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Homemade Pancake Mix and Basic Pancakes Recipe

Are you tired of spending money on store-bought pancake mixes that never quite live up to your expectations? Well, get ready to flip the script and take control of your breakfasts! We’re going to show you how to save both time and money with your very own homemade pancake mix

Stack of pancakes with a pat of butter on top.

Indulge in the ultimate breakfast experience with our homemade pancake mix recipe. By creating your own mix from scratch, you can enjoy fluffy, mouthwatering pancakes whenever the craving strikes. With simple pantry ingredients and a few easy steps, you’ll have a versatile mix ready to whisk into delicious pancake batter. Say goodbye to store-bought mixes and hello to homemade pancake perfection!

Why Make Your Own Pancake Mix?

Not only will you save money in the long run, but you’ll also have total control over the quality and taste of your breakfasts.

By making your own mix, you can customize it to your liking and create pancakes that are far superior to any pre-packaged alternative.

Another advantage of homemade pancake mix is that it allows you to avoid unnecessary additives and preservatives commonly found in a box of store-bought pancake mix. You have the power to use high-quality ingredients and control the nutritional value of your pancakes. Whether you prefer using whole wheat flour or organic sugar, you can cater to your dietary preferences and create a healthier option for yourself and your family.

Let’s take a look at this easy homemade pancake mix recipe, shall we?

Ingredients

Sugar, baking powder, flour, and salt on a countertop.

The first essential ingredient for your homemade pancake mix is all-purpose flour. This pantry staple provides the base for your pancakes, giving them that fluffy texture we all love. If you prefer a healthier option, you can also use whole wheat flour or a combination of both to add some nutritional value to your breakfast. We always recommend using unbleached flour in our recipes.

Next, you’ll need a leavening agent to help your pancakes rise and become light and airy. Baking powder is the most common choice, but you can also use baking soda if you prefer a slightly tangy flavor. Just remember that baking soda requires an acidic ingredient like buttermilk or yogurt in the recipe to activate properly.

To add a touch of sweetness and flavor to your pancakes, you’ll need some sugar. You can adjust the amount to suit your taste or leave it out altogether if you prefer a more savory pancake. However, a small amount of sugar can enhance the overall taste and help the pancakes brown when cooked.

Salt is another crucial ingredient that brings out the flavors in your pancakes and balances the sweetness. Just a pinch of salt can make a significant difference, so don’t skip it.

[See the recipe cards below for a complete list and measurements.]

Directions

Flour, sugar, baking powder, and salt in a large glass bowl with a whisk.

Combine flour, baking powder, sugar, and salt in a large mixing bowl and combine thoroughly. Use a whisk to sift them together, ensuring even distribution and preventing any clumps from forming. Once blended, your dry mix is ready to go.

Storage

Jar of pancake mix.

It’s best to transfer the mix into an airtight container like a Mason jar or a resealable bag. This will help to keep out moisture and prevent any potential clumping. Store in a cool, dry place away from direct sunlight and heat. 

Flour and whisk in a large glass bowl.

When you’re ready to whip up a batch, start by giving the mix a quick stir with a fork or whisk. This will help to ensure that any ingredients that may have settled during storage are evenly distributed. Then, measure out the desired amount of mix you need for your pancakes.

How To Make Pancakes

Makes 8 Pancakes using ⅓ Cup Batter Each

  • 1 ⅔ cup pancake mix
  • 1 ¼ cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg

Directions

  1. Sift the pancake mix into a large mixing bowl.
  2. Whisk milk, butter, and egg in a medium bowl until well blended.
  3. Gently pour the liquid mixture into the dry ingredients, stirring until just combined. Be careful not to over-mix, as this can lead to tough pancakes. Let the batter rest for 20 minutes.
  4. Heat a large skillet or griddle to medium heat and spread a bit of butter around the pan.
  5. Pour approximately ⅓ cup batter for each pancake. 
  6. Allow the pancakes to cook until bubbles start to form and the edges look set. Flip them carefully using a spatula and cook for a few more minutes until golden brown. Repeat with the remaining batter.
  7. Top with a pat of butter and maple syrup, if desired, and enjoy!
Syrup being poured over a stack of pancakes.

Recipe Notes and Tips

  • When it comes to using your pancake mix, it’s important to remember the importance of freshness. Over time, the leavening agents in the mix may lose their potency, resulting in less-than-fluffy pancakes. To minimize this, it’s recommended to use your homemade mix within six months. Regularly checking the expiration date or jotting down the date of preparation can help you keep track of its freshness.
  • If you prefer a thinner pancake, add an extra ¼ cup of milk before cooking.
  • Milk adds moisture to the batter, resulting in tender and moist pancakes. You have the freedom to choose the type of milk that suits your taste and dietary preferences, whether it’s regular milk or dairy-free milk like almond milk.
  • For an added depth of flavor, add a teaspoon of vanilla extract to the pancake batter.
  • When cooking pancakes, make sure that you don’t overcrowd your pan. If the pancakes are too close together, they won’t have enough room to expand and cook properly.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. You can also store them in the freezer in freezer bags for up to 2 months. (Be sure to use parchment paper to keep them separated so that they don’t freeze together.) Reheat in the microwave before serving.
  • For best results, use a non-stick skillet or griddle.

Variations

While classic pancakes are great plain, you can make them even better. Here are a few ideas for variations you can try:

  • Add fresh fruit, such as banana slices or blueberries, directly into the pancake batter.
  • Mix in some spices like cinnamon and nutmeg to give the pancakes a hint of warmth.
  • Stir in some chocolate chips or chopped nuts for a crunchy texture.
  • Top with your favorite toppings or a sprinkle of powdered sugar and a dollop of whipped cream for an extra special treat.

While store-bought pancake mixes may offer convenience, there’s nothing quite like the taste and satisfaction that comes with homemade pancakes. 

Syrup being poured over a stack of pancakes.

Homemade Pancake Mix and Pancakes

These pancakes are cooked until golden brown perfection and are light and fluffy on the inside, with a slightly crisp edge—the kind that can only be achieved when you take the time to make them from scratch.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 128kcal

Ingredients

Pancake Mix

  • 5 cups all-purpose flour
  • 5 tablespoons baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt

Pancakes

  • 1 ⅔ cup pancake mix
  • 1 ¼ cup whole milk
  • 3 tablespoons unsalted butter melted
  • 1 large egg

Instructions

To Make Pancake Mix

  • Place all ingredients in a large mixing bowl and mix well. Store in a sealed container or jar for up to 2 months.

To Make a Batch of Pancakes

  • Sift the pancake mix into a large mixing bowl.
  • Whisk milk, butter, and egg in a medium bowl until well blended.
  • Gently pour the liquid mixture into the dry ingredients, stirring until just combined. Be careful not to over-mix, as this can lead to tough pancakes. Let the batter rest for 20 minutes.
  • Heat a griddle or skillet to medium heat and spread a bit of butter around the pan.
  • Pour about ⅓ cup batter for each pancake.
  • Allow the pancakes to cook until bubbles start to form and the edges look set. Flip them carefully using a spatula and cook for a few more minutes until golden brown.Repeat with the remaining batter.
  • Top with a pat of butter and syrup, if desired, and enjoy!

Notes

Nutrition information is an approximation calculated using an online nutrition calculator. Nutrient content will vary depending on the ingredients used. This information is not intended as nutritional advice.

Nutrition

Calories: 128kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 161mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 0.5mg
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