Homemade Pancake Mix Recipe
Mixing the dry ingredients in bulk once means pancake morning is just whisking in egg, milk, and melted butter, no measuring baking powder or salt half-asleep, and the mix keeps at room temperature for months so it's always ready.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 9
Ingredients
- 8 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tablespoons baking powder
- 4 teaspoons fine salt
- 2 teaspoons baking soda
- 1 1/2 cups nonfat dry milk powder (optional)
Nutrition per serving
- Calories
- 523
- Protein
- 19g
- Carbs
- 107g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and dry milk powder (if using) until no streaks of baking powder or soda remain.
- 2Transfer the mix to an airtight container or large jar. Label it with the date and the instructions for one batch, since it's easy to forget the ratios once it's out of the original bowl.
- 3Store the sealed container at room temperature in a dry cupboard.
- 4To make one batch of pancakes, measure 1 cup of the dry mix into a bowl and whisk in 1 large egg, 3/4 cup milk (or water in a pinch), and 2 tablespoons melted butter or neutral oil until just combined; small lumps are fine and overmixing makes tough pancakes.
- 5Let the batter sit for 5 minutes while a griddle or nonstick skillet preheats over medium heat.
- 6Lightly grease the griddle and pour the batter in 1/4-cup portions, spacing them apart so they don't merge.
- 7Cook for 2-3 minutes, until bubbles cover most of the surface and the edges look set, then flip and cook 1-2 minutes more until golden on the second side.
- 8Serve immediately with butter and syrup, or hold on a baking sheet in a 200°F (95°C) oven while the rest of the batch cooks.
Tips & variations
- Fold blueberries, mini chocolate chips, or chopped pecans into the batter after whisking, not into the dry mix, so they don't clump or go stale in storage.
- Swap up to 2 cups of the all-purpose flour for whole wheat flour for a heartier, slightly nutty batch.
- Skip the dry milk powder entirely and just use milk instead of water when cooking; the pancakes will taste a bit less rich but work fine.
- Use the mix for waffles too: the same 1 cup mix plus egg, milk, and butter ratio works in a waffle iron, just add an extra tablespoon of melted butter for crispier edges.
Storage & reheating
Store the dry mix in an airtight container at room temperature for up to 3 months, or in the freezer for up to 6 months. Cooked pancakes keep in the refrigerator for up to 3 days or in the freezer, layered between parchment, for up to 2 months. Reheat straight from frozen in a toaster or in a 350°F (175°C) oven for about 8 minutes.
Tips from the Tulo kitchen
- A gallon zip-top bag works just as well as a jar for storing the dry mix and takes up less shelf space.
- Test the griddle temperature by flicking a few drops of water onto it; they should sizzle and evaporate within a second or two before the first pancakes go on.
FAQ
How long does homemade pancake mix last?
Kept airtight at room temperature, the dry mix stays good for about 3 months. The baking powder gradually loses potency over time, so pancakes made from very old mix may rise less.
Can I leave out the dry milk powder?
Yes. It adds a touch of richness and a slightly more tender texture, but the pancakes cook up fine without it as long as you use milk rather than water when mixing the batter.
Can I make this mix gluten-free?
Swap in a 1:1 gluten-free flour blend that already contains xanthan gum; blends without a binder tend to make pancakes that fall apart when flipped.
How much mix equals one batch of pancakes?
One cup of the dry mix plus one egg, 3/4 cup milk, and 2 tablespoons melted butter makes about 8 to 10 pancakes, enough for 3 to 4 people.