Homemade Pancake Mix

There are two kinds of pancake mornings in my house: the slow, cozy ones where we measure everything with care, and the ones where someone is already hungry, the coffee is still brewing, and I need breakfast to feel inevitable. Homemade pancake mix is how I make the second kind of morning taste like the first.

This mix is built from basic pantry staples, but it still gives you that tender, fluffy center and lightly crisp edges. Once you make a jar, pancakes become a quick weeknight dinner (hello, fried eggs and a salty-sweet drizzle), an easy Saturday ritual, and a very convincing “I have it together” move when guests sleep over.

A clear glass jar filled with homemade pancake mix on a warm kitchen countertop, with a whisk and a stack of pancakes softly blurred in the background

Why this recipe works

You control the flavor. A little sugar for browning, the right amount of salt, and optional vanilla or spices when you want them.
It is flexible. Make pancakes, waffles, or sheet pan pancakes from the same base with tiny tweaks.
It is budget-friendly. Flour, leaveners, and a neutral oil or melted butter cost less per batch than most boxed mixes.
Faster on busy mornings. If you keep your mix airtight, the dry whisking is already done.

This is a classic “just add wet ingredients” style mix: baking powder provides the lift. There is also a small amount of baking soda, which is especially helpful when you use an acidic liquid like buttermilk or yogurt. If you are using plain milk, use one of the simple adjustments in the substitutes section to avoid a soapy aftertaste.

Ingredient notes

Salt note

Kosher salt varies a lot by brand and crystal size. If you use Diamond Crystal, use the full 2 tablespoons. If you use Morton kosher, use 1 tablespoon plus 1 teaspoon. If you are unsure, start smaller. You can always add a pinch to the batter, but you cannot take it out.

Weight note (for consistent batches)

Because homemade mixes settle differently (and flour can be fluffed or packed), cup weights vary. For the most consistent results, weigh 2 cups of your finished mix once, write that number on the jar, and use it going forward.

A large ceramic bowl with flour, sugar, baking powder, and salt being whisked together to make homemade pancake mix

Equipment you will need

Very large mixing bowl (for whisking the full batch of dry mix evenly)
Whisk
Sieve (optional, if baking powder is clumpy)
Airtight container or two quart-size jars (for storage)
Skillet or griddle (for pancakes)
Waffle iron (for waffles)
Wire rack and baking sheet (to keep waffles crisp in a 200°F oven)
Measuring cups (keep them dry to avoid introducing moisture)

Pro tips

Whisk thoroughly. Take an extra minute when making the dry mix so it is completely uniform. This prevents salty pockets and uneven rise later.
Sift if needed. If your baking powder is clumpy, push everything through a sieve once. It is optional but helpful.
Label the jar. Write the date and the “per batch” instructions on tape right on the jar.
Mix gently. When making pancakes, stir just until you stop seeing dry flour. Lumps are fine. Overmixing makes pancakes tough.
Rest the batter. Let pancake batter sit 5 minutes to help the flour hydrate and the batter thicken slightly for more even pancakes.
Butter-wrapper trick. After you melt butter for the batter, use the butter wrapper to grease the pan.
Waffle crisping tip. For extra crisp waffles, keep them warm on a wire rack in a 200°F oven while you finish the batch.

Substitutes that work

Flour

Whole wheat: Replace up to 2 cups of the all-purpose flour with whole wheat flour for a nuttier pancake. If you go higher, expect a denser texture and consider adding a splash more milk when mixing batter.
Gluten-free: Use a 1:1 gluten-free baking flour blend designed for baking (with xanthan gum included). Let the batter rest 10 minutes before cooking to reduce grittiness.

Sugar

Less sugar: You can cut the sugar in the dry mix down to 1/4 cup. Pancakes will be slightly less brown and a touch less tender, but still good.
Brown sugar: Not the first choice for the dry mix because it can clump and hold moisture. If you use it, sift well and store extra airtight.
No sugar: You can omit sugar. Pancakes will be lighter in color and a little less tender. If skipping sugar for dietary reasons, add a pinch more salt to the batter to keep the flavor from tasting flat.

Dairy

No buttermilk: Use milk plus 1 tablespoon lemon juice or vinegar per cup of milk. Let it sit 5 minutes before mixing.
Yogurt: Substitute half the milk with plain yogurt thinned with water for extra tenderness.

Egg-free

Best simple swap: 1 tablespoon ground flaxseed plus 3 tablespoons water (per egg). Let it gel 5 minutes. The pancakes will be slightly less airy but still tender.

If you are using milk (not buttermilk) and are sensitive to baking soda flavor

Option A (simple): Add 1 tablespoon lemon juice or vinegar to the milk and let it sit 5 minutes (instant “buttermilk”).
Option B (dry mix tweak): When you measure out your 2 cups mix for a batch, remove 1/8 teaspoon of baking soda (leave a tiny pinch behind in the spoon) to keep the flavor clean with plain milk.

Variations

Waffles

Waffles like a slightly richer batter and benefit from a little more fat for crisp edges. Yield depends on the size of your iron, but expect about 4 to 6 round waffles.

