Store-bought pancake mix is convenient, but having your own homemade pancake mix is the kind of life upgrade you’ll use weekly. It’s cheaper, tastes fresher, and you control the ingredients (aka no mystery “flavoring”).
This is a dry mix you can prep once, then turn into fluffy pancakes anytime. I’m giving you the exact ratios, plus the math for scaling to 1, 5, or 10 batches so you can make a jar for yourself or a big container for family breakfast season.
Why You’ll Love This
It’s a grab-and-go pantry staple: whisk the dry mix once, then pancakes are basically a 5-minute decision. The ratios are reliable, the scaling is simple, and the flavor is classic—like diner pancakes, but at home.
Ingredients
- All-purpose flour (spooned and leveled)
- Granulated sugar
- Baking powder (aluminum-free if you’re sensitive to that “tinny” taste)
- Baking soda
- Fine salt
How to Make It
- Start with the exact ratio for 1 batch of dry mix: 2 cups (240g) all-purpose flour, 2 tablespoons (25g) sugar, 4 teaspoons (16g) baking powder, 1/2 teaspoon (2g) baking soda, 1 teaspoon (6g) fine salt.
- Scale it if you want: For 5 batches, multiply everything by 5. For 10 batches, multiply everything by 10. (Scroll to the Tips section for the exact scaled amounts.)
- Whisk the dry ingredients: Add flour, sugar, baking powder, baking soda, and salt to a large bowl. Whisk for at least 30 seconds so the leaveners distribute evenly (this is what keeps your pancakes consistently fluffy).
- Transfer to storage: Pour into an airtight container or a big jar. Label it with the date and the “per batch” pancake directions below.
- To make pancakes (per 1 batch of mix): In a bowl, whisk 1 3/4 cups (415g) milk, 1 large egg, 3 tablespoons (42g) melted butter (or neutral oil), and 1 teaspoon vanilla (optional).
- Add the dry mix: Stir in the full 1 batch of homemade pancake mix until just combined. A few small lumps are good—don’t overmix.
- Rest the batter: Let it sit 5 minutes while your pan heats. This helps the flour hydrate and the pancakes cook up softer.
- Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease. Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, flip, then cook 1–2 minutes more until golden.
- Serve: Stack, butter, syrup, fruit, whatever. If you’re batching, keep pancakes warm on a sheet pan in a 200°F oven.
Tips for the Best Results
- Exact scaling amounts:
5 batches: 10 cups (1200g) flour, 10 tbsp (125g) sugar, 20 tsp (80g) baking powder, 2 1/2 tsp (10g) baking soda, 5 tsp (30g) salt.
10 batches: 20 cups (2400g) flour, 20 tbsp (250g) sugar, 40 tsp (160g) baking powder, 5 tsp (20g) baking soda, 10 tsp (60g) salt. - Whisk like you mean it: Uneven baking powder = some pancakes flat, some fluffy. Give it a thorough whisk or shake it hard in a sealed container.
- Measure flour correctly: Spoon into the cup and level it off. Scooping straight from the bag packs flour and makes thicker, drier pancakes.
- Don’t overmix the batter: Stir just until you don’t see dry streaks. Overmixing makes pancakes tough.
- Control your heat: Medium is the sweet spot. Too hot = burned outsides, raw centers.
- Adjust thickness easily: If batter feels too thick, add milk 1 tablespoon at a time. If too thin, add a spoonful of mix.
Variations
- Buttermilk-style: Replace milk with buttermilk (or do 1 3/4 cups milk + 1 1/2 tbsp lemon juice, rest 5 minutes). Expect slightly tangier, extra tender pancakes.
- Whole wheat: Swap 1 cup of the flour in the dry mix for whole wheat flour for a heartier vibe (start with a half swap if you want them extra fluffy).
- Chocolate chip: Fold 1/2 cup chips into the mixed batter. Sprinkle a few on top after you pour the batter so they don’t all sink.
- Blueberry: Add 3/4 cup blueberries to the batter, or place berries onto pancakes right after pouring each round.
- Cinnamon vanilla: Add 1 teaspoon ground cinnamon to the dry mix and don’t skip the vanilla in the wet ingredients.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry pantry for up to 3 months for best rise (longer is possible, but the leaveners slowly lose strength). Cooked pancakes keep in the fridge 3–4 days or frozen up to 2 months; reheat in the toaster for crisp edges or microwave in short bursts for soft-and-steamy.
FAQ
How much homemade pancake mix equals one “batch” in this recipe?
One batch is the full dry mix made from 2 cups flour + the listed sugar, baking powder, baking soda, and salt. You’ll use that entire batch with the wet ingredients (milk, egg, butter/oil) to make one round of pancakes—about 10–12 medium pancakes depending on scoop size.
What’s the easiest way to scale to 5 or 10 batches without messing up?
Use grams if you can and multiply each ingredient by 5 or 10. If you’re using teaspoons/tablespoons, measure carefully and whisk extra well. For big batches, a huge bowl plus a whisk (or shaking in a sealed container) helps distribute the baking powder evenly.
Can I add powdered milk to make it a “just add water” mix?
Yes. Add 1 1/4 cups (about 120g) nonfat dry milk powder per 1 batch of dry mix. Then, when making pancakes, use water instead of milk. You’ll still want to add egg and melted butter/oil for best texture, but it’s super convenient for camping or quick mornings.
Why do my pancakes turn out flat even with homemade mix?
Usually it’s old baking powder, overmixing, or batter sitting too long. Use fresh baking powder (replace if it’s been open for a while), mix gently, and cook after a short 5-minute rest. Also make sure your pan isn’t too cool—lukewarm heat can make pancakes spread before they lift.
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. Results vary by brand, but this ratio is a solid starting point. Let the batter rest 10 minutes (gluten-free flours benefit from extra hydration) and expect slightly more delicate pancakes.