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Store This, Not That! > Blog > Cooking with Food Storage > Back to School Survival: Best Ever Pancake Mix
September 5th, 2013

Back to School Survival: Best Ever Pancake Mix

March is for Mixes

Okay…I’m sure you’ve all heard those Mother’s Day speeches about how their mom got up and made them pancakes every morning, right? My mom wasn’t like that…but my husband’s was and she was even a working mom!  Yep…that’s why I’m counting this recipe as a Back to School Survival breakfast…because it’s that easy anyone can do it and I can promise that a lot of the time they are MUCH better tasting than any store bought mix. These pancakes are light, oh so fluffy, and have a GREAT flavor! (I mean, really, don’t they look fabulous in the picture?!) And of course, you can imagine how happy my entire family was when we had pancakes 3 times last week as I worked to perfect this recipe into a mix! You know, I saw an episode of America’s Test Kitchen where they showcased their perfect pancake mix which featured some ridiculous ingredients 1) malt flour 2) fresh buttermilk. You’ve got to be kidding me, NO ONE have those ingredients on hand all the time. Plus, I’m pretty sure they have nothing on my mother-in-law’s recipe and trust me it’s as easy as can be to make this mix when you use a little food storage!



(makes 4 recipes)

8 C. flour
6 T. + 2 t. baking powder
4 t. salt
1/2 C. dry egg powder
2/3 C. sugar
1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder

Mix dry ingredients together WELL (and make sure your baking powder is still good!) and store in an air tight container.



2 3/4 C. pancake mix
2 1/4 C. water
1/3 C. oil (or bean puree)

Mix ingredients together until smooth. Pour onto pre-heated griddle. Flip pancakes when bubbles form.



2 C. flour
5 t. baking powder
1 t. salt
2 eggs (2 T. dry egg powder + 1/4 C. water)
3 T. sugar
2 C. milk (1/3 C. dry non-instant milk powder or 2/3 dry instant milk powder + 2 C. water)
1/3 C. oil

Beat eggs, add milk, stir in oil, add dry ingredients. Beat until smooth. (If you’re using all dry powders, you can simply add all your dry ingredients, water, and oil.


EASY! Change the mix recipe to be…

8 C. flour
4 T. baking powder
3 T. baking soda
4 t. salt
1/2 C. dry egg powder
2/3 C. sugar
2 2/3 C. buttermilk powder

Mix dry ingredients together WELL (and make sure your baking powder is still good!) and store in an air tight container.

You’ll make the pancakes from the mix the exact same way.




It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! 😉

It includes…

  1. How to make your own homemade cake, brownie, and muffin mixes
  2. How to use beans for butter or oil in your baking
  3. My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
  4. AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!


Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!


Click HERE to save on all of your favorite Everyday Food Storage items-including my Menu Planners, Conversion Magnets, Bean e-Cookbook, and more!

amazing reviews click here

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  • Tammy Burston

    September 5, 2012 at 6:29 am

    Crystal, you really are the best!!! I was just telling my kids after making pancakes that I am sure there is a food storage recipe I could make so I had pancake mix ready to go and here it is. I am going to mix up a batch tonight and tomorrow morning I will have it ready to go. I am sure it will be much better then the pancakes I made yesterday!! Thanks for all you do!!

  • lmmullins

    September 5, 2012 at 9:40 am

    I was just thinking that I needed to make this mix! Thanks for sending it along. If you don’t have powdered eggs, how would you modify the mix and how much mix would you use when actually making the pancakes?

  • Julie

    September 6, 2012 at 10:14 am

    Just made these this morning! Did you realize the mix fits perfectly in a #10 can? Awesome!

    I used whole wheat and replaced the last cup of flour with cornmeal and wheat bran to mimic our favorite multi-grain mix.

    I’m SO excited to use these tomorrow! Thanks for the recipe.

  • Kristin

    September 8, 2012 at 10:24 pm

    Thanks so much for the download. I especially liked the idea of using blended beans in place of butter. Can’t wait to try it out.

  • Emily

    November 6, 2012 at 9:28 am

    Hi! Thanks for your awesome blog! Can you please tell me the shelf life of the pancake mix. Also, do you store yours in the freezer? Thanks!

  • […] Food Storage – Recipes using ingredients made for long term storage, one of my favorite recipes is  Best Ever Pancake […]

  • barb

    September 6, 2013 at 8:09 am

    Do you make this pancake mix with whole wheat flour or white flour?

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