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This small batch pancake mix is made with 5 pantry ingredients and takes about 5 minutes to make from scratch. Keep the small jar on hand for light, fluffy pancakes whenever you want them.
Featured Comment
“I made this as Christmas gifts for friends. They made the pancakes and reported they were delicious!”
– Debra K
Quick Look
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Equipment: Mixing bowl and an airtight jar
- Yield: About 2¼ cups of mix, enough for two batches of pancakes
- Servings: 6 pancakes
- Difficulty: Easy
- Flavor Profile: The mix makes mild, lightly sweet pancakes that taste like the ones you grew up with, ready for butter and syrup or any topping you like.
This homemade pancake mix is made from scratch with everyday ingredients, with no preservatives and nothing you can’t pronounce.
Why You’ll Love This Homemade Pancake Mix
When my kids were small, I kept a big jar of homemade pancake mix on the counter, and was able to make weekend pancakes before anyone had to ask. I’ve made pancake mix from scratch for more than 30 years, and I’ve never gone back to the boxed kind.
These days I don’t need a family-sized jar, so I created this small batch of homemade pancake mix instead. It uses the same 5 pantry ingredients, whisked together in about 5 minutes, and the little jar holds enough for two batches of pancakes. The mix stays fresh because you use it up instead of letting it sit for months.
When the pancake mood hits, the work is already done. I whisk in an egg, milk, and a little melted butter, and minutes later I’m sitting down to a short stack, soft in the middle and golden at the edges.
A small batch of pancake mix in a pretty jar makes a sweet homemade gift, too. Tie the mixing instructions to the lid and it’s ready to give.
If you use this mix, you’ll want my small batch pancake syrup to pour over the top. And when you’re in the mood for pancakes without the jar, my pancakes for one, small batch buttermilk pancakes, and small batch sheet pan pancakes are wonderful!
Ingredient Notes
Here’s everything that goes into this small batch homemade pancake mix and what each ingredient does. If you have any ingredients leftover, use our Leftover Ingredients Recipe Finder to find ways to use them up.
Flour: All-purpose flour is the base of the mix and gives the pancakes their structure. Spoon it into your measuring cup and level off the top, since packing the cup adds too much flour. A 1-to-1 gluten-free flour blend works here too.
Baking powder and baking soda: These two do the lifting so the pancakes rise light and fluffy. Both weaken with age, so make sure yours are fresh before they go in the jar. To test baking powder, stir ½ teaspoon into ¼ cup of hot water and look for bubbles. To test baking soda, stir ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda; it should fizz right away.
Sugar: A small amount sweetens the mix just enough and helps the pancakes brown as they cook.
Salt: Half a teaspoon balances the sweetness and rounds out the flavor of the finished pancakes.
How To Make A Small Batch Of Pancake Mix
Here’s how to make pancake mix from scratch, in one bowl and about 5 minutes. See the recipe card below for the ingredient amounts.
- Whisk the mix: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until no streaks remain and the leavening is evenly blended through the flour.
- Jar it: Pour the mix into an airtight jar or container and store it in a cool, dry place for up to 3 months.
How To Use The Pancake Mix
To make a small batch of pancakes, you’ll need:
- 1 cup pancake mix
- 1 large egg
- 1 cup milk
- 1 tablespoon melted butter, plus more for the pan
- 1/4 teaspoon vanilla extract (optional)
This makes 2-3 pancakes, about 4 inches in diameter.
Instructions
- Mix the wet ingredients: In a bowl, whisk together the egg, milk, melted butter, and vanilla, if using. Any milk works here, dairy or plant-based, and you can swap the melted butter for a neutral oil if you prefer.
- Add the pancake mix: Stir in 1 cup of the pancake mix just until combined. A few small lumps are fine. If the batter is thicker than you like, stir in a splash more milk.
- Heat the skillet: Melt ½ tablespoon of butter in a skillet over medium heat.
- Cook the first side: Pour about ¾ cup of batter into the skillet. Cook until bubbles form on top and the bottom is golden, about 3 minutes.
- Flip and finish: Flip and cook the other side until golden brown, about 1 minute more, then move it to a plate.
- Cook the rest: Repeat with the remaining batter, adding a little more butter to the pan as needed.
Serve with butter, homemade pancake syrup, butter pecan syrup, fresh fruit, or your favorite toppings.
Expert Tips
For the mix:
Whisk the mix thoroughly: The baking powder and soda have to be evenly blended through the flour, or one batch of pancakes will rise more than the next. Whisk until no streaks remain, or seal the jar and shake it well.
Give the jar a quick stir before measuring: Ingredients settle as the jar sits. A quick stir before you scoop the cup keeps every batch consistent.
Label the jar: Write the date and the mixing amounts (1 cup mix, 1 egg, 1 cup milk, 1 tablespoon melted butter) on the lid or a tag, so you’re not hunting for the recipe on a slow morning.
Add mix-ins per batch, not to the jar: Keep the dry mix plain and stir chocolate chips or berries into the batter when you cook. Dry add-ins shorten the mix’s shelf life in the pantry.
