I made a Pancake Mix Recipe Just Add Water in five minutes that matches the convenience of a box mix yet beats it, and I’m sharing the tiny pantry swap that makes all the difference.

Jump to Recipe

I used to grab boxed mixes out of habit until I tried making my own and never went back. Knowing that something built from all-purpose flour and nonfat dry milk powder can sit on the shelf ready to rescue a chaotic morning made me suspiciously smug.

I even keep a tiny jar marked Diy Pancake Mix Easy Small Batch for when I want to experiment, and the version I call Homemade Pancake Mix Recipe Just Add Water is stupidly handy, you barely think and breakfast happens. If you like shortcuts that actually taste better than the box, this will make you curious.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Provides carbs and structure, creates tender crumb while keeping pancakes pleasantly chewy.
baking powder: Leavens the batter for light fluffy pancakes, works without adding sourness.
Granulated sugar: Gives mild sweetness, helps browning and adds subtle caramel notes to surface.
baking soda: React with acids to boost lift and tenderness, so use sparingly.
Fine salt: Enhances overall flavor balances sweetness and slightly tightens gluten for better texture.
Nonfat dry milk powder: Adds protein, a subtle dairy tang, improves browning and batter mouthfeel.

Ingredient Quantities

4 cups all-purpose flour (about 520 g)

3 tablespoons baking powder

3 tablespoons granulated sugar

1 teaspoon baking soda

2 teaspoons fine salt

1 cup nonfat dry milk powder (about 100 g)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 4 cups all-purpose flour (about 520 g), 3 tbsp baking powder, 3 tbsp granulated sugar, 1 tsp baking soda, 2 tsp fine salt and 1 cup nonfat dry milk powder (about 100 g) until evenly mixed and no big clumps remain.

2. Spoon and level the flour when measuring so you dont pack it down; if you want extra smooth mix sift everything once or whisk vigorously to aerate.

3. Quick freshness check: if you’re unsure your baking powder is good put 1/2 tsp in hot water — it should fizz; if not replace it.

4. Store the finished dry mix in an airtight container, label it, keep in a cool dry spot up to about 3 months or freeze for longer storage.

5. To make pancakes: for each cup of mix combine 1 cup of the dry mix with 1 large egg, 3/4 cup milk and 2 tbsp melted butter or neutral oil in a bowl; stir until just combined, lumps are ok, then let rest 3 to 5 minutes.

6. Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles, lightly grease with butter or oil.

7. Pour about 1/4 cup batter per pancake onto the hot surface; cook until bubbles form on top and edges look set, about
1.5 to 2 minutes, flip and cook another 1 to 2 minutes until golden.

8. If batter seems too thick add milk by tablespoons to thin, if too thin add a little more dry mix; avoid overmixing or pancakes will be tough.

9. Keep finished pancakes warm on a baking sheet in a 200 F oven while you finish the batch, or stack with parchment between to prevent sticking.

10. Hacks and swaps: use water in a pinch instead of milk, add a tsp vanilla or a pinch cinnamon for flavor, for waffles try 1 cup mix + 1 egg + 1/2 to 3/4 cup milk + 3 tbsp oil and cook in your waffle iron.

Equipment Needed

1. Large mixing bowl, big enough for 4 cups flour and room to whisk without spilling
2. Measuring cups and spoons, spoon and level the flour dont pack it down
3. Kitchen scale (optional but helpful), for weighing flour and dry milk for accuracy
4. Fine mesh sifter or extra whisk, to aerate and remove clumps if you want extra smooth mix
5. Whisk and rubber spatula or wooden spoon, for mixing and scraping the bowl
6. Nonstick skillet or griddle and a heatproof turner/spatula, for cooking the pancakes
7. Small bowl or measuring jug, to combine the wet ingredients before adding to the dry mix
8. Airtight container plus labels, and a baking sheet with parchment to keep pancakes warm in a low oven

FAQ

4 cups all-purpose flour (about 520 g)

3 tablespoons baking powder

3 tablespoons granulated sugar

1 teaspoon baking soda

2 teaspoons fine salt

1 cup nonfat dry milk powder (about 100 g)

Q: How long will the dry mix keep? A: Kept airtight in a cool dry spot it's good about 3 months, freeze for up to 6 months for best freshness.

Q: Can I use regular milk instead of water when I mix a batch? A: Yes, regular milk gives richer flavor and texture. Use the same amount called for in the recipe.

Q: Do I need both baking powder and baking soda? A: Yes, baking powder gives lift, baking soda reacts with the dry milk and any acidic add-ins to help browning and texture.

Q: Can I make this gluten free? A: Not as written. Swap the flour for a 1-to-1 gluten free baking blend that already contains xanthan gum and adjust liquid as needed.

Q: Why were my pancakes flat or dense? A: Likely overmixing, old baking powder, or griddle not hot enough. Check freshness of leaveners and dont overwork the batter.

Q: How do I add mix-ins like blueberries or chocolate chips? A: Fold them in gently to the batter right before scooping onto the griddle so they dont sink and the batter stays light.

