Make your pancake mornings easier and more budget-friendly with this amazing homemade pancake mix! No fresh or refrigerated ingredients are required so this is perfect for camping trips, traveling, emergency preparedness, or even for kids to make easy breakfasts. With a shelf life of up to 6 weeks and easy-to-follow instructions, you’ll have perfect pancakes in no time.
Are you tired of constantly having to keep fresh ingredients stocked for pancakes, or do you just want an easier and more budget-friendly option? Then this homemade pancake mix is perfect for you. With this mix, you can have pancakes anytime you want, without having to worry about keeping fresh ingredients on hand. It’s great for camping trips, traveling, emergency preparedness, or even for kids to make easy breakfasts in the morning. All you need to do is add water and cook!
With this homemade pancake mix, you no longer have to worry about buying fresh ingredients like milk, eggs, or butter. This makes it an excellent option for those on a budget or who don’t keep fresh ingredients on hand. Plus, it’s shelf-stable, so you can store it for up to 6 weeks.
Why Non-Fat Powdered Milk
This recipe calls for non-fat, as the shelf life is longer for non-fat powdered milk. You can use full-fat powdered milk too, just be sure to mark your pancake mix with the same “best by” date found on the powdered milk container. Alternatively, you can omit powdered milk and use fresh milk instead of water when you prepare the pancakes. In that case, the shelf life is up to 18 months.
Using Other Types of Flour
Whole Wheat or Buckwheat Flour: These flours are much heavier. If you are going to substitute the all-purpose flour with whole wheat flour or buckwheat flour, increase the baking powder to 3 total tablespoons.
Self-Rising Flour: self-rising flour is a pre-made mix of baking powder, flour, and salt. The ratios of baking powder, flour, and salt can vary based on your location and the brand you purchase. We do not recommend using self-rising flour in this recipe as it is worth the minimal effort to measure out your own baking powder and salt to ensure you have the best results.
Gluten-Free Flour: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Use a blend that is specifically designed to be a direct replacement for all-purpose flour.
Add-In Ideas
This mix is definitely add-in friendly. You can add half to a full cup of any fruit of your choice to the batter once it is mixed. We love blueberries, strawberries, raspberries, and finely chopped apples. You can also use raisins, chocolate chips, craisins, bananas, or chopped nuts.
Storage Instructions and Shelf Life
To ensure the longevity of your pancake mix, store it in an airtight container at room temperature. A large mason jar or an airtight plastic container works best. You can also freeze the mix for up to 2 years, but be sure to label it with the “best by” date.
If made without powdered milk, the pancakes can be prepared using fresh milk instead of water, for a richer flavor and texture, which will allow the shelf life of the mixture to increase to 18 months.
More Pancake Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
How do I use this to make Belgian waffles
This recipe really is best for quick pancakes. For a Belgian waffle, use this recipe: https://thestayathomechef.com/waffle-recipe/
Would a small amount of vinigar add the buttermilk taste and could you add a fresh egg to the batter when making them or would dried eggs also work? Thanks
For buttermilk and eggs, I recommend using my regular pancake recipe here: https://thestayathomechef.com/pancake-recipe/
Love this recipe! I’m trying to cut back on added sugar for my kids, can I reduce or remove the sugar in this recipe?
You definitely can. It’ll impact the flavor, of course, but you could also try sugar substitutes.
Would it be OK to leave out the salt? There is already a lot of salt in both the baking powder and soda. Thanks.
Yes, you can leave out the salt if you’re trying to cut back on sodium, but just know it will affect the flavor. The salt in the recipe isn’t there for leavening like the baking powder and baking soda. It’s a flavor enhancer. Without it, the pancakes might come out tasting a little flat or overly sweet. If you’re okay with that, then go ahead and skip it. Another alternative if cutting down sodium is to use a mixture of 2 or 3 parts salt to 1 part MSG.
Love this easy recipe. I’m so glad that I found you. It nice to know what’s in your food. Thank you so much!! Much love ❤️
I’m so glad you found me too!
Hi, I’m going to ask the age old question. In this recipe how many grams of flour are there in 1 cup of flour. I prefer using the weighing method when possible for a more accurate end result.
Thank you
Tom
About 120 grams.
Could powdered buttermilk be used for this? I have some to use up .
Yes it can, it just shortens the shelf life of the mix because of the fats.
How long would shelf life be using buttermilk powder? What can make them fluffier? I used buttermilk powder and they were amazing, my daughter who doesn’t like pancakes actually loved these! Thank you for recipe!
If you’re using buttermilk powder storing it at room temperature, it’s best to use it within about 1 to 2 months. The fat in the buttermilk powder can go rancid over time, especially if it’s warm or humid. Always keep it in an airtight container and a cool, dry place to help it last longer. For the longest shelf life, storing it in the fridge or freezer is the way to go
This pancake mix is delicious! So convenient having a mix available- and much better than the boxed mixes, which I’m not a fan of.
Thanks for sharing this tasty pancake mix!
Is there anything I can do if I don’t have powdered milk? I am going camping and I will be mixing it with water.
The powdered milk is necessary in the recipe to add fat, flavor, and texture. Without the powdered milk you’ll just be mixing flour, sugar, and salt with water and a leavening agent. It will just be very, very plain.
Just take a can of Evaporated milk with you. Use what you need and if you need more, then add the water. It’s what I do.
Powder milk is necessary for preparation which you need to do is make it ahead of time for camp and then just add the water when you get to camp
I absolutely love this recipe! We camp all summer and it’s so convenient to have a big container of this mix on hand and actually know what’s in it