Homemade Pancake Mix / Waffle Mix - The best pancake or waffle mix from scratch that makes fluffy, light pancakes or crispy, light waffles! Far better than store-bought instant pancake mixes. Easy and fool proof. Serve with butter and maple syrup.

Homemade Pancake Mix / Homemade Waffle Mix

Servings: 4 people
Author: Dini

The BEST Homemade Pancake Mix from scratch that makes delightfully fluffy, light pancakes with a hint of sweetness that taste so much better than what you get with store-bought instant pancake mixes. Even better, this same mix also doubles up as a Homemade Waffle Mix to give you perfectly crispy, super light, scrumptious waffles too!

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Ingredients

Homemade Pancake Mix / Waffle Mix (makes enough for 4 batches)

  • 100 g confectioner's sugar about 1 cup
  • 750 g flour 6 cups
  • 300 g cornstarch 2 cups
  • 75 g baking powder US - 5 tbsp 2 tsp OR UK - 4 tbsp + 1 tsp
  • 2 tsp fine salt I ground coarse kosher salt for this recipe

Measurements for just ONE batch of pancake or waffle mix

  • 187 g flour 1.5 cups
  • 25 g confectioner's sugar 1/4 cup
  • 75 g cornstarch 1/2 cup
  • 4 1/2 tsp baking powder
  • 1/2 tsp kosher salt

1 Batch of Pancakes - feeds 4 people (about 10 - 12 pancakes)

  • 310 g homemade pancake mix / waffle mix (1 batch) 2 ⅓ cups + 1 tbsp (please see recipe notes)
  • 2 eggs
  • 1 ½ cups buttermilk or full cream milk (+ 1 tsp vinegar)
  • ¼ cup melted butter
  • ½ tsp vanilla

1 Batch of Waffles - feeds 4 people (about 5 large, round waffles)

  • 310 g homemade pancake mix / waffle mix (1 batch) 2 ⅓ cups + 1 tbsp (please see recipe notes)
  • 2 eggs
  • 1 ½ cups buttermilk or full cream milk (+ 1 tsp vinegar)
  • 3 tbsp butter
  • ¼ cup oil a neutral oil like vegetable oil
  • ½ tsp vanilla

Instructions

Homemade Pancake Mix / Waffle Mix

  1. Place all the ingredients in a food processor or blender. Pulse to blend well.
  2. Alternatively, SIFT all the ingredients into a very large bowl. Use a whisk to thoroughly mix the ingredients.

  3. Place all the ingredients in an air-tight jar or container. Store in a cool, dark place until needed.

  4. Print the label (click here for the label), that you can stick on your Pancake Mix / Waffle Mix jar.

1 Batch of Pancakes

  1. Place the pancake mix in a bowl. Create a well in the center. Add the milk, vanilla, butter and eggs.

  2. Stir just until you get a smooth, thick batter. DO NOT OVER-MIX.

  3. Heat a griddle or non-stick pan over medium heat. Add some oil to the heated pan. When the pan is hot, place ¼ cup of the pancake mix on the hot pan. Cook for a few minutes, until the edges are set, and you can see the bubbles on the surface.

  4. Carefully flip the pancake over and cook for a further few minutes until cooked through and they are dark golden brown in color.

  5. Serve with butter and maple syrup or anyway you prefer.

1 Batch of Waffles

  1. Place the waffle mix in a bowl. Create a well in the center. Add the milk, vanilla, oil, butter and eggs.

  2. Stir just until you get a smooth batter. DO NOT OVER-MIX. Add up to 2 tbsp  of extra water if the batter is too thick.

  3. Preheat waffle iron, and brush the iron with vegetable oil.
  4. Once heated, fill ¾ of the waffle iron with the waffle mix. Cook according to the waffle iron instructions.
  5. Serve with butter, maple syrup, or anyway you prefer.

Recipe Notes

Note 1 - Weighing the pancake / waffle mix is the most accurate way of making sure you get perfect results. If you do use a cup to measure the mix, make sure to spoon the pancake mix into the measuring cup, until you over-fill the measuring cup. Scrape off the excess pancake mix with the flat side of a knife to level (see recipe video in the post).

Note 2 - If you prefer to separate the eggs for this recipe, make sure to add the egg yolks along with the buttermilk and butter. Then you will need to add about 2 tbsp of extra water per batch to the batter, to compensate for the egg whites. Whisk the egg whites until you have soft fluffy peaks. Mix in ⅓ of the egg whites into the batter. Followed by just FOLDING IN the remaining ⅔ of the egg whites. DO NOT OVER-MIX. Some clumps of egg whites are preferred.