Homemade Pancake & Waffle Mix

A single dry mix that makes both pancakes and waffles — keep a jar by the stove for lazy weekend mornings without reaching for a box.

What You Need

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons salt
• ½ cup dry milk powder (optional, makes it a true just-add-water mix)

Method

1. Whisk all the dry ingredients together until evenly combined, breaking up any lumps in the baking powder or soda.
2. Store in a large airtight jar or container. Label with the wet-ingredient ratio below.
3. To make pancakes or waffles: whisk 1 cup of the mix with 1 egg, 1 cup milk (or water if using the milk-powder version), and 2 tablespoons melted butter or oil until just combined — a few lumps are fine.
4. Cook pancakes on a hot, lightly greased griddle over medium heat, 2–3 minutes per side. For waffles, pour into a preheated waffle iron and cook until golden and crisp.

Tips & Notes

• Don't overmix the batter once the wet ingredients go in — a few lumps make for fluffier pancakes.
• For extra-crisp waffles, add an extra tablespoon of melted butter or oil to the batter.
• The dry mix keeps for about 3 months in an airtight container in the pantry.

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