Pancake Mix is an easy mix that turns into delicious fluffy pancakes and is made with flour, baking powder and sugar.
The next time your’re craving Homemade Pancakes or Mini Pancakes but you don’t have all day to make them, this is the perfect recipe for you to make and have on hand. All you need to make this pancake mix recipe are ingredients that you probably already have around the house. Plus, the added bonus of Pancake Mix is that if you put it on a waffle iron it becomes waffle mix.
PANCAKE MIX
Pancakes are a delicious dish that you can serve up for a tasty breakfast, a fancy brunch or even as breakfast for dinner and you can whip them up on everything from a high end stove to an electric griddle. They’re delicious with melted butter, maple syrup or even ice cream (we’ll come back to that later), and are great with muffins, eggs, bacon and every other breakfast food there is.
As far as pancake recipes go, this one is super easy to make and tastes fantastic. It’s also easy to turn the mix into pancake batter without a ton of complicated extra steps, you just need to add a few wet ingredients in a medium bowl.
This Pancake Mix is great to make ahead of time so that the next time you are craving golden brown, fluffy pancakes you can have them done and ready to eat in minutes. The great thing about homemade Pancake Mix is that you can mix in any additional things you want, from nuts to chocolate chips.
This DIY Pancake Mix is so easy to make there’s really only one step and it will stay good for a very long time if you store it properly.
HOW TO MAKE PANCAKE MIX
- Combine the dry ingredients in a large bowl.
- Divide into ziplock bags.
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VARIATIONS ON PANCAKE MIX
- Chocolate chips: Chocolate chips are delicious in pretty much anything and they’re a classic pancake add-in. You can mix them into the ingredients as you’re making the pancakes since if you keep them in the dry mix they can melt and make it difficult to turn it into a wet mix.
- Blueberries: Just like the chocolate chips, blueberries are a traditional favorite addition to pancakes and also should not be added into the dry mix before hand. They’re great mixed into the batter and add a tart sweetness to the savory flavor of the pancakes.
- A la mode: You can serve up the pancakes you make with this DIY Pancake Mix with a side of Homemade Vanilla Ice Cream. It’s a delicious blend of sweet and savory and is even more delicious with some fresh fruit on top. If you like the idea of making your own ice cream you can also make Whipped Cream from scratch.
- Buttermilk: If you want a more classic buttermilk pancake taste, all you have to do is switch out the milk in the wet ingredients for a big cup of, you guessed it, buttermilk.
To turn pancake mix into pancakes:
To make into pancakes whisk these wet ingredients into the dry ingredients:
- 1 1/2 cups milk
- 1 large egg
- 2 Tablespoons unsalted butter , melted
- 1 tsp vanilla extract
Let sit for five minutes then scoop 1/4 cup scoops of batter onto a greased griddle. Flip when bubbles form then cook for 15 seconds on the second side.
PANCAKES, A HISTORY
The ancient Romans and Greeks used to make flat cakes and they have been a favorite in many different varieties around the world for centuries. They even are mentioned in “As You Like It” by William Shakespeare. Pancakes have found their way into a ton of films, from Pulp Fiction (1994) to the Big Lebowski (1998) and are in countless other musical and literary references.
HOW LONG IS PANCAKE MIX GOOD?
- Store: Keep your dry Pancake Mix in an airtight container and keep it in a dry, cool place. You shouldn’t refrigerate it because the moisture inside of a fridge can make the mixture soggy and gross.
Pancake Mix
Ingredients
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoons salt
- 2 tablespoons sugar
Instructions
- Combine the dry ingredients in a large bowl.
Store in airtight container until ready for use.
Recipe Notes
To turn pancake mix into pancakes:
To make into pancakes whisk these wet ingredients into the dry ingredients:
- 1 1/2?cups??milk
- 1?large?egg
- 2?Tablespoons?unsalted?butter?, melted
- 1?tsp?vanilla extract
Let sit for five minutes then scoop 1/4 cup scoops of batter onto a greased griddle. Flip when bubbles form then cook for 15 seconds on the second side.
Did I miss something? It says to divide into ziplock bags. But the volume of the wet ingredients must be for the whole thing, correct?
I’ve edited it to read correctly now. Thanks for catching that.
I haven’t tried this yet, but I have a question. Does one recipe for 12 servings plus one batch of wet ingredients = optimal pancakes? I looked and couldn’t find any reference to how much mix to stir into the wet ingredients.
Your other recipes that I have tried have been great!
Thanks for catching that. I’ve edited to read more clearly.
Thank you for sharing this! This might be a stupid question but do you know if it would be possible to make a large container full of the mix? I’m hoping to avoid using several ziplock bags by just scooping out what I need (I’m assuming a little over 1.5 c) of the mix each time.
