March is for Mixes
After last month’s huge popularity of the homemade cake mixes. I’ve decided to do more research on how to make your own homemade mixes. I can promise that a lot of the time they are MUCH better tasting than any store bought mix. Case and point? PANCAKES. Growing up my mom always made pancakes from Krusteaz Pancake Mix. When I got married, I found out that my mother-in-law made pancakes from scratch a lot of the mornings (and was a school teacher to boot!). I soon found out that my husband HATES (and that is putting it nicely) Krusteaz pancakes. He hated eating them at scout camp outs and any large group breakfast setting. Well we stayed at my in-laws house early on in the marriage and I found out why my husband has such a loathing of those blue bagged pancakes. I seriously had no idea that pancakes could be so good! 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, not only does 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!
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MAKING THE PANCAKE MIX
(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.
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MAKING PANCAKES FROM THE MIX
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.
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ORIGINAL BEST-EVER PANCAKE RECIPE
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.
WANT THIS TO BE A BUTTERMILK PANCAKE MIX?
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.
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DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE CAKE MIXES HANDOUT!
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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…
- How to make your own homemade cake, brownie, and muffin mixes
- How to use beans for butter or oil in your baking
- My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
- 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!
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Help Spread the Word!
I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), 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!
Gonna make your pancake mix! Can you make a mix that is for Chocolate chip muffins? I have wanted a mix for this for so long but cannot find a good mix that uses dry non-instant milk powder or instant milk powder and gives me step by step info. I am easy to follow recipes but not one to experiment and make my own. I hate buying those pouches of muffin mix cause I’m just sure there is a recipe somewhere that lets me just add water or such and make them from scratch for cheaper. If you have a recipe I would love to have it. mlcptc@gmail.com
If you download my handout, I have a very good basic muffin recipe that you could add chocolate chips to!
For your pancake mix you say 8 c flour. Can you use all whole wheat flour or should you use some white?
That is also my question. I want to use my fresh ground wheat, but I thought it needs to be refrigerated?
You can put however much whole wheat flour as you’d like. If you use whole wheat flour, then you’ll need to store the mix in your fridge.
I can’t get egg powder where I live in the UK. I would still love to make this mix, minus the egg powder. How would you adapt this recipe for fresh eggs when making a batch?
Thank you for all you do. You have certainly helped our family with our food storage knowledge, and what I learn from you I love to share with others in my home ward. You are a STAR!
Emma x
Does anyone know a safe way of making your own egg powder. Any tips or advice would be welcomed. Thamkyou
Emma
How many pancakes does one recipe make ? I love your site and I have tried several of your recipes. I keep coming back for more ! Keep it up !
It makes 12-18 pancakes. If you don’t want to make that many, you can cut the making pancakes from the mix recipe in half or I know my mother-in-law would keep the batter in her fridge for easy access in the mornings.
I love your site and have used it for a very long time. I do have a question for you. These mixes are fantastic! But how long are they good for on the pantry shelf? Particularly the cake and pancake mixes?
It will depend on if you are using whole wheat or all purpose flour. But since there is no shortening or fat in the mixes (the great minimilizer of time a mix can last) you are only limited by the baking powder (if it has any) and the flour. IF you’re using whole wheat flour, you’ll want to sotre the mixes in your fridge or freezer. Where they will last for at least 6 months (and most liekly longer) If you use all-purpose they will last at least a year (depending on when the baking soda you are using expires)
If you use buttermilk powder, should you refrigerate mix?
I would like to use fresh eggs from neighbors chickens how do you sub that for egg powder?
I am SO glad you posted this, I’ve been planning on emailing you to ask about it!
No way! Today’s your birthday??? I KNEW there were tons of reasons I like you so much! My birthday is today, too! 🙂 Thank you very much for the handout and the pancake mix–we love the blender pancake recipe so I know this’ll be just as good!
WOW! We are having your pancakes for dinner tonight. I can’t wait to try them. I stopped by the Cannery today to try their pancake mix, as we are having a Neighborhood Preparedness Family Fair with a pancake breakfast. Your recipe couldn’t have come on a better day! What a coincidence…NOT! Thank you so much. QUESTION: How many fresh eggs would you use, instead of the egg powder?
I am excited to try this recipe. Could you also post how many fresh eggs you would use in the recipe and also how much milk instead of instant or non-instant milk? Thank you for all of your great recipes!
white flour or whole wheat flour?
