Homemade Pancake Mix Recipe

A stack of pancakes and a jar of pancake mix.

Learn how to make pancake mix at home with this dry, shelf-stable mix. Enjoy whipping up a delicious and easy homemade breakfast in just minutes! This homemade pancake mix is simple to make, takes just five ingredients and a few minutes of your time. With this mix sitting on your pantry shelf, you can have breakfast ready to eat in under ten minutes.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 286kcal

Author: Carolyn Thomas

Cost: varies

Equipment

Quart Mason Jar per batch
Measuring Spoons and Cups
Wide Mouth Funnel
Mason Jar & Lid
Vacuum Sealer optional

Ingredients

For the Pancake Mix

1.5 cups all-purpose flour
1.5 cups whole wheat flour or use all all-purpose flour
2 Tablespoons sugar
1.5 Tablespoons baking powder
1 teaspoon baking soda
½ teaspoon salt we love Redmond Real Salt
½ cup freeze dried berries optional

For the Pancake Batter

1 jar pancake mix from recipe above
4 cups milk
4 eggs
1 teaspoon vanilla extract
½ cup berries fresh or frozen (optional)

Instructions

For the Pancake Mix

Step 1: Grab a clean quart-sized Mason jar and a wide-mouth funnel. Make sure your jar is completely dry inside. Moisture will spoil your pancake mix!
Step 2: Add the flour(s), sugar, baking powder, baking soda, salt and optional freeze dried fruit.
Step 3: Add the flat lid from a two-part Mason jar lid and seal it using a vacuum sealer. Lift the jar by the lid to test that the lid has properly sealed.
Step 4: Label and date the jar so you always remember what’s inside. Store on the shelf for up to six months (three months if using whole wheat flour).

For the Pancake Batter

Step 5: When ready to make pancakes, dump the dry pancake mix into a large mixing bowl and stir to combine with a whisk.
Step 6: Add the milk, eggs, vanilla extract and fresh or frozen berries. Stir gently until no dry pockets of flour remain. Add more milk, as needed, until the desired consistency is reached.
Step 7: Heat a pan or a large skillet over medium-low heat. Add a pat of homemade butter or home-rendered lard and ⅓ cup of the pancake batter.
Step 8: Allow the pancakes to cook until small bubbles start to pop on the top of the pancake (one to two minutes). Flip and cook on the other side until golden brown (about one minute).
Step 9: Serve pancakes with more butter, a drizzle of maple syrup and some homemade breakfast sausage patties. Enjoy!

Notes

*Nutrition calculations are an estimate and may vary.

Ingredient Substitutions:

Gluten-Free – Use a 1:1 gluten-free flour blend instead of the all-purpose or whole wheat flour.
Sugar or Sweetener – If you don’t want to use sugar in this recipe, substitute your favorite 1:1 sugar alternative. Or, for more maple flavor, omit the sugar from the dry pancake mix and add in two tablespoons of maple syrup when mixing up the pancake batter.
Dairy-Free – When mixing the pancake batter, use your favorite dairy-free milk (almond, oat, coconut, etc.) and lard or ghee instead of butter when cooking the pancakes.
Buttermilk Pancakes – Make these pancakes shine by using homemade buttermilk instead of regular milk!

Tips & Tricks:

Double, triple or even quadruple this batch and mix up multiple batches simultaneously.
Use fresh-milled flour! Freshly milled flour can be stored in the freezer for up to six months, so grind extra so you always have it on hand when needed.
We love the benefits of cast iron because it provides an even heat for consistently cooked pancakes. (You can also see how to cook eggs in cast iron so they never stick, how to clean cast iron, and how to season a cast iron pan here.)
Always cook a test pancake to make sure your heat is at the right level. Too high, and your pancakes will burn before they’re cooked through. Too low, and this will no longer be a quick and easy breakfast.

Nutrition

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