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How to Make Your Own Pancake Mix


Pancake batter and whisk in mixing bowl
Kristin Lee/Getty Images

The kids and I love pancakes - for breakfast and for dinner. With this easy to make pancake mix recipe, you can keep the mix in the refrigerator and, whenever you want to make a batch of pancakes, you take out a cup of mix, add egg, water, and vegetable oil, mix, and cook up a batch of delicious pancakes. You can even add fresh fruits or berries to the mix and make the pancakes extra sweet and special.

Yield: About 7 cups of mix.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 6 cups sifted all-purpose flour
  • 1 cup dry milk
  • 2 Tbsp and 1-1/2 tsp baking powder
  • 2-1/2 tsp salt


Mix all-purpose flour, dry milk, baking powder, and salt in a large mixing bowl. Put dry mix in a large, 2-quart container, either glass or plastic. Cover and keep the mix in the refrigerator until you are ready to use. The mix keeps for about 1 month. To make pancakes, lightly beat one large egg in a medium mixing bowl. Add 1 cup dry mix, 3/4 cup cold water, and 2 tablespoon vegetable oil. Stir until the dry mix is just wet and lumpy. If desired, fold in a 1/2 cup or fresh berries or chopped fruit. Make pancakes as you normally do. Makes about 12 pancakes.

Pancake Tips:

  1. Use a 1/4 cup measuring cup to pour out batter onto the griddle. I just dip the measuring cup into the batter and scoop, pouring the batter onto the hot griddle. This way you will make all the pancakes pretty much the same size.

  2. Only flip your pancakes once when cooking them. Flipping the pancakes more than once will make the pancakes tough.

  3. Cooked pancakes can be frozen for later reheating. To freeze the pancakes, layer them with wax paper in between each pancake. This prevents the pancakes from sticking. When you want pancakes, remove from freezer and reheat in the microwave.

  4. To add a citrus flavor to your pancakes, add a teaspoon of lemon or orange zest to the pancake batter. Lemon and orange zest can be gathered ahead of time. Make sure to only grate off the colored part of the peel. The white part, the pith, will make the pancakes bitter.

  5. Store flour properly to keep it from spoiling.

  6. Lighter colored maple syrup indicates a better quality than the dark amber maple syrups.

  7. Maple syrup should be stored in the refrigerator to prevent it from molding.

  8. Egg substitute can be used in place of the egg.

  9. Add 2 tablespoons sugar to a batch of these pancakes to turn them into dessert pancakes.

  10. Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.
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