Easy Homemade Bulk Pancake Mix

Skip those boxed mixes and make your own Bulk Pancake Mix! Make your own homemade pancake mix using this easy recipe! 

This mix makes rich, soft homemade pancakes, with just the lightest crisp on the outside. It only takes a handful of ingredients and you probably already have them in your pantry. Add a few fresh ingredients to whip up a batch of pancakes. 

Mornings can be busy, even on the weekends. One of the main advantages of using bulk pancake mix is the time and effort it saves. The whole family will be happy to have pancakes for breakfast on weekday mornings or lazy mornings on the weekend. 

There’s nothing in this pancake mix that you can’t pronounce. And it’s nice to not have to run to the grocery store for pancake ingredients. 

It’s so nice knowing you have made your own pancake mix and stored it in the pantry. When you get ready to make homemade pancakes, all you’ll need to do is add an egg, milk, and butter. 

This bulk pancake mix makes about 5 cups which equals approximately 24 pancakes when using 1/3 cup batter for each pancake. This is a great way to always have pancake mix on hand. 

There’s nothing like a stack of hot pancakes on crisp weekend mornings.

this recipe

Ingredients You’ll Need To Make Homemade Bulk Pancake Mix –

Premade mix is so great to have on hand. The full printable recipe card for the mix and how to make the pancakes are at the end of this post. 

• All-Purpose Flour
• Baking Powder
• Sugar
• Salt

Simple Steps For Making Bulk Pancake Mix

Place all ingredients in a large mixing bowl.

Mix well. 

Store in a sealed container or jar for up to 2 months.

How To Make Pancakes From Bulk Pancake Mix

To make 8 pancakes (using 1/3 cup batter each) with the pre-made mix, you’ll need these simple ingredients:

• 1 ⅔ Cup Pancake Mix
• 1 ¼ cups whole Milk
• 3 Tablespoons Melted Unsalted Butter
• 1 Large Egg

Easy Directions For A Delicious Breakfast! 

Sift the dry mix into a medium mixing bowl. Add the wet ingredients to the dry ingredients. 

Heat a griddle or skillet to medium heat and spread a bit of butter around the pan. Pour about ⅓ cup pancake batter for each pancake.

Cook until bubbles begin to form and the pancake easily lifts from the pan without sticking. This will take about 3 minutes, depending on your stove. Repeat for the other side and remove from the pan. Repeat with the rest of your batter.

Here comes the best part! Top your fluffy pancakes with a pat of butter and syrup. Enjoy! 

*Makes 8 Pancakes using ⅓ Cup Batter For Each

How To Store Pancake Mix

• Store in an airtight container in a cool, dry place. The shelf life for the pancake mix is at least two months or more with proper storage.
• I do not suggest storing this in the fridge or the freezer.

Different Ways To Serve Pancakes

I tend to like my pancakes served with a big pat of butter and drizzled with maple syrup. However, there are other ways to enjoy pancakes. The following toppings are all great ways to top off pancakes. 

• Top With Fresh Fruit – Peaches, strawberries, blueberries, or raspberries – they all make great toppings for homemade pancakes. Bananas are good too. 
• Caramel Sauce – Caramel makes everything better!
• Nutella, Peanut Butter or Chocolate Sauce
• Jelly or Jam
• Chocolate Chips – Sprinkle the top of the pancakes with mini chocolate chips. 
• Top any of the above with whipped cream! 

You Will Also Love These Pancake Recipes!

• Chocolate Graham Pancakes
• Red Velvet Pancakes
• Light and Fluffy Sweet Potato Pancakes
• Caramel Apple Pancakes

Continue to Content

Yield: 5 cups (24 pancakes)

Bulk Pancake Mix

Print

Bulk Pancake Mix makes rich, soft pancakes, with just the lightest crisp on the outside.

Ingredients

• 4-1/2 Cups All Purpose Flour
• 3-1/2 Tablespoons Baking Powder
• 3 Tablespoons Sugar
• 1 Teaspoon Salt

Instructions

1. Place all ingredients in a large mixing bowl and mix well.
2. Store in a sealed container or jar for up to 2 months.

For the Pancakes:

Makes 8 Pancakes at ⅓ Cup Batter Each

• 1 ⅔ Cup Pancake Mix
• 1 ¼ cups whole Milk
• 3 Tablespoons Melted Unsalted Butter
• 1 Large Egg

Directions:

1. Sift the pancake mix into a medium mixing bowl.
2. Add the rest of the ingredients and mix well.
3. Heat a griddle or skillet to medium heat and spread a bit of butter around the pan.
4. Pour about ⅓ cup batter for each pancake. 
5. Let cook until the pancake easily lifts from the pan without being too floppy or sticking. This will take about 3 minutes, depending on your stove. Repeat for the other side and remove from the pan. Repeat with the rest of your batter.
6. Top with a pat of butter and syrup, if desired, and enjoy!

Notes

Skip the salt in the pancake mix if you use salted butter when you make the pancakes.

The pancakes turn out much better when you don't skip the sifting.

Store the pancake mix in a sealed container in a cool, dry area. It. will keep for two months or more with proper storage.

I do not suggest storing the mix in the fridge or the freezer. 

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 45Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 210mgCarbohydrates 10gFiber 0gSugar 2gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook