If you love pancakes but hate measuring five different dry ingredients before coffee, this homemade pancake mix is your new best friend. It’s fluffy, reliable, and ready whenever you are—just add a few wet ingredients and you’re flipping.
And because we’re not here for gummy centers or sad, soggy add-ins, I’m also sharing the mix-ins that actually behave. Think: chocolate chips that don’t sink, berries that don’t bleed everywhere, and crunchy bits that stay crisp.
Why You’ll Love This
This pantry-friendly pancake mix makes mornings faster and pancakes better: consistent fluff, balanced sweetness, and add-ins that keep the texture light instead of dense or wet.
Ingredients
- 3 cups (360g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt)
- 1/2 cup (56g) powdered milk (optional but recommended for richer flavor)
How to Make It
- Mix the dry pancake mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and powdered milk (if using) until evenly combined.
- Store the mix: Transfer to an airtight container or jar. Label it with the date and the “To Cook” directions below.
- Make pancake batter (per batch): In a medium bowl, whisk together 1 cup pancake mix, 3/4 cup buttermilk (or milk), 1 large egg, and 2 tablespoons melted butter (or neutral oil). Rest batter 5 minutes.
- Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or spray, then wipe off excess so the surface isn’t greasy.
- Cook: Pour 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form on top and the edges look set.
- Flip: Flip and cook 1–2 minutes more, until golden and springy to the touch.
- Add-ins (the texture-safe way): For chunkier add-ins, sprinkle them onto the wet side of the pancake right after you pour the batter, then flip. This keeps them evenly distributed without weighing down the bowl of batter.
- Serve: Repeat with remaining batter, adjusting heat as needed. Serve immediately or keep warm on a sheet pan in a 200°F oven.
Tips for the Best Results
- Don’t overmix: Stir just until no dry pockets remain. Lumps are fine; overmixing = tough pancakes.
- Rest the batter: 5 minutes lets the flour hydrate and the bubbles stabilize for a fluffier bite.
- Use medium heat: Too hot browns fast and leaves the center undercooked, especially with add-ins.
- Measure add-ins like a minimalist: Aim for 2–3 tablespoons add-ins per 1 cup dry mix (per batch). More than that can make pancakes heavy.
- Dry off wet add-ins: Pat berries dry, and avoid extra syrupy fruit. Excess moisture is the #1 texture saboteur.
- Coat fruit lightly: Toss berries in 1 teaspoon flour from the mix before using. It helps prevent sinking and wet streaks.
- Sprinkle, don’t stir: Add-ins stay more evenly distributed and the batter keeps its lift.
Variations
- Chocolate chip without sinkage: Use mini chips or chopped chocolate, 2 tablespoons per batch. Sprinkle on top after pouring batter.
- Blueberry that won’t turn the batter purple: Use fresh or frozen berries (don’t thaw). Pat dry if fresh; flour-toss if frozen. Sprinkle on top.
- Banana, but make it fluffy: Skip mashing into the batter (it can make pancakes dense). Slice thin and place slices on top of each pancake before flipping.
- Toasted nuts for real crunch: Toast chopped walnuts or pecans first, then add 2 tablespoons per batch. Keeps them crisp and less “stale.”
- Sprinkles that don’t melt weird: Use jimmies (not nonpareils), sprinkled on top right after pouring. Great for birthday pancakes.
- Lemon-poppy vibe: Add 1 teaspoon poppy seeds to the batter and 1 teaspoon lemon zest. Zest adds flavor without changing texture.
- Warm spice moment: Whisk 1/2 teaspoon cinnamon into the batter (not the whole jar of mix unless you want every batch spiced).
Storage & Reheating
Store the homemade pancake mix in an airtight container in a cool, dry place for up to 3 months (or 6 months if you skip powdered milk). Cooked pancakes keep in the fridge for 3–4 days or freezer for 2 months; reheat in a toaster or 350°F oven for the best edges and fluff.
FAQ
What add-ins don’t ruin pancake texture?
Dry or low-moisture add-ins are safest: mini chocolate chips, toasted nuts, lemon zest, poppy seeds, and jimmies sprinkles. For fruit, use whole berries (fresh or frozen) and sprinkle them on top of the poured batter instead of stirring them in.
How much pancake mix do I use for one batch?
Use 1 cup of the dry mix for a small batch (about 6 small pancakes). Whisk it with 3/4 cup buttermilk (or milk), 1 egg, and 2 tablespoons melted butter or oil. If batter seems too thick, add 1–2 tablespoons more milk.
Why did my pancakes turn out dense when I added fruit?
Usually it’s moisture + overmixing. Fruit releases juice, and stirring a lot to “even it out” knocks out air. Pat fruit dry, toss lightly with a bit of flour, and sprinkle onto each pancake after you pour the batter so the base stays fluffy.
Can I make this mix dairy-free?
Yes. Skip the powdered milk and use a plant-based milk in the batter. For richness, use melted coconut oil or a neutral oil. If you want the tang of buttermilk, add 1 teaspoon vinegar or lemon juice to 3/4 cup nondairy milk and let it sit 5 minutes.
How do I keep add-ins from burning on the pan?
Keep the heat at medium (not medium-high), and use the sprinkle-on-top method so chips/nuts aren’t directly touching the pan until after the flip. Also wipe the skillet between batches if you see stray bits starting to brown too fast.