Pancake mornings hit different when you’re not hunting for a half-used box of mix in the back of the pantry. This homemade pancake mix is the “always ready” kind: quick to stir together, easy to scale, and honestly tastes more like real pancakes (because it is).
Bonus: we’re doing a cost breakdown so you can see exactly why DIY wins. Spoiler: it’s cheaper than store-bought, and you get to control the ingredients—no mystery “flavor enhancers,” just fluffy pancakes on demand.
Why You’ll Love This
This mix is pantry-simple, makes tender pancakes with a classic diner vibe, and costs less per batch than most boxed options—plus you can customize it (whole wheat, cinnamon, protein add-ins) without paying “specialty mix” prices.
Ingredients
- 4 cups (520g) all-purpose flour
- 3 tablespoons (36g) granulated sugar
- 2 tablespoons (24g) baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons fine salt
- 2 tablespoons cornstarch (optional, for extra fluff)
How to Make It
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cornstarch (if using) until evenly combined.
- Break up clumps: If your baking powder is a little lumpy, press it through a fine-mesh sieve or whisk aggressively for 30 seconds. You want the mix super uniform.
- Store the mix: Funnel into a clean, dry airtight container or jar. Label it with the date and the “per batch” directions below.
- To make pancakes (1 batch): In a bowl, whisk together 1 cup (130g) pancake mix with 1 cup (240g) milk, 1 large egg, and 2 tablespoons melted butter or neutral oil. Let the batter rest 5 minutes.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or spray, then wipe excess with a paper towel.
- Cook: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden and cooked through.
- Repeat: Adjust heat as needed (medium-low if they’re browning too fast). Re-grease the pan between rounds.
- Serve: Stack, top, and enjoy immediately (or keep warm in a low oven while you finish the batch).
Tips for the Best Results
- Rest the batter: 5–10 minutes gives you thicker batter and fluffier pancakes.
- Don’t overmix: A few small lumps are totally fine. Overmixing = tough pancakes.
- Mind your heat: Medium is the sweet spot. If the outside browns before the inside sets, lower the heat.
- Weigh your flour if you can: Too much flour makes dry pancakes. A kitchen scale keeps it consistent.
- Use fresh leaveners: Baking powder that’s been open forever won’t lift the batter like it should.
- Keep pancakes warm: Hold cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Variations
- Buttermilk-style: Replace milk with buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes). Expect extra tang and tenderness.
- Whole wheat: Swap 1–2 cups of the flour for whole wheat flour. Add an extra splash of milk if batter feels thick.
- Cinnamon vanilla: Add 1 teaspoon cinnamon to the dry mix and 1 teaspoon vanilla to the wet ingredients per batch.
- Chocolate chip: Fold 1/2 cup chips into the batter after mixing. Cook on medium-low so the centers set.
- Protein boost: Add 2 tablespoons collagen peptides or 1 scoop protein powder per batch (you may need 2–4 tablespoons extra milk).
- Waffle mode: Use the same batter, but add 1 extra tablespoon oil for crispier edges in the waffle iron.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry pantry for up to 3 months (longer is possible, but the leaveners slowly lose strength). Cooked pancakes keep in the fridge for 4 days; reheat in a toaster, toaster oven, or skillet until warmed through and slightly crisp on the edges.
FAQ
How much does this homemade pancake mix cost compared to store-bought?
Prices vary by region, but here’s a realistic breakdown using typical U.S. grocery costs: flour (about $3 for 5 lb), sugar ($3 for 4 lb), baking powder ($3–$5 per can), baking soda ($1–$2), and salt (pennies). This full recipe makes about 4 cups of mix (roughly 4 batches). In most kitchens, that lands around $2.00–$3.50 total, or about $0.50–$0.90 per batch—often cheaper than boxed mixes that run $2–$4 per box for a similar number of servings. Plus, you’re not paying for packaging and “extras.”
How many pancakes does one batch make?
Using 1 cup mix + wet ingredients (the “1 batch” directions), you’ll get about 8 pancakes if you use a 1/4-cup scoop (around 4 inches each). Make them bigger and you’ll get fewer; make them silver-dollar style and you’ll get more.
Can I add powdered milk to make it an “add water only” mix?
Yes. For each 1 cup (130g) of mix, add about 2 tablespoons powdered milk to the dry mix. Then when you’re ready to cook, start with about 3/4 cup water plus 1 egg and 2 tablespoons oil/butter, and adjust water as needed for consistency. (You’ll still want the egg for best texture.)
Why are my pancakes not fluffy?
The usual culprits: old baking powder, overmixing the batter, or cooking on heat that’s too high (browning fast before the interior can rise). Try fresh leaveners, mix just until combined, rest the batter 5–10 minutes, and keep the pan at a steady medium.
Can I make this mix gluten-free?
You can swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. Texture can vary by brand, but it generally works well. Let the batter rest a little longer (10 minutes) so the flour hydrates, and expect pancakes that are slightly more delicate when flipping.