If you’ve ever stood in the baking aisle holding a box of pancake mix like, “This is literally flour, why am I paying for vibes?”—welcome. This homemade pancake mix is the pantry shortcut you actually want: fast, reliable, and easy to scale.
Below you’ll get the exact ratios for 1 batch, plus simple math for 5 or 10 batches (meal prep era, unlocked). Mix it once, stash it, and future-you is basically unstoppable.
Why You’ll Love This
It’s a no-drama pancake mix with consistent results: fluffy centers, golden edges, and a pourable batter every time—plus scaling is built in, so you can make a small jar or a mega tub without guessing.
Ingredients
- All-purpose flour – the base for the mix
- Granulated sugar – just enough for balance and browning
- Baking powder – main lift (don’t skip)
- Baking soda – extra fluff + helps with tang if you use buttermilk
- Fine salt – makes pancakes taste like pancakes
- Optional: powdered buttermilk – adds that classic diner flavor (see Tips)
How to Make It
- Decide your batch size. Use the ratios below for 1, 5, or 10 batches (or multiply as needed).
- Measure the dry ingredients. Spoon flour into your measuring cup and level it off (packing flour = dense pancakes).
- Whisk thoroughly. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until totally uniform. This is what prevents random salty bites.
- Jar it up. Funnel the mix into an airtight container. Label it with the date and the “how to make batter” instructions (future-you will thank you).
- Make pancake batter (per 1 batch of mix). In a bowl, whisk together 1 batch pancake mix, 1 large egg, 1 cup milk, 2 tablespoons melted butter (or oil), and 1 teaspoon vanilla (optional). Let rest 5 minutes.
- Preheat your pan. Heat a nonstick skillet or griddle to medium and lightly butter or oil it.
- Cook. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, flip, then cook 1–2 minutes more.
- Keep warm and repeat. Hold pancakes on a sheet pan in a 200°F oven while you finish the batch.
Tips for the Best Results
- Exact 1-batch mix ratio: 2 cups (250g) all-purpose flour + 2 tablespoons (25g) sugar + 4 teaspoons baking powder + 1/2 teaspoon baking soda + 1 teaspoon fine salt.
- Scale to 5 batches: 10 cups (1250g) flour + 10 tablespoons (150g) sugar + 20 teaspoons baking powder + 2 1/2 teaspoons baking soda + 5 teaspoons salt.
- Scale to 10 batches: 20 cups (2500g) flour + 20 tablespoons (300g) sugar + 40 teaspoons baking powder + 5 teaspoons baking soda + 10 teaspoons salt.
- Even easier scaling rule: For each 1 cup flour, use 1 tablespoon sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Don’t overmix the batter. Lumps are fine. Overmixing makes pancakes tough and flat.
- Rest the batter 5 minutes. It thickens slightly and gives you fluffier pancakes.
- Pan heat matters. If pancakes brown too fast, lower the heat. If they’re pale and dry, raise it slightly.
- Optional buttermilk flavor: Add 2 tablespoons powdered buttermilk per 1-batch mix. When making batter, use water instead of milk (or still use milk for extra richness).
Variations
- Whole wheat swap: Replace up to half the all-purpose flour with whole wheat flour. Add 1–2 extra tablespoons milk when making batter if it looks thick.
- Blueberry/lemon: Fold 1 cup blueberries into the batter and add 1 teaspoon lemon zest.
- Chocolate chip: Add 1/2 to 3/4 cup chocolate chips; sprinkle some on top after pouring batter to reduce scorching.
- Cinnamon vanilla: Add 1 teaspoon cinnamon to the dry mix per batch, and always use vanilla in the batter.
- Dairy-free: Make batter with oat or almond milk and use neutral oil instead of butter.
- Protein boost: Add 1–2 tablespoons ground flax or chia per batch (add a splash more milk if needed).
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry place for up to 3 months (or until your baking powder’s best-by date gets close). Cooked pancakes keep 3–4 days in the fridge or up to 2 months frozen; reheat in a toaster, toaster oven, or a 325°F oven until warm.
FAQ
What exactly is “1 batch” of this pancake mix?
One batch is the dry mix made from 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. It makes about 8–10 medium pancakes depending on how big you pour them.
How do I scale this mix without messing up the leaveners?
Use the per-cup rule: for each 1 cup flour, add 1 tablespoon sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Multiply everything by the number of cups of flour you’re using, then whisk like you mean it.
Can I make the batter with water instead of milk?
Yes. You’ll lose some richness, but it still works. If using water, consider adding 1 tablespoon extra melted butter/oil and a splash of vanilla. If you added powdered buttermilk to the mix, water is actually the classic move.
Why are my pancakes flat or rubbery?
Most commonly: your baking powder is old, your batter was overmixed, or the pan is too hot (outside browns before the inside rises). Also, don’t skip the 5-minute rest—it helps the flour hydrate and the leaveners start doing their thing.
Can I prep a 10-batch tub and still keep it fresh?
Totally—just store it airtight and dry, and keep a measuring cup in the container so you’re not introducing moisture with wet spoons. Label the container with the date and aim to use it within 3 months for the best lift and flavor.