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4.9 from 78 votes

Homemade Pancake Mix (Homemade Waffle Mix)

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!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 560 kcal
Course: Breakfast , Brunch
Cuisine: American

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 tbsp 2 tsp
  • 2 tsp fine sea salt
Measurements for just ONE batch of pancake or waffle mix
  • 187 g flour 1.5 cups, spoon and leveled
  • 25 g confectioner's sugar 1/4 cup, spoon and leveled
  • 75 g cornstarch 1/2 cup, spoon and leveled
  • 4 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 (+ 1/2 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 + 1 tbsp (please see recipe notes)
  • 2 eggs
  • 1 ½ cups buttermilk or full cream milk (+ 1/2 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
    Cup of Yum
  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.

Notes

  • 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).
  • 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 Information

Calories 560kcal (28%) Carbohydrates 66g (22%) Protein 10g (20%) Fat 28g (43%) Saturated Fat 8g (40%) Cholesterol 114mg (38%) Sodium 209mg (9%) Potassium 770mg (22%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 535IU (11%) Calcium 369mg (37%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 560

% Daily Value*

Calories 560kcal 28%
Carbohydrates 66g 22%
Protein 10g 20%
Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 114mg 38%
Sodium 209mg 9%
Potassium 770mg 16%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 535IU 11%
Calcium 369mg 37%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.