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Breakfast & Brunch

Fluffy Pancake Mix

This fluffy pancake mix makes soft, golden pancakes with a light texture and classic homemade flavor.

The dry ingredients fit in a quart-size mason jar, making it easy to keep the mix on hand or give as a homemade gift. When you’re ready to make pancakes, just add whole milk, an egg, melted butter, and vanilla.

Prep 10 min • Rest 5–10 min • Cook 2–3 min per sideApproximately 12–14 pancakesJump to Recipe
A stack of golden fluffy pancakes on a white patterned plate.

Why This Pancake Mix Works

This recipe was kitchen-tested with regular whole milk instead of buttermilk. The final 1¾ cups of milk gives the batter a thick but pourable consistency and produces soft, fluffy pancakes. The batter also rests for 5–10 minutes before cooking. That short rest gives the flour time to hydrate and helps create a better finished texture.

Pancake Mix in a Jar

The dry ingredients fit comfortably in a quart-size mason jar. Combine the flour, baking powder, and salt first, then add the sugar and seal the jar tightly. Both regular-mouth and wide-mouth quart jars work for this mix. Store the sealed dry mix in a cool, dry place until you’re ready to make pancakes.

A filled quart jar of pancake mix beside whole milk, an egg, butter, and vanilla.

Making the Pancakes

When you’re ready to cook, empty the entire jar of pancake mix into a large bowl. Whisk the milk, egg, melted butter, and vanilla together separately, then add the wet ingredients to the dry mix. Stir gently just until combined. A few small lumps are completely fine. Let the batter rest for 5–10 minutes before cooking. The finished batter should be thick but still pourable.

Pouring the dry pancake mix from the mason jar into a mixing bowl.
Finished pancake batter in a bowl, thick but pourable.

Tips for Fluffy Pancakes

  • Don’t overmix the batter — a few lumps are fine.
  • Let the batter rest for 5–10 minutes before cooking.
  • Keep the griddle around 350°F or medium heat.
  • Use approximately ¼ cup batter for each pancake.
  • Flip when bubbles appear on the surface and the edges begin to set.
  • Serve immediately with butter and maple syrup.

Giving Pancake Mix as a Gift

This mix also makes an easy homemade gift. Fill a quart-size mason jar with the dry ingredients and attach a tag with the ingredients to add and the cooking directions. Add ribbon, twine, or a fabric topper for Christmas, teacher gifts, neighbors, hostess gifts, or a simple homemade breakfast gift.

Printable Recipe Card

Fluffy Pancake Mix

A dry pancake mix for a quart mason jar, plus the four ingredients to add and the griddle directions.

Prep: 10 minutes • Rest: 5–10 minutes • Cook: 2–3 minutes per side • Griddle: about 350°F • Jar: 1 quart (32 oz)

Ingredients

  • FOR THE DRY MIX
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon salt
  • FOR PREPARING
  • 1¾ cups whole milk
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Yield: Approximately 12–14 pancakes

Instructions

Assemble the Mix

  1. 1Combine flour, baking powder, and salt in a small bowl.
  2. 2Pour the flour mixture into the bottom of a clean, completely dry quart-size mason jar.
  3. 3Carefully layer the granulated sugar over the flour mixture.
  4. 4Seal tightly and store in a cool, dry place until ready to use.

Make the Pancakes

  1. 5Empty the entire jar of pancake mix into a large mixing bowl.
  2. 6In a separate bowl, whisk together the whole milk, egg, melted butter, and vanilla extract.
  3. 7Pour the wet ingredients into the dry ingredients.
  4. 8Stir gently until just combined. A few lumps are fine. Avoid overmixing.
  5. 9Allow the batter to rest for 5–10 minutes.
  6. 10Heat a lightly buttered griddle or skillet over medium heat, approximately 350°F.
  7. 11Pour approximately ¼ cup batter onto the griddle for each pancake.
  8. 12Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
  9. 13Flip and cook another 1–2 minutes, until golden brown and cooked through.
  10. 14Serve warm with butter and maple syrup.

Notes

  • This recipe was developed and kitchen-tested to create fluffy, golden pancakes using regular whole milk instead of buttermilk.
  • The final recipe uses 1¾ cups milk for a pourable batter and soft, tender pancakes.
  • Both regular-mouth and wide-mouth quart mason jars accommodate the dry ingredients.
  • Avoid overmixing the batter to keep the pancakes light and fluffy.
  • Allowing the batter to rest helps hydrate the flour and improves the finished texture.
  • Cooking times may vary depending on the griddle temperature and pancake size.
  • Store the assembled dry mix in a tightly sealed jar in a cool, dry place. For best quality, use within 2–3 months.

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