My homemade pancake mix is made with simple pantry staples and creates fluffier, better-tasting pancakes and waffles than store-bought mix.
- 6 cups (1 lb 14 oz/852 g) all-purpose flour
- ¾ cup (6 oz/171 g) granulated sugar
- 6 teaspoons baking powder
- 3 teaspoon baking soda
- 3 teaspoon salt
- 1 cup (5 oz/142 g) Homemade Pancake Mix
- 1 cup (8 fl oz/ 240 ml) buttermilk
- 1 large egg , at room temperature
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 1 tablespoon ( ½ oz/14 g) butter , for cooking
- 2 cups (10 oz/280 g) Homemade Pancake Mix
- 2 cups (16 fl oz/½ liter) buttermilk
- 2 large eggs , at room temperature
- ¼ cup (2 fl oz/60 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon ( ½ oz/14 g) butter, for cooking
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In a large bowl, add the flour, sugar, baking powder, baking soda, salt and whisk until combined.
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Place into a sealable bag and store for up to 3 months.
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Choose how many pancakes you want to make following the amount about in the ingredients.
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In a large bowl, add the pancake mix. In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, oil and vanilla extract.
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Add the liquid to the dry mix and start lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E.S, and then stop.
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Put a heavy bottom frying pan or griddle on medium-low heat.
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Add a little bit of butter to the pan and spoon ⅓ cup of batter. Cook for 3-4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars).
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Flip and cook for another 2 minutes on the other side, or until brown.
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Enjoy with butter and maple syrup! Store any leftovers in an airtight container for up to 3 days.
Watch the Recipe Video!
- 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.