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This small batch pancake mix is a simple, homemade blend of pantry staples, perfect for making fresh pancakes anytime. It’s easy to mix, free from preservatives, and ideal for one or two people. Just add a few wet ingredients, and you’ll have light, fluffy pancakes in minutes!
Love pancakes? Try these delicious single serving pancake recipes! Make fluffy Classic Pancakes, tangy Buttermilk Pancakes, sweet Banana Pancakes, or easy Sheet Pan Pancakes—perfect for any pancake craving.
Why You’ll Love This Recipe
- Easy to Make: Just whisk the dry ingredients together, and your mix is ready to use. When you’re ready for pancakes, simply add the wet ingredients and cook—no complicated steps!
- Customizable: Once you’ve made the batter, mix in your favorite add-ins like berries, chocolate chips, or nuts for a personal touch.
- Perfectly Portioned: Ideal for one or two people, so you make just what you need without waste.
- Better Ingredients: No preservatives or unnecessary additives—just fresh, simple pantry staples.
- Budget-Friendly: Homemade pancake mix costs less than store-bought and gives you full control over the ingredients.
Homemade pancake mix is a convenient way to have pancakes ready anytime. It saves time, cuts costs, and lets you control the ingredients. This small batch pancake mix is perfect for one or two people, reducing waste and keeping things fresh. Plus, it’s free from preservatives and unnecessary additives, so you know exactly what’s in your pancakes.
Ingredients
If you have any ingredients leftover from this small batch pancake mix recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: The base of the pancake mix, providing structure and a soft texture. A 1:1 gluten-free flour blend can be used if needed.
- Salt, Baking Powder, and Baking Soda: These leavening agents help the pancakes rise and create a light, fluffy texture. Be sure they’re fresh for the best results.
- Sugar: Adds a hint of sweetness to balance the flavors.
How To Make A Small Batch Of Pancake Mix
In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Transfer to a jar for storage.
Expert Tips
- Check Your Ingredients: Baking powder and baking soda lose effectiveness over time. Use fresh ones for the best rise.
- Store It Right: Keep the pancake mix in an airtight container in a cool, dry place for up to 3 months.
- Measure Accurately: Use the spoon and level method for flour—lightly spoon it into a dry measuring cup, then level it off with a knife. For smaller ingredients, use the appropriate measuring spoons to ensure precise amounts. Consistent measuring helps create light, fluffy pancakes every time.
- Make a Larger Batch: Easily double or triple the ingredients to have more mix on hand.
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
- In a bowl, whisk the egg, milk, melted butter, and vanilla (if using).
- Add the pancake mix and stir until just combined. If the batter is too thick, add a little more milk.
- Heat 1/2 tablespoon butter in a skillet over medium heat.
- Pour about 3/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the bottom is golden, about 3 minutes.
- Flip and cook for another minute until the other side is golden brown.
- Transfer to a plate and repeat with the remaining batter.
Serve with butter, syrup, fresh fruit, or your favorite toppings.
Tips For Making The Best Pancakes
- Don’t Overmix: Stir just until the flour streaks disappear. A few lumps are fine—overmixing can make pancakes dense.
- Keep the Pan Clean: Butter adds flavor but can burn over time. Wipe the pan between batches and add fresh butter. You can also use vegetable or canola oil instead.
- Milk Options: Any type of cow’s milk works, from skim to whole. Plant-based alternatives like almond, soy, or coconut milk can also be used.
- Butter vs. Oil: Melted butter adds a richer flavor, but you can swap it for oil if preferred.
Frequently Asked Questions
Store it in an airtight container in a cool, dry place for up to 3 months.
Yes! Simply multiply the ingredients to make a larger batch.
Pancake and waffle batters are different, so using pancake batter in a waffle iron will result in a softer texture, not the crispiness of a true waffle. For the best results, use our waffle recipe instead.
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
Ingredients
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon plus 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Transfer to a jar for storage.
Notes
-
- Check Your Ingredients: Baking powder and baking soda lose effectiveness over time. Use fresh ones for the best rise.
-
- Store It Right: Keep the pancake mix in an airtight container in a cool, dry place for up to 3 months.
-
- Measure Accurately: Use the spoon and level method for flour—lightly spoon it into a dry measuring cup, then level it off with a knife. For smaller ingredients, use the appropriate measuring spoons to ensure precise amounts. Consistent measuring helps create light, fluffy pancakes every time.
-
- Make a Larger Batch: Easily double or triple the ingredients to have more mix on hand.
- 1 cup of homemade pancake mix
- 1 large egg
- 1 cup of milk
- 1 tablespoon of butter, melted – plus more for the pan
- 1/4 teaspoon vanilla extract (optional)
- In a bowl, whisk the egg, milk, melted butter, and vanilla (if using).
- Add the pancake mix and stir until just combined. If the batter is too thick, add a little more milk.
- Heat 1/2 tablespoon butter in a skillet over medium heat.
- Pour about 3/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the bottom is golden, about 3 minutes.
- Flip and cook for another minute until the other side is golden brown.
- Transfer to a plate and repeat with the remaining batter. Serve with butter, syrup, fresh fruit, or your favorite toppings.
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.