Homemade Pancake Mix for Easy Pancakes

side by side image of stack of pancakes and zip bags of homemade pancake mix

Servings: 12 pancakes

Prep Time: 5

Total Time: 5

This homemade pancake mix is made with better ingredients than storebought mixes and yields delicious fluffy pancakes every time!

5 from 16 votes

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Ingredients

For the DIY Pancake Mix:

1 ½ cups all-purpose flour
3 teaspoons aluminum-free baking powder
1 tablespoon sugar
½ teaspoon salt

To make pancakes from the mix:

1 ¼ cups milk, any
1 egg
3 tablespoons butter, melted

Instructions

Label:

With a permanent marker, write on the outside of each bag the wet ingredients needed to turn the pancake mix into pancake batter.
1 ¼ cups milk, 1 egg, 3 tablespoons butter (melted).
Flip the tops of the zip bags over to hold them open and make an assembly line with the bags. Each bag will make one batch of pancake batter yielding 12 pancakes.

Mix the dry ingredients:

Fill each bag with the amount of flour, baking powder, sugar, and salt listed above. Mix the ingredients around with a spoon and zip to seal the bag. Filling all the bags with one ingredient before moving on to the next makes this a quick process.

Store:

Store the bags in the pantry for up to 6 months.

To make pancakes from the mix:

Empty the pre-measured dry pancake mix into a large bowl. Make a well in the middle and add the milk, egg, and butter. With a fork, break up the egg first, and then mix the ingredients until all visible lumps are gone.
Heat a large non-stick pan or griddle over medium-high heat. Once hot, grease it with oil or butter. Immediately pour about ¼ cup of pancake batter on the hot surface. Cook for about 2 minutes, until the edges are defined and bubbles form throughout. Flip the pancakes over and cook for one more minute on the other side. Repeat with the remaining batter.

Serve:

Serve warm with your favorite toppings and pancake syrup.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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