Homemade Pancake Mix

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My homemade pancake mix is a simple, pantry-staple base that makes it easy to enjoy fluffy pancakes or waffles any day of the week. Whether you’re cooking on a busy weekday morning or taking your time on the weekend, this mix comes together quickly and can be customized with your favorite add-ins using just a few extra ingredients.

• Quick & Easy: Mix once, store it, and have pancakes or waffles ready in minutes whenever you need them.
• Pantry Staples: Made with simple ingredients you likely already have on hand.
• Customizable: Works beautifully for pancakes or waffles and welcomes sweet or savory add-ins.
• Weekday to Weekend: Effortless enough for busy mornings, special enough for slow brunches.

Bold Bakers Loved This!

“Today I made your buttermilk pancakes for breakfast and they were amazing I normally don’t add this many ingredients because my mom likes to buy boxed but I like to make them from scratch this was so amazing I defiantly will be doing it again.” — Ayazh

“I gave these go yesterday. Ash Wednesday (a day late) OMG! Nicest pancakes I’ve ever made. That buttermilk was an absolute game changer. Everyone loved them.” — Maria

“I just made it and it was the most heavenly thing i have ever tasted! ” — Rena

IMPORTANT NOTE: This recipe was improved and updated on 1/26/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instrucitons, mixins and variations, and Pro Chef Tips. 

Table of Contents

• What is in Homemade Pancake Mix?
• Tools You Need
• Key Ingredients
• How to Make Homemade Pancake Mix
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Mix-ins and Variations
• More Pancake Recipes

What is in Homemade Pancake Mix?

Homemade pancake mix is a pre-measured blend of dry ingredients that forms the base for the fluffiest pancakes or waffles.

• Typically, it includes all-purpose flour, sugar, baking powder, baking soda, and salt—all pantry staples.
• When you’re ready to cook, you simply add wet ingredients like buttermilk, eggs, and oil or melted butter to create a quick, customizable batter like magic that’s fresher and tastier than store-bought mixes.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Wire whisk or fork
• Sealable storage bag or airtight container

Key Ingredients

All-Purpose Flour

• Builds the structure and framework of the pancakes so they hold together.
• Provides a tender crumb when combined with leavening agents.
• Substitute: Use up to 50% whole wheat flour for a hearty, nutty flavor. Or almond mix or gluten-free flour blend for a gluten-free option.

Granulated Sugar

• Adds sweetness to enhance flavor.
• Helps with browning during cooking, giving pancakes a golden color.
• Substitute: Coconut sugar, maple sugar, brown sugar or other sugar substitutes from my chart.

Baking Powder

• Acts as a leavening agent to make pancakes rise and become fluffy.
• Releases carbon dioxide when mixed with wet ingredients, creating lightness in the batter.

Baking Soda

• Reacts with acidic ingredients like buttermilk to create lift and air pockets.
• Helps pancakes rise quickly and remain soft and tender.
• Contributes to browning and subtle flavor balance.

Salt

• Enhances overall flavor and balances sweetness.
• Strengthens gluten slightly, helping with pancake structure.

Buttermilk

• Provides moisture to create tender, rich pancakes.
• Its acidity reacts with baking soda to give lift and lightness.
• Adds a subtle tangy flavor that brightens the pancakes.
• Substitute: Use milk and lemon juice or vinegar to make your own using my recipe.

Eggs

• Provides structure by binding ingredients together.
• Adds moisture and richness.
• Helps with browning and overall texture of the pancakes.
• Substitute:Unsweetened apple sauce, mashed banana, or flax egg.

Vegetable Oil

• Adds moisture and keeps pancakes tender and soft and prevents sticking during cooking.
• Substitute: Melted butter, coconut oil, or avocado oil.

Vanilla Extract

• Adds depth and warmth to the flavor of pancakes.
• Enhances the sweetness without adding sugar.
• Substitute: An equal amount of vanilla bean paste will work well.

