Instant Pancake Mix Recipe for Pancakes and Waffles
I don’t buy baking mixes very often when I can make them myself with ingredients already sitting in my pantry. This homemade instant pancake mix is one of those simple things I like to keep on hand because it makes breakfast quicker and leaves me with less mess to clean up.
The hubby loves pancakes, and around here, we make them pretty often. Once the mix is made, all I have to do is scoop some into a bowl, add an egg and milk, and we can have pancakes on the griddle in just a few minutes.
Have I told you the hubby always puts peanut butter on his pancakes? Yep, as soon as I pull out the pancake mix, he pulls out the peanut butter like he has been waiting all morning for it.
This post contains affiliate links, which means if you make a purchase, we might receive a small commission at no additional cost to you. Please read our Disclosure Policy.
I like mine with a little butter and homemade blueberry syrup. That is my favorite way. Pancakes are funny that way. Everybody seems to have their own way of eating them, and I always like hearing what folks put on theirs.
Why I Think You’ll Love This Homemade Pancake Mix
I like this mix because it gives me the convenience of a boxed mix without having to buy one.
- It uses basic pantry ingredients.
- It works for pancakes and waffles.
- It keeps breakfast simple on busy mornings.
- It makes a small enough batch that it is easy to store.
- It saves a little cleanup since most of the measuring is already done.
Key Ingredients:
All-purpose flour: I use regular all-purpose flour for this mix, not self-rising flour. Since we are adding our own baking powder and salt, self-rising flour would throw off the balance.
Sugar: A little sugar gives the pancakes a gentle sweetness and helps them brown nicely on the griddle. It is not enough to make them taste too sweet, especially once you add syrup or fruit.
Baking powder: This is what helps the pancakes puff up and stay light. I like to make sure my baking powder is fresh before I make a batch of mix. Old baking powder can give you flat pancakes, and nobody gets too excited over those.
Salt: Salt may not seem like much, but it keeps the pancakes from tasting flat. I don’t skip it.
Shortening: The shortening is cut into the dry ingredients just like you would for biscuits. It gives the mix a little richness and means there is already some fat worked into the dry mix before you make the batter.
Eggs and milk: These are not part of the dry mix, but they are what bring everything together when you are ready to cook. The egg adds structure and helps the pancakes hold together, while the milk gives the batter the right consistency and keeps the pancakes tender.
Equipment
- Pastry blender
- Mixing Bowl
How to make Instant Pancake Mix:
The full recipe card is below, but here is how I make the mix and then use it for pancakes.
Make the Dry Mix
Add the flour, sugar, baking powder, and salt to a large bowl. Stir everything together so the baking powder and salt are evenly mixed through the flour.
Add the shortening to the bowl. Using a pastry blender, cut the shortening into the flour mixture until it looks like small crumbs.
I don’t rush this part. The shortening needs to be worked through the dry ingredients well enough that you do not have large pieces sitting in the mix.
Once the mixture looks crumbly and even, transfer it to an airtight container. I like to label mine so I know what it is and when I made it.
Making Pancakes with the Mix
- Add 1 cup of pancake mix to a medium bowl.
- In a small bowl, beat 1 egg until fluffy, then add it to the pancake mix.
- Pour in ¾ cup milk and stir until combined. I mix just until the batter comes together. A few small lumps are fine.
- Heat your griddle or skillet and lightly grease it if needed. Pour about ¼ cup batter onto the hot griddle for each pancake.
- Cook until the pancakes are puffed and the edges look dry. Flip and cook the other side until golden brown.
- This amount makes about five 4-inch pancakes. You can double it easily if you are feeding more people.
If you have this dry pancake mix recipe on hand, you can add eggs and milk for the pancake batter. And you can be flipping pancakes in no time flat. This is a recipe that can be stored in your pantry for several months. It’s perfect for those mornings you need to get breakfast on the table quickly.
Expert Tips
These little things make a difference when you are making and using the mix.
- If your baking powder has been sitting in the pantry for a long time, test it before you make the mix. A little baking powder stirred into hot water should bubble right away.
- You want the mixture to look like small crumbs. If the shortening is left in big pieces, the mix will not be as even when you scoop it later.
