Pancake Mix Recipe for Fluffy Pancakes: What Most Mixes Get Wrong

Fluffy pancakes shouldn’t feel like a weekend-only luxury or a “hope and pray” situation. If you’ve ever followed a pancake mix bag exactly and still ended up with flat, pale, kinda rubbery pancakes… you’re not alone.

Here’s what most mixes get wrong: the ratios are built for shelf life and simplicity, not max fluff. This homemade pancake mix fixes that with a smarter balance of leavening, a little starch for tenderness, and a method that actually lets the batter do its thing.

Why You’ll Love This

This mix makes pancakes that are tall, tender, and evenly golden, without tasting overly “baking powder-y.” Plus, you can prep the dry mix once and have quick pancakes on demand—weekday vibes, weekend results.

Ingredients

2 cups (240g) all-purpose flour
1/2 cup (60g) cornstarch (the secret for extra fluff and softness)
2 tablespoons granulated sugar
1 tablespoon baking powder (aluminum-free if you can)
1/2 teaspoon baking soda
1 teaspoon fine salt
Optional: 1 teaspoon ground cinnamon or 1/2 teaspoon vanilla powder

To make pancakes (per batch):

1 cup (about 140g) prepared pancake mix
1 large egg
3/4 cup (180ml) buttermilk (or milk + 2 teaspoons lemon juice, rested 5 minutes)
2 tablespoons melted butter (or neutral oil)
1 teaspoon vanilla extract (optional but nice)

How to Make It

Make the dry mix: In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, salt, and any optional spices until totally uniform. (No streaks of cornstarch.)
Store the mix: Transfer to an airtight jar or container. Label it with the “per batch” wet ingredients so future-you can move faster.
Preheat your pan: When you’re ready to cook, heat a nonstick skillet or griddle over medium-low to medium heat. You want steady heat, not a pan that’s aggressively sizzling.
Mix the wet ingredients: In a medium bowl, whisk the egg, buttermilk, melted butter, and vanilla (if using) until smooth.
Combine gently: Add 1 cup of the pancake mix to the wet bowl. Stir with a spoon or spatula just until the flour disappears. The batter should be thick and a little lumpy. Let it rest 5–10 minutes.
Grease lightly: Add a small swipe of butter or a quick spray of oil to the pan. Too much fat can fry the edges and block even browning.
Cook the first side: Scoop 1/4 cup batter per pancake onto the pan. Cook until bubbles form and pop on the surface and the edges look set, about 2–3 minutes.
Flip once: Flip and cook 1–2 minutes more, until golden and springy in the center. Repeat with the remaining batter, adjusting heat as needed.

Tips for the Best Results

Don’t overmix: Overmixing develops gluten and knocks out air, which is basically the opposite of fluffy.
Rest the batter: That 5–10 minute rest hydrates the flour and lets the leaveners start working. The texture gets noticeably taller and softer.
Use buttermilk if possible: Most box mixes lean too hard on baking powder alone. The buttermilk + baking soda combo gives lift and a better flavor (no bitter aftertaste).
Medium heat wins: Too hot = burnt outside, raw inside. You want a calm, consistent sizzle.
Measure the mix correctly: Spoon into the cup and level it. Packing the cup makes the batter too thick and pancakes heavy.
Skip pressing pancakes: Smashing them with the spatula removes the steam pockets that make them fluffy.

Variations

Blueberry: Sprinkle berries onto the batter after it hits the pan (not in the bowl) so the batter stays fluffy and the berries don’t bleed everywhere.
Chocolate chip: Add 2–3 tablespoons mini chips per batch; they distribute better and won’t sink as much.
Lemon poppy: Add 1 teaspoon lemon zest and 1 teaspoon poppy seeds per batch; keep the vanilla in.
Whole wheat boost: Swap 1/2 cup of the all-purpose flour in the mix with white whole wheat flour for a slightly nutty vibe without losing too much fluff.
Dairy-free: Use plant milk + 2 teaspoons lemon juice and oil instead of butter. (Still fluffy, just a little less rich.)

Storage & Reheating

Store the dry pancake mix airtight at room temperature for up to 3 months. Cooked pancakes keep in the fridge for 3–4 days or freeze up to 2 months. Reheat in a toaster for crisp edges, or microwave in 20-second bursts if you’re in a hurry (cover with a damp paper towel to avoid drying out).

FAQ

What do most pancake mixes get wrong when it comes to fluffiness?

They often rely on a one-note leavening setup and ratios that prioritize “works with water” convenience. That can mean less lift, weaker browning, and sometimes a chemical aftertaste. This recipe balances baking powder with a little baking soda plus an acidic liquid (buttermilk), and the added cornstarch keeps the crumb soft and tall.

Can I make this pancake mix just like a store mix (add water only)?

You can, but it won’t be as fluffy. For a closer “just add water” version, whisk 1 cup mix with about 3/4 cup water and let it rest 10 minutes. Expect a thinner flavor and less lift than using egg + buttermilk + butter, which are doing a lot of the texture work.

Why is my batter so thick after resting?

That’s normal—flour and cornstarch hydrate as they sit. If it feels too thick to scoop, stir in 1–2 tablespoons buttermilk or milk at a time until it ribbons off the spoon but still looks fluffy and airy.

How do I know when to flip pancakes without deflating them?

Wait until the surface has lots of bubbles that pop and stay open, and the edges look matte and set. Flip once, gently, and don’t press. The second side usually needs less time.

Can I double the batch for a crowd, and will it still be fluffy?

Yes. Double the wet ingredients and use 2 cups of the mix. Keep the “gentle mix + rest” rule, and cook on medium heat. If you’re holding pancakes while cooking the rest, keep them warm on a baking sheet in a 200°F oven so they stay fluffy instead of steaming into sogginess.