Homemade Pancake Mix Recipe

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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.

jar of homemade pancake mix with ribbon, labeled

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.

fresh pancakes made from homemade mix

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.

jar of homemade pancake mix with fresh berries

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.

homemade pancakes with fresh strawberries on a blue plate

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 Recipe | Super Healthy Kids | Healthy Ideas & Recipes for Kids | www.superhealthykids.com

Homemade Pancake Mix

5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Homemade Pancake Mix
Servings: 8
Calories: 743kcal

Ingredients

  • 5 cup flour, white whole wheat
  • 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 six 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.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 743kcal | Carbohydrates: 140g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 1915mg | Fiber: 12g | Sugar: 24g

Norpro Batter Dispenser                    Presto Liddle Griddle

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100 Comments

Have you ever made it using all whole wheat flour? (or another type of flour such as almond flour or coconut flour).

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!

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..

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!

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.

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.

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.

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?

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.

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.

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.

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!

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.

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!

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!

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!

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!

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!

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).

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

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. 🙂

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/

5 stars
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.