My shelf-stable Homemade Dry Pancake Mix is easy to throw together, and makes pancakes a snap. Keep a batch of this on your shelf for those hungry teenagers to raid, and just add water, and egg, and oil and you are in business.

Homemade Pancake Mix

One of my favorite things to do on a lazy weekend (or during school vacations) is make a BIG breakfast for the family. This Homemade Dry Pancake Mix is the perfect thing to have on hand for just these occasions.

It takes only minutes to make up and is so much better than store bought mixes. So whip up a batch this weekend and you will thank yourself when it comes time for that big hearty breakfast we all love.

This dry pancake mix is the kind of pantry staple that just makes life easier. You toss a few dry ingredients together ahead of time, stash it in the cupboard, and then you’re always just one egg, a splash of water, and a little oil away from hot, fluffy pancakes. It’s fast, it’s homemade, and it tastes like those thick, diner-style cakes that soak up syrup just right.

Perfect for busy mornings, last-minute breakfasts, or camping trips when fridge space is limited. Kids love it, adults crush a stack, and everyone ends up asking for seconds.

You control what goes into it. No mystery preservatives or overly sweet commercial stuff. Just good basics.

Add-ins? Easy. You want blueberries, chocolate chips, sliced bananas? Toss them in before cooking.

Make a big batch and store it for up to two months. This mix saves time without cutting corners.

Why You’ll Love This Dish

Always Ready – Keep it sealed and on hand for easy breakfasts anytime.
Customizable – Add mix-ins or tweak the liquid ratio to suit your texture preferences.
No Refrigeration Needed – Great for travel, camping, or backup in the pantry.
Faster Than a Box Mix – One scoop and a quick stir and you’re good to go.
Fluffy and Filling – Just like the ones you’d order at a diner.

Blackstone Raspberry Pancakes

Pancake Mix Shopping List

Wondering if you have everything you need, or if a trip to the store is in your future? Here’s the run-down of the ingredients included in this recipe. For the amounts, refer to the recipe card at the bottom of the post.

All-Purpose Flour – The base for the structure and body of the pancakes. Stick with unbleached if you prefer a less processed option.
Buttermilk Powder – Adds that tangy richness without needing fresh buttermilk. Shelf-stable and convenient.
White Sugar – Brings balance and browns the pancakes slightly during cooking.
Baking Powder – Provides lift. Make sure it’s fresh for the best rise.
Baking Soda – Works with the acid in the buttermilk powder to activate properly.
Salt – Balances flavor and boosts the mix overall.
Vanilla Powder (Optional) – Adds background aroma and sweetness. Optional, but nice if you’ve got it.
Egg – Binds the batter and helps with texture. Use large eggs for consistency.
Water – Hydrates the mix and activates the leaveners.
Oil or Melted Butter – Adds moisture and richness. Butter gives a bit more flavor, oil keeps it neutral.

Try our French Toast, too!

How To Make Dry Pancake Mix

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Mix the Base – Combine all dry mix ingredients in a large bowl. Stir until evenly distributed, then transfer to an airtight container and store in a cool, dry spot.
Measure for Use – When you’re ready to cook, scoop 2 cups of the dry mix into a medium mixing bowl.
Add Wet Ingredients – Crack in 1 egg, pour in 1 1/4 cups of water, and add 2 tablespoons of oil or melted butter. Stir until smooth but don’t overmix. Let rest while your pan or griddle heats.
Cook the Pancakes – Pour about 1/3 cup of batter per pancake into a greased, preheated skillet or griddle. Cook until bubbles form on the surface and the edges look set.
Flip and Finish – Carefully flip the pancake and cook another 2 to 3 minutes until golden and cooked through. Serve hot with butter and syrup.

Fair Scone Pancakes

Pro Tips

Measure Carefully!

As with all flour-based recipes, careful measuring is important. Spoon the flour into the measuring cup lightly, and use a butter knife to level it off.

The same goes for when you are measuring the pancake mix also. Don’t just scoop. Spoon, level, repeat.

Sub Vanilla Extract For Vanilla Powder

Vanilla powder is a pretty niche ingredient. If you don’t have any hanging around, you can use vanilla extra when you mix the batter with the water, oil, and eggs.

