Pancake Mix

By Melissa Knific

Published May 1, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(475)
Comments
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Digging into a pile of fluffy pancakes sounds like the start of a dreamy weekend, but it can admittedly be a hassle to pull all the dry ingredients together when the mood strikes. A pancake mix can expedite that process so half the work is already done. Here, a simple blend is batched and stored for multiple pancake-making sessions. If pancakes are a weekend ritual and you have a vessel large enough, feel free to double or even triple the recipe and scoop as needed. The mix will keep for 3 months in a cool, dark spot in the pantry, and up to 6 months in the freezer. Serve the pancakes with a generous drizzle of blueberry syrup, which, like the mix, can also be made ahead.

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Ingredients

Yield:About 4½ cups mix (enough for about 36 pancakes)

FOR THE PANCAKE MIX

  • 3 ¾ cups/480 grams all-purpose flour

  • ⅓ cup/65 grams sugar

  • 5 teaspoons baking powder

  • 1½ teaspoons kosher salt (such as Diamond Crystal)

FOR THE BATTER (FOR ABOUT 8 PANCAKES)

  • 1 large egg

  • ¾ cup/180 milliliters milk

  • 1 tablespoon melted butter or vegetable oil, plus more for cooking

  • 1 cup/135 grams pancake mix

Ingredient Substitution Guide
Nutritional analysis per serving

68 grams carbs; 26 milligrams cholesterol; 348 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 487 milligrams sodium; 10 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the pancake mix: In a large bowl, whisk together the flour, sugar, baking powder and salt. Transfer to a storage container with a tight-fitting lid. Store in a dark, cool place for up to 3 months.

  2. Step 2

    When ready to make pancakes, make the batter: In a medium bowl, lightly beat egg, then whisk in milk and melted butter. Sprinkle the 1 cup of pancake mix over the top and slowly whisk together until just blended. (It’s OK if there are lumps; do not overmix.) Let the batter rest at room temperature for 10 minutes, which will help the flour hydrate and the batter thicken.

  3. Step 3

    While the batter is resting, heat a nonstick skillet or griddle over medium-low. When the batter is ready, grease the skillet, making sure the entire surface is lightly coated. Working in batches, add ¼-cup scoops of batter to the skillet, spreading the batter slightly if necessary. Cook until bubbles begin to form on the surface of the pancake and the underside is golden brown, 2 to 3 minutes. Flip and cook until the second side is golden brown, 1 to 2 minutes more.

  4. Step 4

    Repeat with the remaining batter, greasing the skillet in between each batch. Serve pancakes immediately.

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Ratings

5 out of 5
475 user ratings
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Comments

Mark L.

If like me you'd prefer some whole grain in your pancakes, make the dry mix with half whole wheat flour and half white (or for simplicity, 2 cups white and 1 3/4 cups whole wheat). In that case, you need to increase the batter liquid to 1 cup, and for that, I would use 1/2 cup of water plus 1/2 cup of buttermilk or yogurt, which makes for a very tender pancake.

Kristen

My family really enjoyed this pancake recipe. I added a little vanilla extract to my batter, highly recommend!

Kurt

I found it to be totally acceptable without the sugar. The real maple syrup adds enough sweetness. The recipe is very good.

Carolyn G Sullivan

Perfect. My daddy taught me how to make pancakes When I was very young. Always added melted butter! Not only did it prevent sticking to pan but gave the exterior a great texture. Also cook on medium to medium low. Let it bubble around the edges before you flip. If it’s stuck wait a few seconds and try again. Too high temp gets you burnt breakfast and an awful smell!

Sue B.

I took the recommendation of some reviewers and used 2 cups AP flour + 1 3/4 cup whole wheat flour, but otherwise followed the recipe, using whole milk. These were the best pancakes I have ever been able to make! We devoured them in minutes...so easy, so tender and so good! Thanks!

Shayna

I substitute ½ whole wheat pastry flour to them mix - can't tell the difference. Whole wheat pastry flour has the same consistency as white flour.

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