Homemade Pancake Mix Recipe
What if you could whip up fresh pancake batter in TWO minutes? With this Homemade Pancake Mix Recipe, you can! Store-bought mix can be expensive and full of iffy ingredients. This one uses whole food ingredients, and lets you get fresh, hot pancakes on the table in no time.
Kids looove pancakes. Try more healthy pancake recipes like Oatmeal Pancakes, Cottage Cheese Protein Pancakes, and Fruit and Veggie Sheet Pan Pancakes.
Pancake time! Who can say no to a fluffy, flavorful pancake hot off the skillet? When you’ve got this homemade whole grain pancake mix on hand, you can say YES to your kids’ pancake requests more often. Our recipe offers the ease of a shortcut, and the goodness of from-scratch pancakes.
You’ll feel good knowing your kids are eating 100% whole grains and no strange additives in their pancakes. (Some store-bought mixes even include trans fats–something you’re wise to avoid!) Plus the pancakes taste great: fresh and light and delicate, thanks to white whole wheat flour.
Top your pancakes how you like; scroll to see some healthy topping ideas at the bottom of this post, or stick with the old standby: a drizzle of pure maple syrup.
How to Make Homemade Pancake Mix
It’s so easy, you’ll flip. Just mix all the ingredients up, and dump them into an airtight container. You might spend more time searching for a pen to label this magnificent mix than you spend actually making it.
How to Use Your Pancake Mix
When you’re ready to whip up a delicious batch of pancakes, start with 1.5 cups of the dry mixture. Then add:
- 1 cup water
- 2 Tbsp oil
- 1 egg
Use this batter to fry up fluffy, flavorful pancakes in a hot buttered skillet. Delicious! This amount of batter will make about 10 pancakes. If you’d like thicker pancakes, you can actually modify the texture a little by adding 1/4 cup more dry mix to the batter. Experiment and find the ratio you like best.
If you find yourself with leftover cooked pancakes, they freeze beautifully! Just pull them out and pop them in the toaster for a breakfast on the go.
How Many Batches of Pancakes Does This Make?
After you make this pancake mix once, you’ll have enough mix to make pancakes FIVE times! Doesn’t the future look bright?
Tips for Storing Homemade Pancake Mix
It’s important to store your pancake mix carefully, since combining the ingredients does shorten the shelf life of whole grain flour and leaveners.
First, make sure your container is airtight. A jar works well, and so does a gallon-sized zip-top freezer bag.
Next, choose cold storage of you can. We actually like to keep the mixture in the freezer, where it will stay fresh and yield fluffy pancakes for up to a year. Refrigerator storage also works.
If you plan to make pancakes often in a short time span, you can keep this mixture in your pantry. Try to use it up within two months if you’re storing at room temperature.
Yummy and Healthy Pancake Add-Ins
One of the fun things about having this mix on hand is that you can use one base recipe to create lots of fun pancake flavors using different add-ins. Try these flavors:
- fresh or frozen berries
- apple chunks and cinnamon
- finely-chopped nuts
- poppy seeds and lemon zest
- dark chocolate chips
- coconut flakes and banana slices
Homemade Pancake Mix
Ingredients
- 5 cup white whole wheat flour
- 1 1/4 cup powdered milk
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
For every 1.5 cups dry mix, add:
- 1 cup water
- 2 tablespoon olive oil
- 1 large egg
Instructions
- Put the first five ingredients in a big bowl. Mix together with a whisk. You can use all whole wheat if you want, or even try other whole grain flours.
- Place in an airtight container. Store in the freezer for up to a year, or at room temperature for up to three months.
- When you are ready to make a batch of pancake, stir together 1 1/2 cups of dry mix, water, olive oil and an egg.
Nutrition
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
Learn More about Natalie
Have you ever made it using all whole wheat flour? (or another type of flour such as almond flour or coconut flour).
This is great, will use this soon!
These look great, and sound so simple to make! Anytime I can whip up something from scratch vs using a box (Bisquick, Aunt Jamima, etc.), I’m all ears! Will be making these this weekend for sure!
Great idea!!
Super practical and delicious!!!
Thankssss
PS. I posted it in my blog, ok?! But… in portuguese!!
Best regard from Germany and Brazil
🙂
What I like about these type of recipes is that I can get my children involved in the making and because it only takes a few minutes there’s no boredom factor. Plus they get a tasty treat at the end. Win, win!
