From scratch · Pantry mixes
Pancake and waffle mix
A jar of dry mix for quick pancakes or waffles: add an egg, milk and butter.
✋ 5 min hands-on
⏱ 5 min start to finish
🍽 About 5 cups of mix, enough for 5 batches of about eight 4-inch pancakes.
ContainsWheat.
Ingredients
- 500 g all-purpose flour
- 50 g granulated sugar
- 32 g baking powder
- 12 g table salt
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Whisk the mix | 5 min | – |
| In all | 5 min | 0 min |
How long it keeps
- Pantry: airtight in a cool, dry place. Use it within about 3 months, because opened baking powder loses strength in 3 to 6 months (NDSU).
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: large bowl and whisk, airtight container.
- Whisk everything together very well, so the baking powder is spread evenly. Store airtight, labeled with the date and the directions below.
- Pancakes: whisk 1 cup mix with 1 egg, ¾ cup milk and 2 tablespoons melted butter or oil, just until no dry flour remains (a few lumps are fine). Cook ¼-cup scoops on a greased griddle over medium heat, flipping when bubbles pop on top.
- Waffles: 1 cup mix, 1 egg, ¾ cup milk and 3 tablespoons melted butter, in a hot waffle iron.
- Buttermilk pancakes: use buttermilk instead of milk and add ¼ teaspoon baking soda per cup of mix.
⚖️ ScalingEach cup of flour takes 2 teaspoons baking powder and ½ teaspoon salt; scale by the cup.
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).
Sources
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.
- Handling Flour Safely: What You Need to Know, U.S. Food and Drug Administration. Accessed 2026-10-25.