Homemade Pancake Mix Recipe Substitutions and Variations

All-purpose flour: swap cup-for-cup with white whole wheat pastry flour for a nuttier, slightly denser pancake. Or use a 1-to-1 gluten-free all-purpose blend (with xanthan gum included) cup-for-cup if you need gluten free, it’ll keep the texture close to the original.
Baking powder: if you dont have it, for each 1 teaspoon baking powder use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. If you only have baking soda, use 1/4 teaspoon baking soda and add an acidic liquid when mixing (like buttermilk or yogurt) to activate it.
Granulated sugar: substitute coconut sugar cup-for-cup for similar sweetness and browning. You can also use packed light brown sugar cup-for-cup but expect a touch of molasses flavor and more clumping in the stored mix.
Nonfat dry milk powder: swap cup-for-cup with powdered coconut milk or soy milk powder for dairy-free pancakes. Or leave it out of the dry mix and when you make pancakes use 1 cup milk or buttermilk (reduce other liquid by that amount) for richer flavor.

Pro Tips

– Use a scale when you can. 4 cups of flour can mean different things depending who scooped it. Weighing 520 g every time makes your pancakes way more consistent, especially if humidity is high. If the batter seems heavy, whisk the dry mix first to aerate it.

– Check and rotate your leaveners and milk powder. Baking powder loses pep after 6 months, baking soda can absorb moisture, and powdered milk can go a little dull or rancid. A quick fizz test or smell check before you mix will save a flat breakfast. Store the mix airtight and label the date so you know when to toss it.

– Rest the batter, but not forever. Letting it sit 5 to 10 minutes hydrates the flour and makes fluffier pancakes, but if you wait hours the baking powder weakens and they wont rise as well. If you need to hold batter longer, refrigerate and add a pinch more baking powder before cooking.

– Control the pan heat and use fat smartly. Medium heat is better than high, otherwise the outside burns before the inside cooks. A small swipe of butter plus a teaspoon of neutral oil gives good browning without smoking. If you want ultra-tall pancakes, cover the pan briefly after flipping to trap steam and finish the center.

– Don’t be shy about tweaks and fixes. If batter is too thick add milk a tablespoon at a time, if too thin add a little dry mix. Want more flavor? A teaspoon vanilla or a pinch of cinnamon goes a long way. For waffles use more fat and a touch less milk, and freeze any extra dry mix in portion bags for quick breakfasts.

Homemade Pancake Mix Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Pancake Mix Recipe Just Add Water in five minutes that matches the convenience of a box mix yet beats it, and I'm sharing the tiny pantry swap that makes all the difference.

Servings

servings

Calories

150

kcal

Equipment: 1. Large mixing bowl, big enough for 4 cups flour and room to whisk without spilling
2. Measuring cups and spoons, spoon and level the flour dont pack it down
3. Kitchen scale (optional but helpful), for weighing flour and dry milk for accuracy
4. Fine mesh sifter or extra whisk, to aerate and remove clumps if you want extra smooth mix
5. Whisk and rubber spatula or wooden spoon, for mixing and scraping the bowl
6. Nonstick skillet or griddle and a heatproof turner/spatula, for cooking the pancakes
7. Small bowl or measuring jug, to combine the wet ingredients before adding to the dry mix
8. Airtight container plus labels, and a baking sheet with parchment to keep pancakes warm in a low oven

Ingredients

4 cups all-purpose flour (about 520 g)
3 tablespoons baking powder
3 tablespoons granulated sugar
1 teaspoon baking soda
2 teaspoons fine salt
1 cup nonfat dry milk powder (about 100 g)

Directions

In a large bowl whisk together 4 cups all-purpose flour (about 520 g), 3 tbsp baking powder, 3 tbsp granulated sugar, 1 tsp baking soda, 2 tsp fine salt and 1 cup nonfat dry milk powder (about 100 g) until evenly mixed and no big clumps remain.
Spoon and level the flour when measuring so you dont pack it down; if you want extra smooth mix sift everything once or whisk vigorously to aerate.
Quick freshness check: if you’re unsure your baking powder is good put 1/2 tsp in hot water — it should fizz; if not replace it.
Store the finished dry mix in an airtight container, label it, keep in a cool dry spot up to about 3 months or freeze for longer storage.
To make pancakes: for each cup of mix combine 1 cup of the dry mix with 1 large egg, 3/4 cup milk and 2 tbsp melted butter or neutral oil in a bowl; stir until just combined, lumps are ok, then let rest 3 to 5 minutes.
Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles, lightly grease with butter or oil.
Pour about 1/4 cup batter per pancake onto the hot surface; cook until bubbles form on top and edges look set, about
5 to 2 minutes, flip and cook another 1 to 2 minutes until golden.
If batter seems too thick add milk by tablespoons to thin, if too thin add a little more dry mix; avoid overmixing or pancakes will be tough.
Keep finished pancakes warm on a baking sheet in a 200 F oven while you finish the batch, or stack with parchment between to prevent sticking.
Hacks and swaps: use water in a pinch instead of milk, add a tsp vanilla or a pinch cinnamon for flavor, for waffles try 1 cup mix + 1 egg + 1/2 to 3/4 cup milk + 3 tbsp oil and cook in your waffle iron.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.