This recipe gives you a dry mix you can make once and use all week — or scale up to feed a dozen people without measuring from scratch every time. The mix uses standard pantry ingredients: all-purpose flour, baking powder, baking soda, sugar, and kosher salt. Add milk, an egg, melted butter, and vanilla when you’re ready to cook, and you have pancakes on the table in about 25 minutes.
Why this recipe works
Two things actually matter here. First, the combination of both baking powder and baking soda gives the pancakes lift from two directions — baking powder works on its own, and baking soda reacts with any slight acidity in the milk or egg, giving you extra height without a chemical aftertaste. Second, stopping before the batter is fully smooth is not optional. A lumpy batter means the flour hasn’t been overworked, so the gluten stays relaxed and the pancakes stay tender. Mix until the dry streaks disappear and then put the spoon down — that’s genuinely all it takes.
Troubleshooting
- Pancakes are spreading flat instead of puffing up: Your baking powder is probably old. Test it by dropping a teaspoon into hot water — if it doesn’t bubble vigorously, replace it. Flat pancakes are almost always a dead leavener problem, not a technique problem.
- The first pancake burns while the rest cook fine: The pan was too hot when you started. Let the skillet heat gradually over medium, and treat that first pancake as a temperature test — skip the garnish on it, not worth the extra dish.
- Batter thickens while it sits between batches: This is normal. Stir in a tablespoon of milk at a time to loosen it back to a pourable consistency. Don’t add more than two tablespoons or you’ll throw off the ratio.
- Pancakes are gummy or undercooked in the center: The heat is too high. A too-hot pan sets the outside fast and leaves the inside raw. Drop to medium-low and give each side a full 2–3 minutes. Bubbles across the whole surface — not just the edges — is the reliable flip signal.
- Dry mix clumps in storage: Moisture got into the jar. Make sure the mix is fully cooled before sealing, and use a jar with a tight lid. If you live somewhere humid, tuck a small food-safe silica packet into the jar.
Classic Homemade Pancake Mix
Equipment
- Mixing bowl
- Whisk
- non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
For the Dry Pancake Mix:
- 2 cups all-purpose flour preferably unbleached for better texture and flavor
- 2 tablespoons granulated sugar can substitute with coconut sugar for deeper flavor
- 1 tablespoon baking powder ensure it’s fresh for maximum leavening
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt don’t use table salt; it’s too salty
For the Wet Components (for making pancakes):
- 1 cup whole milk or use buttermilk for extra tang and rise
- 1 large egg room temperature
- 2 tablespoons unsalted butter, melted plus extra for greasing pan
- 1 teaspoon pure vanilla extract adds warmth and aroma to the batter
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well combined. This is your base pancake mix and can be stored in an airtight container for up to 3 months in a cool pantry.
- When ready to cook, transfer 1 cup of the dry pancake mix to a medium bowl.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Gently pour the wet mix into the dry mix and stir until just combined. The batter should have a few lumps—do not overmix or the pancakes will be tough.
- Heat a non-stick skillet or griddle over medium heat (about 350°F / 175°C). Lightly grease with butter.
- Scoop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown.
- Serve warm with fresh berries, maple syrup, a dollop of whipped butter or a drizzle of honey.
Notes
- For a dairy-free version, use almond or oat milk and substitute oil for butter.
- Add mashed bananas, lemon zest, or chocolate chips to the batter for variation.
- To Freeze: Place cooked pancakes between parchment rounds, stack, and store in freezer bags for up to 2 months. Reheat in a toaster or oven.
Nutrition
FAQ
How much dry mix do I use per batch of pancakes?
Use 1 cup of dry mix per batch, which makes about 12 pancakes using a ¼-cup scoop. If you’re cooking for a crowd, measure out 2 cups of mix and double the wet ingredients — milk, egg, butter, and vanilla — proportionally.
Can I make the batter the night before?
It’s better to mix the dry and wet ingredients the morning you cook. Baking powder starts reacting as soon as it hits liquid, so batter that sits overnight loses most of its lift and produces noticeably flatter pancakes.
Can I cook these on an electric griddle instead of a skillet?
Yes, and it’s actually easier for larger batches. Set the griddle to 350°F and you can cook six to eight pancakes at once without adjusting the heat between rounds.
Why kosher salt instead of table salt?
Kosher salt has larger, less dense crystals, so the same volume measurement delivers less sodium than table salt would. Swapping in table salt at a 1:1 ratio will make the pancakes noticeably saltier — use half the amount if that’s all you have.
How do I keep finished pancakes warm while I cook the rest of the batch?
Place cooked pancakes in a single layer on a baking sheet in a 200°F oven. Stacking them traps steam and makes them soggy, so keep them flat until everyone is ready to eat.
Try these next
- Fluffy Buttermilk Pancakes
- Classic Diner-Style Pancakes
- Golden Buttermilk Waffles
- Slow-Cooked Spiced Apple Butter
