Homemade Pancake Mix Recipe (Cost Breakdown): Cheaper + Better Than Store-Bought

Store-bought pancake mix is convenient, but it’s also one of those pantry staples that’s weirdly overpriced for what it is: mostly flour, a little sugar, and some leavening. Making your own is basically a 10-minute “future you” favor.

This homemade pancake mix recipe is fluffy, reliable, and easy to scale up for busy mornings. Plus, I’m giving you a simple cost breakdown so you can see exactly how it stacks up against the box.

Why You’ll Love This

It’s cheaper per batch, tastes fresher, and you control the ingredients (no mystery “natural flavors”). Keep a jar in the pantry and you’re always 5 minutes away from pancakes that feel weekend-level, even on a Tuesday.

Ingredients

4 cups (480g) all-purpose flour
1/4 cup (50g) granulated sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt (or 1 1/4 teaspoons fine salt)
1/2 cup (56g) powdered milk (nonfat or whole)

How to Make It

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and powdered milk until evenly combined (no streaks).
Transfer the mix to an airtight container (a big jar, pantry canister, or zip-top bag). Label it with the date.
To make pancakes: add 1 cup (about 120g) of homemade mix to a bowl.
Whisk in 1 large egg, 3/4 cup (180ml) water (or milk for richer pancakes), and 2 tablespoons melted butter or neutral oil. Let the batter rest 5 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease it. When a drop of water sizzles, you’re ready.
Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
Flip and cook 1–2 minutes more, until golden and cooked through.
Repeat with remaining batter, adjusting heat as needed so they brown evenly without burning.

Tips for the Best Results

Whisk the dry mix really well: You want the leaveners evenly distributed so every batch rises the same.
Rest the batter: Five minutes helps hydrate the flour and gives you fluffier pancakes.
Don’t overmix: A few small lumps are fine. Overmixing = tougher pancakes.
Medium heat is the sweet spot: High heat browns too fast before the middle cooks.
Grease lightly and consistently: A thin swipe of butter/oil between batches keeps them golden, not greasy.
Use milk instead of water for “diner” vibes: Water works, but milk adds tenderness and flavor.
Cost breakdown (simple + real-life): Homemade typically lands around $0.20–$0.35 per 1-cup batch of mix (depending on your flour and powdered milk prices). Many boxed mixes come out closer to $0.60–$1.00 per comparable batch. Biggest savings: buying flour in a larger bag and using store-brand powdered milk.

Variations

Buttermilk-style (no buttermilk needed): Use milk plus 1 tablespoon lemon juice or vinegar per cup of milk. Let sit 5 minutes, then use in the batter.
Whole wheat swap: Replace 1 cup of the all-purpose flour with whole wheat flour for a heartier pancake.
Protein boost: Add 1–2 tablespoons ground flax or chia to the batter (not the dry mix) and an extra splash of liquid.
Vanilla + cinnamon: Add 1 teaspoon vanilla and 1/2 teaspoon cinnamon to the batter for cozy flavor.
Chocolate chip or blueberry: Sprinkle add-ins onto the pancakes after you pour the batter (instead of mixing in) so they distribute evenly and don’t sink.
Extra fluffy: Separate the egg, whip the white to soft peaks, and fold it in right before cooking.

Storage & Reheating

Store the dry pancake mix in an airtight container in a cool, dry pantry for up to 6 months (baking powder potency fades over time). Cooked pancakes keep in the fridge 3–4 days or freeze up to 2 months; reheat in the toaster, toaster oven, or a skillet over low heat until warm.

FAQ

How much does this homemade pancake mix cost compared to store-bought?

It depends on your area and whether you buy store brands, but homemade usually wins. A realistic range is about $0.20–$0.35 per 1-cup batch of mix (enough for roughly 6–8 small pancakes), while boxed mix often lands closer to $0.60–$1.00 for a similar amount. The powdered milk is the priciest ingredient up front, but it stretches across a lot of batches.

Why use powdered milk in the mix?

Powdered milk makes this a true “just add egg + water” pantry mix while still tasting like you used milk. It adds flavor, helps with browning, and keeps the dry mix shelf-stable. If you’d rather skip it, you can, but you’ll want to use liquid milk in the batter instead of water for best taste.

Can I make this mix without sugar?

Yes. The sugar helps with browning and a classic pancake flavor, but it’s not required for the structure. Reduce it to 1–2 tablespoons or omit it entirely, especially if you’re topping with syrup or sweet add-ins.

How do I scale this recipe up (or down) without messing it up?

Keep the ratios the same and scale by weight if possible. For example, doubling is simple: 8 cups flour, 1/2 cup sugar, 8 teaspoons baking powder, 4 teaspoons baking soda, 4 teaspoons kosher salt, and 1 cup powdered milk. If you’re using measuring cups, whisk extra well to evenly distribute the baking powder and baking soda.

My pancakes aren’t fluffy—what went wrong?

Most common issues: your baking powder is old, the skillet is too hot (browning outside before rising), or you overmixed the batter. Try a fresh baking powder test (it should fizz vigorously in hot water), rest the batter 5 minutes, and mix just until combined. Also make sure your griddle is at medium heat and not cranked.