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Introducing the easiest and most delicious way to make pancakes at home! This Small Batch Pancake Mix is perfect for one or two people, and it’s so simple to make that you’ll never go back to boxed pancake mix again.
Indulge in the simple pleasures of a delicious homemade breakfast with our homemade Pancake Mix recipe! Perfect for one or two servings, this recipe brings the diner to your kitchen, offering the chance to create light, fluffy pancakes anytime you crave them. It’s easy, versatile, and made with pantry staples, making your mornings much more enjoyable.
Table of Contents
- Why You’ll Love This Pancake Mix Recipe
- What Is Pancake Mix?
- Mix Ingredients
- What You Need To Make Pancakes
- Ingredient Notes And Substitutions
- Creating Your Own Small Batch Pancake Mix: A Step-By-Step Guide
- Expert Tips
- Frequently Asked Questions
- Making A Small Batch Of Pancakes
- Expert Tips For Pancake Preparation
- Serving Suggestions
- Ways To Use Leftover Ingredients
- Small Batch Pancake Mix Recipe
Why You’ll Love This Pancake Mix Recipe
- Convenience: This mix is handy and ready to go whenever you are. Just add the wet ingredients and start cooking.
- Versatility: You can add any extras you want, like berries, chocolate chips, or nuts.
- Control: Making your own mix allows you to control the ingredients, perfect for those with dietary restrictions.
- Freshness: It’s free of preservatives and additives typically found in store-bought mixes.
- Portion Size: The small batch recipe is perfect for single servings or cooking for two, reducing potential waste.
What Is Pancake Mix?
Homemade pancake mix is simply a combination of dry ingredients that you can keep on hand and use to make pancakes whenever you want. This is a great way to save time and money, and it also gives you more control over the ingredients in your pancakes.
Mix Ingredients
What You Need To Make Pancakes
Ingredient Notes And Substitutions
This section provides a quick rundown of the ingredients used in this Small Batch Pancake Mix recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
For the mix
- Flour: Acts as the foundational base of the mix. It teams up with baking powder and baking soda to give your pancakes structure and fluffiness. For those on a gluten-free diet, opt for a 1:1 gluten-free flour as a straightforward swap.
- Salt, Baking Powder, and Baking Soda: These are your leavening agents, helping your pancakes rise and achieve that irresistible fluffiness. Make sure they’re not expired for the best results.
- Sugar: Adds just a hint of sweetness to the mix. If you’re counting calories, Erythritol or Stevia can be used as lower-calorie sugar alternatives.
For the pancakes
- Milk: Introduces moisture into the batter. If you’re lactose-intolerant or prefer plant-based options, almond, soy, or oat milk make great substitutes.
- Butter: Elevates the pancakes by adding richness and depth. For a dairy-free version, vegan butter or coconut oil will do the trick.
- Egg: Functions as a binding agent, keeping all the ingredients together in harmonious pancake unity. Vegan-friendly options can be used to cater to dietary restrictions.
- Vanilla Extract (optional): Infuses your pancakes with a sweet and aromatic undertone. In a pinch, almond extract can be used as an alternative to keep the flavor profile interesting.
Each of these ingredients plays a specific role in creating the perfect small batch of pancakes. Feel free to make swaps based on your dietary needs, but these are the basics to get you flipping those pancakes like a pro!
Creating Your Own Small Batch Pancake Mix: A Step-By-Step Guide
These photos and instructions help you visualize how easy it is to make a small batch of pancake mix. See the recipe box below for ingredient amounts and full recipe instructions.
- Add the ingredients to a large bowl and whisk to mix them together.
- Store in a jar.
Expert Tips
- Ensure freshness: Always use fresh ingredients for the best results, especially baking powder and baking soda as they can lose their effectiveness over time.
- Proper storage: Keep your pancake mix in an airtight container to protect it from moisture and bugs. It can be stored in a cool, dry place for up to 3 months.
