Homemade Pancake Mix Recipe and Uses

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Sure, you could pick up a box of pancake mix at the store, but homemade pancake mix is easy and inexpensive to make.

Did you also know it’s the secret to making a lot of other meals, too? Check out the recipe then keep reading for ten delicious ways to use it.

Homemade Pancake Mix Recipe

Pancake mix is a versatile thing to have in your pantry. After all, nothing says “Welcome to the Weekend” like a stack of fluffy pancakes drizzled with homemade syrup.

Pancakes with syrup and butter on plate

Storage Tips

The mix is shelf-stable for up to 6 months, so you don’t need to rush to use it. As with any dry good, you should store this mix in an air-tight container to prevent household pests.

How to Freeze Pancakes

Homemade pancakes are very freezer-friendly, so don’t throw away any unused batter.

  1. To freeze cooked pancakes, place them 1/2″ apart on a cookie sheet lined with wax paper or foil and pop it into the freezer for an hour.
  2. To store frozen pancakes, transfer them o a plastic bag or another container. Keep frozen and use within two months.
  3. To serve, defrost them on the counter and heat them in a skillet for 20 seconds each side, or defrost and heat them in the microwave.

Pancake Cooking Tips

  • Minimize messes. Make the batter in a large measuring cup or bowl with a spout to make pouring the batter easy.
  • Don’t be hasty. That first pancake almost always fails for everyone, because most of us don’t wait quite long enough for the skillet to heat thoroughly. To know if yours is ready, hold your hand two inches above the surface — it’s ready when you can keep your hand there longer than 2 seconds but not longer than 5.
  • Adjust the heat often. Once you start cooking pancakes, later batches will cook faster as your pan continues to build heat. Turn the temperature down and add oil or butter as needed, always using your hand to perform the griddle-check test above before starting a batch.

Pancake Flavors and Shapes

Create fun shapes. Use pancake rings to make fancy designs. (I like this set). Or, pour the batter into a squeeze bottle to make freestyle flapjacks. It’s a great way to get kids smiling in the morning — something that’s not always easy to do!

Stir in fun flavors. You can also make pancakes extra-special by stirring in some berries, sliced bananas, chocolate chips (white or dark), colorful sprinkles, powdered cinnamon, coconut flakes, or even crumbled bacon into the batter.

Homemade Pancake Mix Uses

Check out these other ways to use this homemade pancake mix and see why you need to whip some up today.

Funnel Cakes

  • Heat 2″ of neutral oil in a deep skillet and pour your pancake mix into a plastic bag.
  • Snip off the corner of the bag, then carefully squeeze overlapping circles of the batter into the oil.
  • Wait 30 seconds or until the bottom looks golden brown and firm, flip, and cook until done.
  • Transfer the funnel cake to a paper towel to drain, sprinkle with powdered (confectioner’s) sugar, and enjoy!

Pancake Muffins

  • Grease a muffin tin and fill each cup 2/3 of the way with pancake mix.
  • Stir in chocolate chips, berries, or even crumbled bacon if you like.
  • Bake at 400°F / 200°C / gas mark 6 for 9-11 minutes until puffed up and golden brown. (They’re done when you can insert a toothpick in the center and it comes out clean.)

Homemade Corn Dogs

  • Pour vegetable oil into a pan to 1 1/2-inch depth and heat it until around 350°F / 177°C.
  • Pat hot dogs dry with a paper towel and insert a wooden stick lengthwise to the center of each.
  • Dip the frank in pancake batter and cook in the oil, turning them over once one side is golden brown.
  • Let drain on a paper towel before serving.

Pancake Breakfast Sandwiches

  • Make pancakes in the usual way (see Homemade Pancake Mix recipe above) then sandwich two around some scrambled eggs, a homemade breakfast sausage patty, and a little grated cheese.
  • You can also wrap and freeze these to reheat in the microwave for speedy weekday breakfasts.

