If your “just add water” pancakes taste flat, cook up pale, and somehow still feel dense… it’s not you. Most pancake mixes get a few key things wrong: not enough lift, not enough flavor, and instructions that basically guarantee overmixing.
This pancake mix recipe is built for fluffy pancakes on demand. You’ll make one jar of dry mix, then turn it into a fresh stack in minutes. Bonus: it tastes like real breakfast, not sweet cardboard.
Why You’ll Love This
It’s a pantry-friendly homemade pancake mix that actually rises high and stays tender, thanks to the right balance of leaveners, a little sugar for browning, and a simple method that protects the bubbles (aka the fluff).
Ingredients
- 3 cups (360g) all-purpose flour
- 3 tablespoons baking powder (aluminum-free if possible)
- 1 teaspoon baking soda
- 1 1/2 teaspoons fine salt
- 3 tablespoons granulated sugar
- 1/4 cup (28g) powdered buttermilk (optional but highly recommended for flavor)
To make pancakes (per batch):
- 1 cup (about 135g) pancake mix
- 3/4 cup milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 tablespoons melted butter or neutral oil, plus more for the pan
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon juice or vinegar (only if you skipped powdered buttermilk)
How to Make It
- Make the dry mix: In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and powdered buttermilk (if using) until evenly combined.
- Store it: Transfer to an airtight container or jar. Label it with the date and the “per batch” wet ingredients.
- Mix the batter: For one batch, add 1 cup mix to a medium bowl. In a measuring cup, whisk milk, egg, melted butter/oil, and vanilla. If you didn’t use powdered buttermilk, whisk lemon juice/vinegar into the milk and let it sit 2 minutes first.
- Combine gently: Pour wet into dry and stir with a fork or spatula just until no dry pockets remain. The batter should look a little lumpy and thick. Let it rest 5 minutes.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. (If your butter smokes, the pan is too hot.)
- Cook: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and pop on top and the edges look set.
- Flip once: Flip and cook 1–2 minutes more until golden and springy in the center.
- Serve or hold: Repeat with remaining batter, adjusting heat as needed. Keep pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
Tips for the Best Results
- Most mixes get this wrong: they’re heavy on flour and light on lift. Here, baking powder does the main rise and baking soda helps with extra fluff and browning.
- Rest the batter: Five minutes lets flour hydrate and bubbles stabilize, so pancakes rise higher and cook more evenly.
- Don’t chase “smooth” batter: Overmixing develops gluten and deflates air. Lumps = tender pancakes.
- Medium heat is the sweet spot: Too hot = burnt outsides and raw centers. Too cool = dry, pale pancakes.
- Weigh the mix if you can: Flour compacts. If your pancakes are thick like dough, add a splash more milk.
- Fresh leaveners matter: If your baking powder is older than 6–12 months, replace it. Flat pancakes are often “dead” leavener problems.
Variations
- Extra-fluffy “soufflé-ish”: Separate the egg, whip the white to soft peaks, and fold it in at the end (super airy, slightly more work, very worth it).
- Blueberry lemon: Add 1 teaspoon lemon zest to the wet ingredients and fold in 1/2 cup blueberries after mixing (don’t stir forever).
- Chocolate chip: Sprinkle chips onto the pancake right after pouring batter (prevents sinking and burnt chips in the pan).
- Whole wheat swap: Replace 1 cup of the flour in the dry mix with whole wheat flour for a heartier stack; add an extra tablespoon of milk per batch if needed.
- Dairy-free: Use unsweetened oat/almond milk plus oil instead of butter. If skipping powdered buttermilk, don’t skip the lemon juice/vinegar.
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months (or freeze up to 6 months for peak freshness). Cooked pancakes keep in the fridge 3–4 days or freezer 2 months. Reheat in a toaster for crisp edges, or microwave in 20-second bursts for soft-and-steamy.
FAQ
Why are my pancakes not fluffy even with pancake mix?
Usually it’s one of three things: old baking powder (no lift), overmixed batter (gluten makes them tight), or a pan that’s too hot (outside sets before the inside can rise). With this mix, rest the batter 5 minutes and stir only until combined.
What do most pancake mixes get wrong?
Many mixes under-season (so pancakes taste bland), rely on sugar for “flavor” without building browning properly, and give instructions that encourage overmixing. They also often don’t include an acidic element, which helps baking soda do its best work for lift and color. That’s why powdered buttermilk (or a splash of vinegar/lemon) makes such a difference.
Can I make this pancake mix with just water like store-bought?
You can, but it won’t be as fluffy or flavorful. Water misses the fat (tenderness), proteins (structure), and sugars (browning) that milk, egg, and butter bring. If you want the closest “add water” option, use water plus 1 tablespoon oil and skip the egg, but expect a thinner rise.
How much mix equals one batch of pancakes?
Use 1 cup (about 135g) mix for one batch, which typically makes 6–8 medium pancakes (about 4 inches each), depending on how generously you scoop.
Can I double the recipe, and will the pancakes still be fluffy?
Yes. Double the dry mix easily, and for big brunch mornings you can double the batter too. The key is still gentle mixing and cooking on steady medium heat. If you’re making multiple batches, give the batter a quick fold between rounds (don’t beat it) and wipe/grease the pan as needed so pancakes brown evenly.