There’s no stupid questions in cooking 🙂
You can adjust the servings size by hovering over the serving amount and a slider will appear. Move it up to double or triple and the ingredients will adjust. Hope this helps and keep those questions coming! 🙂
Makes super good pancakes! And so helpful to have on hand for quick breakfasts.
turned out so light and fluffy! Yum!
I could totally go for some freshly made chocolate chip pancakes now! This recipe is nice and simple and versatile, and probably less expensive than store bought too.
This is such a great way to always have pancake mix on hand!
These turned out so light and fluffy!
Sorry, I’m not clear. How many cups of the mixed dry ingredients do I add to the wet ingredients when I’m ready to make the pancakes?
Also is there a difference for the waffle mix? Thanks
You would use the amount of the recipe plus the amount of the wet ingredients. If you want to make more to store for later, simply up the servings size by using the slider in the recipe card.
I’m probably missing something obvious, but whats the ratio of dry ingredients to wet ingredients? If I want to make enough mix to have on hand for say 5 different occasions, should I multiply the dry ingredients by 5 and then divide into 5 bags and use one set of the wet ingredients each time?
Yes. That is how you would multiply the recipe to store more for later and how to prepare when you ready for pancakes.
How much of the dry mix do you add to the wet ingredients? How much of the dry pancake mix should be in each bag?
So sorry about missing your comment – I had a glitch with messages routing to spam.
The mix is measured for the total wet ingredients. If you want to only make half and save more for later, or you want to increase the recipe for bulk storage, then you would divide into bags and based on the amount you stored i.e. 1/2 dry ingredients would equal 1/2 wet ingredients listed, that’s how you would mix.
Hopes this helps!
If substituting about 1/3 or 1/2 of AP flour for White Whole Wheat flour, would any other ingreds or mixing/ waiting process need adjusting to accommodate the heavier flour?
Thanks so much for your input and all your great recipes!
So sorry I missed this, it ended up in my spam somehow. I don’t think you would need to make any other adjustments.
If you are dividing into plastic bags, how much of the dry ingredients do you use with the wet ingredients
It is based on the amount you stored i.e. 1/2 dry ingredients in one bag would equal 1/2 wet ingredients listed, that’s how you would mix.
Hopes this helps!
I have a question. Are the wet ingredients you listed added to the entire quantity of dry ingredients? In your recipe, you say to divide the dry ingredients and put into storage bags, but you don’t say how many bags nor is there any indication of how much wet ingredients to put into one of the bags of dry ingredients. Can you clarify?
So sorry about missing your comment – I had a glitch with messages routing to spam.
The mix is measured for the total wet ingredients. If you want to only make half and save more for later, or you want to increase the recipe for bulk storage, then you would divide into bags and based on the amount you stored i.e. 1/2 dry ingredients would equal 1/2 wet ingredients listed, that’s how you would mix.
Hopes this helps!
Your instructions were not clear on the flour, baking powder, salt and sugar. You said to divide it and put it into zip lock bags.
When you gave instructions for the wet ingredients you didn’t say how much of the flour mixture to use.
Do you divide the dry ingredients in 1/4 or /12 or 1/3 or what?
I wanted to make these, but am confused.
So sorry about missing your comment – I had a glitch with messages this post all routing to spam.
If you want to only make half and save more for later, or you want to increase the recipe for bulk storage, then you would divide into bags and based on the amount you stored i.e. 1/2 dry ingredients would equal 1/2 wet ingredients listed, that’s how you would mix.
Hopes this helps!
Divide into how many ziplock bags???
Depends on how you want to store. if you make the whole amount but want to split it 2 ways, then that’s how many you would use. I apologize for the delay, I had a glitch with messages from this post.
Hoes this helps!
I don’t understand why you put the dry ingredients into ziplock bags.
I use the bags when I’m making a batch for future uses. If you are using it right away, feel free to skip that step.
Hi I just have a quick question. Once the dry ingredients are measured and placed in ziplock bags for future use. Is it a single serving use or do we need to measure an amount out to mix with the wet ingredients. ?
Thank you .
So sorry about missing your comment – I had a glitch with messages routing to spam.
The mix is measured for the total wet ingredients listed in the post. Hope this helps clear any confusion!
Is this a ‘mix’ since you state to divide into ziplock bags ? 1 1/2 cups of flour doesn’t make much… I think maybe I am reading it wrong or missing something… I make a mix that calls for 8 cups flour and 2 cups of buttermilk powder so maybe I am comparing…. don’t mean to do that… always looking for more and better recipes… Thanks!
So sorry about missing your comment – I had a glitch with messages routing to spam.
The mix is for a single use (12 pancakes) but you can use the slider in the recipe card to increase servings. If you do, then you can store for future. The base recipe is made so you can double, triple, etc.
Hopes this helps!