Easy Homemade Pancake Mix

If you have ever stood in front of the pantry at 7 a.m. thinking, “I can do pancakes… but I cannot do measuring,” this is for you. This homemade pancake mix is my little gift to future-you: you shake up one jar, stash it in the cupboard, and breakfast turns into a quick, low-drama situation.

You will get fluffy pancakes, crisp-edged waffles, and lots of room for add-ins without opening three different boxes or wondering how old that baking powder is.

Why this mix works

This is a classic all-purpose dry mix built around a simple idea: the dry ingredients are already balanced, so you only add a few wet ingredients when you are ready to cook. The texture lands right in the sweet spot: tender inside, lightly crisp outside, and sturdy enough to hold blueberries without turning into pancake soup.

• Fast mornings: no measuring cups scattered across the counter.
• Consistent results: the ratio stays the same every time.
• Waffle friendly: the mix adapts easily with a small tweak.
• Budget friendly: pantry staples, no mystery additives.

Homemade pancake mix (big batch)

Makes: about 8 cups dry mix (enough for about 4 batches using 2 cups mix per batch)

Dry ingredients

• 6 cups (750 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar (for a lightly sweet, nicely browned pancake)
• 1/2 cup (60 g) cornstarch (for tenderness)
• 3 tbsp baking powder
• 1 tsp baking soda (helps browning, especially if you use buttermilk)
• 2 tsp fine salt

Optional, but very nice

• 2 tbsp powdered milk (adds richness and helps browning, especially if you often use water instead of milk later)

How to mix it

1. Whisk thoroughly. In a very large bowl, whisk everything for a full minute, getting into the corners. This is what prevents salty pockets or uneven leavening.
2. Sift if lumpy. If your baking powder or baking soda is clumpy, sift it in. It makes a difference.
3. Store. Funnel into a large jar or two medium jars with tight-fitting lids.

Quick measuring note: If you are using cups, spoon flour into the measuring cup and level it off. Scooping straight from the bag packs flour in and can make the mix heavy.

How to store pancake mix

Pantry

Keep the mix in an airtight container in a cool, dry cupboard. I like a wide-mouth jar so I can scoop without redecorating the counter in flour.

• Best quality: use within 3 months
• Still usable: up to 6 months if your leaveners are fresh and it has stayed dry (leavening slowly loses strength over time)

Freezer

If you want to stretch it longer, freeze the mix. Pour it into a freezer bag, press out the air, and freeze flat.

• Best quality: up to 9 to 12 months
• Tip: thaw at room temp (still sealed) so condensation does not get into the mix

Label it like a future best friend

Write the date on the container and add a quick note: “Use 2 cups mix per batch.” When you are half-awake, this feels like a hug. If you add powdered milk, add “contains dairy” to the label too.

Batch ratio

Put this on the jar so you do not have to hunt for it later.

• Pancakes: 2 cups mix + 2 eggs + 1 1/4 to 1 1/2 cups milk + 2 tbsp melted butter or oil + (optional) 1 tsp vanilla
• Waffles: 2 cups mix + 2 eggs + 1 1/4 to 1 1/2 cups milk + 4 tbsp melted butter or oil + (optional) 1 tsp vanilla

Make pancakes

This is the part where your morning gets easy.

Basic pancakes (one batch)

• 2 cups homemade pancake mix
• 2 large eggs
• 1 1/4 to 1 1/2 cups milk (dairy or unsweetened non-dairy)
• 2 tbsp melted butter or neutral oil, plus more for the pan
• 1 tsp vanilla extract (optional)

Steps

1. Heat the pan. Set a nonstick skillet or griddle over medium heat. You want it hot enough that a drop of water sizzles and skitters.
2. Mix gently. In a bowl, whisk eggs, milk (start with 1 1/4 cups), melted butter, and vanilla. Add pancake mix and stir just until no dry flour remains. The batter should be a little lumpy. Lumps are good. Overmixing is the enemy of fluffy.
3. Rest (quickly). Let the batter sit 5 minutes while you lightly butter the pan. This gives the flour time to hydrate.
4. Cook. Scoop about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

Tip: If you are cooking for a crowd, keep finished pancakes warm on a sheet pan in a 200°F oven while you finish the batch.

Make waffles

Waffles like a batter with a little more fat so they crisp and brown beautifully. A slightly thicker batter also helps, so start with the lower end of the milk range and adjust only if needed.