- Keep it consistent: Be consistent with measuring your ingredients. This will ensure each batch is as good as the last.
- Multiplying the recipe: If you want to make a larger batch, simply multiply the ingredient quantities.
Frequently Asked Questions
Store in an airtight container at room temperature for up to 3 months.
Yes, simply multiply the ingredient amounts by the desired number of servings.
Pancakes and waffles do not use the same batter. Sure you can use pancake batter in your waffle iron but the taste and texture of the waffle will not be the same. If you would like to make waffles, for best results use our waffle recipe.
Ensure your baking powder and baking soda are fresh as they lose effectiveness over time.
Making A Small Batch Of Pancakes
For creating a delightful small batch of pancakes using this mix, proceed as follows:
Start by combining the following ingredients:
- 1 cup of our homemade pancake mix
- 1 egg
- 1 cup of milk
- 1 tablespoon of melted butter
- 1/4 teaspoon vanilla extract (optional)
This proportion will yield about 2-3 pancakes, each approximately 4 inches in diameter.
- Mix the wet ingredients into your prepared pancake mix, stirring until just combined. Should the batter appear overly thick, gradually incorporate additional milk to adjust consistency.
- In a large skillet or griddle over medium heat, melt 1 teaspoon of butter.
- Pour approximately 3/4 cup of the batter onto the heated skillet or griddle to form each pancake.
- Allow each pancake to cook until bubbles appear on the surface and the bottom turns golden brown, which should take around 3 minutes.
- Using a spatula, flip the pancake and let it cook on the other side for about a minute. Remove the cooked pancake from the skillet or griddle and place it onto a plate.
- Repeat this process until all the batter has been used.
Enjoy your pancakes with a selection of your preferred toppings, such as butter, syrup, or fruit, or any other topping that pleases your palate.
Expert Tips For Pancake Preparation
- Avoid overmixing: Stir the batter just until the flour streaks disappear and the texture remains slightly lumpy. Overmixing can lead to dense pancakes.
- Maintain a clean pan: While butter enhances the taste of pancakes, it can burn over time. To prevent this, clear the pan after each pancake and add a fresh bit of butter for the next one. Alternatively, vegetable or canola oil can be used instead of butter.
- Flexible milk options: Feel free to use any type of cow’s milk that you have on hand, from skim to whole. Plant-based milks like almond, soy, or coconut milk can also be used as a dairy-free option.
- Oil vs. butter: You can replace melted butter with oil in the batter. However, if you prefer a richer, creamier flavor in your pancakes, stick with butter.
Serving Suggestions
Starting your day with homemade pancakes is already a treat, but you can elevate your breakfast experience even further with a few delicious additions. Here are some scrumptious suggestions:
- Fruits: Top with fresh or sautéed fruits like blueberries, strawberries, or peaches.
- Syrups: Drizzle with maple syrup, honey, or agave nectar.
- Spreads: A dollop of Greek yogurt, almond butter, or cream cheese can add a creamy texture.
- Proteins: Serve with scrambled eggs, bacon, or a protein shake for a balanced breakfast.
- Beverages: Pair with freshly squeezed orange juice, a latte, or a cup of green tea.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
- Flour: Tortillas, French Bread, Shortbread Cookies, Cranberry Orange Scones
- Baking powder: Apple Fritters, Spice Cake, Strawberry Shortcake
- Baking soda: Lemon Scones, Irish Soda Bread, Donuts
- Sugar: Brown Sugar Recipe, Banana Cream Pie, Tiramisu
If you’ve tried this easy pancake mix recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pancake Mix
Equipment
Ingredients
Pancake mix:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon plus 1 teaspoon sugar
Pancake batter:
- 1 large egg
- 1 cup milk
- 1 tablespoon melted butter
Instructions
- Mix the ingredients together in a large mixing bowl and store in a jar.
For the pancake batter:
- For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix. If the batter seems too thick, add more of the milk, a little at a time.
