Homemade Pancake Mix
Skip the boxed mix and make this homemade pancake mix recipe instead. Fluffy, budget-friendly, and made with simple pantry staples, this from-scratch mix comes together in minutes and makes the best light and tender pancakes every time. Perfect for busy mornings, gifting, or stocking your pantry with wholesome convenience.
Pint-sized Mason jars
Ingredients
Ingredients for each 16 oz. pint-sized Mason jar
1½ cups flour
3½ teaspoons baking powder
1 Tablespoons sugar
1 teaspoon salt
Cooking Ingredients
1 jar pancake mix
1¼ cup buttermilk or non-dairy milk of choice
1 egg
3 Tablespoon butter melted (or substitute coconut oil)
1 teaspoon vanilla extract optional
Instructions
For the Pancake Mix
Layer ingredients into jars, seal with a lid and store in a cool, dark location until ready to bake.
To Make Pancakes
Dump pancake mix into a large bowl.
Add milk, egg, melted butter and vanilla extract. Stir until just incorporated (don’t overmix).
Heat a lightly greased skillet over medium high heat and pour batter in, approximately ¼ cup at a time to make your pancakes.
Brown on both sides and serve warm.
Recipe Tips:
Do not overmix. Stir just until the flour disappears. Overmixing leads to tough pancakes.
Watch for bubbles. Flip only when small bubbles form across the surface.
Use medium heat. Too hot and the outside browns before the inside cooks through.
Grease lightly. Too much oil will cause uneven browning.
Serving Suggestions:
Pancakes are wonderfully versatile and can be dressed up or kept simple.
Fresh blueberries or mashed bananas folded into the batter.
Topped with maple vanilla baked pears.
Spread with homemade blueberry jam or strawberry jam without pectin.
Sprinkled with chopped walnuts or pecans or spread with this homemade peanut butter recipe.
Studded with chocolate chips.
Served the classic way with butter and pure maple syrup.
Storage Instructions:
Store sealed jars of dry mix in a cool, dark pantry for up to 6 months. For longer storage, vacuum-seal the jars or store them in the freezer for up to 1 year.
Once mixed with wet ingredients, cook immediately for the best texture.
Allow leftover pancakes to cool completely, then stack with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days
To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Warm refrigerated or frozen pancakes in a toaster, skillet over low heat, or a 300°F oven until heated through. Avoid microwaving if possible, as it can make them rubbery.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 1067mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 0.003mg | Calcium: 316mg | Iron: 3mg