Pancake Mix Recipe

Published May 2, 2025

Time Overview

  • Prep Time: 5 minutes (for dry mix) + 10 minutes (batter rest)

  • Cook Time: 5 minutes (per batch of 8 pancakes)

  • Total Time: 10 minutes

Ingredients

Dry Pancake Mix (Makes ~8 pancakes; stores for up to 3 months)

  • 3¾ cups (480g) all-purpose flour

  • ⅓ cup (65g) granulated sugar

  • 5 teaspoons baking powder

  • 1½ teaspoons kosher salt (e.g., Diamond Crystal)

Batter Ingredients (For 8 pancakes; uses 1 cup of the dry mix above)

  • 1 large egg

  • ¾ cup (180ml) milk (or adjusted for whole grain, see Pro Tips)

  • 1 tablespoon melted unsalted butter or vegetable oil (plus extra for cooking)

  • 1 cup (135g) homemade dry pancake mix (from the above dry ingredients)

Instructions

Step 1: Prepare the Dry Pancake Mix

In a large bowl, whisk the all-purpose flour, granulated sugar, baking powder, and kosher salt until thoroughly combined. Transfer the mixture to an airtight storage container with a tight-fitting lid. Store in a cool, dark pantry for up to 3 months.

Step 2: Prepare the Batter

  1. In a medium bowl, lightly beat the egg with a fork.

  2. Whisk in the milk and melted butter (or oil) until smooth.

  3. Sprinkle the 1 cup of homemade dry pancake mix over the wet ingredients. Gently whisk until just combined—small lumps are acceptable; do not overmix (overmixing causes tough pancakes).

  4. Let the batter rest at room temperature for 10 minutes to allow flour hydration and slight thickening.

Step 3: Cook the Pancakes

  1. Preheat a nonstick skillet or griddle over medium-low heat (adjust heat to prevent burning).

  2. Lightly grease the skillet with butter or oil using a paper towel, ensuring even coverage.

  3. Using a ¼-cup measuring scoop, portion the batter onto the skillet, spreading gently to form 4-inch (10cm) rounds.

  4. Cook until bubbles form on the surface and the undersides are golden brown, 2–3 minutes.

  5. Flip carefully and cook the second side until golden brown, 1–2 minutes more.

  6. Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, greasing the skillet between batches.

Step 4: Serve

Enjoy pancakes immediately with toppings like maple syrup, fresh berries, whipped cream, or powdered sugar.

Pro Tips & Variations

  • Whole Grain Twist: Replace ½ the all-purpose flour with whole wheat flour (e.g., 2 cups all-purpose + 1¾ cups whole wheat). Increase batter liquid to 1 cup (½ cup water + ½ cup buttermilk/yogurt) for tenderness.

  • Sugar-Free Option: Omit sugar; maple syrup or honey provides sufficient sweetness.

  • Flavor Enhancement: Add 1 teaspoon vanilla extract to the batter for a richer aroma.

  • Batch Preparation: Double the dry mix ingredients for long-term storage; use 1 cup per 8-pancake batch.

Customer Reviews

  • "For whole grain pancakes, substitute half flour with whole wheat and increase batter liquid to 1 cup (½ water + ½ buttermilk/yogurt) for tenderness."

  • "Added vanilla to the batter—family loved it! This is now our go-to."

  • "No sugar needed; maple syrup adds all the sweetness. Excellent recipe."

  • "Left boxed mix behind—homemade is so much better!"

  • "Note: The 1 cup dry mix (135g) is correct for 8 pancakes. Do not overmix batter for best results."

Enjoy homemade pancakes with customizable flavor and texture!