives you a fluffier texture.
- Fold in add-ins (the right way): If using mix-ins, fold them in gently. For “heavy” add-ins (chips, nuts), toss them with 1 teaspoon of dry mix first to help them stay suspended.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe to a thin sheen.
- Cook: Scoop 1/4 cup batter per pancake. Cook until bubbles form and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.
- Repeat: Adjust heat as needed (medium to medium-low) so the centers cook without the outsides over-browning.
Tips for the Best Results
- Don’t overmix. Overmixing develops gluten, which is the fastest route to tough pancakes.
- Rest the batter. 5–10 minutes makes a noticeable difference in fluffiness and even cooking.
- Keep add-ins small. Mini chips over regular chips; chopped nuts over whole; small berries over giant ones.
- Use a light hand with wet add-ins. Too much mashed banana or pumpkin adds moisture and density. Stick to the amounts in the Variations section.
- Control the heat. If pancakes brown too fast, lower the heat. The goal is golden outside, steamy-fluffy inside.
- Don’t press them. Smashing pancakes with the spatula is basically stealing their fluff.
Variations
- Chocolate chip (texture-safe): 2–3 tablespoons mini chocolate chips per batch. Add after resting.
- Blueberry without the purple batter: Scatter fresh blueberries onto the pancake right after pouring batter onto the pan (instead of mixing into the bowl).
- Banana bread vibe (but still fluffy): Add 1/3 cup mashed ripe banana + 1/2 teaspoon cinnamon. Reduce milk by 2 tablespoons.
- Lemon poppy: Add 1 tablespoon poppy seeds + 1–2 teaspoons lemon zest. Keep mix-ins dry for best lift.
- Toasted nut crunch: Add 2–3 tablespoons chopped toasted pecans or walnuts. Toss nuts with a pinch of mix first.
- Funfetti that doesn’t melt weird: Use 1–2 tablespoons rainbow sprinkles (jimmies). Avoid nonpareils; they bleed faster.
- Cozy cinnamon swirl energy: Add 1 teaspoon cinnamon to the batter. (If you want a true swirl, drizzle a tiny ribbon of cinnamon-sugar paste on the pan, not into the bowl.)
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months (longer if you skip powdered buttermilk). Cooked pancakes keep in the fridge for 3–4 days or freezer for up to 2 months. Reheat in a toaster for crisp edges, or microwave in 15–20 second bursts for soft and quick.
FAQ
What add-ins are most likely to ruin pancake texture?
The usual culprits are big, wet, or heavy add-ins: oversized chocolate chips, lots of mashed fruit, watery frozen berries, and too many mix-ins in general. They weigh down the batter and can make the center gummy. Keep add-ins small and stick to 2–3 tablespoons per batch for most items.
Can I use frozen blueberries without getting soggy pancakes?
Yes—just don’t stir them into the bowl. Keep them frozen, pour the batter onto the pan, then press a few berries into each pancake. This helps the batter stay airy and prevents purple streaks from overmixing.
How much mix should I use per batch, and how many pancakes does it make?
Use 2 cups of dry mix with 2 eggs, 1 1/2 cups milk, and 3 tablespoons melted butter or oil. That makes about 8–10 pancakes (depending on whether you use a 1/4 cup or larger scoop).
Why are my pancakes tough even with homemade mix?
Most often it’s overmixing or a pan that’s too hot. Stir just until no dry pockets remain (lumps are fine), rest the batter, and cook on medium heat so the inside has time to set before the outside gets too dark.
Can I make this pancake mix gluten-free?
You can swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. The texture is usually best if you let the batter rest the full 10 minutes, and keep add-ins light (mini chips, zest, or chopped nuts) since gluten-free batters can get heavy faster.