Homemade Pancake Mix

Introduction

This recipe gives you a make-ahead pancake mix you can store for up to three months, plus the method to turn it into fluffy, tender pancakes from scratch. The key is separating the eggs—whisking the whites creates lift, while the yolks go into the wet mixture for richness—and resisting the urge to overstir the batter, which toughens the crumb.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 (about 8 pancakes)

Ingredients

Mix

• 6 cups all-purpose flour
• 1½ tsp baking soda
• 1 tbsp double-acting baking powder
• 1 tbsp salt
• 2 tbsp sugar

Pancakes

• 2 cups pancake mix (see above)
• 2 eggs, separated
• 2 cups cultured buttermilk
• ¼ cup (4 tbsp) butter, melted
• Additional butter as needed for cooking

Instructions

Mix

1. Combine all ingredients, mixing well.
2. Transfer to an airtight container.
3. Store at room temperature, and use within 3 months.

Pancakes

1. Preheat a griddle or frying pan to 350°F.
2. Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures.
3. Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more.
4. Grease griddle with butter and wipe with paper towels until you can’t see it.
5. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2-3 minutes or until the pancake is set.
6. Serve.

Variations

Add-ins to the dry mix: Stir 1 tablespoon of cinnamon or cocoa powder into the stored mix for a flavored batch that’s ready whenever you need it.

Buttermilk swap: If you don’t have cultured buttermilk on hand, use 2 cups whole milk mixed with 2 tablespoons lemon juice or white vinegar; let it sit for 5 minutes to curdle before using.

Thinner pancakes: Whisk an extra ¼ cup buttermilk into the wet mixture for pancakes with a more delicate, crepe-like texture.

Fruit in the batter: Fold fresh or frozen berries into the finished batter just before cooking instead of sprinkling them on the griddle.

Griddle-free cooking: Use a non-stick skillet over medium heat and cook 3–4 pancakes at a time; the cooking time remains the same.

Tips for Success

Don’t overstir the batter. The 10-second rule is strict—lumps in the batter mean tender pancakes, while overworking develops gluten and makes them tough and rubbery.

Butter the griddle correctly. A light, nearly invisible coating prevents sticking without creating greasy pancakes; wipe excess with a paper towel after each batch.

Watch for the bubble set. Bubbles that stay set (don’t collapse) and edges that look dry and golden are your signals to flip; flipping too early results in a wet, dense center.

Separate eggs when they’re cold. Cold eggs are easier to separate cleanly, and the cold yolks and whites combine more predictably with other ingredients.

Make the mix in bulk. Double or triple the dry mix recipe and store it in an airtight container; you’ll be able to make fresh pancakes in under 20 minutes any morning.

Storage and Reheating

Dry mix: Store in an airtight container at room temperature for up to 3 months. Keep it away from moisture and heat.

Cooked pancakes: Stack them on a plate, let cool to room temperature, then transfer to an airtight container or freezer bag and refrigerate for up to 4 days or freeze for up to 2 months.

Reheating: Thaw frozen pancakes on the counter for 30 minutes, then warm in a 300°F oven for 5–10 minutes, covered with foil, until heated through. Alternatively, reheat individual pancakes in a toaster or toaster oven until warm and crispy on the edges.

FAQ

Can I use regular milk instead of buttermilk?

You can, but the pancakes won’t rise as much and will taste less tangy. If you use regular milk, add 1 teaspoon of baking soda to the batter to boost lift and browning.

Why separate the eggs?

Beating egg whites creates air bubbles that puff up during cooking, making the pancakes fluffy; mixing them with the dry mix straight away would deflate them.

How do I know if my pancake mix has gone bad?

If it smells rancid, musty, or off, discard it. The flour can go rancid if stored in warm, humid conditions; keep the container sealed and store in a cool, dry spot.

Can I make the batter ahead of time?

Yes, mix it up to 1 hour ahead and refrigerate, covered. The bubbles will begin to settle, so cook the pancakes sooner rather than later for the fluffiest result.