I have used all whole wheat flour, and it is fine, especially if you can get some finely ground ww. As for the other flours, I have not tried. But if you do, we would love for you to let us know how it turns out!!
It was through pancake making that I got my kids interested in cooking. We usually have pancakes at the weekend as a treat and the boys can’t wait to the pour the mix into the pan. They can do the whole thing now and I just have to eat it !!
Thank you for sharing your recipe – will definitely give it a go.
My family loves these pancakes. I use all whole wheat flours when making it and they always come out great! This mix is a little thicker than most mixes and when using shaped forms, we always have a better product. I just did a blog post about it and put a link back to you. Thank you!
Thanks Rachel!
Have you made these with white whole wheat flour? I’m assuming it would work in place of the AP flour, just don’t want them ending up too dense..
Yes I have Kendra- and it works great!
My son is allergic to milk what can I substitute for the powdered milk? Thank you!
Do you know what the ratio for liquid would be if you didn’t use the dry milk? We have milk allergies to work with here so I would eliminate that but I wonder if I would just add the soy milk with a little bit more than the water amount when we are ready to make them? Thanks!
Can I leave out powdered milk and just add it to the batter when ready to cook? If so, how much? Thanks!
Do you know what the ratio for liquid would be if you didn’t use the dry milk? We have milk allergies to work with here so I would eliminate that but I wonder if I would just add the soy milk with a little bit more than the water amount when we are ready to make them? Thanks!
@Lisa and @Alla- Definitely leave out the powdered milk, and then when you are ready to make pancakes, slowly add your water or almond milk until it reaches your desired consistency- it may just take less water, but that’s OK~ Just add enough till it’s the consistency you like for pancakes.
Do you think I could use this mix in a waffle maker??
Sure Jennifer- I just make my batter with a little less liquid, so it’s thicker.
Hi. Can I use self-raising flour instead of more of whiye flour since I don’t want to add egg when I make it?
Is oil really needed? I don’t add it when I use Bisquick and would like to avoid if possible.
Just a question about canola oil, every report I read is that it is bad for you and I mean every report,, it is a GMO, why do so many people who cook healthy use it…..
I just stumbled across your site via Facebook and it caught my eye as I would like to cook more healthfully for my kids. These pancakes sounded interesting, but why would you add toxic GMO laced cancer causing canola oil to the recipe to essentially cancel out any benefit from making your own mix in the first place? I am not being snarky, I just want to know why you would do it.
Maria- I prefer cooking with canola oil because I like the way it bakes. Also, many health professionals will use it because it has less saturated fat, and more mono-unsaturated fats than other oils.
how long will the mix last made up in the refrig? i usually make enough batter to last a couple days and keep in the frig.
Hi Jackie- thanks for stopping by. Actually the simple answer is, we focus on getting kids to eat fruits and vegetables on this site, without regard to politics, “latest studies”, biased research or anything- just fruits and veggies, and as much as possible.
But secondly, I’m actually not a fan of oils at all. In fact, we eat as little oils as possible (notice I didn’t say fats- we’re big fans of fat- but oil, as I’ve written before: are stripped of the fiber, protein, and carbohydrates, that accompanied the whole foods from which they were derived, leaving an imbalanced fractional product that is 100% fat. So, being not a fan, we just try to use them less often.
Is olive oil better to use than Canola? Being Portuguese that’s what is mostly used in our house. Didn’t know about how awful canola was?
Looks great but I’d ditch the canola oil (oxidized) for melted butter or coconut oil and omit the skim milk powder (also oxidized) and replace with ground flax. Oxidized=free radicals=cancer. To me, healthy means getting rid of highly processed foods which those two ingredients are.
Have you tried grapeseed oil? I usually substitute this for canola oil when baking, and have had no issues.
I left out the powdered milk, replaced the water with 1% milk,and used melted butter instead of oil. I also used all whole wheat flour because that’s all I had. They came out great with those modifications.
Thanks Carrie!
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I was wondering if there was a way to make these dairy free. Do you knoe of any dry milk substitutions?
Sara- I would leave it out,and when you make the pancakes, use soy milk or almond milk instead of water.
I think there is powered goat milk
I made these this morning for a campout with 8 adults and a bunch of kids and so I made the whole thing into one big batch. I used 4 cups water, 1/2 cup canola oil, and four eggs. Turned out grea and there was enough for everyonet! Thanks!
