Easy Ready-to-Use Pancake Mix Recipe

This homemade pancake mix recipe is your shortcut to a hot breakfast on a busy morning. Keep a jar in your fridge and you can have pancakes from scratch whenever you feel like it. 

Be sure to try these delicious pumpkin pancakes, too!

pancakes in a stack on a white plate with a pat of butter

We’re all busy, but you know what? We all need to eat! This make-ahead kitchen shortcut will have you eating freshly made homemade pancakes from scratch even on the busiest of weekday mornings. You can skip the famous yellow box with its unpronounceable ingredients and make your own ready to use pancake mix.


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DIY Pancake Mix Recipe

This easy recipe comes together in a hurry and can be stored in the refrigerator for a month or two, making a pancake breakfast easy to pull together whenever you feel like a stack! It’s one of those must-have pantry staples for busy parents.

Ingredients

Flour When I use all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. 

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

Baking powder This is what gives the pancakes their lift, making them light and fluffy. 

Salt Use your favorite table salt or finely ground sea salt. If you’re on a low sodium diet, you can skip the salt.

Butter You can use salted or unsalted butter for this recipe. I tend to keep salted butter on hand, and using it doesn’t make these pancakes too salty. 

Making the pancake mix

Start by combining the dry ingredients in a mixing bowl. Whisk together until well blended, then cut in the butter. 

Store the mix in an airtight container in the fridge for a month or two. 

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To use the mix

When you’re ready to eat pancakes, combine 1 cup of the dry pancake mix with 3/4 cup of milk and an egg. Whisk until smooth and cook. 

ladle with pancake batter

I use a cast iron griddle to cook pancakes, as I find it’s easier to flip the hot cakes and I can cook more at one time. Heat the griddle or a large skillet well before beginning to cook. 

How to cook pancakes

Once the pan is hot, drop a pat of butter onto its surface and spread it around. The melted butter prevents the pancakes from sticking. 

Use a ladle to spoon pancake batter onto the greased pan. 

ladle with pancake batter

Let the pancakes cook on the hot surface until air holes begin to form and pop. The edge of the pancake batter will begin to look dull. 

pancake ready to be flipped

When most of the air holes have popped and are holding their shape, use a spatula to flip the hotcakes. The underside of the pancake should release easily and be nicely browned.

Add more flavor

This recipe results in a fluffy pancake with no bells and whistles. Like your pancakes with a bit more oomph? Once you’ve ladled the batter onto the hot griddle, sprinkle the batter with fresh blueberries or chocolate chips. 

Topping hot pancakes

When it comes to topping your ‘cakes, the sky’s the limit. Maple syrup is, of course, the most common topping, but check out these other ideas to mix things up!

 

3 pancakes on a griddle, batter visible, left and flipped cooked pancakes, right.

Freezing pancakes for a quick and easy breakfast (without much extra work)

Once the dry mix is put together, making pancakes from scratch is a snap, but to really speed things up, here’s a trick. Plan a day to make a double (or triple) batch of pancakes using this pancake mix. (I love Sunday mornings for this.) Eat what you need and then save the rest, cooling them completely before freezing the pancakes.

To freeze extra pancakes: 

Using your favorite waxed paper (if you’re being extra careful to avoid toxins, try a soy based wax paper) cut wax paper into squares and place a piece in between each pancake. Store pancakes in a freezer friendly container. Place a layer of waxed paper on the bottom of the freezer container so the pancake doesn’t stick to it.

Another option for freezing pancakes would be to place the cooled pancakes on a baking sheet and freeze. When the pancakes are frozen, place them into your freezer-safe container and put them in your freezer. By freezing pancakes on a baking sheet first, you reduce the chances of the pancakes sticking together and you don’t have to use waxed paper.

To reheat homemade pancakes: 

Simply place frozen pancakes in a toaster or toaster oven straight from the freezer until completely thawed and warm. Serve with freshly made warm applesauce for a yummy breakfast!

pancakes in a stack on a white plate with a pat of butter

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pancakes in a stack on a white plate with a pat of butter

Pancake Mix

Yield: 6 cups of prepared mix
Prep Time: 3 minutes
Mixing Time: 3 minutes
: 6 minutes
Total Time: 12 minutes

Store this homemade pancake mix in the fridge and making pancakes from scratch will be a snap!

