Homemade Pancake Mix Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: pancakes

Calories: 86kcal

Homemade Pancake Mix is affordable, easy to make with pantry staples, and makes light, fluffy pancakes that will be a huge hit with your family.

Step-by-step photos can be seen below the recipe card.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined. Transfer to a large jar or other sealable container and store for up to 6 months.
6 cups all-purpose flour, ½ cup granulated sugar, 3 tablespoons baking powder, 2 teaspoons baking soda, 2 teaspoons kosher salt

When you’re ready to make pancakes, preheat your griddle or pan over medium heat.
In a large bowl, whisk the milk, buttermilk, egg, butter, and vanilla together.
½ cup whole milk, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract, 1 tablespoon unsalted butter
Add in the pancake mix and stir with a spatula or wooden spoon until just combined. Lumps are okay (see note).
1¼ cups pancake mix
Grease your warm skillet or pan with butter. Pour in ⅓ cup of the batter and cook until the underside is golden and the bubbles along the edges of the pancake begin to pop.
Flip the pancake over. Cook for another 2-3 minutes until the pancake is puffed and cooked through. Repeat with the remaining batter.

Yield: This recipe makes 7 cups of pancake mix, which will make about 5½ batches of pancakes. Each batch makes about 8-10 pancakes.

Note: Leaving pea-sized lumps in the batter is a good thing! It will help your pancakes rise and cook up fluffier.
When preparing the pancakes, feel free to add additions like blueberries, chocolate chips, sprinkles, etc.
To keep the pancakes warm until they are all cooked, place cooked pancakes on a baking sheet in a 200°F oven.

Storage: Store homemade pancake mix in an airtight container at room temperature, in the refrigerator, or in the freezer for up to 6 months.