If your pancakes keep coming out flat, rubbery, or weirdly chewy, it’s not you. It’s the mix. A lot of “just add water” pancake mixes are built for shelf life and convenience, not actual fluffy diner-style stacks.
This homemade pancake mix fixes what most mixes get wrong: not enough lift, the wrong balance of sugar and salt, and instructions that encourage overmixing. Make the dry mix once, then you’re basically 5 minutes away from fluffy pancakes whenever the craving hits.
Why You’ll Love This
It’s a pantry-friendly pancake mix recipe that makes consistently fluffy pancakes with tender centers and lightly crisp edges—and it’s flexible enough for weekday breakfasts, brunch, or meal prep.
Ingredients
- 2 cups (250g) all-purpose flour
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons cornstarch (helps softness and that “mix” texture, but better)
- Optional: 1/2 teaspoon ground cinnamon or 1 teaspoon vanilla powder
To make pancakes from the mix (per batch): 1 cup mix, 3/4 cup buttermilk (or milk), 1 large egg, 2 tablespoons melted butter or neutral oil, 1 teaspoon vanilla extract (optional).
How to Make It
- Make the dry mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cornstarch until evenly combined.
- Store it: Transfer the mix to an airtight container or zip-top bag. Label it with the “per batch” wet ingredients so future-you doesn’t have to guess.
- Mix the batter: For one batch, add 1 cup of pancake mix to a bowl. In a second bowl (or large measuring cup), whisk 3/4 cup buttermilk, 1 egg, melted butter, and vanilla (if using).
- Combine gently: Pour the wet ingredients into the dry. Stir with a spatula just until the flour disappears. A few small lumps are good; overmixing is the fastest route to tough pancakes.
- Rest the batter: Let it sit for 5–10 minutes. This hydrates the flour and gives the leaveners time to start working for extra lift.
- Heat the pan: Preheat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease with butter or oil, then wipe excess with a paper towel (too much fat can fry the edges).
- Cook: Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form on top and the edges look set.
- Flip once: Flip and cook 1–2 minutes more until golden and springy in the center. Keep warm on a plate or in a 200°F oven while you finish.
Tips for the Best Results
- What most mixes get wrong: not enough lift. This recipe uses both baking powder and a little baking soda. The soda needs acid (hello, buttermilk) to really puff the pancakes.
- Use buttermilk for maximum fluff. No buttermilk? Use milk plus 2 teaspoons lemon juice or vinegar per 3/4 cup, then let it sit 5 minutes.
- Don’t overmix. Stirring too much develops gluten and knocks out air. Lumps are a good sign.
- Rest the batter. That short rest makes pancakes thicker, softer, and taller.
- Watch the heat. Too hot = burned outsides, raw centers. Medium-low to medium is the sweet spot.
- Measure flour the easy way. Spoon into the measuring cup and level. Scooping straight from the bag can pack flour and make dense pancakes.
Variations
- Blueberry: Add 1/2 cup blueberries to the batter, or sprinkle them onto each pancake right after pouring so they don’t bleed as much.
- Chocolate chip: Fold in 1/3 cup mini chocolate chips. Lower the heat slightly so the chips don’t scorch.
- Banana: Add 1 mashed ripe banana to the wet ingredients. If the batter gets too thick, splash in an extra tablespoon or two of milk.
- Whole wheat blend: Swap 1/2 cup of the flour for whole wheat flour. They’ll be a bit heartier but still fluffy.
- Dairy-free: Use plant milk plus 2 teaspoons vinegar (to mimic buttermilk) and use oil instead of butter.
Storage & Reheating
Store the dry pancake mix in an airtight container in a cool, dry place for up to 3 months. Cooked pancakes keep in the fridge for 3–4 days or in the freezer for up to 2 months. Reheat in a toaster for the best edges, or microwave in 15–20 second bursts until warm.
FAQ
Why are my pancakes flat even with pancake mix?
Most of the time it’s one of three things: your leaveners are old, your batter is overmixed, or you’re using only milk when the recipe needs an acid (like buttermilk) to activate baking soda. This mix is designed to rise best with buttermilk and a short batter rest.
Can I make this pancake mix “just add water”?
You can, but it won’t be as fluffy. For a water-only version, add 2 tablespoons powdered buttermilk to the dry mix (per 2 cups flour in the mix), then use water to mix. You’ll still get decent pancakes, but using egg and butter/oil gives better tenderness and lift.
How much mix do I use per batch?
Use 1 cup of dry mix for a standard batch (about 6 small pancakes). Mix with 3/4 cup buttermilk, 1 egg, and 2 tablespoons melted butter or oil. Scale up as needed (2 cups mix for a crowd).
Can I use regular milk instead of buttermilk?
Yes. The pancakes will be slightly less tangy and a bit less fluffy, but still good. For a closer match, make a quick substitute: add 2 teaspoons lemon juice or vinegar to 3/4 cup milk and let it stand for 5 minutes before mixing.
Why does my first pancake always look the worst?
Because your pan is still settling into the right temperature and the fat isn’t evenly distributed yet. Think of the first one as a “test pancake.” After that, adjust the heat (usually slightly down) and you’ll get more even browning and better rise.