- Melt 1 teaspoon of butter in a large skillet or griddle over medium heat.
- Ladle about 3/4 cup of the batter onto the skillet to make a pancake. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
- Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
- Repeat until the batter is used up.
- Serve with your favorite toppings: butter, syrup, fruit or any other topping you desire.
Notes
- Ensure freshness: Always use fresh ingredients for the best results, especially baking powder and baking soda as they can lose their effectiveness over time.
- Proper storage: Keep your pancake mix in an airtight container to protect it from moisture and bugs. It can be stored in a cool, dry place for up to 3 months.
- Keep it consistent: Be consistent with measuring your ingredients. This will ensure each batch is as good as the last.
- Multiplying the recipe: If you want to make a larger batch, simply multiply the ingredient quantities.
- Don’t overmix. Let a few lumps remain in the batter. Stir the batter until there are no more flour streaks and still a bit lumpy.
- Wipe out the pan between pancakes. I love cooking pancakes in butter but the butter will eventually burn. To solve this problem, wipe the pan between pancakes and add a little bit more butter before cooking the next pancake. You can also use vegetable or canola oil instead of butter for the pan.
- Use any percentage of cow’s milk you prefer. You may also use almond milk, soy milk, or coconut milk instead.
- You can substitute oil for the melted butter but for richer pancakes, butter is best.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Looking forward to cooking these recipes.
Just husband and I.
The pancake mix recipe directions indicate ladling ¾ cup batter onto the griddle. Most pancake recipes say to use about ¼ cup. Is ¾ cup correct? Thanks—hubby is going to love this recipe when he wants to make pancakes!
The recipe is correct as written. Hope you both enjoy the pancakes!
Please can you change the recipe so that it’s accurate? It says it makes 2-3 pancakes at the start but then says it makes six?
I made enough for six thinking I was making 2-3. Also one and a half teaspoons of baking soda IS too much! It makes the mixture too dense and affects the taste.
Hi Sophie, the recipe clearly states that this is a Small Batch Pancake Mix recipe. It is a mix that can be made up ahead of time and when you are ready to make a pancake or two, use a cup of the mix. It is meant to be a substitute for boxed pancake mixes that you can purchase from the store. In the post, we show how to make the mix and then towards the bottom of the post the title reads “How To Make A Small Batch Of Pancakes”, there we show that you use 1 cup of the prepared mix and mix it with an egg and milk. The recipe is correct as written, there is often quite a bit of helpful information that is written within the body of the post which is why we always hope and recommend that people read the actual post.
That’s an extraordinary amount of baking powder! (1and 1half tablespoons of baking powder)
Should it be half spoonful baking powder?
No. The ingredients are correct as written. This recipe is for making a small batch of pancake mix. From the mix, you can add milk and an egg to make a small batch of pancakes several times.
Haven’t tried it yet, but it sounds perfect for pancakes. How would it be for waffles, or do you have one for waffles?
It’s a wonderful mix for pancakes and so easy to make too. I would not use this mix for waffles though, waffle batter contains a bit more sugar and more fat which gives them crispy edges. We will have a waffle mix recipe soon – stay tuned.
Can I substitute the all purpose flour with almond flour?
I haven’t tested making pancakes from this mix recipe using almond flour. You could use it but you may need to adjust the amount of milk and egg you use in the batter.
I substituted 1 cup wheat flour and still was yummy. I got 7 pancakes from the 1 cup of mix. Froze the extra
I’m so glad you enjoyed the pancake recipe, Joe. Thank you for your feedback.
These are delicious!!
I love buttermilk pancakes! What would be the correct amount? Minus the milk and butter? This recipe is perfect for the occasional pancake breakfast. Thank you
I don’t recommend using buttermilk with this recipe.
I used buttermilk and they turned out great. Thanks for the recipe. Pam
When you live alone this is ideal thankyou.
Can you use buttermilk instead of milk.
I don’t recommend using buttermilk with this recipe.