I have been making pancakes from scratch for almost 20 years, but sadly someone came home from scout camp and declared they LIKED THE KRUSTEAZ BETTER! I am going to try your mix though and hope for the best. Would the egg equivalent be one egg in each batch of batter? We have our own chickens/eggs, so I will decrease the liquid amount and add an egg. Hope that works out.
Tried the mix today and it was a huge hit! I don’t make pancakes often because it’s a big time commitment to make it from scratch then clean up the sticky mess. Making the mix was super fast and easy. Then making the pancakes from the mix was a breeze as well! I love using powdered milk and eggs; so fast! Thank you!!!
I have 3 questions:
1- Do I need to make any adjustments if I want to use whole wheat flour? Sometimes I think they recommend you increase the baking powder, etc.
2- How can I convert this to make waffles as well? It seems most waffle recipes require more oil. Do you think if I increased the oil a little it would cook well in a waffle iron, or just scrap the idea?
3- Do you have an estimated time of shelf life for the mix?
I made this last night and made a batch of pancakes this morning. Wonderful!!! I did adjust the amount of water to only two cups, however. Thanks for sharing the recipe for the mix!
Just a follow up– I made the mix with 1/2 whole wheat flour and made them for dinner tonight. A hit! Of course there was 1 child who still liked the Krusteaz better, but the other four were converted! Thanks for the recipe!
I like vanilla extract in my homemade pancakes (I’ve been making them for almost 40 yrs). For home milled wheat, my reference book says: store 1 week in fridge and 30 days in the freezer.
I am so excited to try this and I just got my powdered eggs so I’m going to do it tonight! I have one question – on a lot of the mix recipes it says to make sure that your baking powder is still good. What exactly does that mean and how can I do it?
Just check your can. It should have a date on it.
If no date, you can add some to water. if it fizzes, it is still good
How long do the mixes last in the air tight container? Would it last longer if I seal it in a food saver bag?
Maybe it’s my homemade flour. I don’t use store bought flour, I grind my own grains so I really know what is in it. This batter was watery, and made very thin pancakes. My usual recipe is 2 egg, 1 1/2 cup milk, 1/4 cup oil, 2 cup flour, 2 tbs baking powder, 2 tbs sugar and 1/2 tsp salt.
Or maybe it’s the lack of altitude? I’m at sea level
THANK YOU for sharing this wonderful recipe! I replaced the all-purpose flour with a multi-grain mix ground in my grain mill, and my family loved it! I might reduce the water a bit, too. My multi-grain mix is wonderful for pancakes, pizza dough, etc. It is 5 c. hard wheat berries, 1 c. popcorn, 1 c. barley, 1 c. brown rice, 1 c. oat groats (or rolled oats), 1 c. rye–ground fine and mixed well. Substitute cup for cup with AP flour. If you want to use all of your fresh-ground grains here for the mix, just double the non-flour ingredients.
I can’t get egg powder here in the UK. I would be sooooo grateful if somone can let me know how I substitute the egg powder with fresh eggs in a batch of the pancakes. Thank you Emma
Hi Crystal, I see your pancake mix makes four recipes– what is the approximate yield of pancakes on that? I’m planning to make the mix to use for a monthly women’s breakfast at my church, and it would be helpful to know how much mix I should make/have on hand. Thanks a lot! Great site 🙂
I don’t know what I did wrong but mine came out tasting like flour
Bummmer, it said your food storage information, was damaged, icky I will check back for it!!!!
I recommend Cook’s pure vanilla powder for those who like added vanilla flavor. It can be added to your mix or simply sprinkled on top of the flapjacks after they are cooked. I also recommend adding malted milk powder to your mix. The flavor is great and it seems to make waffles come out golden brown.
so very helpful thank you so much. this is the best laid out plan for homemade pancakes. and I love this site in general. I just keep coming back 🙂
Hello I just had to write and say thanks for sharing these great recipes.I did a crepe breakfast for the Ladies at our church and used your pancake mix but omitted the baking powder.I used dry buttermilk and fruit compote. The ladies said I can come back anytime.
Hi Joseph,
That sounds delicious, we are glad you liked the recipes.
Who doesn’t like a handsome dude cooking for them?
Debbie and Crystal