Make-Ahead Dry Pancake Mix Recipe for Fluffy Homemade Pancakes

This Homemade Dry Pancake Mix recipe was born out of a morning emergency. I opened the pantry ready to make pancakes and discovered there was no boxed pancake mix left. With a house full of sleepy kids from a slumber party who were expecting a big pancake breakfast, I needed a fast solution.

I searched several recipes and then created a simple, pantry-friendly dry mix that keeps well and gives light, fluffy pancakes when you’re ready to cook. We store ours in an airtight container so it’s ready at a moment’s notice.

This mix is straightforward: the base is all-purpose flour, with baking powder and baking soda for lift, plus salt and a touch of sugar for balance. It’s easy to make in bulk and keeps for months when stored properly.

Homemade Dry Pancake Mix Recipe

Start with room-temperature all-purpose flour. Baking powder provides lift when combined with liquid, while a small amount of baking soda helps with browning and texture. Salt enhances the flavor, and sugar rounds out the taste. Once combined, this mix is ready to store or use immediately.

Whisk the dry ingredients together thoroughly so the baking powder and baking soda are evenly distributed. Once mixed, transfer the dry mix to an airtight container and store it in a cool, dark place for up to six months.

Making Pancakes From the Dry Mix

To make pancakes, use 1 cup of the dry pancake mix and add:

1 large egg
1 cup milk (or buttermilk)
1 teaspoon melted butter

Optional flavor additions include 1/2 teaspoon pure vanilla extract and 1 teaspoon ground cinnamon. Whisk the wet ingredients into the dry mix just until combined — a few small lumps are fine. Overmixing will make pancakes tough, so keep mixing gentle.

Allow the batter to rest about five minutes before cooking. Spoon about 1/3 cup of batter onto a medium-hot griddle or skillet. Cook until the edges set and small bubbles form on the surface, then flip and cook until the second side is golden brown. Serve immediately with butter and syrup or your favorite toppings.

homemade pancakes — Light, fluffy pancakes made from homemade dry pancake mix.

Store any unused dry mix in an airtight container in a cool, dark cupboard. Properly stored, it will remain fresh for up to six months, making it a convenient pantry staple.

Ingredients for the dry mix:

4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons sugar

Basic instructions:

Combine all dry ingredients in a large bowl and whisk until well incorporated.
Store the mix in an airtight container until ready to use.
To make pancakes, mix 1 cup of dry mix with 1 large egg, 1 cup milk, 1 teaspoon butter, and optional vanilla and cinnamon. Stir just until combined.
Let the batter rest briefly, then cook on a medium-hot griddle until bubbles form and edges set; flip and cook until golden.

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Homemade Dry Pancake Mix

How to make your own dry pancake mix. Store it in the pantry until you are ready to use!

Ingredients

4 cups of all purpose flour
3 Tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 Tablespoons sugar

Instructions

Mix all dry ingredients into a large bowl. Whisk together until well incorporated.
Store in an airtight container until ready to use. Will store for up to 6 months in a cool, dark place.

To Make Pancakes

Mix 1 cup of dry pancake mix with 1 large egg, 1 cup of milk (or buttermilk), 1 teaspoon of butter, 1/2 teaspoon pure vanilla extract and 1 teaspoon of cinnamon just until combined.
Do not overmix – batter will be lumpy.
Let batter sit for a few minutes. Then place 1/3 cup of batter onto a medium-hot griddle. When batter begins to bubble up in the middle (approximately 3-5 minutes) flip. Cook other side until golden brown.
Top with butter and syrup and serve immediately.