Ingredients

For dry pancake mix

  • 4 1/2 cups all-purpose flour
  • 2-1/2 tablespoons  baking powder
  • 1/2 tablespoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup butter (room temperature)

Instructions

How to make pancake mix

  1. Combine dry ingredients in a large bowl; mix well with a whisk. 
  2. Use a pastry blender or two knives to cut the butter into the dry ingredients until the butter pieces are smaller than the size of peas. Transfer mix to an air-tight container.
  3. Store in the refrigerator until you're ready to make homemade pancakes. Keeps for up to two months.

Pancake recipe

  1. Preheat griddle or skillet over medium-high heat.
  2. Combine 1 cup dry pancake mix, 3/4 cup milk, and one egg in a bowl. Whisk until thoroughly combined. There will be some small lumps; this is the butter. Optionally, you can add 1 teaspoon vanilla extract to the mixture.
  3. Adjust burner to medium heat and melt a pat of butter on a griddle or in a large skillet, spreading it across the surface. Pour about a 1/4 cup of pancake batter onto the hot surface. When you see bubbles on the top of the pancakes begin to pop and hold their shape, flip. Wait a few more minutes until the bottom is golden brown.
  4. Repeat with remaining pancake batter. One batch of prepared pancakes makes about 10 4" pancakes.

Notes

Nutrition facts are based on the pancake mix alone.

Nutrition Information:
Yield: 20 Serving Size: 3 4" pancakes
Amount Per Serving: Calories: 153Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 183mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 3g

Nutrition facts are based on the pancake mix alone.

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This post was originally contributed by Loriel Adams from Naturally Loriel in September 2015. It has been completely updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

14 comments… add one
  • Patti Jan 28, 2021 @ 4:41

    This sounds great! I grew up with pancakes (flapjacks) that were about as thick as 2 crepes, and stii have a tendency to refer to thicker ones as collision mats. I almost NEVER order pancakes when eating out (only recently found a local eatery whose thick cakes are acceptably moist) and only tried to wrap up bacon once as the cake split and crumbled. And they soak up syrup like nobody’s business. Try adding 50 to 100% more milk and making thinner cakes, you may be converted!

  • DIanne Lasky Jul 19, 2020 @ 15:27

    Can you replace your flour with gluten-free flour in your recipe? I’m eager to try this recipe, thanks!

    • Kris Bordessa Aug 6, 2020 @ 15:35

      I have not tested this, but a 1:1 flour should work reasonably well.

  • Kay Feb 20, 2020 @ 16:46

    I want to make this vegan. What can I use in place of the eggs?

    • Kris Bordessa Feb 21, 2020 @ 7:45

      I haven’t tried making a vegan version, sorry.

    • B Mar 8, 2020 @ 2:57

      Try applesauce!

    • Susan Mar 22, 2022 @ 12:04

      This conversion works for baked goods too: For each egg use three tablespoons hot water and a slightly rounded tablespoon of ground flax seed, allow to sit for about ten minutes for the flax seed to gel a bit. The flax seed adds a nice, speckled appearance to your food.

    • Mr. T. Jul 26, 2022 @ 2:29

      Try substituting apple sauce.
      It works great for use as a substitute for a lot of other recipes.
      Amount is a unknown variable…personally I think that a 1 to 1 ratio….
      ( 1 cup for 1 egg ) should be good. If you think it could be a bit thinner you could try a bit more sauce or even liquid (milk or water),,, don’t quote me,,,it’s all a personal preference thing,but; apple sauce is a great choice and just the ticket.

  • Michelle Mar 24, 2018 @ 19:30

    Super easy recipe to make and super yummy too!

  • Brandy Flatford Dec 21, 2016 @ 14:41

    can you leave the butter out and store in the pantry?

    • Kris Bordessa Jan 5, 2017 @ 8:36

      Yes. You’d just need to add that in when making the pancakes.

  • Margie Sep 20, 2015 @ 6:06

    Also, cook up some sausage links; roll the sausage in the pancakes; instant on the run breakfast. When the kids all go to the fair and stay the week I make up a bunch of pancakes and sausage links. When they get up late and need to get animals fed or ready to show, they grab these, pop in the microwave and off they go with something that will stick for awhile.

  • Tara Sep 9, 2015 @ 17:24

    These look incredible! Hand me a fork!

  • Linda Daube Sep 5, 2015 @ 7:04

    Thank you, I knew you’d post this when I was ready. I never found a recipe for pancake mix, so I would make a double batch and freeze the pancakes in stacks of 3 for individual servings; my kids liked the silver dollar size and Mickey Mouse shapes.

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