Homemade Pancake Mix

Homemade pancakes topped with butter and served with crispy bacon on a blue and white plate.

Easily make an instant pancake mix that can be stored in your pantry for several months. It's an easy recipe that can be used as a Pancake and waffle mix.

Course Breakfast

Cuisine American

Keyword Homemade Pancakes, instant pancake mix, Pancake and waffle mix.

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 245kcal

Author Evelyn Osborn

Equipment

Pastry Blender

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