Homemade pancake mix combines flour, baking powder, sugar, salt, and powdered milk into a dry pantry blend. A measured cooking label turns part of the jar into pancakes with water, egg, and oil when you are ready for breakfast.
The recipe makes roughly two and one-half cups of dry mix, enough for two cooking batches of four portions each. Preparing the jar takes ten minutes; cooking a breakfast batch takes about fifteen additional minutes.
On This Page
Why This Recipe Works
Whisking the fine ingredients thoroughly helps baking powder and salt distribute through the flour rather than settle into uneven pockets. Powdered milk lets the dry blend contain dairy without adding moisture to the jar. Eggs and oil are added at cooking time to provide structure and tenderness. Keeping the stored mixture entirely dry preserves its usefulness as a pantry preparation.
Ingredients
Measure flour with a spoon and level the cup. Use fresh baking powder and plain powdered milk. Ground cinnamon is an optional dry flavoring; add liquid vanilla to the freshly mixed batter if desired. For each one-and-one-quarter-cup scoop of mix, the cooking label calls for one large egg, one cup water, and two tablespoons neutral oil. Gather these ingredients when you are ready to cook one four-person batch.
Dry Mix
- 2 cups all-purpose flour, spooned and leveled
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup powdered milk
- Ground cinnamon, optional, to taste
Cooking Label: For Each 1 1/4 Cups Mix
- 1 large egg
- 1 cup water
- 2 tablespoons neutral oil
- Additional neutral oil, as needed for the griddle
How to Make Homemade Pancake Mix
1. Blend the dry ingredients evenly. Place the flour, baking powder, salt, sugar, and powdered milk in a roomy dry bowl. Whisk across the bottom and around the edges until any milk-powder lumps break apart. The measured baking powder is already included, so the blend does not need an additional spoonful at cooking time. Optional cinnamon goes in now if you want a lightly spiced mix.
2. Pack and label a dry container. Transfer to a clean, completely dry airtight jar and write the preparation date on it. Keep liquid flavorings out of the jar; even a small splash makes damp clumps and changes storage conditions. Add a practical label with the cooking ratio and heat cues, so breakfast does not require guessing the amount of water or remembering a separate recipe.
3. Mix one breakfast batch. Whisk one large egg, one cup water, and two tablespoons neutral oil, then stir in one and one-quarter cups dry mix. Stop when the flour disappears; a few small lumps are fine. Let the batter stand about five minutes while the griddle warms. It should pour in a thick ribbon; add a little more water only if it remains unusually stiff after resting.
4. Cook with surface cues. Lightly oil a griddle at about 375°F, or use a skillet over medium heat. Portion roughly a quarter cup batter per pancake, leaving room to flip. Cook for two to three minutes, until bubbles open on top and the edges lose their wet shine, then turn once and cook for another one to two minutes. One labeled batch makes approximately eight pancakes, or four portions of two; timing depends on how many fit on the cooking surface.
How to Serve
Use the labeled batch for a four-person breakfast, or halve its dry mix, water, and oil and use half a beaten egg for two portions. Serve cooked pancakes with fruit, butter, or syrup. Keep the remaining dry mix in its jar until another breakfast rather than preparing wet batter for long-term storage.
Storage
Keep the dry blend airtight in a cool, dry place for up to one month, or follow an earlier date on the powdered milk. Use a dry scoop and discard mix that becomes damp or develops an off smell. Refrigerate cooked pancakes within two hours and use within three to four days, or freeze for up to two months. Reheat cooked pancakes thoroughly; store any unused batter refrigerated and cook within one day. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Whisk powdered milk lumps out before filling the jar.
- Keep the storage container and scoop completely dry.
- Write the wet-ingredient ratio directly on the jar.
- Flip cooked pancakes once without pressing them flat.
Frequently Asked Questions
Can I replace powdered milk with liquid milk in the jar?
Liquid milk belongs in freshly made batter, not a stored dry mix. Use a dry-mix formula designed without milk powder if you want a different pantry blend.
Can I add vanilla?
Yes, add a little vanilla to the wet batter at breakfast time. Keep it out of the dry storage jar.
Can I use whole-wheat flour?
It absorbs moisture differently and gives a denser pancake. Start with a partial replacement and adjust the freshly mixed batter as needed.
Why are the pancakes tough?
Excessive stirring can develop the flour’s gluten. Stop once the dry ingredients disappear and avoid pressing pancakes on the griddle.
Can I give the jar as a gift?
Yes, include the preparation date, ingredients, and cooking label. Note that the mix contains wheat and milk, and the cooking batch uses an egg.
More Recipe Ideas
- Homemade Pancakes
- Fluffy Japanese Soufflé Pancakes
- 3 Minute Air Fryer French Toast
- Strawberry Cheesecake Pancakes
Homemade Pancake Mix
Ingredients
Dry Mix
- 2 cups all-purpose flour spooned and leveled
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup powdered milk
- Ground cinnamon optional, to taste
Cooking Label: For Each 1 1/4 Cups Mix
- 1 large egg
- 1 cup water
- 2 tablespoons neutral oil
- Additional neutral oil as needed for the griddle
Instructions
Prepare the Pantry Mix
- Whisk flour, baking powder, salt, sugar, and powdered milk in a dry bowl until evenly blended and free of large lumps. Add optional ground cinnamon to taste.
- Transfer the dry mixture to a clean, dry airtight jar and add the preparation date. The yield is about 2 1/2 cups, or 8 dry-mix portions.
- Label each batch: whisk 1 large egg, 1 cup water, and 2 tablespoons neutral oil with 1 1/4 cups mix, then rest 5 minutes. Cook 1/4-cup pancakes on a lightly oiled 375°F griddle for 2–3 minutes until bubbles open and edges dry, flip, and cook 1–2 minutes until golden; yield about 8 pancakes, or 4 portions.
Notes
- Store dry mix airtight for up to 1 month, respecting an earlier powdered-milk date.
- Keep the jar and scoop completely dry; add wet ingredients at cooking time.
- Refrigerate cooked pancakes within 2 hours and use within 3–4 days.
