Let’s be real: most “just add water” pancake mixes promise fluffy, diner-style stacks… and then deliver pancakes that are either flat, chewy, or weirdly dry. The issue usually isn’t you. It’s the mix.
This pancake mix recipe is built to fix what most mixes get wrong: not enough lift, unbalanced salt and sugar, and instructions that encourage overmixing. You’ll get a pantry-friendly dry mix you can stash for quick weekends, with pancakes that cook up tall, tender, and actually flavorful.
Why You’ll Love This
It’s a make-ahead pancake mix that gives you consistent fluffiness (without tasting like baking powder), plus a simple method that avoids the #1 pancake killer: overworked batter.
Ingredients
- 2 cups (260g) all-purpose flour
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon (12g) aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons (28g) powdered buttermilk (optional but highly recommended)
- For making pancakes (per batch): 1 cup (240ml) milk, 1 large egg, 2 tablespoons (28g) melted butter or neutral oil, 1 teaspoon vanilla extract (optional)
- If using powdered buttermilk: 1 tablespoon lemon juice or white vinegar (optional, only if your pancakes need a little extra lift/tang)
How to Make It
- Make the dry mix: In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and powdered buttermilk (if using) until totally uniform. No streaks.
- Store it: Transfer to an airtight container or zip-top bag. Label it “Pancake Mix” and note the batch directions (below).
- Heat your pan: When you’re ready to cook, warm a nonstick skillet or griddle over medium-low to medium heat. Give it 3–5 minutes to preheat evenly.
- Mix the wet ingredients: In a medium bowl, whisk together 1 cup milk, 1 egg, melted butter (or oil), and vanilla if using.
- Make the batter: Add 1 cup (about 130g) of the dry pancake mix to the wet ingredients. Stir gently just until you don’t see dry flour. A few lumps are not only fine, they’re the goal.
- Rest the batter: Let it sit for 5–10 minutes. This hydrates the flour and helps the leaveners do their thing for a thicker, fluffier batter.
- Cook: Lightly butter or oil the pan. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes.
- Flip once: Flip and cook 1–2 minutes more, until golden and springy in the center. Repeat, adjusting heat as needed so they cook through without getting too dark.
Tips for the Best Results
- What most mixes get wrong: they push “stir until smooth.” Don’t. Overmixing builds gluten and makes pancakes tough and flat.
- Use aluminum-free baking powder so you get lift without the metallic aftertaste.
- Resting matters. Even 5 minutes thickens batter and improves rise.
- Preheat properly. If the pan isn’t evenly hot, the first pancakes spread and dry out.
- Watch the heat. Medium-low to medium is your sweet spot. Too hot browns the outside before the inside lifts.
- Measure the mix by weight if you can. 130g per 1 cup dry mix makes results consistent.
- Don’t press pancakes. Smashing them with a spatula pops the air pockets you worked for.
Variations
- Extra fluffy “soufflé-ish”: Separate the egg, whip the white to soft peaks, and fold it in right before cooking.
- Buttermilk pancakes: Swap milk for buttermilk (or milk + 1 tablespoon lemon juice). If you do this, keep the baking soda in the mix for max lift.
- Blueberry lemon: Add 1/2 teaspoon lemon zest to the batter and sprinkle berries onto pancakes right after pouring (so they don’t sink and burn).
- Chocolate chip: Add 2–3 tablespoons chips per batch. Sprinkle on top after pouring for even distribution.
- Whole wheat blend: Replace up to 1/2 cup of the flour in the mix with whole wheat flour (expect slightly heartier pancakes).
Storage & Reheating
Store the dry pancake mix airtight in a cool, dry place for up to 3 months (longer if you skip powdered buttermilk). Cooked pancakes keep in the fridge for 3 days or freeze for up to 2 months; reheat in a toaster or a 325°F oven until warm to keep them fluffy instead of rubbery.
FAQ
Why do my pancakes come out flat with store-bought mix?
Most mixes are formulated to be foolproof, but they often under-deliver on lift because the leaveners lose strength over time and the instructions encourage overmixing. This recipe uses a balanced baking powder + baking soda combo and a short rest so you get consistent rise.
How much of the dry mix do I use per batch?
Use 1 cup (about 130g) dry mix with 1 cup milk, 1 large egg, and 2 tablespoons melted butter or oil. That makes about 6–8 medium pancakes depending on how much batter you pour.
Can I make this pancake mix without powdered buttermilk?
Yes. Just leave it out and keep everything else the same. Your pancakes will still be fluffy; you’ll just lose a little tang and richness. If you want that flavor back, use buttermilk as your liquid when making the batter.
Why is resting the batter such a big deal for fluffy pancakes?
Resting lets the flour fully hydrate and gives the leaveners time to start bubbling, which thickens the batter and improves rise. It also reduces the temptation to keep stirring (aka making chewy pancakes).
How do I know when to flip pancakes for the best height?
Flip when the surface has lots of bubbles and the edges look set and slightly matte. If you flip too early, batter spreads and you lose lift; too late and the first side dries out. One confident flip is all you need.