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Pancake Mix Recipe

Create your own homemade pancake mix by combining dry ingredients in advance, then whip up fresh, fluffy pancakes anytime with just water, egg, and oil. This simple solution beats boxed mixes, gives you complete control over quality, and transforms busy weekday breakfasts into genuinely manageable mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 5
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients (for the mix):
  • 6 cups all-purpose flour
  • 6 tablespoons baking powder
  • 6 tablespoons sugar
  • 2 cups instant nonfat dry milk powder
  • 1 tablespoon salt
Wet Ingredients (for cooking):
  • 1 cup water
  • 1 egg beaten
  • 2 tablespoons vegetable oil

Method
 

  1. Begin by preparing your pancake batter with the dry mix component. In a mixing bowl, combine 1 1/2 cups of your prepared pancake mix with 1 cup water, 1 beaten egg, and 2 tablespoons vegetable oil. Beat all batter ingredients well until you achieve a smooth consistency.
  2. The mixture should be well-combined but you can leave it slightly lumpy for fluffier pancakes. Avoid overmixing, as this can develop the gluten and result in denser pancakes.
  3. Heat a skillet or griddle over medium-high heat and lightly grease the surface with butter or oil. Once the skillet is hot, pour approximately 1/4 cup of batter onto the surface for each pancake.
  4. Allow the pancakes to cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes. Flip each pancake carefully and cook the other side until golden brown, about another 1-2 minutes.
  5. Continue frying pancakes in batches until all batter is used, keeping finished pancakes warm on a plate while cooking the remaining batter.
  6. Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or butter.
  7. This homemade pancake mix makes approximately 12-15 pancakes depending on size, providing a delicious and satisfying breakfast that tastes far superior to boxed mixes.

Notes

Pancake Substitutions and Variations

How’d you like to transform your basic pancake mix into something that’ll make your breakfast guests wonder if you’re secretly a pastry chef? I’d swap half the all-purpose flour for whole wheat for nuttier flavor, or try adding vanilla extract and cinnamon for warmth.
You could fold in chocolate chips, blueberries, or mashed bananas right before cooking. For extra fluff, I’d separate that egg and whip the whites separately before folding them in. Buttermilk instead of water? That’s my move for tanginess.
Even swapping vegetable oil for melted butter elevates everything. The possibilities are honestly endless once you start playing around.