This easy pancake mix recipe makes a versatile homemade dry mix you can keep in your pantry for quick breakfasts. Instead of reaching for a boxed mix, combine a few simple ingredients once and have pancake mix ready whenever a stack of fluffy pancakes sounds good.

The dry mix uses all-purpose flour, sugar, baking powder, and salt. When you’re ready to cook, simply add milk, eggs, and melted butter to turn the mix into smooth, pourable pancake batter.

Stack of fluffy homemade pancakes topped with butter and maple syrup.

Table of Contents

Quick Recipe Overview

Yield: About 4 cups dry pancake mix, enough for approximately 16 pancakes
Pancakes per batch: About 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Method: Griddle or skillet

Why You’ll Love This Recipe

Easy pantry ingredients: The dry mix requires only four basic ingredients.
Make-ahead friendly: Prepare the mix in advance so breakfast comes together quickly.
No boxed mix needed: You control the ingredients and can adjust the flavor to your preference.
Fluffy and tender: Fresh baking powder helps the pancakes rise as they cook.
Easy to customize: Add blueberries, chocolate chips, cinnamon, or other favorite mix-ins.
Great for busy mornings: Measure the dry mix ahead and add the wet ingredients when you’re ready to cook.

Ingredients

For the Homemade Pancake Mix

3 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1 teaspoon fine salt

To Make 8 Pancakes

2 cups homemade pancake mix
1 1/2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
Butter or neutral cooking oil, for the skillet

For Serving

Maple syrup
Butter
Fresh berries, sliced bananas, or other toppings as desired

Ingredients for homemade pancake mix arranged on a kitchen counter.

Ingredient Notes & Substitutions

All-purpose flour: This gives the pancakes a familiar light and tender texture. For a slightly heartier pancake, replace up to 1/2 cup of the flour with whole wheat flour.
Sugar: A small amount adds sweetness and helps the pancakes brown. You can reduce it slightly if you prefer less-sweet pancakes.
Baking powder: Use fresh baking powder for the best rise. If your baking powder has been sitting in the pantry for a long time, replace it before making the mix.
Salt: Fine salt distributes evenly throughout the dry mix.
Milk: Whole milk gives the batter a rich texture, but 2% milk also works.
Eggs: Eggs help bind the batter and contribute to the pancakes’ structure.
Butter: Melted unsalted butter adds flavor and richness. Neutral oil can be used instead.
Buttermilk option: For a tangier pancake, use buttermilk in place of the milk. The batter may be slightly thicker, so add a small splash of extra buttermilk if needed.

Step-by-Step Instructions

1. Make the Dry Pancake Mix

Add the flour, sugar, baking powder, and salt to a large bowl. Whisk thoroughly until the ingredients are evenly distributed.

If you’re making a larger batch for storage, transfer the mix to an airtight container after whisking.

2. Combine the Wet Ingredients

When you’re ready to make pancakes, whisk the milk, eggs, and melted butter together in a separate bowl.

Let the melted butter cool slightly before adding it so it doesn’t cook the eggs.

3. Make the Pancake Batter

Place 2 cups of the pancake mix in a large bowl. Pour in the wet ingredients and gently whisk just until combined.

A few small lumps are fine. Avoid mixing the batter until completely smooth, because overmixing can make the pancakes less tender.

Homemade pancake batter being gently mixed in a bowl.

4. Heat the Skillet

Place a large nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or neutral oil.

The pan should be hot enough for the batter to begin cooking immediately but not so hot that the pancakes brown before the centers cook.

5. Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the second side for another 1 to 2 minutes, or until golden and cooked through.

Repeat with the remaining batter, lightly greasing the pan as needed.

6. Serve Warm

Transfer the pancakes to plates and serve warm with butter and maple syrup. Add fresh fruit or your favorite toppings if desired.

Homemade pancakes cooking in a skillet with bubbles forming on the surface.

Expert Tips & Common Mistakes

Don’t Overmix the Batter

Mix only until the flour is incorporated. A few small lumps are completely fine.

Measure the Flour Correctly

For consistent pancakes, spoon flour into a measuring cup and level the top rather than packing flour directly into the cup.

Check Your Baking Powder

Because baking powder provides the lift in this recipe, stale baking powder can result in flatter pancakes.

Use Medium Heat

High heat can brown the outside too quickly while leaving the center undercooked. Medium heat gives the pancakes time to cook evenly.

Wait for the Right Time to Flip

Look for bubbles on the surface and edges that appear set. Flipping too early can cause the pancake to spread or tear.

Don’t Flatten the Pancakes

Pressing down on pancakes with a spatula can squeeze out some of the air developed during cooking. Flip once and let them finish cooking naturally.

Variations

Blueberry Pancakes

Sprinkle fresh or frozen blueberries over each pancake shortly after adding the batter to the skillet.

Chocolate Chip Pancakes

Add a small handful of semisweet chocolate chips to each pancake before the first side finishes cooking.

Cinnamon Pancakes

Whisk 1 teaspoon of ground cinnamon into the dry pancake mix for a warm, lightly spiced flavor.

Banana Pancakes

Mash one ripe banana and stir it into the prepared batter. The batter will be thicker, so cook the pancakes slightly longer over moderate heat.

Whole Wheat Pancakes

Replace up to 1/2 cup of the all-purpose flour in the dry mix with whole wheat flour.