How to Make Your Own Shelf Stable Pancake Mix

Save For Later!

Do you love homemade pancakes but don’t always want to pull out all the baking ingredients? Then make up a batch of this dry pancake mix to store on your pantry shelves!

I’ve said this before, but I’ll say it again.

Breakfast is my lease favorite meal to make from scratch. I just don’t have the same amount of motivation first thing in the morning that I do at other times in the day.

So anytime I’m able to prepare ahead for breakfast, I do it.

That’s why I absolutely love keeping a big container of ready to go pancake mix on my shelves. Instead of getting out 6 different ingredients to make the dry mix, I just grab a scoop of already prepared mix.

I can have hot, from scratch pancakes with little effort in just a few minutes time!

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Supplies Needed

Large Airtight Jar – These glass canisters are the exact ones seen in the picture below. I love them for storing my dry goods in. There are also wide mouth options with bamboo lids that are nice if you’re wanting to be able to fit an entire 1 cup scoop inside the opening.

Aside from the container to store your premade pancake mix in, you’ll just need some measuring cups and spoons.

Ingredients Needed for Dry Pancake Mix

• All Purpose Flour
• Baking Powder
• Baking Soda
• Granulated Sugar – My personal preference for this recipe is organic cane sugar.
• Salt

How to Make Dry Pancake Mix

Honestly, it couldn’t be easier!

You’re just going to combine all of the ingredients in a large container with an airtight lid. Shake it to mix it up. And that’s it!

To Make Pancakes from Homemade Mix

To make pancakes, you’ll combine a cup of pancake mix with one egg and a cup of milk. Mix it together (it will still have some lumps in it).

Pour 1/4 cup size scoops out onto a hot, buttered skillet or griddle. Cook until the top starts to have bubbles in it, then flip to the other side and cook another minute or two.

Doubling this recipe couldn’t be easier, either. Use 2 cups of pancake mix, 2 cups of milk and 2 eggs.

Why Making Dry Mixes at Home is Better

There’s a couple of different reasons why I choose to make boxed mixes at home, but here are some of the tops.

Control Over Ingredients

You can choose high-quality, organic, or specialty ingredients according to your preferences and dietary needs. Homemade mixes allow you to avoid artificial additives, preservatives, and other unwanted chemicals often found in store-bought mixes.

You also have the option to adjust the sweetness, flavorings, or substitute ingredients based on dietary restrictions or personal taste.

Cost-Effectiveness

Buying ingredients in bulk and making your own mixes can be more cost-effective compared to purchasing pre-made mixes, especially if you bake frequently.

You’re also reducing the amount of packaging used when you buy large quantities of ingredients instead of individual boxed goods. This not only reduces the packaging cost you’re paying for, but also reduces overall waste.

Customization and Flexibility

Easily adapt recipes for gluten-free, dairy-free, or other dietary requirements by using appropriate substitutes.

Quality

Not only are you saving money and eating better ingredients – it usually tastes better, too! That’s because using fresh, higher quality ingredients results in better tasting goods.

Simplicity and Convenience

Homemade mixes can be stored in your pantry, allowing for quick preparation of baked goods without needing to buy a new box each time. This makes mealtime and baking easier for busy families without having to sacrifice on cost and health factors.

Keeping Your Pantry Well Stocked for Baking

Having a well-stocked pantry of dry goods so that you can make any baking mix you need anytime is a huge benefit. Here are some of the baking ingredients that are a must have to keep your pantry stocked for from scratch cooking.

All-Purpose Flour

• Uses: Baking (cakes, cookies, bread), thickening sauces, breading.

Sugar

• Uses: Sweetening baked goods, sauces, dressings, and beverages.

Salt

• Uses: Enhancing flavor, preserving food, seasoning dishes.

Baking Powder and Baking Soda

• Uses: Leavening agent for baking, helping baked goods rise.
• Differences: Baking powder is a combination of baking soda and an acid, while baking soda is a single ingredient that needs an acidic component to activate.

Cornmeal

• Uses: Baking, frying, breading.

Cocoa Powder

• Uses: Baking chocolate goods.

Dried Herbs and Spices

• Uses: Flavoring dishes, baking, and seasoning.
• Essential Herbs: Basil, oregano, thyme.
• Essential Spices: Black pepper, paprika, cumin, garlic powder, onion powder, cinnamon, nutmeg

Liquid and/or Powdered Broth/Stocks

• Uses: Soups, stews, cooking grains, and adding depth to dishes.

Having these staples on hand allow you to make a wide variety of recipes in a pinch.

From Scratch Recipes You May Enjoy

I love simple, homemade recipes. I believe there is a time and place for more extravagant recipes..but more often than not, I need simple steps and ingredients. If you’re like me, try out these straightforward homemade recipes!

Simple Recipe for Old Fashioned Blueberry Muffins

Easy No Knead Bread Recipe (No Stand Mixer Required)

Old Fashioned Chicken and Dumplings