- Once you add the egg and milk, stir just until it comes together. Overmixing can make pancakes tougher than they need to be.
- Wait for the edges to look dry before flipping. That is usually my sign that the pancake is ready to turn. If you flip too soon, the pancake can tear or spread.
- Keep the griddle at a steady heat. If the pancakes brown too fast before the inside cooks, turn the heat down a little. Pancakes like steady heat, not a griddle that is trying to prove something.
Simple Variations
This is a good basic mix, and you can dress it up when you make the batter.
- Add a little vanilla to the pancake batter for extra flavor.
- Stir in blueberries, chopped pecans, or mini chocolate chips.
- Add a pinch of cinnamon for a warmer flavor.
- Use buttermilk instead of regular milk for a little tang. You may need a splash more if the batter feels too thick.
How to Store Homemade Pancake Mix
Store the pancake mix in an airtight container in a cool, dry pantry.
I like to use mine within about 2 to 3 months for the best flavor and rise. Since this mix has baking powder in it, it is better not to let it sit forever. Baking powder can lose strength over time, and that affects how fluffy the pancakes turn out.
If you make this mix with whole wheat flour, I would store it in the refrigerator or freezer instead of the pantry. Whole wheat flour has more natural oils than all-purpose flour, and those oils can turn rancid faster at room temperature.
Frequently Asked Questions
I would not use self-rising flour in this recipe. This mix already has baking powder and salt added, so self-rising flour would give you too much of both.
You can leave the shortening out and store the dry mix without it, but the recipe will not be quite the same. If you do that, add a little melted butter or oil when you make the pancake batter.
Yes, this recipe doubles well. Just make sure you mix the dry ingredients thoroughly and cut the shortening in evenly so every scoop works the same.
The most common reason is old baking powder. Pancakes can also turn out flat if the batter is overmixed or if the griddle is not hot enough when you start cooking.
I prefer making the batter right before cooking. Once the milk and egg are added, the baking powder starts doing its job. For the best pancakes, keep the dry mix ready and stir up the batter when you are ready to cook.
More Breakfast Recipes to Try
If you like keeping breakfast simple, you might also enjoy my Banana Pancake Dippers, Flourless Pancakes, Creme Brulee French Toast, or Baked Pancake with Apples. They are all good recipes for mornings when you want something homemade without making breakfast harder than it needs to be. If these are making your mouth water, check out these delicious breakfast ideas.
If you make this homemade pancake mix, I would love to hear how you use it. Leave a comment and tell me if your family is team maple syrup, blueberry syrup, peanut butter, or something else entirely.
🥣 Recipe
Equipment
Ingredients
For the Mix
- 3 cups flour not self-rising
- 3 Tablespoons sugar
- ¼ cup Baking Powder
- 1 ½ teaspoons salt
- ¼ cup shortening such as Crisco
To Make Pancakes
- egg(s)
- milk
Instructions
For the Mix
- Add the flour, sugar, baking powder, and salt to a large bowl. Stir everything together so the baking powder and salt are evenly mixed through the flour.
- Add the shortening to the bowl. Using a pastry blender, cut the shortening into the flour mixture until it looks like small crumbs.I don’t rush this part. The shortening needs to be worked through the dry ingredients well enough that you do not have large pieces sitting in the mix.
- Once the mixture looks crumbly and even, transfer it to an airtight container. I like to label mine so I know what it is and when I made it.
To Make Pancakes—–(Makes 5-4inch Pancakes and can be doubled if needed)
- Add 1 cup of pancake mix to a medium bowl. In a small bowl, beat 1 egg until fluffy, then add it to the pancake mix.
- Pour in ¾ cup milk and stir until combined. I mix just until the batter comes together. A few small lumps are fine.
- Heat your griddle or skillet and lightly grease it if needed. Pour about ¼ cup batter onto the hot griddle for each pancake.
- Cook until the pancakes are puffed and the edges look dry. Flip and cook the other side until golden brown.This amount makes about five 4-inch pancakes. You can double it easily if you are feeding more people.
Nutrition
Click HERE to save this Instant Pancake Mix Recipe to Pinterest
I agree with you on preferring to use what I already have in my pantry! This is so easy and convenient – I need to whip up a batch so I can get to flippin' some of my own pancakes! 😀