Double or triple it: The recipe scales up easily if you want a bigger jar on hand, and a larger batch in a pretty jar makes a great gift.
For the pancakes:
Don’t overmix the batter: Stir just until the flour streaks disappear. A few lumps are fine, and overmixing is what makes pancakes dense instead of fluffy.
Wipe the pan between batches: Butter adds flavor but its milk solids burn as the pan stays hot. Wipe the skillet with a paper towel and add fresh butter before the next pancake, or cook with a neutral oil instead.
Troubleshooting
If your pancake mix isn’t performing the way it should, here’s how to fix common problems like flat pancakes, thick batter, or a clumpy mix.
Why are my pancakes flat when I use this mix?
The mix has usually been sitting too long, so the baking powder has lost its strength. Homemade pancake mix keeps its full rising power for about 3 months. If your jar is older than that, test the baking powder before you mix a batter, and whisk up a fresh batch of mix if it fails.
Why is my pancake batter too thick?
The mix usually settled and packed down in the jar. Stir the mix before you measure, spoon it into the cup, and level it off. If the batter is already mixed and too thick, stir in more milk, a splash at a time, until it pours slowly off the spoon.
Why did my pancake mix clump up in the jar?
Moisture got into the container. Even a little humidity makes the dry mix cake together. Store the mix in a truly airtight jar in a cool, dry spot, and use a dry measuring cup every time you scoop.
Why do my pancakes rise unevenly from batch to batch?
The leavening isn’t evenly blended through the mix. The jar holds enough for two batches, so if the baking powder settles into one and not the other, one batch rises higher. Whisk the mix well when you make it and give the jar a quick stir before each use.
Frequently Asked Questions
This recipe makes about 2¼ cups of dry mix, enough for two batches of pancakes with a little mix left over. Each batch uses 1 cup of mix and makes 2 to 3 pancakes, about 4 inches across.
Homemade pancake mix stays fresh for up to 3 months in an airtight jar or container stored in a cool, dry pantry.
Yes. Use the same mix, but reduce the milk slightly and add an extra tablespoon of melted butter or oil for a crispier texture, or use our waffle recipe for one instead.
Freeze the cooked pancakes, not the dry mix. Cool them, freeze flat in a single layer, then move them to a freezer bag and reheat in the toaster or microwave. The dry mix loses rising power in the freezer.
Make sure your baking powder and baking soda are fresh, stir the batter just until combined, and let it rest for 5 minutes before cooking.
Yes. One of our readers swapped the egg for ¼ cup of plain yogurt plus enough milk to make a smooth batter and loved the results. The pancakes come out tender with a slightly richer flavor.
Milk gives the pancakes better flavor and a softer texture. Water works in a pinch, but the pancakes will taste flatter and less rich.
Yes. The mix uses about a dollar’s worth of pantry staples and skips the preservatives, so it costs less per batch than a boxed mix.
Yes, but stir them into the wet batter when you cook, not into the dry jar. Add-ins stored in the mix shorten its shelf life.
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:
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
- Airtight jar or container
Ingredients
For the pancake mix
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon plus 1 teaspoon sugar
- ½ teaspoon salt
To make a batch of pancakes
- 1 cup pancake mix
- 1 large egg
- 1 cup milk
- 1 tablespoon butter – melted, plus more for the pan
- ¼ teaspoon vanilla extract (optional)
Instructions
Make the mix
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until no streaks remain and the leavening is evenly blended through the flour.
- Pour the mix into an airtight jar or container and store it in a cool, dry place for up to 3 months.
Make the pancakes
- In a bowl, whisk together the egg, milk, melted butter, and vanilla, if using.
- Stir in 1 cup of the pancake mix just until combined. A few small lumps are fine. If the batter is thicker than you like, stir in a splash more milk.
- Melt ½ tablespoon of butter in a skillet over medium heat.
- Pour about ¾ cup of batter into the skillet. Cook until bubbles form on top and the bottom is golden, about 3 minutes.
- Flip and cook the other side until golden brown, about 1 minute more, then move it to a plate.
- Repeat with the remaining batter, adding a little more butter to the pan as needed.
Notes
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.
Is this recipe only for pancakes? Or I can make this with waffles as well?
Yes. Use the same mix, but reduce the milk slightly and add an extra tablespoon of melted butter or oil for a crispier texture – or use our easy waffle recipe for one instead (https://onedishkitchen.com/waffle-recipe-for-one/)
I didn’t want to use my last precious egg so I substituted 1/4 cup homemade yoghurt and enough milk to make a smooth batter and baked them. Best pancakes I’ve ever tasted and I’m 92. Moist and tender with a rich flavor. Thanks, Joanie. So easy…..a weekend favorite now.
I’m so happy to hear this! I love that you made the recipe work with what you had on hand—and what a wonderful compliment. Thank you for sharing your experience with me!
I made this as Christmas gifts for friends. They made the pancakes and reported they were delicious!
Wow! Delicious! Thank you for sharing your recipes for 1! I am really enjoying making them!
This pancake was the best I have ever eaten!
Thank you!