Name: Homemade Pancake Mix and Fluffy Pancake Batter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 3/4 cups (480 grams) all-purpose flour; 1/3 cup (65 grams) sugar; 5 teaspoons baking powder; 1 1/2 teaspoons kosher salt (such as Diamond Crystal); 1 large egg; 3/4 cup (180 milliliters) milk; 1 tablespoon melted butter or vegetable oil, plus more for cooking; 1 cup (135 grams) pancake mix

Jump to Recipe

Introduction

This homemade pancake mix is a convenient way to enjoy fluffy, delicious pancakes anytime. With simple pantry ingredients, you can prepare the mix in advance and whip up breakfast in minutes. It’s perfect for busy mornings or weekend brunches.

A stack of four thick, golden-brown pancakes sits centered on a white scalloped plate. The pancakes have a fluffy texture with slightly crisp edges, and each layer is dripping with amber maple syrup that pools around the base. On top of the stack is a dollop of pale yellow butter starting to melt, blending into the syrup. To the left of the pancakes, a silver fork rests on the plate with its prongs pointing towards the stack. In the blurred background, a glass of layered coffee with cream visible is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 3/4 cups (480 grams) all-purpose flour
⅓ cup (65 grams) sugar
5 teaspoons baking powder
1½ teaspoons kosher salt (such as Diamond Crystal)
1 large egg
3/4 cup (180 milliliters) milk
1 tablespoon melted butter or vegetable oil, plus more for cooking
1 cup (135 grams) pancake mix

Instructions

Step 1: Make the pancake mix by whisking together the flour, sugar, baking powder, and salt in a large bowl. Transfer the mixture to a storage container with a tight-fitting lid and keep it in a dark, cool place for up to 3 months.
Step 2: When ready to cook, lightly beat the egg in a medium bowl, then whisk in the milk and melted butter. Sprinkle 1 cup of the prepared pancake mix over the liquid ingredients and slowly whisk until just combined. It’s okay if the batter is a bit lumpy; avoid overmixing. Let the batter rest at room temperature for 10 minutes to thicken.
Step 3: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the cooking surface. Use a ¼-cup scoop to pour batter onto the skillet, spreading gently if needed. Cook until bubbles form on the surface and the underside is golden brown, about 2 to 3 minutes. Flip and cook the other side until golden, about 1 to 2 minutes more.
Step 4: Continue cooking the remaining batter, greasing the skillet between batches as needed. Serve the pancakes immediately for best texture and flavor.

Tips & Variations

For extra fluffy pancakes, be sure not to overmix the batter; a few lumps are fine.
Substitute milk with buttermilk for a tangier flavor and tender crumb.
Add fresh berries, chocolate chips, or cinnamon to the batter before cooking for variety.
If you prefer dairy-free, use your favorite plant-based milk and oil instead of butter.

Storage

Store any unused pancake mix in an airtight container in a cool, dark place for up to 3 months. Cooked pancakes can be refrigerated in a sealed container for up to 2 days or frozen for up to 2 months. Reheat by warming in a toaster or oven to keep them fluffy.

How to Serve

A stack of six golden brown pancakes is placed on a white plate with a thin brown rim, sitting on a white marbled surface. Each pancake shows a fluffy texture with slightly darker edges. A pat of butter, slightly melted, rests on top of the stack, and honey drips down the sides, creating shiny golden streams that glisten. There is a glass jar on the left and a white cup with a gray bottom on the right, both slightly out of focus against a plain white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-rising flour instead of all-purpose flour?

It’s best to use all-purpose flour as the recipe includes baking powder and salt to control the rise. Self-rising flour already contains these and may alter the texture and taste.

Can I prepare the batter ahead of time?

It’s recommended to let the batter rest for 10 minutes before cooking to hydrate the flour and thicken. Preparing it too far in advance may affect texture, so if needed, store it covered in the fridge for up to a few hours and bring to room temperature before cooking.