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–+ servings
a stack of three pancakes topped with butter next to a bowl of blueberries.
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4.56 from 9 votes

Small Batch Pancake Mix

This small batch pancake mix is an easy, homemade blend of pantry staples, perfect for making fresh pancakes anytime. Just add a few wet ingredients for light, fluffy pancakes in minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: pancake mix, pancakes
Servings: 6 pancakes
Author: Joanie Zisk

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.
 
 
How To Use This Pancake Mix
To make a small batch of pancakes, you’ll need:
  • 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)
This makes 2-3 pancakes, about 4 inches in diameter.
Instructions:
  1. In a bowl, whisk the egg, milk, melted butter, and vanilla (if using).
  2. Add the pancake mix and stir until just combined. If the batter is too thick, add a little more milk.
  3. Heat 1/2 tablespoon butter in a skillet over medium heat.
  4. Pour about 3/4 cup of batter onto the skillet for each pancake.
  5. Cook until bubbles form on the surface and the bottom is golden, about 3 minutes.
  6. Flip and cook for another minute until the other side is golden brown.
  7. Transfer to a plate and repeat with the remaining batter. Serve with butter, syrup, fresh fruit, or your favorite toppings.
 

Nutrition

Serving: 1pancake | Calories: 196kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Cholesterol: 35mg | Sodium: 234mg | Potassium: 76mg | Sugar: 2g

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