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Homemade Pancake Mix

Celebrate National Pancake Day with us! Homemade pancake mix is easy to make, easy to store, and easy to whip into fluffy, scrumptious pancakes.
2 Servings Recipe By Pin Print
Homemade Pancake Mix

Ingredients

  • 3 cups Flour, Whole Wheat
  • 3 cups Flour, White Whole Wheat
  • 1 tablespoon Salt
  • 6 tablespoons Baking Powder

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.
  2. Use in recipes as indicated or for regular pancakes combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together all ingredients in an air tight container or freezer bag. Store at room temperature until you are ready to use in recipes.
  2. Use in recipes as indicated or for regular pancakes combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Use in recipes as indicated or for regular pancakes combine 1.5 cups of mix with: 1 egg, 2 Tablespoons melted coconut oil or butter, and 1 cup milk or buttermilk.

35 Comments

Join the discussion
  1. 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. 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??

      1. Oh yay! We are dairy and egg free and I’ve yet to find a recipe that truly tastes like a non-substituted pancake recipe. Thanks! I’ll give it a try.

    1. 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.

    1. 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.

    2. On the Maple Pecan pancakes, my girls were topping theirs with peanut butter. It’s a great clean eating alternative to syrups.

  3. 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.

    1. 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.

  4. 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?

    1. 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.

    1. 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.

  5. 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?

    1. 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.

  6. 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

    1. 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.

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

  8. 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!!!

  9. 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!

  10. 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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