Fun add-ins

Blueberries: Sprinkle berries onto the wet batter after you pour it onto the pan. This prevents purple streaking and keeps the batter from getting watery.
Chocolate chips: Sprinkle after pouring (same trick as blueberries).
Banana: Mash 1 ripe banana into the wet ingredients. Reduce milk by 2 tablespoons if the batter seems loose.
Cinnamon: Add 1/2 to 1 teaspoon to the wet batter, or whisk it into a small portion of dry mix if you want to keep the main jar neutral.
Lemon poppy: Add 1 tablespoon poppy seeds plus zest of 1 lemon to the batter.

If you want to gift the mix, keep it plain and include a note with a few favorite add-in ideas.

Blueberry pancake batter cooking in a cast iron skillet with blueberries scattered on top before flipping

Serving ideas

Turn pancakes into a quick weeknight dinner with fried eggs and a salty-sweet drizzle.
For waffles, keep them warm on a wire rack in a 200°F oven while you finish the batch so they stay crisp.

Storage and reheating

Because this mix includes baking powder and baking soda, freshness matters. They lose strength over time, and how fast that happens depends on the brand and how you store it.

Room temperature: Store airtight in a cool, dry pantry for up to 3 months for best rise.
Freezer: Freeze the dry mix in a zip-top freezer bag (press out air) for up to 6 months. Bring to room temperature before using to avoid moisture condensation in the container.
Keep it dry: Always use a dry measuring cup and keep steam away from the jar. Moisture is the enemy.

How to know if your leaveners are tired: If pancakes come out pale and flat even with a properly hot pan, it is time to refresh your baking powder and baking soda.

If you are gifting it: Suggest storage away from heat and steam so the mix stays dry and fresh.

Common mistakes

My pancakes are tough

Most likely: overmixing. Stir less than you think you should.
Also: batter sitting too long. With chemical leaveners, you will usually get the best lift if you cook within about 15 to 20 minutes of mixing.

My pancakes are flat

Check: baking powder freshness.
Check: pan temperature. Too low means the batter spreads before it sets, and you lose height.

My pancakes are dark outside but raw inside

Turn the heat down slightly and give them a little more time.
Use medium heat, not high. Pancakes want steady warmth.

My pancakes stick

Preheat the pan fully, then grease lightly.
If you add butter too early, it can burn and get sticky. Add a thin swipe right before each batch.

FAQ

Can I add powdered milk to make it a just-add-water mix?

Yes. Whisk 2 cups (about 200 g) nonfat dry milk powder into the full dry mix recipe. To use, start with 2 cups mix plus 1 1/2 cups water plus 1 egg plus 2 tablespoons oil or melted butter. You will still want the egg and fat for best texture.

Can I make the mix without sugar?

You can. Pancakes will be lighter in color and a little less tender. If you are skipping sugar for dietary reasons, add a pinch more salt to the batter to keep the flavor from tasting flat.

Why rest pancake batter?

A short rest lets the flour hydrate, which improves tenderness and helps the batter thicken so it cooks up more evenly. Five minutes is enough to make a noticeable difference.

Can I use this mix for sheet pan pancakes?

Yes. Mix a double batch of batter, spread on a buttered sheet pan, and bake at 425°F until puffed and set, about 12 to 15 minutes.

The recipe

Homemade Pancake Mix

Homemade Pancake Mix made from pantry staples (about 10 to 11 cups dry mix, enough for about 5 batches of pancakes). Whisk, store airtight, then use 2 cups mix per batch for fluffy, golden pancakes.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: Makes about 10 to 11 cups dry mix (about 5 batches of pancakes)

Ingredients

8 cups (960 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 cup (about 32 g) baking powder
2 teaspoons baking soda
2 tablespoons kosher salt (Diamond Crystal) or 1 tablespoon plus 1 teaspoon Morton kosher

Instructions

Two sealed glass jars of homemade pancake mix on a pantry shelf — Homemade pancake mix, ready in the pantry for up to 3 months.

Whisk all dry ingredients in a large bowl until completely uniform.
Whisk all the dry ingredients until completely uniform.
If your baking powder is clumpy, push everything through a sieve once (optional).
Transfer to airtight containers (a large container or two quart-size jars). Store in a cool, dry pantry up to 3 months (or freeze up to 6 months).
Transfer to airtight containers for pantry storage.

Notes

Salt note: Kosher salt varies by brand. If you use Diamond Crystal, use the full 2 tablespoons. If you use Morton kosher, use 1 tablespoon plus 1 teaspoon. If you are unsure, start smaller and adjust in the batter later.

Label it: Write the date and the per-batch instructions on tape on the jar.

To make pancakes (1 batch)

2 cups homemade pancake mix
1 1/2 cups milk or buttermilk
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract (optional)

Preheat a skillet or griddle over medium heat. Whisk wet ingredients, stir in mix just until combined, rest 5 minutes, then cook about 1/4 cup batter per pancake until bubbles form and edges set (2 to 3 minutes). Flip and cook 1 to 2 minutes more.

If using milk (not buttermilk)

Option A: Add 1 tablespoon lemon juice or vinegar to the milk and let it sit 5 minutes.
Option B: For a 2-cup-mix pancake batch, remove 1/8 teaspoon baking soda from the measured mix.

To make waffles (1 batch)

2 cups homemade pancake mix
1 3/4 cups milk or buttermilk
2 large eggs
1/4 cup melted butter or neutral oil
1 teaspoon vanilla extract (optional)

Mix just until combined and cook in a preheated waffle iron. Expect about 4 to 6 round waffles, depending on your iron. For extra crisp waffles, keep them warm on a wire rack in a 200°F oven while you finish the batch.