Bulk Pancake & Waffle Mix Recipe – Only 5 Ingredients!

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Cereal in our house is generally something I only give my kids on Sundays or when I am sick and just don’t have the energy to fix breakfast.

Instead of cereal, I fix a lot of eggs, muffins, pancakes, and waffles for breakfast. I realized quickly that it was much quicker for me in the morning to already have all of my dry ingredients mixed together for pancakes or waffles, and then all I had to do was turn the griddle on and mix in the wet ingredients.

I like to make my own bulk pancake and waffle mix instead of buying it premade because I prefer to use organic flour.

Bulk Pancake & Waffle Mix Recipe

This recipe is so easy. Here’s what you’ll need for it.

Ingredients

• 10 pound bag of all purpose flour (4540 grams)
• 3 cups of granulated sugar (600 grams)
• 1/2 cup double acting baking powder (114 grams)
• 6 Tablespoons of baking soda (126 grams)
• 9 teaspoons of table salt (58 grams)

A Note on Measuring in Grams

For years I never understood why anyone would want to measure using a scale. Then I got one and wow, it’s a game changer! It’s so much faster to get a scale out and measure ingredients based on weight than by teaspoons, tablespoons, cups, ect.

Now that I’m measuring that way, it’s my prefered way to measure ingredients. You don’t have to spend much on a scale either. I ordered a cheap food scale on Amazon.

Directions

Combine all of these ingredients into a large air-tight container that you can store it in.

I add my flour first, use a wooden spoon to make a well (deep crater) in the middle of the flour, add everything else into the well and stir, stir, stir to combine it.

The stiring is the hardest part. You could also add half of the bag of flour, then all of the other ingredients, then the remainder flour on the top. Just make sure you still mix it quite a bit! You don’t want to leave patches of baking powder, baking soda, or table salt.

There really isn’t a wrong way to combine these 5 ingredients, as long as they are combined well.

How to Make Pancake & Waffle Batter with This Dry Mix

When I go to make pancakes or waffles in the morning, I don’t do any measuring. I just grab a big bowl and put in some dry mix, then I add eggs, milk, and melted butter if I’m making waffles, then use a wisk to stir it all together. I keep adding milk until I have it the right consistency that we like.

I change up how much batter I’m making depending on how many kids are eating pancakes/waffles that day, but here’s a more precise amount for your if you need it.

To Make About a Dozen Pancakes

• 2 cups of this dry mix
• 2 large eggs
• 2 cups of milk

Cook them on a griddle that’s been preheated 325°F to 350°F. Cook until bubbles form on the tops of the pancakes and the bottoms are brown, then flip it and cook until that side is brown too.

Sometimes I add an extra egg if I want to give my kids a little extra protein. I also sometimes make this with buttermilk or half and half if we have it and/or add some melted butter to the batter for more flavor. Vanilla, almond, or maple extract are other additional my kids always love for me to add.

To Make About a Dozen Waffles

Use the same recipe as above but add in 1/4 cup of melted butter too.

How to Store This Pancake and Waffle Mix

I purchased a large glass jar (this Anchor Hocking 2 Gallon Jar with Lid on Amazon) to store it in. (FYI, I found it cheaper in store at my local Walmart.)

It’s the perfect size. It’s big and heavy but gets the job done. It sits on the floor of my pantry.

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