Chinese Scallion Pancakes

  • Mix 2 cups of homemade pancake mix, 1 cup warm water, and 1 bunch of chopped scallions.
  • Let the batter rest about 30 minutes after mixing, then spread 1/4 cup at a time thinly in a hot, greased skillet.
  • Cook about 2 minutes each, flipping halfway through.

Chocolate Chip Mug Cake

  • Grease the inside of a microwave-safe coffee mug.
  • In the mug, combine 1/4 cup each pancake mix and milk, and 1 tablespoon each of sugar and chocolate chips.
  • Microwave on high for 60-90 seconds.


  • Pancake mix makes fantastic homemade waffles.
  • Stir in any flavoring additions you like — like blueberries, chocolate chips, dried cranberries, crumbled cooked bacon, or cinnamon.
  • Heat and grease your waffle maker and cook until done.

Pineapple Fritters

  • Use only 1/4 cup milk when making the batter from the homemade pancake mix below.
  • Pat rings of fresh pineapple dry then dip them in pancake batter.
  • Fry the dipped rings in hot, neutral oil until golden brown, turning after 30 seconds.

Fried Chicken

You know chicken and waffles are a fantastic combination. With pancake mix, you can get those great flavors in one bite!

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  • In a plastic bag or bowl, combine 2 cups of dry homemade pancake mix with 1 tablespoon each seasoned salt, thyme, and paprika, and 1 teaspoon of black pepper.
  • Pat 8 pieces of chicken dry with paper towels, then dredge them through the seasoned pancake mix. Place the coated pieces on a baking rack and let them sit for 10 minutes while the oil heats. This waiting time helps the homemade pancake mix adhere to the chicken better.
  • Heat 2″ of oil in a deep pan to 375°F / 190°C.
  • Fry 2-3 pieces at a time in the oil for 15 minutes, or until the internal temperature reaches 165°F / 74°C.
  • Serve with homemade maple-flavored syrup for dipping.

Hush Puppies

This delicious Southern treat is a family favorite.

  • Combine 1 cup yellow cornmeal, 1/2 cup homemade pancake mix, 1 egg, 3/4 cup milk, 1/2 teaspoon salt, and 1 finely diced small onion.
  • Heat 2″ of vegetable oil in a deep pan and carefully drop spoonfuls of batter into the oil to fry until golden brown.
  • Transfer to a paper towel and serve warm.

Homemade Pancake Mix

This shelf-stable homemade pancake mix is easy to make and economical. Check out the blog post for ten great other ways to use it, too.
Print Recipe
Homemade pancake mix
Prep Time:5 mins
Cook Time:15 mins



  • 6 cups all-purpose flour can substitute whole wheat flour for 2 cups max
  • cup sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda


  • 1 cup pancake mix
  • 1 egg
  • ¾ cup milk


Instructions for Mix

  • To make the pancake mix, combine the listed ingredients in a large bowl. Stir until thoroughly combined, then transfer to air-tight container and store up to 6 months.

To make pancake batter

  • To make the pancake batter, shake the container of pancake mix since contents may have settled during storage.
  • Stir together the mix, egg, and milk in a large measuring cup or bowl with a spout. Do not try to get out all lumps — they'll burst during cooking and give your pancakes a fluffy texture.

To make pancakes

  • Heat a griddle or skillet over medium heat. Add butter or spray with cooking spray to prevent sticking.
  • Pour batter in 3-inch circles, leaving at least one-half inch between circles, and cook. Flip with the edges are dry and bubbles begin appearing on the surface.
  • Cook another 10-15 seconds and transfer to a plate to keep warm.
  • Continue making pancakes, adding more butter or spray to the pan as needed, until the batter is gone.


NOTE: Nutrition information is provided as a courtesy. A software program calculated these values. If you have dietary concerns, you should perform your own calculations and/or consult with a registered dietician.


Serving: 1pancake | Calories: 96kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 96mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Calcium: 38mg | Iron: 1mg
Servings: 36 pancakes
Calories: 96kcal
Author: Katie Berry

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