Homemade Pancake Mix has always been a staple in my kitchen. Growing up in the South, lazy Saturday mornings often started with the smell of pancakes sizzling on the griddle. This recipe keeps that tradition alive, letting you whip up a batch of fluffy, golden pancakes any time without fuss.
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What I love about keeping this mix on hand is how it makes breakfast feel effortless yet special. With just a few simple ingredients and a quick stir, you can turn an ordinary morning into something worth slowing down for. Around here, pancakes are part of the family table.
A Southern food classic
Southern breakfasts hold a special kind of comfort. They are not rushed, and they always leave you feeling cared for. My earliest memories of pancakes come from my grandmother’s kitchen, where she would hum while pouring batter onto her well-seasoned griddle. She never measured, but somehow they always came out perfect.
We would sit around her big wooden table, passing syrup and sharing stories before the day got busy. That time together was about connection as much as it was about food. Pancakes became the backdrop for family birthdays, Sunday mornings, and quiet days when we just needed a little sweetness. In the South, food has a way of holding people close, and pancakes are one of those dishes that do it best.
Ingredients
How to make Homemade Pancake Mix
Making this pancake mix is simple and quick. You combine your dry ingredients, whisk them together, and store the mix in a container until you are ready for pancakes. When it is time to cook, stir in the wet ingredients and get your skillet hot.
The pancakes cook in minutes, and you can easily make a small batch for two or a larger stack for a family. The best part is having a ready-to-use mix that makes mornings easier without losing that homemade taste.
Serving suggestions
Serve your pancakes hot from the skillet with a generous drizzle of maple syrup. Fresh berries or sliced bananas make a nice topping, adding color and sweetness. For a true Southern breakfast, pair them with crispy bacon or country sausage.
If you are hosting family or friends, serve alongside scrambled eggs and a pot of fresh coffee. Pancakes fit perfectly into a big breakfast spread where everyone helps themselves.
Storage tips
Keep the dry pancake mix in an airtight container in your pantry for up to 6 months. Write the basic batter recipe on a note or label so you can make pancakes without looking it up.
If you have leftover cooked pancakes, let them cool completely before storing them in a sealed container in the fridge for up to 3 days. You can also freeze them in a single layer, then store in freezer bags for up to 2 months. Reheat in the toaster or oven until warmed through.
Southern farewell
There is something about pancakes that always feels like home. This Homemade Pancake Mix makes it easy to keep that feeling close, even on busy mornings. I love knowing I can make a comforting Southern breakfast anytime without much effort.
Plain or dressed up with toppings, these pancakes bring the same warmth and togetherness I grew up with. I hope this recipe finds its way into your kitchen and becomes part of your own traditions.
Homemade Pancake Mix
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Whisk or spoon
- Spatula for flipping pancakes
- Nonstick skillet or griddle
- Ladle or scoop for portioning batter
Ingredients
Pancake Mix
- 4 cups all-purpose flour
- ¼ cup sugar
- 3 tablespoons baking powder
- 2 teaspoons kosher salt
Optional (for Buttermilk Pancake Mix)
- ¾ cup dry buttermilk powder
- 1 teaspoon baking soda
To Make a Batch of Pancakes
- 1 egg
- ½ cup milk or water if using buttermilk powde
- 2 tablespoons oil or melted butter
- 1 cup pancake mix
Instructions
- Place the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk until the ingredients are well mixed. Transfer the mix to an airtight container.
- Put 1 cup of the pancake mix into a medium mixing bowl. In another bowl, whisk together the milk, egg, and vanilla extract until smooth. Slowly pour in the melted butter while whisking. Pour this mixture into the bowl with the pancake mix. Stir with a spatula until just combined.
- Place a large skillet or griddle over medium heat. Test the heat by sprinkling a few drops of water on the surface. They should sizzle before evaporating. Add a little butter and let it melt completely.
- Pour about ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on top and the edges start to look set, about 3 minutes. Flip the pancake and cook for 1 to 2 minutes on the other side until golden brown. Repeat with the remaining batter, adding more butter as needed.
- Serve the pancakes right away with your favorite toppings. Keep cooked pancakes warm in a low oven if making a large batch.
