Homemade Pancake Mix

Homemade pancake mix is used for so many things other than actual pancakes. You can easily find a pancake recipe, but what if your coffee cake recipe calls for actual mix and you don’t have boxed pancake mix in the pantry?

dry pancake mix in a small glass jar


Well, here ya go! DIY pancake mix using simple ingredients and pantry staples.

The best part about Saturday mornings is that no one needs to be up for school or work, and I can make breakfast for the whole family. And there is nothing more satisfying than a stack of fluffy homemade pancakes topped with real maple syrup.

Pancake Mix Uses

Homemade pancake mix is very similar to bisquick mix or even boxed cake mix, just with a different ratio of the same ingredients.

While it is great for making fluffy pancakes, it can also be easily transformed into other recipes like cream cheese sausage balls, pimento balls, cinnamon rolls or even to give structure and density to egg based casseroles and omelettes.

A tablespoon of pancake mix happens to be the secret ingredient to many chef’s fluffy egg creations. Shhh… I didn’t tell you that.

overhead of a stack of pancakes with fruit, butter and syrup

Ingredients for Pancake Mix

I’m guessing you’ll have all of these in your pantry.

  • all purpose flour
  • sugar
  • baking powder
  • fine sea salt

Whisk them together and there you go- pancake dry mix. But how do you transform them into actual pancakes?

You’ll need these items for the wet ingredients.

Full fat milk or buttermilk works best. You can also use add 1 tablespoon white vinegar or lemon juice to regular milk to create a makeshift buttermilk.

overhead of dry pancake mix

How to Make Best Pancake Recipe

Mix all the wet and dry ingredients together until just mixed, try to not overwork the batter or you’ll get tough and dry pancakes.

PRO TIP: Make your pancake batter in a large 8 cup measuring cup or mixing bowl with a spout to easily pour out batter in a continuous stream instead of having to spoon it out.

Heat a griddle to 300 degrees or a skillet over medium heat and pour out 4 inch pancakes. Smaller pancakes are easier to work with, but you can make them larger if you’d like. This recipes makes about 8-10 smallish pancakes.

Cook for about 3-4 minutes, flip and cook for 2-3 minutes longer.

Remove and serve!

pancakes, mix, syrup and strawberries

Best Pancake Toppings

Now you have pancakes… what should you put on them?

stack of DIY pancakes with fruit and syrup

Tips for Perfect Pancakes

While pancakes are a a somewhat easy recipe to prepare, they can also be a little finicky. Check out our tips and tricks for the best pancakes before you get started.

ONE. Sprinkle favorite toppings while the pancake is on the griddle, not into the batter. This ensures that the heavier stuff doesn’t just fall to the bottom and is easily distributed throughout your pancakes. Reserve some to use as a topping.

TWO. Don’t overmix the batter. This activates more gluten and can make your pancakes feel tough or chewy. Small lumps in the thick batter are ok.

THREE. Butter has a relatively low smoke point, so using it for your non-stick agent on a griddle or skillet can result in burning easily. For this, oil or spray is actually better. Slather them in butter after they are done cooking.

FOUR. Using a pourable bowl or measuring cup ensures easy and consistent sizes without weird rings.

FIVE. Smaller pancakes are easier to work with and flip.

SIX. Rest the batter. I know this sounds weird, but even letting it sit for 15 minutes makes all the difference. It allows the flour to absorb better and if there are any lumps, lets them dissolve without additional stirring.

SEVEN. Wipe out the pan between pancakes to get out any burned bits or extra oil or grease.

EIGHT. I used to think I was fine with a skillet, but a hot griddle works SO much better.

NINE. Unless you have a giant diner sized griddle, you’ll be work in batches. Keep the cooked pancakes warm in the oven while you finish the rest.

pancake mix in a jar and measuring cup

Storage & Freezing

Leftover pancakes can be stored in the fridge for up to 3 days. You can heat in a warm skillet or oven or wrapped in a paper towel in the microwave.

Homemade pancakes can also be frozen for up to 3 months in an airtight container or freezer bags.

Store your own homemade pancake mix in something air tight like a mason jar or ziploc storage bag.

dry pancake mix for pinterest

More Homemade Mixes

stack of biscuits with mix

Homemade Bisquick Mix

4.89 from 9 votes
Make your own biscuit mix for home use or gifts. Stores in the pantry or fridge for up to 3 months!
See The Recipe!
onion soup mix pouring out

Dry Onion Soup Mix Recipe

4.33 from 199 votes
Onion Soup Mix is so easy that you already have all the ingredients in your pantry. Perfect as a substitute for Lipton's Onion Soup Mix.
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close up of a stack of pancakes with syrup and butter
stack of DIY pancakes with fruit and syrup

Homemade Pancake Mix

5 from 35 votes
DIY Pancake Mix has never been easier with these pantry staples. Add a few more fridge ingredients for light and fluffy pancakes in a jiffy!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1.25 cups



  • Whisk together all dry ingredients in a bowl.
  • Store in airtight container or glass jar with lid in a cool, dry place for up to 3 months.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.


To make pancakes:
  • 1 egg
  • 3⁄4 cup milk or buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoon vegetable oil
  • Cooking spray
  1. Add all of dry mix (about 1 1/4 cups) to a large mixing bowl or 8 cup measuring cup with spout.
  2. Add wet ingredients and whisk until well combined, do not overmix.
  3. Let your batter rest for 10-15 minutes, stir briefly to mix.
  4. Heat griddle or large skillet. Coat with cooking spray.
  5. Scoop pancake batter in about 4 inch pancakes. Cook 4-5 minutes or until golden brown.
  6. Flip and cook on other side 2-3 minutes or until golden brown
  7. Serve immediately with butter, syrup or fruit.


Calories: 513 kcal, Carbohydrates: 113 g, Protein: 13 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 2339 mg, Potassium: 1346 mg, Fiber: 4 g, Sugar: 12 g, Calcium: 539 mg, Iron: 7 mg
Author: Jessica Formicola
Calories: 513
Course: Breakfast
Cuisine: American
Keyword: homemade pancake mix
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. If you have this posted I am sorry, I read it over a few times to check! Can I substitute gluten free flour? Do I need to adjust anything if I do? Thank you!

    1. You should be able to use any GF flour, just read the bag for the ratio swaps. It shouldn’t impact any other ingredients. Enjoy and come back and let us know how it goes!

  2. 5 stars
    I doubled the mix just because my family of 4 REALLY like pancakes. Also used your apple cider syrup. Both fantastic. Thanks!