Want to know how to make the easiest pancake mix recipe that results in the tastiest homemade pancakes from scratch? Check out this simple recipe and have fluffy pancakes in minutes!

Impromptu brunch? Quick weeknight dinner? Late night craving?

When you feel that hankering for something warm and fluffy, buttery and delicious, drizzled in sweet maple syrup, there is just no substitution.

I speak from experience.

I’ve tried everything from frozen pancakes to complicated homemade pancakes with many ingredients. I’ve even tried to make batches of pancakes to freeze. However, there is just no replacement for fresh pancakes hot off the griddle.

This post is all about the absolute easiest pancake mix recipe that results in the tastiest homemade pancakes from scratch.

Pancake Mix Recipe Ingredients

Ready for this?! You only need 6 ingredients. That’s it. Easy right?

4 1/2 cups all-purpose flour
3/4 cup nonfat dry powdered milk
1/3 cup sugar
2 Tbs. baking powder
1 Tbs. baking soda
1 1/2 tsp. salt

Now this amount makes A LOT of mix so you can keep it in a large canister and scoop it out as needed. The great thing about this mix is that not only is it simple to put together, but it’s super simple to actually make. All you have to do is add water! That means that if you have some mix on hand, you can add water and have pancakes in mere minutes! It also means that almost anyone can make these pancakes on their own (a.k.a. your kids if you have them and trust them near the stove, or in my case a husband whose idea of cooking is reheating leftovers, bless his heart).

To Make A Small Batch

If you don’t want to fill a large canister, you can cut the mix in half. This will make enough to fit in a container that holds about 7 cups (1.6 L). Since some measurements are a little tricky to convert, I did the math for you!

2 1/4 cups all-purpose flour
6 Tbs. nonfat dry powdered milk
2 Tbs. + 2 tsp. sugar
1 Tbs. baking powder
1/2 Tbs. baking soda
3/4 tsp. salt

* For reference, 3/4 cup = 12 Tbs.

Just Add Water

To turn the mix into batter, just remember this mix to water ratio.

1 cup mix : 3/4 cup water

1 cup of mix will make about 4 to 5 medium pancakes.

Pancake Mix Recipe Cooking Tips

Here are some cooking tips for the best results:

When you whisk together the batter and water, don’t over mix. The more you mix, the more gluten builds up. More gluten means tougher pancakes and we are striving for fluffy.

Preheat your pan or griddle on medium heat to start. Melt 1-2 tablespoons of butter. You want to start with a hotter temperature, but when the butter is melted and you are ready to cook the pancakes you will want to reduce the heat to medium-low. This will help your pancakes cook evenly, and prevents them from burning.

Don’t be afraid of using real butter. These pancakes are comfort food and butter is the ultimate ingredient in comfort foods! Butter will make these pancakes taste amazing. Be sure to keep adding butter to the pan between cooking pancakes.

For best results, use a seasoned cast iron skillet or a heavy, non-stick griddle. If you use a cast iron skillet, your pancakes will have rustic little nooks and crannies, perfect for little pockets of butter and syrup. A non-stick griddle’s smooth surface will result in flat, uniform pancakes.

When cooking the pancakes, consider the point that both sides will probably not get equal cook time. The initial side will cook for about 2 minutes, or until bubbles start to form and the surface isn’t as glossy and wet looking. Then they are ready to flip and they won’t fall apart. This side will only need about 1 minute of cook time.

Keep your oven warm (about 200 degrees Fahrenheit) to keep cooked pancakes warm. Since you have to cook the pancakes in batches, placing them on a cookie sheet in the oven will help keep them warm for when you’re ready to serve.

Ready To Get Cooking?

Beware, these are seriously addicting.

I love how simple this mix is to prepare ahead of time and store, and how easy it is to make pancakes with. I also love that the pancakes taste totally delicious, yet do not use heavy milk, tons of butter, or any eggs. However, if you do have extra time in the morning and want to try an old-fashioned, traditional pancake recipe using eggs, milk, and butter, then give this Martha Stewart recipe a try! It has a ton of rave reviews!

Here we go!

The Absolute Tastiest Pancakes In A Pinch (No Eggs, No Butter!)

This is the #1 easiest pancake recipe that results in the tastiest homemade pancakes from scratch. There are no eggs or butter included in the mix. Make this mix to store ahead! Store in an airtight container.

When you are ready to make a batch, take some mix and just add water! Delicious, fluffy pancakes in minutes!

Print Recipe Pin Recipe

Course Breakfast, Brunch

Servings 14 servings of mix; 5 pancakes per serving

Ingredients

Make Ahead Pancake Mix (about 14 servings)

4 1/2 cups all-purpose flour
3/4 cup nonfat dry powdered milk
1/3 cup sugar
2 Tbs. baking powder
1 Tbs. baking soda
1 1/2 tsp. salt

When Ready To Cook (makes 4-5 pancakes)

2-4 Tbs. butter
3/4 cup water
1 cup finished pancake mix

Instructions

Preheat a cast iron pan (or nonstick griddle) on medium heat. Melt 1-2 tablespoons of butter in the pan.
Meanwhile, in a bowl, add 1 cup of pancake mix and pour in 3/4 cup of water. Stir until all of the mix is broken up, but don't over mix the batter or pancakes will be tough!
Reduce heat to medium-low. Add about 1/4 cup of batter per pancake (depending on the size pancake that you want) to the pan, 1 or 2 at a time. Don't over crowd the pan! (Pancakes shouldn't touch, and you'll need room to flip them!)
Cook for about 2 minutes, or until bubbles appear and the surface looks less glossy and wet. Then gently flip the pancake and cook for 1 minute on the other side. Remove cooked pancakes and add more butter to the pan for additional pancakes.

Notes

Note 1: Pancake mix measurements will make about 14 servings, with 4-5 pancakes per serving. It can be stored in an air-tight container at room temperature.

Note 2: Cooking instructions make 1 serving, or 4-5 pancakes.

Note 3: Since everyone’s stove heats at a different rate, adjust your heat accordingly. Generally speaking, low and slow is better for pancakes so that the insides have time to cook. If the stove is too hot the outside of the pancake will cook quickly while the inside will still be raw.

Note 4: You can usually find dry powdered milk in the baking aisle.

Tip: If you want to keep cooked pancakes warm while you are making additional pancakes, make sure to heat your oven to about 200 degrees Fahrenheit. Place cooked pancakes on a baking sheet in the oven. You want to keep the oven just toasty enough to warm them, not to cook them further.

Keyword eggless, pancakes

The Absolute Easiest Pancake Mix Recipe For The Tastiest Pancakes In A Pinch

Pancake Mix Recipe Ingredients

To Make A Small Batch