Homemade Pancake Mix Recipe (Better Than Boxed!)
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This homemade pancake mix makes breakfast way easier without sacrificing flavor. Keep the dry mix prepped in the pantry, then when pancake cravings hit, all you have to do is add the wet ingredients and cook.
The pancakes come out fluffy, buttery, and way better than boxed mix, with just enough vanilla flavor to make them feel extra homemade.
And if I’m already pulling out flour to make one batch, I may as well make enough for a few extras while I’m at it. Future me always appreciates past me when pancake morning rolls around.
If you’re mixing up your own dry pancake mix to make breakfast easier, another fun way to feed a crowd is with sheet‑pan pancakes baked all at once in the oven.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Better than boxed. These pancakes have a richer, more homemade flavor than store-bought pancake mix.
- Make-ahead friendly. Prep the dry mix ahead and keep it in the pantry for quick breakfasts anytime.
- Uses pantry staples. No weird ingredients here – just basics you probably already have on hand.
- Easy to scale. Double or triple the batch so you always have extra ready to go.
- Great for gifting. Pop the dry mix in a jar with instructions and it makes a cute homemade gift.
This is an older recipe, that I have re photographed to reflect my current style Here’s the original photo, I’m embarrassed for me too. Let’s carry on.
Can I Make This Ahead of Time?
Yes! That’s the whole beauty of homemade pancake mix, and kind of the whole point. You can portion the dry ingredients into bags or jars ahead of time so when pancake morning rolls around, all you need to do is add the wet ingredients and stir. It makes breakfast feel way less chaotic, especially before coffee has kicked in.
Can I Use Pancake Mix for Waffles?
You can, but you may want to add a beaten egg, and little extra melted butter or oil to the batter since waffle batter is typically a bit richer than pancake batter. The mix works great as a base, though, and gives you fluffy waffles with crisp edges once cooked in a waffle iron.
How Long Does Homemade Pancake Mix Last?
Stored in an airtight container or sealed bag in a cool, dry pantry, homemade pancake mix should last about 3 months. For the freshest results, make sure your baking powder is still active before mixing up a batch, since that is what helps keep the pancakes nice and fluffy.
Here’s my (at the time I first posted this) 3-year-old son flipping pancakes like a pro!
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
Note: Black text is the dry mix, blue text is what you’ll need to make the pancakes.
- Flour. Good old all-purpose flour keeps things simple and gives the pancakes their structure.
- Baking powder. This is what makes the pancakes fluffy instead of sad little flat discs, so make sure yours is fresh.
- Sugar. Adds just enough sweetness and helps the pancakes get that pretty golden color.
- Salt. A little bit makes everything taste better and keeps the pancakes from tasting bland.
- Milk. Adds moisture and richness to the batter. Use whatever milk you have hanging out in the fridge.
- Egg. Helps hold everything together and gives the pancakes structure.
- Butter. Melted butter adds richness and flavor. It is one of the reasons these taste so much better than boxed mix.
- Vanilla extract. The little extra touch that gives these pancakes that warm homemade flavor and makes people ask what your secret is.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the dry mix. Add the flour, sugar, baking powder, and salt to a zip-top bag or airtight container. Seal tightly and store until ready to use.
Mix the batter. Whisk together the wet ingredients, then add them to the dry pancake mix and stir until just combined. Do not go wild with the whisk here – a few lumps are totally fine.
Pour onto the griddle. Scoop the batter onto a lightly greased hot pan, griddle or skillet, using about 1/4 cup for each pancake.
Wait for the bubbles. When bubbles start popping across the tops and the edges begin to look set, they are ready to flip.
Finish cooking. Flip and cook until golden brown on the other side, then stack them up and pretend you are running your own little diner. Serve with extra butter, maple syrup and a fork!
Kylee’s Notes
- Do not overmix the batter. Pancake batter does not need to be perfectly smooth, and a few lumps are actually what you want. Overmixing can make the pancakes chewy instead of soft and fluffy.
- Keep your heat at medium or medium-low. If your pan is screaming hot, the outside will brown too fast and the middle may still be raw.
- Test one pancake first if you are unsure about your heat. I almost always do a little “sacrificial pancake” to make sure the griddle temperature is right before committing to the whole batch.
- If you are cooking for a crowd, keep finished pancakes warm on a baking sheet in a low oven while you finish the rest so everyone gets hot pancakes at the same time.
Troubleshooting
- My pancakes are flat. Check your baking powder first – if it is old, your pancakes will not rise properly. Also be careful not to press down on the pancakes after flipping.
- My pancakes are too dark outside but raw inside. Your heat is too high. Lower the burner a bit so the pancakes have time to cook through before the outside browns.
- My pancakes turned out dense. This usually means the batter was overmixed. Stir only until combined – lumps are totally fine.
- My pancakes are sticking to the pan. Make sure your skillet is fully preheated before adding batter, and lightly grease it between batches as needed.
- My pancakes are not browning evenly. Your pan may have hot spots, or too much grease may be pooling on the surface. Wipe away excess butter/oil if needed.
Absolutely. Chocolate chips, blueberries, chopped strawberries, or even a sprinkle of cinnamon all work well here.
You can, but the pancakes will usually be fluffier if the batter is used right away. A better option is to cook the full batch, then store the cooked pancakes in the fridge or freezer for easy reheating later.
Pop them in the microwave for 20 to 30 seconds, or warm them in a toaster for slightly crisp edges.
Yes! Let them cool completely, then stack with parchment paper between each pancake and store in a freezer-safe bag or container for up to 2 months
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Homemade Pancake Mix
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
Wet
- 1 1/2 cups milk
- 1 egg
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Instructions
To make the dry mix:
- Add 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar to a zip-top bag or airtight container. Seal tightly and store until ready to use.
To make pancakes:
- Mix dry ingredients: if you made the mix ahead, just use one bag of the dry mix
- Mix the wet ingredients. In a large bowl, whisk together 1 1/2 cups milk, 1 egg, 2 tablespoons butter (melted), and 1 teaspoon vanilla extract.
- Heat the skillet. Warm a lightly greased skillet or griddle over medium heat.
- Cook the pancakes. Pour about 1/4 cup batter onto the hot skillet for each pancake.
- Flip and finish. Once bubbles form on top and the edges begin to look set, flip and cook until golden brown on the other side.
- Serve warm. Stack them high, drown them in syrup, and enjoy your breakfast glory.
Notes
- Do not overmix. Stir the batter just until combined. Overmixing can make the pancakes dense instead of fluffy.
- Use medium heat. Too hot and the outside will brown before the center cooks through.
- Grease lightly. A small amount of butter or oil is all you need – too much can make the pancakes fry unevenly.
- Keep warm if needed. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Excellent recipe. I added a pinch of cinnamon. On the electric griddle with blueberry syrup and butter.
My family made this recipe this morning because we wanted pancakes and seen that I was out of box mix so I found this recipe and it was fantastic. I will never buy box mix again. Thanks for sharing your recipe.
These are amazing! I brought this to our family getaway and we all love them! Thanks
Looks good. How many does one batch make??
4 large pancakes, and about 25 little ones