Why You’ll Love This DIY Pancake Mix

Once you try making your own homemade pancake mix, you’ll wonder why you ever bought the boxed stuff. Here are just a few compelling reasons why this recipe will become a staple in your kitchen:

1. Tastier & Cheaper than Premade! The difference in taste is undeniable. Freshly mixed ingredients just create a superior flavor and texture. But beyond that, the cost savings are incredible! After a careful breakdown of ingredients, each single batch of this dry mix costs approximately $0.65. When combined with the wet ingredients, you’re looking at a total cost of only about $1.50 to serve a family of four a hearty breakfast. Compare that to even the cheapest store-bought mixes, and the value is clear. You get restaurant-quality pancakes for a fraction of the price!
2. Save Time & Cleanup: Mornings can be hectic. Having all your dry ingredients pre-measured and ready to go eliminates the need to pull out multiple canisters, measuring cups, and spoons every time you want pancakes. This means less mess, faster preparation, and more time to enjoy your breakfast with loved ones. It’s the ultimate convenience food, made by you!
3. No Buttermilk Needed! Many “fluffy” pancake recipes call for buttermilk, which isn’t always a pantry staple. This recipe is specifically designed to achieve that desirable fluffy, diner-style texture using regular milk and a specific amount of baking powder, making it accessible and easy for everyone. No special trips to the grocery store required!
4. Personalize to Your Heart’s Content: One of the biggest advantages of a homemade mix is the freedom to customize. Whether you crave the sweetness of blueberries, the decadence of chocolate chips, the warmth of cinnamon, or a hint of almond extract, this base mix is a blank canvas. You can tailor each batch to suit individual preferences or seasonal flavors, ensuring every pancake experience is exactly what you desire.
5. Control Over Ingredients: Making your own mix gives you complete control over what goes into your food. No artificial flavors, colors, or preservatives. You choose the quality of your flour, sugar, and other components, ensuring a healthier and more wholesome meal for your family.

Dry Mix Ingredient Notes

The beauty of this DIY pancake mix lies in its simplicity and reliance on common kitchen ingredients. Here’s a closer look at each component and why it’s essential:

• All-purpose flour: For consistently light and fluffy pancakes, good ol’ all-purpose flour is your best friend. Its moderate protein content provides just the right amount of structure without making the pancakes tough. I haven’t personally tested this recipe with gluten-free flour blends yet, but if you do, please share your results! Some readers have had success with a 1:1 gluten-free baking blend that contains xanthan gum. You could also experiment with a portion of whole wheat flour (e.g., swapping ¼ cup of all-purpose for whole wheat) for added fiber and a nuttier flavor, though this might slightly alter the texture.
• Granulated sugar: This recipe is carefully balanced to not be overly sweet, allowing the natural sweetness from your chosen syrup and toppings to shine through. The sugar here isn’t just for taste; it contributes to the tender crumb and golden-brown color of your pancakes. I highly recommend sticking to the suggested amount, as altering it can significantly affect both the structure and texture of the finished product. For a slightly different flavor profile, you could try a finely ground maple sugar, but be aware it might change the moisture content slightly.
• Baking powder: This is the crucial leavening agent that gives our pancakes their incredible lift and fluffiness. It’s vital to use baking powder, not baking soda, for this recipe, as baking soda requires an acid (like buttermilk or lemon juice) to activate, which isn’t present in our wet ingredients. Ensure your baking powder is fresh for the best results; old baking powder will lead to flat, dense pancakes.
• Salt: A small amount of salt plays a huge role in enhancing all the other flavors. It balances the sweetness, brightens the taste of the flour, and makes the pancakes taste more savory and well-rounded, much like those found in a classic diner. I use kosher salt for all my baking due to its clean taste and easy-to-measure crystals, but table salt works too; just use slightly less (about ¾ teaspoon) if substituting due to its finer grain.
• Mix-ins: This is where the real fun begins! You can add almost any dry mix-in directly to the bag of your homemade pancake mix. Think warm spices like cinnamon or nutmeg for a comforting touch, or mini chocolate chips for a sweet treat. Dried fruit like cranberries or finely chopped nuts also work wonderfully. If using larger mix-ins like whole blueberries, it’s best to add them to the wet batter just before cooking to prevent them from sinking to the bottom of the dry mix during storage or getting crushed.

Download Your Free Printable DIY Pancake Mix Tags!

Make your homemade pancake mix even more special with these beautifully designed printable tags. They include all the necessary wet ingredient additions and cooking instructions, perfect for your pre-measured bags or a large container. Just enter your email, and you’ll receive the download link directly in your inbox!

Option 2: Large Bulk Container

If you have a larger family or simply make pancakes frequently, storing a bulk batch of dry mix in a large container is incredibly efficient. This method saves you from having to measure out the individual dry ingredients each time you replenish your stock.

What you need:

• Gallon-sized ziplock bag or a 4-quart airtight container
• Printable tags or a sharpie marker

1. Label Your Container Clearly: Just like with the individual bags, it’s crucial to include the instructions for the wet ingredients and cooking method. This eliminates guesswork during busy mornings. Attach one of the printable tags or write clearly on your chosen container:
   
   “For one batch of pancakes: Add 1 ¾ cup dry mix, 1 large egg, 1 teaspoon vanilla extract, ¼ cup (½ stick) melted unsalted butter, 1 cup milk (1%, 2%, or whole), and ¼ cup water. Stir until just combined (a few lumps are okay!). Cook on a preheated griddle around 300-325℉ (or medium-low heat on the stove). Wait for bubbles to form on the surface and edges to set, then flip and cook until golden brown.”
2. Prepare the Bulk Dry Mix: This recipe scales beautifully. For a good starting point, this bulk recipe makes approximately a 6x batch of the single serving recipe. In your chosen large container, combine the following dry ingredients. If measuring directly into a storage container, leave about 3-4 inches of extra space at the top. This allows you ample room to shake the container vigorously and thoroughly combine all the ingredients once the lid is on.
   • 9 cups all-purpose flour
   • 1.5 cups granulated sugar
   • 6 tablespoons baking powder
   • 2 tablespoons salt
   • Optional: 1 tablespoon cinnamon (or other dry spices)

   Once combined, seal the container tightly. Store in a cool, dark place, such as your pantry, for up to 3-4 months. When ready to use, simply scoop out 1 ¾ cups of the mix for a single batch of delicious pancakes!