Butter (for cooking)

• Prevents pancakes from sticking to the waffle maker, pan, large skillet, or hot griddle.
• Adds rich flavor and promotes even browning.
• Substitute: Coconut oil or ghee (clarified butter).

How to Make Homemade Pancake Mix

To Make the Pancake Mix

1. Combine Dry Ingredients: In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk until fully combined.

2. Store the Mix: Place the dry mix into a sealable bag or airtight container. Store for up to 3 months.

To Make the Buttermilk Pancake Batter

3. Measure Your Mix: Decide how many pancakes you want to make and portion the pancake mix accordingly.
4. Whisk Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, oil, and vanilla extract until smooth.

5. Mix Wet and Dry: Pour the wet ingredients into the dry mix. Stir gently—just enough to spell P.A.N.C.A.K.E.S—to avoid overmixing and keep pancakes fluffy.

To Cook the Buttermilk Pancakes

6. Preheat the Pan: Place a heavy-bottomed frying pan or griddle over medium-low heat.
7. Add Fat: Brush or melt a little butter in the pan to prevent sticking.
8. Cook Pancakes: Spoon about ⅓ cup of batter per pancake onto the pan. Cook 3–4 minutes, until bubbles form on top and edges look set.

9. Flip Carefully: Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.

To Serve the Pancakes

10. Plate and Enjoy: Serve immediately with butter and maple syrup. Store any leftovers in an airtight container for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use Cold Buttermilk: Cold buttermilk helps the batter hold together better and produces fluffier pancakes.
• Don’t Overmix: Stir the batter gently—overmixing can make pancakes tough instead of light and tender.
• Let the Pan Heat: Ensure your skillet or griddle is properly preheated to medium-low for even cooking.
• Watch for Bubbles: Flip pancakes only when bubbles form on the surface and edges look set for perfectly thick pancakes.
• Customize Your Mix: Add blueberries, chocolate chips, or spices like cinnamon directly into the batter before cooking.
• Keep Pancakes Warm: If making a large batch, place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
• Freeze Extra Mix: The dry pancake mix freezes well—store in a freezer-safe bag for up to 3 months.

Make Ahead and Storage Instructions

• Prepare the Dry Mix in Advance: Combine the dry ingredients and store in a sealable bag or airtight container. Use ot store at room temperature for up to 3 months.
• Freeze for Longer Storage: For extended freshness, store the dry mix in a freezer-safe bag.
• Make the Batter Ahead: Wet batter can be made up to 24 hours in advance and kept covered in the refrigerator. Gently stir before cooking.
• Reheat Cooked Pancakes: Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a microwave for roughly 30 seconds (1200W), or a toaster or oven at 300°F for about 3minutes.
• Freeze Cooked Pancakes: Stack pancakes with parchment paper between them in a freezer-safe bag. Reheat directly from frozen in a toaster or oven.

Mix-ins and Variations

• Fruit Favorites: Fold in fresh or frozen blueberries, raspberries, diced apples, or mashed bananas for naturally sweet pancakes.
• Chocolate Lovers: Add chocolate chips, cocoa nibs, or swirl in a bit of Nutella for an indulgent touch.
• Nutty Additions: Mix in chopped walnuts, pecans, or almonds for crunch and extra flavor.
• Spice It Up: Add cinnamon, nutmeg, pumpkin spice, or a pinch of ginger to the batter for a warm, cozy flavor.
• Savory Twist: Fold in cooked bacon bits, shredded cheese, or chopped herbs for a savory breakfast option.
• Citrus Zest: Add lemon or orange zest for a fresh, bright flavor that pairs beautifully with syrup or berries.
• Layered Pancakes: Try swirling in peanut butter, jam, or cream cheese between layers of batter on the griddle for a fun variation.

More Pancake Recipes

• Sheet Pan Pancakes
• Cinnamon Roll Pancakes Recipe
• No-Fuss Flourless Oat Pancakes
• Carrot Cake Pancakes
• Chocolate Chip Pancakes Recipe

IMPORTANT NOTE: This recipe was improved and updated on 1/26/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instrucitons, mixins and variations, and Pro Chef Tips.    

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