There’s nothing like a stack of warm, fluffy pancakes to start the morning — but on a busy weekday, measuring and mixing from scratch can feel like a luxury. Having your own homemade pancake mix ready to go turns those weekend-style breakfasts into an easy everyday treat.
Unlike store-bought mixes, this one uses just a few wholesome pantry staples — no additives or preservatives — and gives you the flexibility to control the amount of sugar, fat, or whole-grain flour. Once prepared, the mix keeps beautifully for weeks in a cool, dark pantry. Simply add eggs, milk, and butter when you’re ready to cook.
INGREDIENTS:
10 cups flour
1/4 cup baking powder
2 tablespoons baking soda
1 tablespoon salt
METHOD (TO MAKE THE MIX):
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
Transfer the mixture to a 4-quart airtight container or jar with a tight-fitting lid. Label and store in a cool, dark, dry place.
Before using, shake or stir the mix well to redistribute the leavening agents.
This mix will keep for up to 2 months in an airtight container. For longer storage, refrigerate or freeze to preserve freshness.
NOTE: For a heartier, more nutritious mix, substitute up to half of the all-purpose flour with whole wheat flour, oat flour, or spelt flour. You can also add 2 tablespoons of ground flaxseed or wheat germ to boost fiber and nutrients without changing texture. Keep the mix tightly sealed to prevent moisture absorption and ensure consistent rise.
TO MAKE PANCAKES
3 cups pancake mix
2 tablespoons to 1/3 cup sugar
4 eggs
2 cups milk
1/4 cup melted butter
1/2 teaspoon vegetable oil
METHOD:
Measure 3 cups of pancake mix into a large mixing bowl and stir in sugar.
In a medium bowl, whisk together eggs, milk, and melted butter.
Add the wet ingredients to the dry ingredients, stirring gently until just combined — don’t overmix; a few small lumps are fine.
Heat a griddle or heavy skillet over medium heat. Brush or swirl with oil to coat the surface.
Ladle 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Keep pancakes warm on a plate in a low oven while you finish the batch.
SERVING SUGGESTIONS:
- Serve with seasonal fruit and a drizzle of local honey or maple syrup
- Add fresh blueberries, sliced bananas, or chocolate chips to the batter before cooking
- For extra protein, stir in a spoonful of Greek yogurt or nut butter to the wet ingredients
- Top with a dollop of whipped cream and toasted nuts for a weekend brunch treat
YIELD: Makes about 20 pancakes
