Homemade Pancake Mix Recipe (DIY Pantry Mix for Fluffy Pancakes Anytime)

So I’ve been making this homemade pancake mix for probably five years now, and I honestly can’t believe it took me so long to figure this out. Like, why was I buying those expensive boxes of pancake mix when I literally had everything I needed sitting in my pantry? This DIY version makes the fluffiest pancakes, costs way less, and you can actually pronounce every ingredient. Plus, there’s something ridiculously satisfying about having a jar of this ready to go on those chaotic Sunday mornings when everyone’s hangry and demanding breakfast immediately.

Why I Started Making My Own Pancake Mix

Okay, so here’s the thing that pushed me over the edge. I was at the grocery store, probably spending way too much money as usual, when I picked up our regular box of pancake mix and actually read the ingredient list. Seventeen ingredients. SEVENTEEN. For pancakes. Including things like “natural flavor” and “sodium aluminum phosphate” which sounds like something you’d clean your garage floor with.

I went home slightly annoyed and started googling, which is how I solve most of life’s problems. Turns out, pancake mix is basically just flour, baking powder, salt, and sugar. That’s it. I felt like such an idiot. I’d been paying $3.50 for fancy flour when I could make a huge batch for maybe 80 cents. The first time I tried it, my kids couldn’t tell the difference—actually, they said these were better, but kids say a lot of things, so take that with a grain of salt.

Ingredients homemade pancake mix

The beauty of this mix is how simple it is. We’re talking five ingredients that you probably already have, and none of them are weird or hard to find. I make a big batch every few months and store it in an old mason jar that makes me feel very organized and domestic, even though my kitchen counter is currently covered in coffee rings and yesterday’s mail.

The ratios here are important though—I learned this through several batches of sad, flat pancakes that my family politely choked down while I figured out what went wrong. Too much baking powder makes them taste metallic and weird. Too little and they’re basically crepes, which isn’t necessarily bad, but not what we’re going for here.

All-purpose flour (about 6 cups)

This is your base, and honestly, any decent all-purpose flour works fine. I usually grab whatever’s on sale—King Arthur, Gold Medal, store brand, doesn’t matter much here. Don’t use self-rising flour because we’re controlling the leavening ourselves. I’ve tried whole wheat flour for the health points, but it makes them dense and my kids revolt, so we stick with regular. Make sure it’s fresh-ish—flour does go stale and tastes weird after about a year.

Baking powder (1/2 cup)

This is what makes your pancakes fluffy instead of sad and flat. Make sure yours isn’t ancient—baking powder loses its power after about 18 months. You can test it by dropping a teaspoon in hot water; it should bubble up immediately. I learned this the hard way after wondering why my pancakes looked like tortillas. Double-acting is best, but really, whatever you have will work. Don’t substitute baking soda here unless you want to do math, which I do not.

Salt (2 tablespoons)

Don’t skip this or think you can use less. Salt makes everything taste more like itself, even sweet things. I use regular table salt because that’s what I have, but kosher salt works too—just use a little more since the crystals are bigger. This might seem like a lot of salt, but remember this makes a huge batch of mix, so it’s really just a pinch per serving.

Sugar (1/2 cup)

Just regular white sugar here. This adds a tiny bit of sweetness and helps with browning, but we’re not making dessert pancakes. If you want them sweeter, add syrup or fruit—don’t mess with the mix ratio. I’ve tried brown sugar and it works, but it makes them darker and changes the flavor. Stick with white sugar unless you’re feeling adventurous and don’t mind slightly different results.

Powdered milk (1 cup)

This is the secret ingredient that makes these taste way better than basic pancakes. It adds richness and helps with browning without making the mix perishable. I buy the big box from Costco that lasts forever. If you don’t have powdered milk, you can skip it, but honestly, get some—it makes a difference. Don’t use the non-fat kind if you can help it; whole milk powder tastes better, but non-fat works in a pinch.

Instructions homemade pancake mix

This is literally the easiest thing you’ll make all week. We’re basically just mixing dry ingredients together, which even my teenager can handle without burning anything or requiring supervision. The whole process takes maybe ten minutes if you’re moving slowly, and most of that is just measuring stuff out.

I like to make this when I’m already in baking mode and have flour everywhere anyway. Fair warning—measuring this much flour creates a small dust storm in your kitchen, so maybe don’t wear black clothes. Also, this makes a lot, so have a storage plan ready. I use a big mason jar, but any airtight container works.

Measure out all your dry ingredients.

Get everything measured and ready before you start mixing. I learned to do this after accidentally doubling the salt once because I lost track of what I’d added. Use a big bowl—bigger than you think you need, because this stuff expands when you mix it and will overflow a regular mixing bowl. I speak from experience and the great flour explosion of 2019. Line up your ingredients like you’re on a cooking show; it makes you feel professional even though you’re wearing pajama pants.

Whisk the flour and baking powder first.

Start with these two because you want the baking powder really evenly distributed. Clumpy baking powder makes some pancakes super fluffy and others flat, which is annoying. Whisk it thoroughly—like, more than you think you need to. This takes about a minute of actual whisking. Your arm might get a little tired, but this is basically your workout for the day, so embrace it.

Add the salt, sugar, and powdered milk.

Dump these in and whisk again until everything looks evenly mixed. The powdered milk tends to clump, so break up any lumps with your whisk or just mash them against the side of the bowl. This should all look uniform—no streaks of white powdered milk or pockets of sugar. If you see any clumps, keep whisking. This is very forgiving, so don’t stress about perfection.

Give it one final, thorough mix.

Really go at it here. Mix from the bottom up, making sure you’re not leaving unmixed flour hanging out at the bottom of the bowl. Everything should look evenly combined and uniform in color. Taste a tiny bit—it should taste like unsweetened cake batter, which sounds gross but is actually kind of pleasant. If it tastes overly salty or sweet, you might have messed up the measurements, but honestly, it’ll probably still work.

Store in an airtight container.

Transfer this to whatever storage container you’re using. I like mason jars because I can see how much is left, but any airtight container works. Write the date on it with a Sharpie—this keeps for about six months in the pantry, though mine never lasts that long. Store it somewhere cool and dry, not above the stove where it gets steamy and weird. A pantry shelf or kitchen cabinet works perfectly.

Tips & Variations homemade pancake mix

To actually make pancakes, use about 1 cup of mix per person, add an egg and enough milk to make a pourable batter. Don’t overmix—lumpy batter makes better pancakes than smooth batter, which seems wrong but is totally true. These freeze great if you make too many, and they reheat better in the toaster than the microwave. You can add vanilla extract or cinnamon to the wet ingredients for variety, but the base mix should stay the same.

Final Thoughts homemade pancake mix

Look, this isn’t going to revolutionize your life or anything, but it’s one of those small things that makes Sunday mornings slightly less chaotic. Plus, there’s something satisfying about having a jar of this ready to go when you need breakfast fast. The pancakes taste better than the boxed stuff, you know exactly what’s in them, and you’ll save money in the long run.

If you make this, let me know how it works out. I’m always curious if other people’s pancakes turn out as fluffy as mine, or if my stove is just magic. Seriously, tag me or leave a comment—I love hearing about what works in different kitchens.