Pancake Mix

Skip the store-bought stuff, and whip up some Homemade Pancake Mix. It’s effortless to make, tastes way better than the boxed kind, and lasts for months. Breakfast just got so much easier (and even more delicious!)

Homemade Pancake Mix

Who can resist a tower of steaming pancakes right from the griddle? I know I can’t! Boxed pancake mixes are okay, but they don’t compare to a fresh pancake from scratch. 

Sweeten every leisurely weekend brunch or quick weekday breakfast with this Instant Pancake Mix. Any spread will revolve around these effortless yet scrumptious stacks of pancake deliciousness. 

This Instant Pancake Mix has the perfect rise, so the cakes aren’t too fluffy or dense. Plus, it’s more affordable and tastier than anything you could buy at the grocery store (or order at a restaurant). 

The mix includes some brown sugar that’ll keep the pancakes moist, a little chewy, and sweet enough that you’ll want to eat them plain. And when you store the mix in an airtight container, it’ll keep for months in the pantry. 

Go all out and top them with Honey Butter and Blueberry Jam. Or, drizzle them with Vanilla Toasted Coconut Cashew Butter and Strawberry Jam. No matter how you eat them, pancakes made with this Homemade Instant Mix will be the star of any breakfast spread. 

How To Make The Pancake Mix & The Pancakes

For the Mix:

1. Whisk together all-purpose flour, baking powder, baking soda, kosher salt, and brown sugar in a large mixing bowl. Be sure to break up any clumps of brown sugar with a fork or your fingers.
2. Store in an airtight container until you’re ready to use. Could it get any easier?

For the Pancakes:

1. Whisk together an egg, 1 cup of milk, and 2 tablespoons of melted butter in a large bowl.
2. Mix 1 cup of pancake mix into the wet mixture until combined. Some lumps are okay.
3. Heat 1 tablespoon of butter on a large griddle pan over medium heat.
4. Once the butter is bubbling, ladle some pancake batter onto the griddle. Cook the pancakes until bubbles form and the edges appear dry. You might need to lower the heat a bit so you don’t burn them.
5. Flip the pancakes and cook for an additional 2-3 minutes.
6. Serve while hot, or transfer to a platter that you cover with foil to keep the pancakes warm.

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Pancake Flavor Variations

I like to keep the Pancake Mix plain so that I can use it for other recipes like fried Oreos, corn dogs, biscuits, muffins, and more. However, you can add some flavor variations to the batter to customize each batch. Try adding one, or any combination, of these ingredients to your batter, and you’ll never get tired of pancakes for breakfast!

• Cinnamon Sugar
• Hot Fudge Sauce or Cocoa Powder
• Chai Spice
• Vanilla Extract or Paste
• Sprinkles

Homemade Pancake Tips

• Store the Instant Pancake Mix in an airtight container in your pantry or cabinet. It’ll stay fresh for 3-6 months.
• Depending on your preference, you can use light or dark brown sugar in the mix. Light brown sugar will give you a mellow, balanced flavor. Dark brown sugar has more molasses and will give your pancakes a more intense, syrupy flavor. 
• Let the melted butter cool slightly before adding it to the milk and eggs. Otherwise, you could end up scrambling the egg. 
• Don’t over-mix the pancake batter! Once there’s no more dry flour, stop mixing. As the batter sits, it’ll rise slightly, resulting in fluffy, delicious griddle cakes.

What To Serve With Pancakes

These pancakes are delicious enough that you could eat them plain. But part of the fun is mixing and matching different toppings to elevate this easy breakfast to something extraordinary.

Pancakes are almost always served with a pat of butter, but who says that it has to be a slice of plain butter from the fridge? Instead, try Copycat Texas Roadhouse Butter. 

Or, serve your pancakes with a spread like Cinnamon Maple Walnut Butter, Strawberry Coconut Butter, or Chai Spice Pumpkin Butter.

For a fruitier shmear, try Slow Cooker Pear Butter or Apple Butter. Or, add a scoop of Lemon Curd or a drizzle of Pumpkin Caramel Sauce.

If you’re a jelly-and-jam kind of person, Fig Jam and Blackberry Jam are both delectable options. 

Basically, go crazy! There are so many possibilities when it comes to these versatile pancakes.

More Easy Pantry Recipes

• Adobo Seasoning
• Oat Flour
• Steak Seasoning
• Fajita Seasoning

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Get the Recipe: Instant Pancake Mix Recipe

Yield: 24 pancakes

Prep Time: 2 minutes mins

Total Time: 2 minutes mins

Keep this Instant Pancake Mix in your pantry for pancake emergencies! Easy to make and makes the fluffiest pancakes.

5 from 1 vote

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Ingredients

• ▢ 6 cups all purpose flour
• ▢ 6 tablespoons baking powder
• ▢ 1 tablespoon kosher salt
• ▢ 1/4 cup brown sugar

To make the pancakes:

• ▢ 1 large egg
• ▢ 1 cup milk
• ▢ 2 tablespoons butter, melted

Equipment

• ▢
  1 mixing bowl

Instructions 

• Whisk together all ingredients in a large bowl and store in an airtight container until ready to use. (If there are clumps of brown sugar you can break them apart with your fingers.)

To make the pancakes

• In a large bowl, whisk together 1 egg, 1 cup of milk and 2 tablespoons melted butter until blended. Stir in 1 cup pancake mix until blended but still has some lumps.
• Heat 1 tablespoon butter in a large griddle over medium heat.
• Gently ladle pancake batter onto griddle. Cook the pancakes until bubbles begin to form and the edges look dry.
• Flip the pancakes over and cook for an additional 2-3 minutes.
• Serve immediately or transfer to a platter covered with foil to keep warm.

Video

Notes

Pancake mix can be stored in an airtight container in the pantry for up to 6 months.

Serving: 0g, Calories: 142kcal, Carbohydrates: 28g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.04g, Cholesterol: 11mg, Sodium: 309mg, Potassium: 358mg, Fiber: 1g, Sugar: 3g, Vitamin A: 56IU, Calcium: 151mg, Iron: 2mg

Author: Kellie

Course: Breakfast, brunch

Cuisine: American