Homemade Pancake Mix

Homemade pancakes are often tastier and less expensive than pancakes made from mixes that are purchased in the store. They can be healthier as well.

Mixing up pancakes from scratch each time can be time-consuming. The convenience of having a mix to work from can’t be beat. You don’t have to choose, however, between convenience and taste or health. Here are some simple steps to creating your own pancake mix from scratch.


Combine the following dry ingredients in a plastic container or gallon-sized bag and shake to mix well:

12 c. flour
4 c. dry instant powdered milk
3/4 c. baking powder
3/4 c. sugar
2 Tablespoons salt

When you’re ready to make pancakes, use the following recipe:

1-1/2 c. of the dry mix
1 c. water
1 egg
2 Tablespoons vegetable oil

Cook pancakes in a skillet or on a griddle. They are ready to flip when the top starts to bubble.

Store the dry mixture in a pantry or refrigerator until for use.

Whole Wheat Buttermilk Pancake Mix in a Jar


1/2 c. Whole Wheat Flour
1/2 c. Flour
1 teaspoon Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

Layer the ingredients in a small canning jar or vacuum seal bag. Seal and Attach tag.

Directions on Tag:

1 small Jar Mix
1 Egg
1 c. Buttermilk — or sour milk
2 Tablespoons Vegetable Oil

Combine all in a medium bowl, mix until blended. Heat a skillet with a pat of butter, pour batter in one spot for even pancakes, when it bubbles all over, allow to brown and serve with fresh fruit and syrup as desired.