Homemade Pancake Mix (Homemade Waffle Mix)

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)

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 45

Cook Time: 20

Total Time: 1 5

Servings: servings

Calories: 465kcal

Author: Dini Kodippili

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!

This recipe will make enough for 4 batches of pancakes. 1 batch will serve 4.

EASY - An easy recipe to whip up and make life easier. Flexible enough to be used for pancakes, waffles or sheetpan pancakes.

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Ingredients

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

100 g confectioner's sugar about 1 cup, spoon and leveled
750 g flour 6 cups, spoon and leveled
300 g cornstarch 2 cups, spoon and leveled
75 g baking powder US - 5 ½ tbsp
2 tsp fine sea salt

Measurements for just ONE batch of pancake or waffle mix (serves 4)

187 g flour 1.5 cups, spoon and leveled
25 g confectioner's sugar ¼ cup, spoon and leveled
75 g cornstarch ½ cup, spoon and leveled
4 tsp baking powder
½ 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 spoon and leveled (please see recipe notes)
2 large eggs
1 ½ cups buttermilk or full cream milk + ½ tbsp white 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 Spoon and leveled (please see recipe notes)
2 large eggs
1 ½ cups buttermilk or full cream milk + ½ tbsp white vinegar
3 tbsp melted butter
¼ cup oil a neutral oil like vegetable oil
½ tsp vanilla

Instructions

Homemade Pancake Mix / Waffle Mix

Place all the ingredients in a food processor or blender. Pulse to blend well.
100 g confectioner's sugar, 750 g flour, 300 g cornstarch, 75 g baking powder, 2 tsp fine sea salt
Alternatively, SIFT all the ingredients into a very large bowl. Use a whisk to thoroughly mix the ingredients.
Place all the ingredients in an air-tight jar or container. Store in a cool, dark place until needed.
Print the label (click here for the label), that you can stick on your Pancake Mix / Waffle Mix jar.

1 Batch of Pancakes

Place the pancake mix in a bowl. If not using pancake mix, then add all the dry ingredients for 1 batch in a bowl and whisk to mix together.
187 g flour, 25 g confectioner's sugar, 75 g cornstarch, 4 tsp baking powder, ½ tsp kosher salt, 310 g homemade pancake mix / waffle mix (1 batch)
Create a well in the center. Add the milk, vanilla, butter and eggs.
2 large eggs, 1 ½ cups buttermilk, ¼ cup melted butter, ½ tsp vanilla
Stir just until you get a smooth, thick batter. DO NOT OVER-MIX.
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.
Carefully flip the pancake over and cook for a further few minutes until cooked through and they are dark golden brown in color.
Serve with butter and maple syrup or anyway you prefer.

1 Batch of Waffles

Place the pancake mix in a bowl. If not using pancake mix, then add all the dry ingredients for 1 batch in a bowl and whisk to mix together.
310 g homemade pancake mix / waffle mix (1 batch)
Create a well in the center. Add the milk, vanilla, oil, butter and eggs.
2 large eggs, 1 ½ cups buttermilk, 3 tbsp melted butter, ¼ cup oil, ½ tsp vanilla
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.
Preheat waffle iron, and brush the iron with vegetable oil.
Once heated, fill ¾ of the waffle iron with the waffle mix. Cook according to the waffle iron instructions.
Serve with butter, maple syrup, or anyway you prefer.

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 - Shake or mix the mixture first to make sure it is fluffy and mixed well. Then 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.

Nutrition