Blueberry Pancakes

FAQ

How do you store dry pancake mix?

Store in an airtight container in a cool, dry environment such as your cupboard or pantry.

If you need to store for an extended period of time, maybe you don’t make pancakes weekly or monthly, then you should store in any air-tight bag or container and place in your refrigerator. This will keep the leavening ingredients fresher and active for up to 6 months.

Anything longer than that, use your freezer. Yup, I said freezer. Your homemade pancake mix, if stored in air-tight freezer bags or containers, will last up to 24 months!

I would recommend storing in portion sizes so you can just whip out a bag from the freezer, already measured, and there you go.

What ingredients are needed to make the batter?

For a batch of 4-8 pancakes, you will need 2 cups of pancake mix, 1 1/4 cups water, and one large egg. Mix until moistened. Don’t over mix there will be a few lumps and that’s okay. You don’t want your pancakes to be tough.

Fire up your griddle or skillet, pour about a ½ cup of batter onto hot griddle (or more depending on how big you want your cakes). Allow some bubbles to form on top then check the bottom, you want them to be golden brown, and flip!

What toppings and mix-ins are best on pancakes?

The adults in the house love to use real maple syrup. There’s nothing better to top pancakes with. But the kids in the house prefer the fake corn-syrup kind that you buy, and since pancakes are a treat we don’t fight them on it.
Really, they are your flapjacks, top them with whatever you want. I’ve even seen people top their pancakes with honey.

You can serve them with fresh fruit on top, any kind of fresh berries such as blueberry, blackberry, raspberry, strawberry or kiwi. I love mine with this homemade blueberry syrup, in fact.

Sprinkle with powdered sugar, or add a dollop of whipped cream.
If you like blueberry pancakes, feel free to add them to the mix. I like to use fresh blueberries but frozen will do. You can also add some chocolate chips and be the favorite mom on the block. Chocolate chips + maple syrup is basically magic, and kids love that option. Or mine do at least.

Grab a couple of cans of pie topping such as blueberry or cherry, warm them slightly, and serve on the side in place of syrup.

Almost anything goes when it comes to topping your pancakes.

Ham and Cheese Tortilla Quiche

Breakfast Recipes To Serve With Pancakes

When we do pancakes sometimes that is the complete breakfast. Pancakes and that’s it. If you want to set out a full breakfast spread, I have some great ideas for you:

These are wonderful options for a crowd or Sunday brunch. And if brunch is your thing, don’t forget to throw a little mimosa on it too.

If you like your more traditional spread, just fry up some bacon and sausage, scramble some eggs, (homemade hashbrowns for brownie points) and serve next to your golden, delicious homemade pancakes.

What a great way to spend a Sunday with family and friends!

Yield: 12 servings

Dry Pancake Mix

Easy shelf-stable dry pancake mix, all made at home! All you need is an egg, some water, and some oil and you've got the fluffiest diner-style pancakes that will ever come off of your stove.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Dry Mix:

5 1/2 cups all-purpose flour
1 1/2 cups buttermilk powder
1/2 cup white sugar
1/4 cup baking powder
2 tablespoons baking soda
1 tablespoon salt
2 tablespoons vanilla powder (optional)

To make pancakes:

2 cups dry mix
1 egg
1 1/4 cup water
2 tablespoons oil or melted butter

Instructions

Mix all of the dry mix ingredients together until well combined. Store in an airtight container in a cool, dry, place.
When you are ready to make pancakes, take 2 cups of the dry mix and combine with an egg, 1 1/4 cups of cold water, and 2 tablespoons of oil.
Stir until well-combined.
Pour 1/3 cup of the batter into a hot pan that's been greased lightly with butter. A griddle is also a great option for cooking pancakes.
Cook on one side until there are bubbles forming and popping on the top of the cake and the edges touching the griddle/pan don't look wet. Carefully flip once, and cook for 2-3 minutes on the other side.
Remove and serve hot with a slab of butter and all of the syrup.

Homemade Dry Pancake Mix

Homemade Pancake Mix