- Prepare the Ingredients
You will need: 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 1 1/2 cups milk (or buttermilk), 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract. Ensure your butter is melted and slightly cooled, and your milk and egg are at room temperature for best results.
- Combine the Dry Mix
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until thoroughly combined and no streaks remain. This is your complete dry homemade pancake mix. At this point, you can store this mixture in an airtight container for future use.
- Make the Batter
In a separate medium bowl or large measuring jug, whisk together the milk, egg, melted butter, and vanilla extract until smooth and fully emulsified. Create a well in the center of your dry ingredients and pour the wet mixture into it.
- Mix & Rest
Using a rubber spatula or wooden spoon, gently fold the wet and dry ingredients together. Stir just until the flour is moistened; the batter will be lumpy and that is perfect. Do not overmix. Let the batter rest, untouched, for 5 minutes. You will see small bubbles begin to form on the surface.
- Cook to Golden Perfection
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Flip and cook until the second side is golden brown, 1-2 minutes more. Serve immediately.
- Calories:210 kcal
- Protein:6 g
- Carbohydrates:32 g
- Sugar:7 g
- Salt:0.5 g
- Energy:880 kJ
- Fat:6 g
We’ve all been there: that quiet, sun-dappled weekend morning when nothing sounds better than a stack of fluffy pancakes, but the effort of dragging out all the measuring cups and sifters feels… well, like too much effort. That’s precisely when having a perfect homemade pancake mix recipe in your pantry becomes a kind of culinary superpower. You can have golden-brown, cloud-like pancakes on the table in minutes, and I promise, this is one kitchen project that pays off for months to come.
From Frontier Pantry to Modern Morning
While boxed versions are a modern convenience, the concept of a dry mix is wonderfully old-fashioned. Early settlers and cowboys would blend their dry ingredients—flour, baking powder, salt—to keep in saddlebags or cabin pantries, ready for a hot, fast meal on the trail. We’re just continuing that tradition of delicious preparedness. The best part of this pancake mix recipe? You get to be the quality control officer, ensuring there are no funky additives, just wholesome, pantry-staple goodness.
What Makes This Mix So Special
Look, I used to grab a box, no questions asked. My ‘aha!’ moment came when I realized how much better the texture could be. The secret is in the ratio of leaveners and a touch of sugar that caramelizes beautifully on the griddle. This blend creates a pancake with a crisp, lacy edge, a tender interior that’s light as air, and a subtly sweet, buttery flavor that doesn’t need a mountain of syrup to shine. It’s the perfect canvas for your favorite add-ins, from blueberries to chocolate chips.
Your Pancake Mix Recipe: The Pro-Tip
The one non-negotiable step for perfect results? Letting the batter rest. Once you combine your wet and dry ingredients, give it a five-minute snooze on the counter. This allows the flour to hydrate fully and the leaveners to start their work, guaranteeing a uniform, fluffy texture in every bite. Rushing this step is the main culprit behind dense, gummy pancakes. A little patience makes all the difference.
Serving & Pairing Ideas
Sure, butter and maple syrup are classic for a reason. But let’s play. For a sophisticated brunch, try a dollop of lemon curd and fresh thyme. For a decadent treat, spread them with a swipe of almond butter and a drizzle of honey. My ultimate pairing? A side of thick-cut, peppery bacon (the salty-fat contrast is magical) and a steaming mug of strong coffee. The bitter notes of the coffee cut through the sweetness brilliantly.
Variations & Substitutions
The beauty of this homemade pancake mix is its adaptability. Need a pancake mix from scratch that’s whole grain? Substitute half the all-purpose flour for whole wheat or oat flour. For a dairy-free, easy pancake mix, simply swap the milk for your favorite non-dairy alternative—oat milk works wonderfully. Feeling adventurous? Stir in a teaspoon of cinnamon or pumpkin pie spice to the dry mix for a warm, autumnal twist. It’s your kitchen; make it your own.
Make-Ahead & Storage Tips
This is the entire point! Whisk up a quadruple batch of the dry mix and store it in a large, airtight container or jar in a cool, dark pantry. It will stay fresh and ready for action for up to 3 months. Write the basic wet ingredients needed right on the lid so you never have to search for the recipe card in your morning fog. For more make-ahead breakfast inspiration, browse our recipe collection.
Frequently Asked Questions
Can I make the batter the night before?
I don’t recommend it. The baking powder will activate prematurely, and you’ll end up with flat pancakes. It’s best to mix wet and dry just before cooking.
What’s the best way to cook them?
A preheated, medium-hot griddle or non-stick skillet is key. A flick of water should sizzle and dance. This ensures a quick set and that gorgeous golden-brown color.
My pancakes are never fluffy. What am I doing wrong?
First, check your baking powder’s expiration date. Second, don’t overmix the batter! Lumps are your friend. Overmixing develops gluten, leading to toughness. A few swift stirs are all you need.
So there you have it—your ticket to effortless, impressive weekend mornings (or frankly, any morning you deserve a treat). Whip up a batch of this versatile mix, and you’re never more than ten minutes away from a warm, comforting stack. I’d love to hear how you customize yours! Share your creations in the comments below. Now, go preheat that griddle. For deeper dives into food science and technique, I often turn to the brilliant team at Serious Eats.
