Let’s be real — store-bought mixes are convenient, but they taste like regret and sadness. This homemade version? It’s way better, cheaper, and you control exactly what goes in it (no mystery chemicals, thank you very much).

It’s idiot-proof — seriously, even I haven’t managed to ruin it yet. You make one big batch, store it in a jar, and suddenly weekday breakfasts become stress-free magic. Want pancakes for one? Grab a scoop. Feeding the whole fam? Double scoop. It’s flexible, delicious, and makes you feel like an adult who has their life together (even if your laundry pile says otherwise).

Plus, it’s make-ahead gold. Mix it once, and you’re set for weeks of lazy, happy mornings.

Here’s what a cute jar of your mix could look like — ready to gift or just to stare at proudly:

Ingredients You’ll Need

For about 10-12 cups of mix (enough for roughly 40-50 pancakes depending on size — aka multiple lazy weekends):

• 6 cups all-purpose flour — the backbone, don’t skimp
• 1 cup powdered milk (or instant dry milk) — secret to that tender crumb without using fresh milk every time
• 1/2 cup granulated sugar — just enough sweetness
• 1/4 cup baking powder — make sure it’s fresh or your pancakes will be sad hockey pucks
• 2 teaspoons baking soda — for that extra lift
• 2 teaspoons salt — balances everything out
• 1 cup vegetable oil or melted shortening (optional but recommended) — this is the game-changer for ultra-fluffy results

That’s it! Basic pantry stuff, nothing fancy.

Step-by-Step Instructions

1. Grab a huge bowl (or your stand mixer if you’re feeling lazy). Whisk together the flour, powdered milk, sugar, baking powder, baking soda, and salt until everything is evenly combined. No lumps allowed — pretend you’re on a mission.
2. If using the oil/shortening: Drizzle it in slowly while stirring. You want it to coat the dry ingredients like a crumbly streusel. This step makes the pancakes insanely tender — don’t skip it if you can help it.
3. Keep whisking/stirring until it’s all uniform. Taste a tiny pinch (yes, it’s safe) — it should taste mildly sweet and salty.
4. Transfer to airtight containers or mason jars. Label with the date and instructions (more on that below). Store in a cool, dry place — lasts up to 3 months.

Boom. You’re done. Now pat yourself on the back.

To make pancakes later: For every 1 cup of mix, add 1 egg + 3/4 cup water (or milk for richer flavor) + 1-2 tbsp melted butter. Stir gently — lumps are fine! Cook on a hot griddle.

Common Mistakes to Avoid

• Forgetting to sift or whisk thoroughly — hello, baking powder pockets of doom.
• Using old baking powder — it loses its power after 6 months. Test it by mixing a bit with hot water; if it doesn’t fizz, toss it.
• Overmixing the batter when you make the pancakes — that develops gluten and turns fluffy clouds into rubber. Stir just until combined, lumps are your friends.
• Cooking on a cold griddle — pancakes will spread like sad pancakes. Medium heat, lightly greased.
• Thinking “more batter = thicker pancakes” — nope, even thickness cooks better.

Rookie moves. We’ve all been there. No judgment.

Alternatives & Substitutions

Want to fancy it up? Go wild:

• Whole wheat flour — swap half for a healthier vibe (they’ll be a bit denser, but still delicious).
• Gluten-free — use a 1:1 GF flour blend. Works surprisingly well!
• No powdered milk? Skip it and use fresh milk when mixing batter — just add a pinch more sugar.
• Vegan — use plant-based milk powder or skip and adjust liquid later.
• Extra flavor — add 1-2 tsp cinnamon or vanilla powder to the mix for cinnamon roll vibes.

IMO, the oil addition is non-negotiable for max fluffiness, but melted coconut oil works if you’re feeling tropical.

FAQ

Can I make this without the oil/shortening?

Yes… but your pancakes will be good, not great. The fat is what keeps them soft. Try it once both ways and you’ll see.

How long does the mix last?

Up to 3 months in an airtight container. After that, the baking powder starts to weaken. Still usable, but less poofy.

Can I use this mix for waffles?

Totally! Add an extra egg and a bit more liquid for crispier edges. Game-changer.

My pancakes are flat — what did I do wrong?

Probably overmixed, old leavening, or cold pan. Fix one at a time and you’ll be golden.

Is powdered milk necessary?

Not strictly, but it adds tenderness and that classic diner taste. Fresh milk works fine when you make the batter.

Can I add chocolate chips/blueberries straight to the mix?

Sure, but add them when you make the batter, not to the dry mix — otherwise they sink or get weird.

How many pancakes does 1 cup of mix make?

About 4-6 medium pancakes. Perfect for solo breakfasts or hangry kids.

Final Thoughts

There you have it — your new secret weapon for mornings when you want pancakes but zero effort. Whip up this make-ahead homemade pancake mix once, stash it away, and suddenly you’re the breakfast hero without even trying.

Next time you’re tempted to hit snooze, remember: fluffy stacks are waiting. Go conquer those lazy mornings (or at least feed yourself something decent).

You’ve got this. Now go make some pancakes — and maybe send me a pic of your masterpiece? 😏

Related Recipes

• Italian Herb Cheese Bread Recipe
• Buckeye Dip Appetizer Recipe
•  Peanut Butter Jelly Cobbler Recipe