Basic waffles (one batch)

• 2 cups homemade pancake mix
• 2 large eggs
• 1 1/4 to 1 1/2 cups milk
• 4 tbsp melted butter or oil
• 1 tsp vanilla extract (optional)

Steps

1. Preheat waffle iron. Get it fully hot before you start. This is half the crispiness battle.
2. Mix gently. Same method as pancakes: whisk wet, stir in dry just until combined.
3. Cook. Follow your waffle iron’s guidance on batter amount and cook time. For extra crisp waffles, let them sit on a wire rack for a minute instead of stacking immediately.

Add-ins that work

My rule of thumb: keep add-ins to 1/2 to 1 cup per batch. Too much and your pancakes will steam instead of fluff.

Sweet

• Blueberries: toss with 1 tsp flour first to reduce sinking and streaking
• Chocolate chips: sprinkle onto the pancakes after pouring the batter so they do not all migrate to the bottom of the bowl
• Banana: add 1 mashed ripe banana, and reduce milk by 2 to 4 tbsp
• Sprinkles: yes, for birthday pancakes. Sprinkle on top right after pouring.

Pantry upgrades

• Cinnamon: add 1 to 2 tsp to the batter
• Toasted nuts: chopped pecans or walnuts add crunch and flavor
• Shredded coconut: great with pineapple or banana

Savory

• Cheddar and chives: fold in 1/2 cup shredded cheddar and 2 tbsp chopped chives
• Everything-bagel vibe: sprinkle everything seasoning on the top side before flipping

Variations

Buttermilk pancakes

Use buttermilk instead of milk. This mix includes a little baking soda, so buttermilk is especially happy here. Because buttermilk is thicker, you may need an extra splash to loosen the batter.

Whole wheat

Swap up to 2 cups of the all-purpose flour in the dry mix for whole wheat flour. Whole wheat drinks more liquid, so add 2 to 4 extra tablespoons milk per batch if the batter seems thick.

Gluten-free note

For a reliable gluten-free version, use a 1:1 gluten-free all-purpose flour blend in place of the flour. (Different blends behave differently, so expect to adjust milk slightly.) Let the batter rest 10 minutes before cooking to improve texture.

Lower sugar

You can reduce the sugar in the dry mix to 1/2 cup. The pancakes will be a bit less golden and less sweet, but still fluffy.

Troubleshooting

My pancakes are flat

• Check your baking powder freshness. If it is older than 6 months or smells dull, replace it.
• Do not overmix. Stir until just combined.
• Make sure the pan is preheated before the first pour.

They are browning too fast outside, raw inside

• Turn the heat down to medium-low.
• Use slightly smaller pancakes so they cook through before over-browning.

They taste bitter or soapy

• This can happen if baking soda is too heavy or unevenly mixed, or if you use a non-acidic milk with too much soda. This recipe keeps soda modest, but whisk the dry mix very thoroughly (or sift the leaveners) for even results.

My batter is too thick

• Add milk 1 tbsp at a time until it slowly ribbons off the spoon.

My batter is too thin

• Add 1 to 2 tbsp mix, rest 3 minutes, then reassess. Batter thickens as it sits.

Just add water option

If you want the absolute minimum morning prep, you can keep a second jar labeled “camp style.” Add powdered milk to the dry mix (2 tbsp per 2 cups mix is a good starting point), then in the morning you only add water, eggs, and oil. It is not quite as rich as using fresh milk, but it is very weeknight-friendly for breakfast-for-dinner too. Label the jar for dairy if you go this route.

FAQ

Can I make pancakes without eggs?

Yes. For one batch (2 cups mix), replace the 2 eggs with either 2 “flax eggs” (2 tbsp ground flaxseed + 5 tbsp water, rest 5 minutes) or 1/2 cup unsweetened applesauce. The texture will be a bit more tender and less lofty, but still delicious.

Can I use oil instead of butter?

Absolutely. Neutral oil works great and keeps things simple. Butter adds flavor, but oil is my go-to on rushed mornings.

How many pancakes does one batch make?

Using about 1/4 cup batter per pancake, you will get roughly 8 to 12 pancakes from one batch, depending on how generous your scoops are.

Why cornstarch?

Cornstarch softens the flour’s protein power a little, which helps pancakes cook up tender instead of chewy. It is the same idea behind cake flour, just using what most of us already have.

How to serve

My kids vote for butter and maple syrup. I vote for a little salted butter, sliced strawberries, and a spoonful of yogurt. Everyone wins when pancakes are involved.

If you make this mix, do yourself a favor and stash a second jar. It is the kind of pantry shortcut that still feels like you cooked from scratch, because you did.