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Homemade Pancake Mix

Two things I’m always intrigue me: 1) finding ways to make food healthier and more frugal at home, and 2) making the morning routine easier. Therefore, homemade pancake mix = a happier me.

This mix is easy to make, easy to store, and easy to whip into fluffy, scrumptious pancakes. I like to make pancakes for my boys on the weekends, but who really wants to do more work on the weekends? It is simple to customize this mix too. You can use buttermilk, whole milk, almond or coconut milk. You can add fruit, chocolate chips, or other flavors as desired (we’ll be sharing our ideas later today). So take a few minutes to celebrate National Pancake Day by tossing this mix together. Don’t be afraid to make a double batch either. Because the only thing better than pancakes for breakfast is pancakes for dinner! Or as we like to call it “brinner”.

Here are some recipes where you could substitute homemade mix instead of store-bought:

Homemade Pancake Mix


Kim @ onceamonthmeals.com


  • 3 cups whole wheat flour
  • 3 cups white whole wheat flour (or unbleached all purpose flour if you like a lighter pancake)
  • 1 Tablespoon salt
  • 6 Tablespoons baking powder

I mix the ingredients together right in the container.


Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.

Serving Directions:

Combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk (or more for desired texture). Add one Tablespoon of honey or sugar if you like them a little sweeter. Spoon onto a hot griddle or non-stick pan and cook until bubbling and edges are cooked. Flip and cook 2-3 more minutes until browned and cooked through.

Servings: makes 2 lbs. of mix (1.5 cups of mix = 8 medium pancakes)


**conversion chart image provided by Erik Spiekermann

34 Responses to “Homemade Pancake Mix”

  1. Pamela Gilbert says:

    Thank you so much for this post! I’ll be making my own later today! By the way, we frequently have pancakes for dinner and our name for when we have breakfast for dinner is brinner, too! LOL! Thanks for this post, again!

  2. Kara Wilson says:

    OMG!!!! This is exactly what kind of recipe I have been looking for!

  3. Sara says:

    I am vegan and was wondering if there is a way to do this without the eggs? I have vegan butter and milk, but trying to keep it easy. Is there anything I can add to replace the eggs and keep the pancake texture??

  4. jan says:

    I don’t understand, does the recipe call for 6 c of flour or is it offering two options for flour?

  5. Becca says:

    This is great. Do you think I could use this as a waffle mix too?

    • kim says:

      I have not tried it as a waffle mix, but I think it could be adapted for that purpose. You would probably just need to increase the liquids.

  6. Antonette says:

    Do you have any healthy suggestions for a substitute for maple syrup on top of the pancakes?

    • Kelly says:

      Antonette, it depends on what you define as healthy :) Real maple syrup, can be considered a great alternative and a natural sugar. But I like to just top my pancakes with some fresh fruit or cinnamon and coconut oil. Jelly or jam is a great option as well.

  7. Niki says:

    Just made these yesterday morning with almond milk. They turned out great! Thank you for this recipe!

  8. Jenny says:

    Have you tried replacing 1 of the flours with oat flour? Just wondering if it would be as tasty. I have not see “white” whole wheat so I’ll have to look a little harder when I go to the store.

    • kim says:

      I think you could definitely use oat flour. I’d really like to try that! You can really use any mixture of flours, even if you can’t find the white wheat. If your store sells King Arthur flour, they have a white wheat.

  9. Katie says:

    I made this recipe and it has an after taste. I’ve compared to other online recipes and they seem to have less baking powder and include baking soda. Is there a reason for that? Just trying to figure out what the problem is…Help?

    • kim says:

      I once accidentally used baking soda and it tasted terrible. They were so salty tasting. Maybe check the freshness of your ingredients? Hope that helps.

  10. Emily H. says:

    Is this considered Bisquick?

    • kim says:

      It isn’t exactly the same, but similar. In most cases you could substitute it for Bisquick, but be aware that this mix has no sweetener in it. You may have to do a little experimenting.

  11. Jaci says:

    I’m wondering about the “keep at room temperature” all the real food research I’ve doen says to store flour and other dry goods in the freezer if you wont be using them fairly quickly or else they will go rancid?? Any thoughts on this?

    • kim says:

      I tend to use my flour pretty quickly, so I’ve never had a problem with it. But you can certainly keep yours in the freezer if you are concerned. I think if you grind your own grain, you might need to be more careful.

  12. Linda says:

    Can this recipe be adapted for making biscuits ?

  13. Kristi says:

    Since I’m new to the real foods world and cooking in general, what is the difference in whole wheat and white whole wheat flour?? Can you just use 6 cups of the kings Arthur white whole wheat? Thanks

    • Kelly says:

      Kristi white whole wheat flour has a milder flavor from whole wheat flour so many people use it when they are transitioning from refined flour. You most certainly can swap.

  14. We are dairy free and egg free and I’ve tried several pancake recipes with substitutes. None worked. Until I tried this one!!! Here’s how I made it DF & EF:

    For butter: subbed safe margarine
    For milk: subbed almond milk (any non dairy milk should work)
    For egg: subbed a pre-packaged cup of natural applesauce

    It tasted great! (I did add the tablespoon of honey.)

  15. Ada says:

    I grind my own flour. Should I just keep it in the freezer?

    Also, do you have any alternative to “pancake mix” for making these? I cant wait to try them!!!

  16. I just wanted to share the recipe I used to make this mix into waffles. They were DELICIOUS!

    Beat 2 eggs in a mixing bowl. Add 1 1/2 c. milk, 1/4 c. oil or melted butter, and 1 T almond extract and mix well. Add 2 c. mix and stir until smooth.

    This made 8 waffles in my normal waffle maker (not a Belgian one). So yummy! I love this mix and use it all the time. Thanks!

  17. Shelley says:

    Are there any gluten free substitutions that you’d recommend which won’t compromise the taste and consistency (e.g., rice flour)?

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