Homemade pancake mix can be made faster than going to the store for the pre-made box version! You can make this DIY pancake mix and enjoy homemade pancakes anytime.
There is nothing quiet like a stack of fluffy homemade pancakes in the morning. Who doesn’t love a hot stack, dripping with melted butter and warm maple syrup? But so often I see people grabbing toast or a bowl of cereal because it is faster.
And premade pancake mixes are often overpriced or filled with unknown filler ingredients.
Now you can make your own DIY pancake mix for less and you’ll know all the ingredients. Not to mention you can enjoy a fast hot breakfast anytime!
This homemade pancake mix has only 5 ingredients and can be mixed up in minutes. To make your pancakes you’ll only need to add water!
Must Have Dry Ingredients for Homemade Pancake Mix
Flour – you’re going to need 4 cups of all-purpose flour as the base for this DIY mix.
Dry Milk – next you’ll want to 3/4 cup of non-fat dry milk. Powdered milk is a great ingredient to keep on hand for emergency preps too.
White Sugar – next we need our sweetener, 1/3 cup of granulated sugar.
Baking Powder and Baking Soda – We are going to use a few tablespoons to make our pancakes light, fluffy and golden brown. Why you want both baking powder and baking soda in your pancake mix.
Equipment Needed for Your DIY Pancake Mix
- Large Mixing Bowl
- Wooden Spoon
- Air-Tight Container for Storage
Questions about Making the Pancake Mix
Can I use another type of flour to make the mix?
Yes, but all-purpose flour is the most versatile for pancake mix. Another option might be whole-wheat flour. I have not tried this particular mix with gluten-free flours.
How long will this mix last?
Great question! Because this is not made with preservatives you can expect it to last about 6 – 8 weeks when kept a room temperature, in an air-tight container. However if you’d like to extend the life of the mix you can put a portion in the refrigerator and it should last several months. Or you can keep it up to 2 years in the freezer.
Can I leave out the powdered milk? What about a powdered milk that isn’t non-fat?
Yes, but when you make the mix you’ll need to use milk instead of water.
You can use a powdered milk that is not a skim but it may cause the mix to not last as long. You’ll need to be sure to refrigerate or freeze it for best results. Non-fat powdered milk has a longer shelf life.
What makes pancakes fluffy?
- Make sure your leavening agents are fresh. Old baking powder and baking soda can cause flat jacks.
- Do not over mix your pancake batter. A few lumps are ok and over-mixing will produce less than fluffy pancakes.
- Cook with a high-heat grease instead of butter (which burns).
- Don’t flip too soon! Wait until your pancakes bubbles that begin to pop, then it is time to flip.
What can I add to this mix to make special pancakes?
There are so many wonderful choices to add to any pancake batter:
- Chocolate Chips
- Vanilla Extract
Directions for Homemade Pancake Mix
Gather Your Ingredients:
- 4 cups of flour
- 3/4 cup of non-fat dry milk
- 1/3 cup of sugar
- 2 tablespoons of baking powder
- 1 tablespoon of baking soda
1. Mix all the dry ingredients together in a mixing bowl.
2. Store in your favorite air-tight storage container or gift it out in smaller jars! You can even put single batches in food storage bags.
1. Mix 1 cup of mix with 3/4 cup of water to create batter.
Use milk instead of water if you did not add the dry milk to the mix.
2. 1/4-1/2 cup of batter per pancake for desired size.
More Breakfast Recipes You’ll Love
French Toast Casserole Recipe
Breakfast Casserole with Bacon and Hash Browns
Homemade Granola Recipe
Dark Chocolate Raspberry Scone Recipe
Homemade Pancake Mix
- 4 cups All-Purpose Flour
- 3/4 cup Non-Fat Dry Milk (powdered milk)
- 1/3 cup Granulated Sugar
- 2 tbsp Baking Powder
- 1 tbsp Baking Soda
Gather your ingredients
Mix all the ingredients together in a mixing bowl.
Store in your favorite storage jar or gift it out in smaller jars!
Making Pancakes with Mix
Mix 1 cup of mix with 3/4 cup of water to create batter.
Use milk instead of water if you omit the dry milk in your mix.
1/4-1/2 cup of batter per pancake for desired size.