My daughter is very picky about eating fruits and veggies so I try to hide them and add them in whenever possible. I have tried banana pancakes and sweet potato pancakes and she can take one bite and taste the stuff added in and says she doesn’t like it (especially the bananas). She will eat applesauce, but I’m afraid that chunks of apples would turn her off from wanting to try it. Could you add applesauce? If so, how much? And would you omit anything else if you were to add it? Might make the batter to thin. Thanks!
Yes you can substitute applesauce for the oil when you are making the pancakes. It is a 1:1 ratio. If you wanted to add more applesauce, just decrease the amount of water you add until it is the right consistency. Make sense? Good luck!!
Do you think these could be made leaving out the powdered milk and substitute a liquid milk such as almond milk at time of mixing?
Does anyone have any tried and true, yummy gluten-free suggestions?
Yes! A GF recipe would be devine! I’d use almond milk too, and definitely replace the GMO canola oil with coconut oil or grass fed butter! Yum!
Yes you can just don’t add the water ! It will be too thin just do a cup of the substitute of your choosing ! If it is too thick add a little more.
how many caleries per serving and what is a serving?
I was wondering about using oat flour? Has anyone tried it or rice flour? Just a thought. Thanks. I am for sure going to make this staple in my home.
This is a GREAT idea.
But what if you don’t used powdered milk and wanted to use regular milk?
Thanks.
Can I use rice flour instead of white flour?
Can I use rice flour instead if white flour?
Would anyone have a suggestion for an egg substitute?
How about powdered buttermilk in place of powdered milk?
Awesome!!
You can leave out the powdered milk, and then when you are ready to make pancakes, slowly add your milk until it reaches your desired consistency- it may just take less water, but that’s OK~ Just add enough till it’s the consistency you like for pancakes.
It would probably work out fine. Let us know if you try it!
That would work great!
This is a good resource for replacing eggs in your cooking: http://www.wikihow.com/Replace-Eggs-in-Your-Cooking
Thank you! Not cooking/baking with eggs is so new to me – this will be a huge help!
Juliana – this is our guide for substituting gluten free flours. https://www.superhealthykids.com/blog-posts/the-essential-food-allergy-substitution-guide.php
Meli – we don’t analyze the recipes on the blog, but we do for all of our meal plan recipes. If you want to check them out you can sign up here! https://www.superhealthykids.com/subscribe.php
If you leave out the powdered milk, when you are making the pancakes, replace the water with your milk substitute and then add enough extra until it reaches your desired consistency. Good luck!
Brandi – yes we love grapeseed oil!
What kind of blender do you use that opens at the bottom??
Its actually not a blender. It is a batter dispenser. If you click on the link it will take you to Amazon to read more details on it.
sounds great! Instead of powdered milk can you just add fresh milk when cooking? If so, how much?
If you leave out the powdered milk, when you are making the pancakes, replace the water with your fresh milk and then add enough extra until it reaches your desired consistency. Good luck!
Any way to leave out the sugar?
Made these today, one batch of regular and one gluten free, for the GF I modified it , by using 3 cups GF all purpose and one cup sorgum and one cup oat flour. Then made it Dairy free by using coconut milk powder….still pretty good!
Hi,
Delicious recipe. Here in Brazil the homemade pancake mix a hit
1) Would buttermilk powder work with this recipe instead of regular powdered milk?
2) Thanks for a recipe that is a good alternative to storebought, shelf-stable mixes full of preservatives and unknowns. We’re all trying to do better for our kids, and every step helps!
I’m sure it would work out great to use buttermilk powder.
Can we use all purpose flour for the entire recipe if we don’t face whole wheat? Will it change the taste?
You can use all-purpose flour, and it will alter the texture and taste just a bit. Whole wheat flour is a little more course and dense, but if you are used to all purpose flour then you will probably just think they taste amazing!
hmmmmm… i love it, but is oil really needed?
My husband also has a pancake family recipe. It’s something he learned with his mom and she learned with her mom… So he’s the third generation of pancake makers… 🙂 The only difference is that he doesn’t use oil on the mix. He adds margarine instead. But I’m gonna try this one. The pictures made me hungry!
that wonderful recipe thanks for sharing kisses
Thank you! Not cooking/baking with eggs is so new to me
Is it really a cup and a quarter of baking powder?
