Homemade Pancake & Waffle Mix

This homemade pancake mix uses just 6 pantry staples and makes the fluffiest pancakes and waffles. 

My family loves a big breakfast on the weekends, but when we are in a rush, I love my shelf - staple homemade pancake mix because it's so easy to throw together. Ever since discovering this recipe, I no longer purchase store-bought pancake mix. Making a homemade pancake mix is super easy. Just combine all the ingredients, mix and store. 

When you have a craving for pancakes, it literally takes less than five minutes to whip up, just add water, melted butter and an egg for the fluffiest pancakes. We like to take this pancake mix camping to whip up a quick breakfast over the campfire. 

You can easily double or triple this recipe to make a big batch, and if stored properly, will last in your pantry for up to 6 months, longer if vacuumed sealed. The shelf life for vacuum sealing is 1- 2 years. I like to store large batches in a big mason jar and vacuum seal it. I have this Mason Jar Vacuum Sealer.  and it works perfectly for all my dry pantry mixes and herbs. 

These are the ingredients you will need. All purpose flour, baking powder, baking soda, sugar, salt and buttermilk powder. If you don't have buttermilk powder just substitute with powdered milk. 

This is really just a dump and go recipe, so add all the ingredients into a large bowl and mix together using a wire whisk.  

Add the dry pancake mix to an air tight container and store in a room temperature pantry. 

Date and label the container and add a label with the directions and place it on the back. I use my label maker for this. Once you get a label maker you will find that everything needs a label LOL.  

Perfect Pancake & Waffle Tips: 

• Do not Over mix: Make sure to not over stir the pancake batter. Stir the batter only until the wet and dry ingredients are incorporated. Some lumps are okay and as the batter rests that will take care of any small lumps. 
• Rest the Batter: Let the batter sit at room temperature for about 20 minutes before using. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.  
• Use oil not butter to grease your pan. Butter can easily burn so I always make sure to use grease to oil the waffle oil or pancake griddle. 
• Know when to Flip: When bubbles form on the surface of the pancakes and pop, and when the edges of the pancake are slightly dry it's time to flip. Resist flipping the pancakes more than once. Excessive flipping leads to a tough pancakes. 
• To make Waffles: Prepare the batter as you would for pancakes. Preheat the waffle maker and coat with butter, oil or shortening. Do not use non-stick spray as it will make the waffle maker sticky over time. The key to crispy waffles is to make sure your waffle maker is hot before adding the batter. Add 1/2 cup batter into the waffle maker and cook until the waffle is golden brown. If the waffle is still pale in color when done, let it cook for a few additional minutes. 

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