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Every Saturday our kids make pancakes and this is the homemade pancake mix recipe they use. 

It’s foolproof. 

Even for kids!

Sometimes we add apples. Sometimes fresh fruit.

But they ALWAYS make a double batch so the whole crew can enjoy already-made pancakes later in the week. 

What You Need to Make this Pancake Mix Recipe

You’ll need a non-stick pan plus a few basic cooking tools: 

  • Mixing bowl
  • Whisk
  • Silicone spatula
  • Flipping spatula
  • Measuring cups
  • Non-stick pan

This is similar to the pancake pan we have and it makes silver dollar pancakes perfectly.I’m also eyeing this one from OXO, with over 1,000 good reviews. 

And for big pancake mornings, you can’t beat a pan that fits over TWO burners!


Pancake Mix Recipe

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Make a double batch and store the leftovers in the fridge. You’ll have pancakes ready to go on a busy morning!

TIP: Room temperature butter and eggs will give you fluffier pancakes!

  • Author: Charity Curley Mathews l foodlets.com



1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon fine salt

1 1/4 cup whole milk (or buttermilk)

1 large egg

1 teaspoon vanilla extract

3 tablespoons butter, melted

oil for skillet


  1. In a large mixing bowl, whisk flour, baking powder, sugar and salt.
  2. In a small mixing bowl, whisk milk, egg and vanilla. Add melted butter and whisk.
  3. Pour the wet ingredients into the flour mixture. Stir with a spatula until JUST combined. Don’t worry about a few lumps.
  4. Allow batter to rest while you heat up the pan.
  5. Grease your non-stick pan with oil (we use canola). Turn heat to medium.
  6. Test the pan: sprinkle with a little water. If it sizzles, you’re ready to cook pancakes.
  7. Add a dollop of your pancake mix recipe to the pan. Don’t add too much because the batter will spread (and also puff up). We like to use a small scoop or 1/4 cup measuring cup. Cook for about 2 minutes until bubbles appear and start bursting, then flip. Cook for about 1 minute.
  8. Pancakes are best served immediately but also delicious when kept warm on a plate in the oven at 200 degrees F.
  9. Save leftovers in an air-tight container in the fridge for up to 1 week.


You can make this recipe in TONS of other ways:

  • Add mini chocolate chips
  • Get healthier with a tablespoon of chia seeds plus a scoop of flaxseed
  • Sprinkle a handful of coconut flakes and top with pineapple tidbits
  • Top with cooked apples: Peel and slice 2 apples. Cook in a skillet over medium heat with 1 teaspoon cinnamon, 2 teaspoons sugar and 4 tablespoons butter. Apples are ready when they’re soft.


Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Want more ideas for pancakes?

Easy Pancake Syrup from Frozen Berries

Baked French Toast with Blueberries

Baked Whole-Wheat Pancake with Peaches

Sheet Pan Pancakes 2 Ways

Dutch Baby: The Puffed Pancake Everyone Loves

Pumpkin Pancakes

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