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Prepping a simple homemade pancake mix ahead will ease the chaos on busy mornings, helping you get an easy and delicious breakfast on the table in no time!
What makes a mix or box of pre-measured dry ingredients so appealing? Cake, muffins, pancakes—there’s just something about a mix that makes the process seem so much simpler. This very simple homemade pancake mix can be prepped in no time and will give you another “quick breakfast” tool for busy mornings.
For this mix, simply measure out the dry ingredients for your recipe into a mason jar and label the jar with what else the recipe needs—wet ingredients, baking temperature, and baking time. So easy!
Table of Contents
Why You’ll Love This Recipe
- I love making homemade mixes because I know exactly what’s in them. Mixes for homemade waffles and ranch dressing are two that I always try to have in the pantry, too!
- The mixes take just a few minutes to put together and can be done in batches for an easy meal prep session.
- Noting the final cooking instructions right on the jar saves even more time when you’re ready to cook these pancakes—no cookbook or recipe to pull out!
Recipe Ingredients
- Flour – all-purpose, whole wheat, or a combo of the two
- Sugar
- Baking powder
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Homemade Pancake Mix
- Put all dry ingredients into a jar.
- Place the lid on the jar, tighten, and shake to mix the dry ingredients.
- Note the wet ingredients and final cooking instructions on the side of the jar.
Recipe FAQs
You can add a few yummy additions to the dry pancake mix, like cinnamon, pumpkin pie seasoning, dry fruit, nuts, or chocolate chips. Store in a cool place. Don’t add things like fresh fruit or anything else that could spoil until you’re actually making the pancakes themselves.
This will last a good while in your pantry since it’s a bunch of dry ingredients in a sealed container! Flour typically lasts for about 6 to 8 months, so I’d use the pancake mix within that span of time after making it.
Make as many batches of this mix as you’d like to get ahead of meals. Just double, triple, or multiply the recipe ingredients by however many batches you’re making and store each in a separate jar.
Expert Tips
- Make as many batches of this mix as you’d like to get ahead of meals. Just double, triple, or multiply the recipe ingredients by however many batches you’re making and store each in a separate jar.
- If you love creative and tasty spins on classic pancakes, try my Blueberry Pancakes and Banana Pancakes.
- I love having homemade mixes on hand, so I also prep ahead mixes for waffles, cornbread, muffins, and biscuits. Try it with any recipe!
- I normally write out my label on masking tape and stick it to the outside of the jar; it comes off easily when washed.
More Easy Breakfast Recipes to Consider
Muffin Recipes
Easy Chocolate Chip Muffin Recipe
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Breakfast Recipes
Mixed Berry Compote
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Weekday Pancakes from a Homemade Mix
Ingredients
In your mason jar, combine:
- 2 cups flour, all purpose, whole wheat, or a combo of the two
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For your label, write:
- Basic Pancakes
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons melted butter or oil
- Mix ingredients together, and cook on griddle over medium heat.
Instructions
To make the homemade pancake mix:
- Add the dry ingredients to a quart-sized mason jar (flour, sugar, baking powder, and salt).
- Repeat with more dry ingredients and more jars to make up enough jars for a month of weekday pancakes (4 in my house, we have pancakes once a week), and add the lids.
- Write out a label, and stick it to the jar (thick masking tape works great to write labels on).
- Store until your busy weekday morning.
To make the pancakes :
- When that busy morning comes, just pour the contents of the jar into a medium bowl.
- Make a well in the center, add all of the wet ingredients as listed on the label (egg, oil, and milk), and whisk together. Cook on a well-greased griddle, skillet, or cast iron pan over medium heat, until golden-brown on both sides.
- Serve with your go-to pancake topping, such as maple syrup, yogurt, honey, or berries.
Notes
- If using whole wheat flour, you will need to add a few tablespoons more milk so that the batter is thin enough to pour.
- Use masking tape for the label. It will stay on and is easily removed when washing the jar.
- Try making mixes of any recipe for prepping ahead meals—just mix, label, and store dry ingredients and add the rest when ready to cook!
- Be creative and add other dry ingredients to the mix when prepping or wet ingredients when cooking. Try flavors like vanilla or cinnamon, fresh or dried fruits, or chocolate chips and nuts.
We make these on our busiest night of the week, and it’s so simple and easy to have on hand while kids come and go in the evening. We love them so much that when we ran out of our store bought pancake mix I didn’t bother buying more. (I always double it and do half wheat flour, half white.)
Could buttermilk be interchangeable with whole milk?
Yes, it’ll work great and they’ll be extra light and fluffy!
I don’t even bother with tape labels anymore….I write directly on the jars with a sharpie marker. The marker scrubs off easily when I wash the jar….it saves me sooooo much time as I can’t stand any amount of stickum left from removing tape! Now to go look up that maple cream cheese whipped cream!!!!
Hello! Am confused, you don’t use refined sugar but in your recipe there is sugar? What kind of sugar is that? I am thinking about doing clean eating for myself and the family, and do like the idea of it but found it difficult to imagine not using refined sugar.
I have a lot of luck with coconut sugar. This recipe is old, so I haven’t changed it, I just leave the sugar out now and top them with real maple syrup or fruit. The recipe won’t be affected by leaving out the sugar! And I do use refined sugar, just not most of the time, when I make treats though I just use normal sugar (like birthday cake!) I just try to avoid it for most meals and snacks.
Do you store your fresh ground wheat in the jars? I’ve found after a few days it begins to taste stale….
I do! My pantry is pretty cold, so it seems to stay fresh enough.
Would you use regular pancake syrup and butter?
We like real maple syrup and butter or homemade strawberry jam best! Whatever you normally have on pancakes will work great! Enjoy!
how much of the mix do you put in the mason jar?
You put the whole recipe in the jar- it’s one batch of pancakes. Then just dump it in the bowl and add the wet ingredients when it’s time to make them and enjoy!
How many servings does one mason jar make?
It makes 6-10 pancakes depending on size. So I’d say it serves 4-6 (it is just right for my family of me and my husband and our three little kids) if you have a bigger family you might want to try adding a half batch to the jar! Let me know how it works!
I do this too with my gluten free food, because some days it seems too hard to get out all the ingredients. I just put them in ziploc bags. I like the jar idea though.
Did you know today is National Pancake day?
Actually I didn’t know! It must be good Karma 🙂