Traditional Pancake Mix
Forget the boxed mixes from now on! This traditional pancake mix is made with 4 ingredients, basic pantry staples that you probably already have on hand. Just add eggs, milk, and oil to make a classic pancake batter for a quick and easy stack of flapjacks any time of the day!
Making a homemade mix is better than breaking open a box of your favorite store-bought pancake mix. Why?
- It’s healthier.
- It consists of simple ingredients you can pronounce.
- It has no additives, preservatives, or other unnecessary things.
- It’s economical.
- The pancakes turn out lighter and fluffier!
- When you run out, you can just make some more.
About this recipe
On this website, you’ll find everything from a whole wheat pancakes mix, a keto pancake mix, a gluten-free mix, a homemade Bisquick mix, and finally, this traditional pancake mix. We can’t forget the classic all-purpose flour, salt, sugar, and baking powder combo!
Having access to any type of pre-made mix comes in handy, whether it’s a hot cocoa mix to get you through the winter months or a pancake mix to get you through busy mornings. Making anything from scratch is so much easier when you have a simple ready-made mix all set to go.
This pancake mix is a four ingredient dry mix and most (likely all) of the ingredients are stuff you already have. By following this recipe, you’ll have perfectly proportioned ingredients so it’s a no-brainer when it comes time to break out the griddle.
Make an extra large batch and add it to a pretty jar, label it, and put a ribbon on it. Voila, a special homemade gift for the pancake lovers in your life.
That’s basically everyone, right?
What you need
For Homemade Pancake Dry Mix
- All-Purpose Flour – A traditional flour for a traditional pancake mix. Whole wheat flour or buckwheat flour can be substituted.
- Sugar – Sugar provides necessary sweetness and is the only added sugar you’ll find in this mix.
- Baking Powder – The leavening agent that will create nice fluffy pancakes.
- Salt – No one likes a bland pancake! The salt brings out the flavor.
That’s it! That’s all you need. Just mix everything and keep it stored in an airtight container.
To Make The Pancakes
- Egg – Eggs are needed as the binding agent.
- Milk – The liquid component to bring everything together into a wet batter. You can use any kind of milk you want – dairy or non-dairy.
- Oil – You can also use melted butter, if preferred. Buttery pancakes are never a bad choice.
- Dry Pancake Mix – A no-brainer because it’s ready and waiting for you!
How to make pancakes using a pancake mix
In a medium size mixing bowl, whisk egg, milk, and oil together until combined.
Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk if needed.
Heat a griddle over medium heat. Melt a bit of butter to ensure a nonstick surface. Pour 1/4 cup of pancake batter onto the hot pan and cook for 3 minutes or until bubbles appear.
Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is.
It usually works out to be cheaper to make your own mix at home especially if you hit up a place like Costco and buy all of your dry ingredients in bulk. You can just keep replenishing your mix over and over again instead of running out to buy a box when it’s empty.
This recipe yields 9 cups of mix and each cup yields an entire batch of pancakes. So you’re getting 9 batches of pancakes from one jar of pancake mix!
No, this is a completely dry pancake mix. One of the great things about a premade mix is that it has a long shelf life and can be kept in the jar for weeks. The eggs only get added when you’re making the pancake batter.
How to make this mix your own
- Swap in whole wheat or buckwheat flour for the all-purpose flour, if preferred. If you use a whole grain flour, you may want to store your mix in the fridge for longer shelf life.
- Add cinnamon and/or nutmeg for a delicious spiced flavor.
- Sprinkling in pumpkin spice or apple pie spice would also make a great addition for gifting jars for the holidays.
- If you’re looking for a non-refined or sugar alternative, you could use powdered erythritol or coconut sugar instead of white sugar.
- When making the pancakes, stir in whatever add-ins you like. Use the batter to make chocolate chip pancakes, blueberry pancakes, banana pancakes, and strawberry buttermilk pancakes!
- Top simply with a pat of melted butter and syrup and you’re set for quick breakfast, lunch, snack, dinner, or dessert in a pinch!
Make Ahead Ideas
The whole idea of making a pancake mix is so that it’s made ahead of time for you to have on hand. When stored in an airtight container, this mix will last for up to 3 months in your pantry.
Once you’ve made the pancakes, they will stay fresh in the fridge for up to 3 days when kept sealed in a container. You can also transfer them to a freezer-friendly bag or container to freeze them for up to 2 months.
Pop thawed or frozen pancakes in the toaster for a crispy texture or in the microwave for a softer pancake. If they’re not frozen, 20-second intervals should suffice. If they are frozen, increase it to 30 seconds.
Top your pancakes
Looking for topping ideas? You’d better believe we have you covered! Try these:
If you want more ideas, browse all of our pancake topping recipes!
Get the Recipe: Traditional Pancake Mix
For Homemade Pancake Dry Mix
- 8 cups all-purpose flour
- ½ cup sugar
- ½ cup baking powder
- 4 teaspoons salt
- 1 egg
- 2/3 cup milk
- 2 tablespoons oil or melted butter
- 1 cup dry pancake mix
For dry pancake mix
- Whisk together and put into an airtight container, such as a jar, lidded plastic container, or resealable plastic bag. Yield: 9 cups.
- In a medium size mixing bowl, whisk egg, milk, and oil together until combined. Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk.
- Heat a griddle over medium heat. Pour 1/4 cup of pancake batter onto hot pan and cook for 3 minutes or until bubbles appear and do not disappear. Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is.
- Makes about 9 cups dry mix.
- Nutrition information calculated for half of one batch of pancakes, prepared as directed with one cup of mix, one egg, 2/3 cup milk, and 2 tablespoons oil.
- When stored in an airtight container this mix will last for up to 3 months in your pantry.
- Once you’ve made the pancakes, they will stay fresh in the fridge for up to 3 days when kept sealed in a container. You can also transfer them to a freezer-friendly bag or container to freeze them for up to 2 months.