How To Make Pancake Mix

You’ll never need to buy pancake mix again if you have this easy, delicious homemade version!

At this point in my life, I’ve probably made over a hundred pancakes for loved ones and myself. Only when I was first starting out as a preteen chef did I use store-bought pancake mix, and even then, such a dependency didn’t last long. Once I realized how easy and simple it is to craft my own dry pancake mix and then store it in the kitchen for future use, I haven’t bought a pancake mix since.

Not only does this save time and effort when I get the craving for freshly made pancakes—it also saves money. With grocery prices increasing at an unsettling speed, I’m always seeking new ways to buy less without sacrificing culinary quality. So, you can imagine my excitement when I use this straightforward recipe to whip up the easiest, most delicious pancakes I’ve ever made. And the only things I had to buy were eggs, milk, and butter—all of which I can get at affordable prices from my local farmer friends. If you, like me, are seeking down-to-earth ways to make your cooking experiences easier and more enjoyable, try this perfect pancake mix. You won’t be disappointed!

How to make gluten-free pancake mix

What if you’re like me, and you need to make gluten-free pancake mix? While there are many decent store-bought options out there, we can easily take a page out of my personal cookbook. Simply replace all-purpose wheat flour with a 1:1 gluten-free flour blend, like King Arthur or Bob’s Red Mill. The rest of the ingredients in this recipe stand strong, and we need them to make sure our pancakes end up fluffy and sweet. So, don’t let a gluten-free diet discourage you—we’re blessed to live in an era of options.

How do I store leftovers?

Store your dry pancake mix in a well-sealed container. Keep it in a cool, dry place like a cupboard or pantry for up to 6 months. Once you have made the pancakes, however, keep them in an airtight container and refrigerate for 2-3 days. For longer storage, transfer your cooled-off pancakes to a freezer-safe container and freeze for up to 6 months. Then, thaw them in the fridge overnight and reheat on the stove or in a toaster oven until they’re warm.

Similar recipes to try

Crafting the dry mix is one thing, but transforming it into your favorite type of pancakes is another. For instance, one of my go-to variations on Saturday morning is Blueberry Pancakes, which this mix can easily turn into. But if you’re looking for something that’s less carb-rich and higher in protein, consider these gluten-free Fluffy Keto Pancakes or Chocolate Paleo Pancakes. I’m drooling just looking at them!

On the other hand, if you’re craving a brunch treat that’s more savory with a hint of sweetness, try Maple-Bacon Cornbread Muffins, Sausage Egg And Cheese Breakfast Meatballs, or Sweet And Savory Keto Bagels. The beauty of a bountiful breakfast is that there are so many options to choose from.