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Back-to-school prep, but make it pancakes 🥞 Make the dry mix now so on busy mornings you only have to add four ingredients. Let me show you how!
❤️ Why You’ll Love This Pre-Made Pancake Mix
Back-to-school mornings are chaotic enough without measuring flour at 6:45am. This one’s simple: do the thinking once, when you have time, and then every morning after that is just a whisk and a pour. My kids ask for these on repeat, no negotiating a different breakfast, no meltdowns over what’s for breakfast. It genuinely buys you back ten minutes during the most hectic time of the day. And honestly, there’s something so satisfying about reaching for a jar you already prepped instead of digging through the pantry for four different bags.
🫙 How to Make It
Step 1: Make the mix (do this ahead). Whisk the flour, baking powder, salt, and sugar together in a big bowl until fully combined. Transfer to an airtight container – I use a big glass jar so I can see how much is left. That’s it, you’re done until the mix runs out.
Step 2: Make a batch (do this the morning of). Whisk together 1½ cups dry mix, 1¼ cups milk, 1 egg, 3 Tbsp melted butter, and 2 tsp vanilla. Mix until just combined — don’t overthink it, a few lumps are fine. Pour onto a hot, greased griddle and cook until bubbles form on top, then flip and cook until golden. Pour, flip, enjoy your suspiciously calm school morning.
🪄 Tips and Tricks
- Double or triple the dry mix. Make a big batch on a Sunday and you’re set for weeks, not days.
- Tape the wet-ingredient recipe to the container. Future you at 6:45am will not want to hunt for her phone to find this post.
- Let the kids whisk and pour. It’s an easy, low-mess way to get them involved before school without slowing you down.
- Stir in mix-ins right in the batter — chocolate chips, blueberries, or a swirl of cinnamon keeps it feeling new.
📦 How to Store
The dry mix keeps well in an airtight container in your pantry for up to a month or two – just give it a quick stir before using since the baking powder can settle. Made-up batter doesn’t store well, so mix only what you’ll cook that day. Cooked pancakes, though, freeze beautifully: cool completely, freeze in a single layer, then transfer to a freezer bag for up to two months. Reheat straight from frozen in the toaster and no one will know it wasn’t made that morning.
🤔 Common Questions
Yes! You definitely can, though I’d start by swapping in half whole wheat and half all-purpose rather than going all-in – a full swap makes the pancakes noticeably denser.
Yes, easily. Swap the milk for your favorite non-dairy version and use melted coconut oil or a plant-based butter instead of regular butter – the dry mix itself has no dairy in it, so the only changes are in the wet ingredients.
Pre-Made Pancake Mix
Ingredients
For Mix
- 4.5 cups all purpose flour
- 3.5 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 tablespoons sugar
For Pancakes
- 1.5 cups dry pancake mix
- 1.25 cups milk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla
Instructions
For Mix
- Whisk dry ingredients together in an airtight container for mix.
For Pancakes
- Mix, pour and enjoy your suspiciously calm school morning.