This homemade pancake mix will make breakfast time easier and faster! All dry ingredients are mixed together and stored in a jar for later. Then all you need to do is add the wet ingredients in the morning to make delicious pancakes that the whole family will enjoy.
This recipe is easily customizable for all your favorite flavors like blueberry, banana and chocolate chip. Read on to learn how to make this easy pancake mix at home.
Meal Prepping Breakfasts
If you’re feeling too busy to cook for your family, then one of the easiest places to begin with meal planning is with your breakfasts.
Many families like to use pancakes as an easy breakfast idea that kids will eat. Pancakes are easy to make, and easy to store. So creating a large batch of them is a smart way to save time in the mornings because you can store the rest in the fridge or freezer for easy grab-and-go breakfasts.
This homemade pancake mix is very versatile. You can use it to make sheet pan pancakes (one of my favorite ways to meal prep breakfasts), regular style pancakes in a skillet, or even birthday confetti pancakes.
Ingredients For Homemade Pancake Mix:
All-Purpose Flour – I’m using all-purpose flour for this pancake mix, but you can also use whole wheat flour or spelt flour, depending on your preference. Spelt flour is a little heartier so it can also be mixed with all-purpose or whole wheat.
Baking Soda – Always an important ingredient in baking because it will help make the batter rise to create fluffier pancakes.
Brown Sugar or Coconut Sugar – I’ve used coconut sugar for my pancake mix (it’s my preference for sweeteners in my recipes), but you can also use brown sugar, white sugar or cane sugar.
Cinnamon – Don’t forget the cinnamon! I always find that pancakes need cinnamon for great flavor.
Salt – I like to use sea salt in my recipes, but regular table salt also works.
Homemade Pancake Mix Instructions:
You can make this homemade pancake mix in less that 5 minutes!
Simply add flour, sugar, baking powder, ground cinnamon, and salt to a bowl and whisk together. You want this mixture to be mixed really well!
Pour mix into a large jar – I recommend using a small measuring cup to help avoid spilling. Store in a cool dark place (like a cupboard or pantry) until you’re ready to use.
Pancake Making Tips and Tricks
Pancakes are pretty forgiving, but here are a few tips and tricks to help create the perfect pancake!
- Heating the skillet – The skillet or griddle should be turned to medium-high heat and drizzled with cooking oil before adding pancake batter. You want the pan to be hot – but not too hot that they will burn. After a few pancakes are cooked, I always find that I have to turn the heat down a bit as the skillet tends to get a little too hot and I notice my pancakes are cooking too fast which can cause uneven cooking.
- The perfect pancake consistency – You want your pancakes to be runny, and not too thick. If the batter is too thick, it will create wider pancakes that are hard to cook evenly. You can play around with your batter consistency by adding a little bit more milk or water.
- Get the perfect size with a measuring cup – The majority of my life I used a spoon to pour the batter into the skillet. The result was a lot of different shapes and sizes. If you want your pancakes to be the same size, use 1/4 cup of batter for each pancake and they will come out perfect every time!
- Look for popping bubbles – Once the batter is poured into the skillet, wait until bubbles are popping on the surface of the batter. When you start to see those, you can flip the pancakes with a spatula.
- Cook until golden brown – The perfect pancake is cooked until golden brown on each side. Use a spatula to gently pull up the edge of the pancake to see if it’s ready or not.
- Keep pancakes warm – If you’re planning to serve immediately after cooking, place the pancakes on a plate under a tea towel to keep them warm
Pancake Flavor Ideas
This pancake mix is easily customizable to create your favorite flavors:
- Add fresh or frozen blueberries.
- Mash banana with a fork, then mix into to the wet pancake batter before griddle.
- Add extra cinnamon, and nutmeg to create a warm Fall flavor.
- Sprinkle in nuts or seeds.
- Add chocolate chips.
Download The Homemade Pancake Mix Label
I always recommend that any mixes you make have a label on the front. This makes life sooo much easier as you don’t have to hunt for the recipe. Your label should include the name, ingredients to add, and directions to make. You can easily write this yourself with a permanent marker on the lid or tape a piece of paper onto the jar.
Alternatively, you can download my FREE homemade pancake mix label that I created. No strings attached. It will look similar to the one you see in the photos. Simply download and print. Cut out with scissors, and tape it to the front of your jar.
Homemade Pancake Mix
Ingredients
Dry Pancake Mix Ingredients:
- 3 cups all-purpose flour
- 3 Tbsp sugar
- 2 Tbsp baking powder
- 2 Tbsp ground cinnamon
- 1 tsp salt
Wet Ingredients:
- 1 large egg
- 1 1/2 cups milk or water
- 3 Tbsp cooking oil - olive oil, coconut oil, avocado oil or canola oil
Instructions
Pancake Mix Instructions:
- Combine pancake mix ingredients. Add to a glass jar. Cover and store in a cool place up to 6 months. Makes 2 batches.
Making Pancakes:
- Add 1.5 cups mix to a large bowl. Set aside.
- In another small bowl, beat the egg, then mix in milk and oil.
- Add wet ingredients to dry pancake mix, and stir together. If needed, add more milk to the batter.
- Pour batter by 1/4 cup into a greased skillet. Flip when bubbles on top begin to pop. Cook the second side until golden brown.
Notes
- Each batch will make approx. 6-10 pancakes
- These pancakes can be stored in the fridge for up to 1 week, or placed in a freezer bag and frozen for up to 3 months.
- Download my free pancake mix jar label here.