How to make pancake mix: this homemade pancake mix uses just 5 ingredients and takes minutes to prepare, for up to 6 months of almost "instant" light and fluffy pancakes and waffles!
4cupswhite flourpacked (21 oz). OR cake flour, 50/50 white and whole wheat flour/white and spelt flour, whole wheat pastry flour, OR a GF all-purpose flour blend
2Tbspsugarwhite granulated, coconut sugar, raw cane sugar, or a sugar alternative like erythritol (adjust the amount accordingly)
2tspsaltKosher or sea salt; reduce if using table salt
2tspbaking powder
1tspbaking soda
This will yield about 5 cups/650 g pancake mix (to make 45 pancakes)
To make 5-6 pancakes, use ONE CUP dry mix PLUS:
1largeeggor an egg replacer such as a chia egg, flax egg, or whipped aquafaba⅓
Store in an airtight glass container in a cool, dark, dry place like a pantry or kitchen cupboard for up to 6 months.Make things even more effortless by portioning the dry pancake mix recipe into single batch Ziplock bags (one cup of pancake mix makes 5-6 pancakes), so there’s NO measuring required when it comes time to use it.
How To Make Pancakes with Pancake Mix
Add all the wet ingredients to a bowl and whisk/mix to combine.
Sift in the dry ingredients and mix with a spatula until combined. Don't worry about getting out all the lumps. Otherwise, you risk overworking the pancake batter.
Meanwhile, heat a large skillet (or griddle) over medium heat and add a bit of butter.
Once melted, add 1/3 cup "scoops" to the pan to form your pancakes and allow them to cook until bubbles form on the surface of the pancakes and the underside is a golden color. Then flip and cook until golden below (usually 3-4 minutes for the first side, then 1-2 for the second one).
Enjoy with all your favorite toppings like syrup and berries!
Notes
Make sure the leavening agents are both fresh and have over 6 months of remaining shelf life.
You may omit the sugar entirely if you want to use the dry pancake mix recipe for sweet and savory purposes.
Making crepes is a great way to use the pancake mix if the baking powder or baking soda are past their best and no longer creating very fluffy pancakes.
If you plan to use regular milk, add ½ teaspoon lemon juice (or ¼ teaspoon of cream of tartar) to activate the baking soda in the pancake batter. You can also make a buttermilk substitute.
To use this pancake mix in other pancake recipes, simply use a 1:1 ratio of pancake mix to the amount of flour listed in the ingredients (since the volume of sugar, salt, and leavening agents are so minimal).
Top Tips For Perfect Pancakes
Don’t overwork the batter: Pancake batter being slightly lumpy is not only expected but encouraged. Overworked gluten will lead to dense pancakes.
Test and adjust: I always consider my first pancake the "test." Monitor how well it cooks, then adjust the heat and cooking time if needed.
When to flip: When making thick/fluffy pancakes, they’re ready to flip when you notice bubbles on their surface, slightly dry edges, and a golden underside.
For the fluffiest pancakes: Whip the egg whites separately to soft peaks, then fold them into the batter, careful not to knock too much air out of it.
Invest in a griddle: If you make pancakes often (or for large crowds), then a griddle is your friend, allowing you to cook an entire batch of pancakes in one go rather than struggling with a small skillet.
Check the blog post for more tips on how to use this pancake mix in waffles and creapes.