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 makes weekday pancakes feel like a plan instead of a project.
And because we’re not here for gummy, soggy, “why is this chewy?” pancakes, we’re talking add-ins that actually behave. You’ll get fun flavors without wrecking the texture.
Why You’ll Love This
This mix gives you consistent, tender pancakes on demand, and it’s built to handle smart add-ins (like berries, chocolate, and nuts) without turning your stack dense or wet.
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- Optional (helps flavor): 1 tablespoon powdered buttermilk
- To make pancakes (per batch): 1 cup pancake mix
- To make pancakes (per batch): 1 large egg
- To make pancakes (per batch): 3/4 cup milk (or buttermilk)
- To make pancakes (per batch): 2 tablespoons melted butter or neutral oil
- To make pancakes (per batch): 1/2 teaspoon vanilla extract (optional)
How to Make It
- Make the mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and powdered buttermilk (if using) until totally uniform.
- Store it: Transfer the dry mix to an airtight container or zip-top bag. Label it with the “per batch” wet ingredients so future-you doesn’t have to guess.
- Prep your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then wipe off excess so pancakes fry, not deep-fry.
- Mix the batter: In a medium bowl, whisk egg, milk, melted butter (or oil), and vanilla. Add 1 cup pancake mix and whisk just until combined. A few small lumps are a good sign.
- Rest the batter: Let it sit for 5 minutes. This hydrates the flour and helps the pancakes cook up fluffy instead of flat and elastic.
- Add your add-ins (the smart way): Fold in add-ins gently, or sprinkle them on top after you pour the batter (best for juicy fruit and chocolate chips).
- Cook: Pour about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set.
- Flip + finish: Flip and cook 1–2 minutes more until golden and cooked through. Adjust heat as needed; if they’re browning too fast, lower it a bit.
- Serve: Stack, butter, syrup, repeat. Keep cooked pancakes warm on a sheet pan in a 200°F oven if making a big batch.
Tips for the Best Results
- Don’t overmix. Overmixing builds gluten and makes pancakes tough. Stop as soon as the flour disappears.
- Use medium heat. High heat browns the outside before the inside cooks, giving you that raw-center situation.
- Weigh or spoon-and-level flour. Scooping straight from the bag packs it in and can make the mix too dry.
- Rest the batter 5 minutes. This is the low-effort trick that improves texture fast.
- Add-ins: keep it to 1/3 cup per batch (per 1 cup mix). More than that can weigh pancakes down.
- For fruit: pat it dry. Moisture is the #1 culprit behind gummy pockets.
- For frozen berries: use straight from frozen and sprinkle on top after pouring batter to reduce streaking and sogginess.
- If your batter seems thick after resting, add milk 1 tablespoon at a time until it pours easily.
Variations
- Blueberry-lemon (texture-safe): Add 1 teaspoon lemon zest to the wet ingredients. Sprinkle 2–3 tablespoons blueberries per pancake on top once batter is poured.
- Chocolate chip: Sprinkle mini chocolate chips on top after pouring (1–2 tablespoons per pancake). Minis melt evenly and don’t sink as aggressively.
- Banana-nut: Fold in 1/3 cup chopped toasted walnuts. For banana flavor without wet batter, mash 1/2 banana and reduce milk by 2 tablespoons.
- Cinnamon swirl vibes: Whisk 1/2 teaspoon cinnamon into the dry mix for the batch, then finish with a drizzle of maple syrup and a little butter.
- Protein-boost without rubber: Replace 2 tablespoons of the dry mix (per batch) with whey protein or collagen peptides; add 1 extra tablespoon milk if needed.
- Whole grain option: Swap 1 cup of the flour in the mix with white whole wheat flour for a slightly heartier pancake that still stays fluffy.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry place for up to 3 months (or in the freezer for up to 6 months). Cooked pancakes keep in the fridge for 4 days or freezer for 2 months; reheat in a toaster for crisp edges or microwave in 20-second bursts for soft pancakes.
FAQ
What add-ins won’t ruin pancake texture?
The safest options are dry or low-moisture add-ins: mini chocolate chips, toasted nuts, shredded coconut, or lemon zest. For fruit, use small amounts and add it on top after you pour the batter (especially for berries) to avoid streaks, soggy pockets, and dense pancakes.
How much add-in should I use per batch?
For 1 batch (1 cup mix + wet ingredients), stick to about 1/3 cup total add-ins. If you go heavier, the batter gets weighed down and the pancakes can cook unevenly or turn dense.
Should I fold add-ins into the batter or sprinkle them on?
Fold in dry add-ins like nuts or coconut. Sprinkle delicate or melty add-ins (berries, chocolate chips) on top right after you pour the batter onto the griddle. This prevents sinking and helps pancakes cook through without gummy centers.
Can I make the mix dairy-free?
Yes. Skip the powdered buttermilk and use any plant-based milk in the batter. For richness, use neutral oil or melted vegan butter. The texture stays fluffy as long as you don’t overmix and you keep the heat at medium.
Why are my pancakes tough or chewy with add-ins?
The usual reasons are overmixing, too much add-in, or wet add-ins adding extra moisture. Mix just until combined, keep add-ins to 1/3 cup per batch, pat fruit dry, and consider sprinkling fruit on top instead of folding it in.