Homemade Pancake Mix

Here’s a super easy to make Homemade Pancake Mix with instructions for how to add to the mix to make delicious pancakes for breakfast!

Weekends are for pancakes! I love to make pancakes for my family on Saturdays and Sundays. Is it the same in your house? I don’t like to buy pancake mixes, but I have a fabulous recipe for making Homemade Pancake Mix with just four ingredients that you likely already have in your house. In the recipe card at the end of the post, I share pancake variations made with yogurt, buttermilk and whole grain. Read on!

Ingredients needed to make Homemade Pancake Mix:

all purpose flour
granulated white sugar
baking powder
salt


How to make pancakes using Homemade Pancake Mix:
The complete recipe is in the recipe card at the end of this post.

MAKE THE PANCAKE MIX:
Whisk together all of the pancake mix ingredients and store in an airtight container.


MAKE PANCAKES (will make about 3 small pancakes per person– for 3 to 4 people- you can double the ingredients, if needed):
In a large bowl, add 1¼ cups pancake mix. In a separate bowl, whisk together the milk, butter and egg. Add to the dry mix and whisk until combined.
 


Heat a large skillet or griddle to medium-heat. Rub the surface with an oiled paper towel.
 
For each pancake, spoon 2 to 3 tablespoons of batter onto the hot surface, using the back of a spoon to spread the batter around.
 
Cook until the surface of the pancakes have some bubbles and a few have burst (1 to 2 minutes). Flip over and cool until browned on the other side (1 to 2 minutes more). Continue with more oil and the remaining batter. Serve warm with syrup.

How to Freeze Pancakes:
Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated 350 degree F. oven or toaster oven. Avoid using the microwave for re-heating pancakes as they tend to get rubbery.
Pancake variations:

Buttermilk: Add 1 1/2 teaspoons of baking soda to the mix. Use buttermilk in place of milk.
Yogurt: Add 1 1/2 teaspoons baking soda to the mix. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.
Whole Grain with Yogurt: Replace the all purpose flour with 1 1/2 cups whole wheat flour, 3/4 cup cornmeal and 3/4 cup wheat germ + 1 1/2 teaspoons baking soda. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.


The Best Pancake Recipes:

Light and Fluffy Buckwheat Pancakes
Banana Oatmeal Pancakes
Maple Bacon Pancakes
Cinnamon Roll Pancakes
Blueberry Pancakes




Print


Homemade Pancake Mix


This mix turns out the best pancakes!

Course Breakfast Cuisine American Keyword pancake mix, pancakes

Prep Time 15 minutes minutes Total Time 15 minutes minutes

Servings 8 servings
Calories 364 kcal
Author RecipeGirl.com


Ingredients PANCAKE MIX: 3 cups all purpose flour 6 tablespoons granulated white sugar 2 tablespoons baking powder 1½ teaspoons salt TO MAKE PANCAKES for 3 or 4: 1¼ cups pancake mix 1 cup milk 2 tablespoons unsalted butter, melted (can use oil, if desired) 1 large egg
Instructions MAKE THE PANCAKE MIX: Whisk together all of the pancake mix ingredients and store in an airtight container. MAKE PANCAKES (will make about 3 small pancakes per person-- for 3 to 4 people- you can double the ingredients, if needed): In a large bowl, add 1¼ cups pancake mix. In a separate bowl, whisk together the milk, butter and egg. Add to the dry mix and whisk until combined. Heat a large skillet or griddle to medium-heat. Rub the surface with an oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto the hot surface, using the back of a spoon to spread the batter around. Cook until the surface of the pancakes have some bubbles and a few have burst (1 to 2 minutes). Flip over and cool until browned on the other side (1 to 2 minutes more). Continue with more oil and the remaining batter. Serve warm with syrup.

Notes Pancake variations:

Buttermilk: Add 1 1/2 teaspoons of baking soda to the mix. Use buttermilk in place of milk.
Yogurt: Add 1 1/2 teaspoons baking soda to the mix. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.
Whole Grain with Yogurt: Replace the all purpose flour with 1 1/2 cups whole wheat flour, 3/4 cup cornmeal and 3/4 cup wheat germ + 1 1/2 teaspoons baking soda. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.

Nutrition Serving: 1 serving | Calories: 364 kcal | Carbohydrates: 50 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 103 mg | Sodium: 818 mg | Potassium: 217 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 512 IU | Calcium: 309 mg | Iron: 3 mg
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