“MOM, can we have pancakes for breakfast?”. How often do you hear that on the weekend? And they don’t want frozen pancakes, no no no, my kids want pancakes made from pancake batter! For this very reason I like to keep this Homemade Pancake Mix on hand so I can very easily whip up a batch of amazing fluffy pancakes by just adding water and butter to the dry mix… or better yet, the kids can add it to the mix and make their own pancakes.
The very best part? The pancakes turn out super fluffy and flavorful. You can customize them with fresh blueberries, chocolate chips, bananas…. then top them off with whatever floats your boat; syrup, whipped cream, sprinkles, fresh fruit…. This dry pancake mix makes about 5 cups and about 3-4 perfect pancakes per cup of dry mix (15-20 pancakes total).
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Ingredient Details
You just need 6 ingredients from your baking cabinet to make a Homemade Pancake Mix. The only one you might not have on hand, unless you’ve made homemade hot cocoa (YUM), is the dry milk.
All Purpose Flour – Just regular old flour is all you need here. Mom’s Tip for measuring flour correctly, lightly whisk the flour in the bag or in the storage container, then measure and level. Flour will compact on itself, so fluffing it up first ensures you measure the right amount of flour!
Dry Milk – You can find dry/powdered milk in the baking aisle at the grocery store, it may be on the bottom shelf, so don’t give up – keep looking. Any dry milk will work here – whole, skim or even buttermilk. You can also find it on Amazon Fresh.
Baking powder and Baking Soda – these are both leavening agents in your pancake that give you the fluffiest pancakes!
Kosher Salt – Just a little kosher salt will help enhance the sweetness of your pancakes.
Sugar – A little sugar will sweeten up the pancake mix.
How To Make A Simple Pancake Mix
Step 1
Gather up the ingredients you need to make the Dry Mix for Pancakes. Measure them into a large bowl and WHISK together. The whisk will ensure everything gets incorporated.
Step 2
Transfer the mix to an airtight container and store in a dry cool place.
Step 3
When you are ready to make pancakes, measure out 1 cup of dry mix, then add ¾ cup water and 1 tablespoon melted butter (optionally add ½ teaspoon vanilla).
Step 4
Cook the pancakes on a hot griddle with oil. Serve stacked high with your favorite toppings!
Storing The Dry Mix
Keep your prepared Pancake Mix in an airtight container in a dry cool place for up to 6 months. We love these pop lid OXO canisters from Amazon.
How to Freeze and Reheat Cooked Pancakes
Make the pancakes from your dry mix then cool completely. You have two options for freezing:
- Place the pancakes on a large baking sheet in one layer, something that will fit in the freezer. Keep in the freezer for 1 hour. Remove and place the frozen pancakes in a freezer safe baggie.
- Layer the cooled pancakes with pieces of parchment paper btwn each pancake, pop in a freezer safe baggie.
The pancakes will be good in the freezer for up to 6 months.
To reheat, pop a few frozen pancakes on a plate (I like to cover them with a slightly damp paper towel) and microwave for about 30 to 45 seconds, they are good to go! BUT for an extra touch you can pop them in the toaster for a bit to give them a crispy edge.
Mom’s Tips for Really Good Pancakes
Whisk the dry ingredients together, ensuring everything gets incorporated.
After you mix the dry ingredients and water/butter, let the batter rest for about 5 minutes. It will thicken slightly and allow the leaveners to fully activate.
Use a light coating of vegetable oil to cook your pancakes, even in a non-stick pan. Also reapply a little between batches.
Want to go the extra mile – cook them in a butter/oil mixture! It is like frying the pancakes and adding even more flavor. Crispy edges and fluffy centers.
Use a measuring cup or large cookie scoop to transfer the batter to the griddle, it makes for even sized pancakes.
Don’t flip too soon! Let the pancakes set & cook about ⅔ of the way on the first side, the top should show popping bubbles and edges should be slightly set. Then flip and finish the pancakes.
After the pancakes are cooked, place them on a wire wrack instead of stacking them. The stacked pancakes will stick together and possibly tear.
Breakfast Pancakes for Dinner
If you love breakfast for dinner, these pancakes should be on your table! Here are some menus to serve with the pancakes:
- Oven Cooked Bacon, Fruit Salad, Scrambled Eggs
- Sausage Egg Cups, Fruit Salad with Citrus Glaze
- Frittata, Herbed Potatoes, and Fruit
More Breakfast Recipes
Easy Pancake Mix Recipe
Ingredients
Pancake Dry Mix Ingredients
- 4 cups all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoon granulated sugar
- ½ cup powdered milk - whole, skim, or buttermilk
Ingredients Per Batch
- 1 cup pancake mix
- ¾ cup water
- 1 tablespoon melted butter - or neutral oil
- Optional: ½ teaspoon vanilla extract
Instructions
To Make the Dry Pancake Mix:
- In a large bowl, whisk together the flour, powdered milk, baking powder, baking soda, salt, and sugar until well combined.4 cups all-purpose flour, 2 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 3 tablespoon granulated sugar, ½ cup powdered milk
- Store in an airtight jar or container in a cool, dry place for up to 6 months.
To Make Pancakes:
- In a mixing bowl, combine 1 cup dry pancake mix and ¾ cup water. Stir until just combined.
- Add melted butter or oil and stir again. Let the batter rest for 2-5 minutes while you prep the skillet.
- Heat a non-stick skillet or griddle over medium heat. Grease the pan lightly with oil or a butter/oil combo. Pour ¼ to ⅓ cup of batter per pancake.
- Cook for 2–3 minutes per side, until golden brown.
- Serve.
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