Homemade Pancake Mix

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This recipe I adapted from Alton Brown's Instant Pancake Mix (Foodnetwork) I doubled it because I like to make a huge container at once, altered it to use less sugar, salt and substituted some whole wheat flour for all purpose.

  • Author: Katia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 1x
  • Category: Breakfast


  • 6 cups whole wheat flour
  • 6 cups all purpose unbleached flour
  • 3 tsp baking soda
  • 6 tsp aluminum-free baking powder
  • 1 1/2 Tbsp sea salt
  • 3 Tbsp sugar

Preparing Pancakes with Instant Mix

  • 2 cups of Pancake Mix
  • 2 eggs, whisked
  • 2 Tbs melted butter (can use olive oil if preferred)
  • 2 cups of milk (any milk you prefer or can do combo of milk with yogurt for extra creaminess)

Optional Additions to Pancake Batter

  • 1/2 tsp vanilla extract


  1. Mix all ingredients in an extra large mixing bowl ( I use a 13 qt size)
  2. Pour dry mixture into a large sealed container and store in a room temperature pantry or closet

Making Pancakes with Instant Mix (Makes about 18 pancakes)

  1. Preheat griddle or skillet to 350 degrees or med-high setting.
  2. Mix milk, whisked eggs and melted butter in a large bowl (along with any other wet ingredients you might be adding)
  3. Add dry instant mix to wet ingredient bowl and whisk gently until combined
  4. Pour 1/4 cup scoops of batter onto heated pan and cook until first bubble on top pops and hole remains, then flip and lightly brown other side. (About 2-3 mins per side)

Will keep in stored container at room temperature 3-4 months.


Serve with real maple syrup, jam or honey and fresh fruit and enjoy!


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