Homemade Pancake Mix and Batter Recipe

Introduction

This homemade pancake mix is simple to prepare and keeps well for up to three months. With just a few staple ingredients, you can whip up fluffy, golden pancakes that make a perfect breakfast or brunch treat.

Ingredients

• 3 3/4 cups (480 grams) all-purpose flour
• ⅓ cup (65 grams) sugar
• 5 teaspoons baking powder
• 1½ teaspoons kosher salt (such as Diamond Crystal)
• 1 large egg
• 3/4 cup (180 milliliters) milk
• 1 tablespoon melted butter or vegetable oil, plus more for cooking
• 1 cup (135 grams) pancake mix (from the above dry ingredients)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Transfer this mixture to a storage container with a tight-fitting lid. Store in a dark, cool place for up to 3 months.
2. Step 2: When ready to make pancakes, lightly beat the egg in a medium bowl. Whisk in the milk and melted butter. Sprinkle 1 cup of the prepared pancake mix over the wet ingredients, then slowly whisk until just blended. It’s okay if the batter is slightly lumpy; avoid overmixing.
3. Step 3: Let the batter rest at room temperature for 10 minutes to hydrate the flour and thicken the batter.
4. Step 4: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil. Using a ¼-cup scoop, pour batter onto the skillet, spreading slightly if needed.
5. Step 5: Cook pancakes until bubbles form on the surface and the underside is golden brown, about 2 to 3 minutes. Flip and cook the other side for 1 to 2 minutes until golden brown.
6. Step 6: Repeat with remaining batter, greasing the skillet between batches. Serve pancakes immediately for best taste.

Tips & Variations

• For extra fluffy pancakes, ensure the baking powder is fresh and avoid overmixing the batter.
• Substitute milk with buttermilk for a richer flavor and tender crumb.
• Add blueberries, chocolate chips, or sliced bananas to the batter before cooking for a tasty twist.
• Use vegetable oil instead of butter for a dairy-free option.

Storage

Store the dry pancake mix in an airtight container in a cool, dark place for up to 3 months. Once you make the batter, cook pancakes immediately or refrigerate the batter for up to 24 hours. Reheat cooked pancakes in a toaster or on a skillet over low heat for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary. Make sure your baking powder is also gluten-free.

How do I prevent pancakes from sticking to the pan?

Ensure your skillet or griddle is well-greased with butter or oil before cooking each batch, and use a nonstick surface if possible. Cooking on medium-low heat helps prevent burning and sticking.

Homemade Pancake Mix and Batter Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

This homemade pancake mix recipe provides a simple, convenient way to prepare fluffy, golden pancakes anytime. The dry mix combines flour, sugar, baking powder, and salt, and can be stored for up to 3 months. When ready to cook, just add egg, milk, and melted butter to create a perfect batter, resulting in light and tender pancakes cooked on a skillet to golden perfection.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients for Pancake Mix

• 3 3/4 cups (480 grams) all-purpose flour
• ⅓ cup (65 grams) sugar
• 5 teaspoons baking powder
• 1 ½ teaspoons kosher salt (such as Diamond Crystal)

To Make Pancakes

• 1 large egg
• ¾ cup (180 milliliters) milk
• 1 tablespoon melted butter or vegetable oil, plus more for cooking
• 1 cup (135 grams) pancake mix

Instructions

1. Make the pancake mix: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and kosher salt until fully combined. Transfer the mixture to a storage container with a tight-fitting lid. Store in a dark, cool place for up to 3 months until ready to use.
2. Prepare the pancake batter: In a medium bowl, lightly beat the egg. Whisk in the milk and melted butter until blended. Gradually sprinkle the measured 1 cup of the prepared pancake mix over the wet ingredients, whisking slowly just until combined. It’s okay if the batter remains slightly lumpy. Allow the batter to rest at room temperature for 10 minutes to hydrate the flour and thicken the batter.
3. Heat the cooking surface: While the batter rests, preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the entire cooking surface with butter or oil to prevent sticking.
4. Cook the pancakes: Using a ¼-cup scoop, pour batter onto the hot skillet in batches. If needed, gently spread the batter to shape the pancakes slightly. Cook for 2 to 3 minutes on the first side, until bubbles form on the surface and the underside is golden brown. Flip each pancake and cook for an additional 1 to 2 minutes until the second side is also golden brown.
5. Serve immediately: Repeat cooking until all batter is used, greasing the skillet between batches as necessary. Serve the pancakes hot for the best taste and texture.

Notes

• Do not overmix the batter; a few lumps help keep pancakes tender.
• Letting the batter rest enhances the texture by allowing the flour to fully hydrate.
• Adjust heat as needed to prevent burning or undercooking.
• This dry pancake mix can be stored for up to 3 months in a cool, dark place.
• Use butter or vegetable oil for greasing depending on your preference.

Keywords: pancake mix, homemade pancake mix, easy pancakes, breakfast, fluffy pancakes