Mornings can feel like a race against the clock.
You want something warm, comforting, and homemade… but you don’t have time to measure 10 ingredients before coffee.
That’s where homemade pancake mix saves the day.
Instead of starting from scratch every time, you prep a big batch once — and then breakfast is just add a few wet ingredients, stir, and cook.
It’s faster than boxed mix.
It tastes better.
And you control exactly what goes into it.
Let’s make your mornings easier.
Step 1: Mix the Dry Ingredients
This is your base mix — the one you’ll store and use anytime.
In a large bowl, combine:
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Whisk everything together really well. You want the leavening agents evenly distributed so every batch rises properly.
Pro tip: Sift the flour if it’s clumpy. Light mix = fluffy pancakes.
Step 2: Store It the Smart Way
Transfer the mix to:
- An airtight glass jar
- A large mason jar
- Or a sealed food storage container
Label it with the date.
Stored in a cool, dry place, it will stay fresh for up to 2 months.
Want to make it even easier? Write the wet ingredient instructions directly on the jar so you don’t have to look it up every time.
This is what turns a “weekend recipe” into a weekday lifesaver.
Step 3: How to Turn the Mix Into Pancakes
When you’re ready to cook, here’s the simple formula:
For about 8–10 pancakes, combine:
- 1 cup pancake mix
- 1 egg
- ¾ cup milk
- 1 tablespoon melted butter or oil
- ½ teaspoon vanilla extract (optional but delicious)
Whisk until just combined.
The batter should be slightly lumpy — don’t overmix. Overmixing develops gluten and makes pancakes tough instead of fluffy.
Let the batter rest for 5 minutes if you have time. This helps hydration and improves texture.
Step 4: Cook Them Perfectly
Heat a nonstick pan or griddle over medium heat.
Lightly grease with butter or oil.
Pour about ¼ cup batter per pancake onto the pan.
Cook until:
- Bubbles form on the surface
- Edges look slightly set
- Bottom is golden brown
Flip and cook another 1–2 minutes.
Avoid pressing down with the spatula — that flattens the fluffiness.
Why Homemade Mix Is Better Than Boxed
Store-bought mixes often include preservatives and extra additives.
When you make your own:
- You control the sugar level
- You skip unnecessary ingredients
- You get fresher flavor
- You can customize it anytime
Plus, it’s usually cheaper per batch.
And honestly? It tastes more like real, homemade pancakes.
Easy Add-Ins for Busy Mornings
Once you’ve got the base mix down, you can switch things up without extra effort.
Try adding directly to the batter:
- Blueberries
- Chocolate chips
- Mashed banana
- Cinnamon
- Lemon zest
- A spoonful of peanut butter
You can also prep freezer-friendly pancakes:
- Cook a full batch
- Let them cool
- Store in freezer bags
- Reheat in toaster or microwave
Instant weekday breakfast.
Common Mistakes to Avoid
Overmixing the batter
A few lumps are okay.
Cooking on high heat
Medium heat gives golden outsides and fluffy centers.
Using old baking powder
If your pancakes aren’t rising, this is usually why.
Skipping the rest time
Even 5 minutes helps improve texture.
Make It Even More Efficient
If mornings are extra rushed:
- Pre-measure single-batch portions in small containers
- Keep a measuring cup inside the mix jar
- Store next to your favorite skillet for quick access
The fewer steps between you and breakfast, the more likely you’ll actually make it.
Final Thoughts
Making your own pancake mix is one of those tiny habits that makes mornings smoother.
You spend 5 minutes prepping once — and save time every week.
Warm, fluffy pancakes on a weekday?
Absolutely possible.
Make a batch today.
Save this recipe for later.
And pin this guide so busy mornings feel a little sweeter. 🥞
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