Hi Michelle! Oh Heavens! Sorry about that! It was a typo – it is an 1/8 cup. I fixed it in the recipe. Thanks so much for catching that!
Great recipe, loved it. Can I put other fruits like cherry? Or exchange the strawberry for peach for example? What do you think? Thank you!
Yeah! I loved the recipe, I tried to do it here in my house and it was incredible, imagine what you did, if mine that I am not very good in the kitchen was very good … imagine that of a professional.
Thank you for the tips
Thank you! Not cooking/baking with eggs is so new to me.
Have you ever made it using all whole wheat flour? (or another type of flour such as almond flour or coconut flour).
My kids loves this recipe (Me too :D)
Hi Natalie.
I love this idea & have been looking for a healthy mix to use/make up in advance as my little girl loves them too.
How can I substitute the powdered milk for an alternative/or add this to the mix when making up
Our little one has a cows milk/soya allergy.
Any alternative source would be greatly appreciated.
I look forward to hearing from you.
Kind Regards
Sarah
eu amei a receita deste blog
Tudo Gostoso!
Amazing recipe! My kids love it! Thanks Natalie! 🙂
You’re welcome!
Can I use 1 cup of milk instead of water and leave out the powdered milk in the dry mix?
Yes Amy! You totally can!
How many batches of pancakes does this recipe make?
Hi Crystyn, this recipe makes roughly four batches of pancakes.
How can I substitute the powdered milk for an alternative/or add this to the mix when making up
Our little one has a cows milk/soya allergy.
Hi there,
I’m sure it’s possible to leave out the dried milk and substitute with (wet) almond milk when you’re ready to make the pancakes. However I’m not sure as to the amount that would be best to make a batch of pancakes with the mix. It might require some experimentation. 🙂
I just saved this article to my favorite ones! I am going to prepare this recipe this weekend!
Very good, I loved the article, it was mouth watering, I’ll do it to test
https://oclubedabeleza.com.br/
Wonderful recipe! I can’t wait to try! Do you have a serving size number? For either the whole batch or for 1 round of pancakes? I have a newly diabetic son & need to count his carbs. Thanks!!
Hi Denny! The recipe for this mix makes 5 whole batches of pancakes. So if you divide the full recipe into fifths, you should be able to calculate carbs. If you’re interested, we have nutrition info for this recipe (and every other recipe!) already calculated in the connected cooking app, Prepear. You can get it for free here: https://www.prepear.com/
We love this mix! The possibilities are endless for changing them up. One of our favorites is to make “zucchini bread pancakes” by adding a tsp of cinnamon, a tsp of vanilla, about 1/2 c puréed zucchini, and 1/4 c white chocolate chips and chopped pecans to the pancake batter. We like eating them plain or with a sprinkle of cinnamon sugar.
Love the addition of veggies, Emily, thanks for sharing!
Awesome!!!
These turned out so yummy! I didn’t have powdered milk so I used vanilla protein powder instead. I also used 4 cups of whole wheat flour and then half a cup of hemp hearts and half a cup of almond flour to give it some extra protein. Whipped up in five minutes. Thanks!
This is the easiest pancake recipe i was looking for. I made it yesterday and kids loves it. Thanks for providing the healthy add ins, looking forward for more such recipes. Thanks.
Love this idea! I am wondering what I could sub for the milk powder…my son has a milk protein allergy. Or would it be okay to just take this ingredient out? Thanks in advance!
Hi Porsche, you can leave out the milk powder, yes. What I would do in this case is replace the water with a non-dairy milk when you’re prepping a portion of batter.
Hi! I love the recipe!! Any su for leaving out the sugar. Hi
Hi there, yes, you can leave out the sugar if you prefer.
It says 372 calories and nutritional info. Is this per pancake? It says 8 servings. Is that 8 pancakes per batch of mix, at 372 cals per pancake? Seems a bit high!
Our recipe plugin is having some glitches on the nutrition info. This mix actually makes closer to 24 pancakes.
The recipe says to put the 6 ingredients in a bowl and whisk together, but there are only 5 ingredients in the dry ingredient list. Is something missing?
That is a typo- I corrected it. Thanks for letting us know!
This recipe must be delicious, I’ll make it as soon as possible and let you know how it went! Thanks
I loved this recipe, saved it for later. Thanks for sharing!
The best Homemade Pancake Mix recipe. I’m mouth-watering. Thanks!