Homemade Instant Pancake Mix
This homemade pancake mix is easier to make than going to the store and buying a box! It keeps for months and makes fluffy, delicious, homemade pancakes.
Nothing, NOTHING, beats a soft and fluffy, buttery pancake with maple syrup. It just never gets old.
Of course, I have several from-scratch recipes that I use frequently. Especially our favorite Buttermilk Pancake Recipe. But even so, I really don’t mind using a box mix to make pancakes. They always turn out so fluffy and perfect, it’s hard to not love a batch of box mix pancakes!
Did you know you can make your own box mix at home?? You can get the same fluffy pancakes, the same convenience, and the same delicious taste box mix pancakes– from scratch in your own kitchen. And without the box mix price!
It’s seriously so easy. With just a little mixing and ingredients that you probably already have in your pantry, you’ve got enough mix for SIX batches of pancakes. You can keep the mix stored for 3 months at room temperature. And when you’re ready to whip up a batch of pancakes, all you need is milk and an egg.
The key to making a home “instant” mix is to obviously minimize the number of ingredients you’ll need to add in later by combining as much as you can ahead of time in the mix. Flour, sugar, salt, baking powder, and baking soda are all fine to go in. And by using oil as the fat, you can go ahead and mix that in too! Vegetable oil is shelf stable, so you won’t need to keep the mix refrigerated. And it actually mixes really well with dry ingredients like flour without making a soppy mess.
It’s very important that the oil be THOROUGHLY mixed in throughout the dry ingredients. Everything needs to be evenly distributed for a mix to work properly when it comes time to make the batter. I used a pastry cutter (or you could use a fork) to cut the oil into the dry ingredients until large clumps formed. From that point, I used my hands to make sure everything mixed together really well.
You can see what it looked like when I was done in the picture above. Look familiar? If you’ve seen Bisquick, it should! This mix has the exact same look and texture as Bisquick (which is my preferred store-bought baking mix for pancakes).
When you’re ready to make pancakes, simply mix together 1 cup of mix, 1 egg, and 1 cup of milk or buttermilk. I’ve found that when I use regular milk or skim milk instead of buttermilk, I like to add a little more than 1 cup of mix, probably close to 1-1/4 cup, to thicken the batter a bit.
Voila! Soft, fluffy, irresistible pancakes with all the ease of a box mix made from scratch.
Happy pancake making!
- 6 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tbsp baking powder
- 1 tbsp salt
- 6 tbsp sugar
- 3/4 cup vegetable or canola oil
To make the pancakes:
- 1 cup pancake mix
- 1 egg
- 1 cup buttermilk or whole milk
- optional: 1 tsp vanilla extract
Whisk together the flour, baking soda, baking powder, salt, and sugar.
Cut in the oil with a pastry cutter or fork (I actually like to use my hands after it's mixed in a bit). BE SURE that the oil is thoroughly mixed in throughout all the dry ingredients. There should not be any big clumps of anything wet.
Store in an airtight container for up to 3 months.
To make the pancakes:
Whisk together the mix, egg, and milk until smooth batter forms.
Cook on a greased griddle or skillet, using 1/4 cup batter per pancake.