Pancake Recipe

Around our house, pancakes aren't just for weekends—they're just as likely to show up on the dinner table after a busy day. We love breakfast for supper, and having a homemade pancake mix already waiting in the pantry makes those evenings quick, inexpensive, and delicious.

Pancakes and eggs for dinner

Last year I came across this recipe from the YouTube channel Our Tribe of Many, a family that cooks for a large household using simple pantry ingredients. Since trying it, it's become one of my favorite homemade mixes. I usually make half a batch, which fits perfectly into my half-gallon Mason jars and is always ready whenever we're craving pancakes.

Storing pancake mix in half gallon jars

I usually cook mine in a little olive oil, and I've also made a few changes to the original recipe that work well for my family. I use only half the sugar the recipe calls for, and on some batches I leave the sugar out completely. Surprisingly, we don't miss it, especially when serving the pancakes with fresh fruit or maple syrup.

If you decide to try them without sugar, I'd love to hear what you think!

Blueberry pancakes

Homemade Pantry Pancake Mix

Ingredients

9 cups all-purpose flour
1½ cups powdered milk
⅔ cup sugar (I usually use only half this amount.)
4 tablespoons baking powder
2 tablespoons baking soda
4 teaspoons salt

Whisk everything together thoroughly and store in an airtight container or Mason jar.

I mix half of the recipe

Egg is optional

Homemade Pantry Pancake Mix (Half Batch)

Ingredients

4½ cups all-purpose flour
¾ cup powdered milk
⅓ cup sugar (I usually use only about 2½–3 tablespoons, or sometimes skip the sugar altogether.)
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons salt

Whisk all of the ingredients together until well combined. Store in an airtight container or a half-gallon Mason jar for quick homemade breakfasts.

Mini pancakes with sliced strawberries

To Make 5–6 Pancakes

Combine:

1 cup pancake mix
¾ cup water (add a little more for thinner pancakes)
1 egg (optional—I add one when I want extra protein.)

Mix just until combined. Cook on a lightly oiled skillet or griddle over medium heat until bubbles form, then flip and cook until golden brown.

For the thinner and smaller pancakes, I mix into cup and drop with a spoon over hot oil

Added Variations

🫐 Fresh blueberries

🍌 Sliced bananas

🍓 Fresh strawberries

🍑 Peaches

🍎 Diced apples with cinnamon

🍦 A splash of vanilla extract

🥚 Add an egg for extra protein

💧 Skip the egg and add a little extra water for thinner pancakes

My favorite is a dash of vanilla extract in batter and fried till crispy

Pantry Tip

One of my favorite things about this mix is that it stores beautifully in canning jars. Since I usually make only half the recipe, one batch fits nicely into a half-gallon Mason jar, making it easy to keep homemade pancake mix ready whenever we need a quick meal.