Dry Pancake Mix with Cinnamon | Fluffy

Had a bag of flour sitting there and wanted pancakes for breakfast without buying a box mix. Dumped everything together, shook it in a jar, and suddenly I could make fluffy pancakes whenever. Still use this mix six months later.

Why You’ll Love This

Takes 6 minutes to make the dry mix itself. Breakfast gets stupid fast after that.

Homemade means you control what goes in. No weird additives. Just flour, sugar, baking powder, salt, cinnamon.

One jar in the pantry means fluffy pancakes any morning. No running to the store. Mix is ready when you are.

Dry Pancake Mix with Cinnamon — What Goes In

All purpose flour. A cup and a quarter. That’s your base.

Granulated sugar. Two tablespoons. Sweetness without making it cake.

Aluminum free baking powder. One and a half teaspoons. Not the regular kind—aluminum tastes weird if you’re sensitive. The leavening agent that actually makes them rise.

Fine sea salt. Half a teaspoon. Cuts the sweetness, wakes up flavor.

Ground cinnamon. Half a teaspoon. Warm spice through every pancake. Pre-mixed means it distributes evenly instead of clumping in one bite.

That’s it. Five ingredients. Mix it, jar it, done.

Building the Mix — No Lumps Allowed

Combine everything in a large bowl. Sift or whisk hard. Vigorous. The baking powder and salt need to spread through the flour evenly or your pancakes will taste flat in spots and rise unevenly in others.

No clumps. If you see little balls of powder, break them. Press them between your fingers. Cinnamon especially hides in corners.

Transfer to an airtight container or glass jar with a tight lid. Pantry lives there. Not the fridge. Humidity kills baking powder before its time.

Keep it away from direct sunlight. Store it somewhere cool and dry. The mix stays good for 3 months. After that, the leavening starts wearing out and your pancakes won’t get as fluffy. You’ll notice them spreading flatter on the griddle. Still tastes fine. Just less rise.

Label it if you’re organized. Or just remember what’s in the jar. Both work.

Making Pancakes From Your Mix — The Batter Matters

Scoop however much dry mix you want. Making four pancakes? Grab four tablespoons. Making a stack? Half a cup. Whatever.

Pour in roughly three quarters cup milk. One beaten egg. Two tablespoons melted butter or oil. Stir just until the lumps disappear. Stop there.

Overmix and you knock the air out. Flat pancakes. The batter should be thick with some flow—dropping slowly from the spoon but holding its shape on the griddle instead of spreading thin.

Heat your skillet or griddle over medium heat. Wait. You’ll hear a gentle sizzle when water hits it. That’s ready. Grease lightly with butter or neutral oil.

Pour batter onto hot surface. About a quarter cup per pancake. Let it sit. Watch the top. Bubbles will pop and the edges will set and look dry but not burned. That’s your flip signal. Don’t flip early. Patience here matters.

Cinnamon will deepen the color fast. Watch closely. The second side cooks faster than the first—maybe 90 seconds. Golden like warm honey. That’s done.

Stack them gently. Serve immediately or keep loosely covered on a warm pan off heat while you finish the batch.

Tried buttermilk once instead of regular milk. Tangy note crept in. Batter got thinner too. If you swap, use a little less liquid. Maybe three quarters cup minus a tablespoon. Haven’t tested it enough to guarantee. Just adjust by feel.

Common Pancake Mix Mistakes — How to Fix Them

Lumpy dry mix makes uneven pancakes. Whisk hard. The baking powder especially needs to spread through or some pancakes will fluff and others won’t.

Overmixed batter is the biggest one. You stir thinking you’re helping. You’re actually squeezing out the air bubbles that make them fluffy. Lumps are okay. Leave them. Stir until you can’t see flour streaks. Stop.

Heat matters. Too low and they cook through without browning—pale and dense. Medium heat. You need that sizzle when the batter hits.

Flipping too early locks in steam and makes them gummy inside. Wait for bubbles on top to pop and edges to look set and slightly dry. Then flip.

Flour can vary. If your batter looks too thick or too thin, adjust milk next time. A tablespoon more or less changes everything. Your kitchen humidity, your flour brand—it all matters.

Dry Pancake Mix with Cinnamon | Fluffy

By Emma

Prep:

6 min

Cook:

4 min

Total:

10 min

Servings:

1.2 servings

Ingredients

• 1 1/4 cups all purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons aluminum free baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon

Method

1. 1 Combine all dry ingredients in a large bowl: sift or whisk vigorously to integrate baking powder and salt fully. No clumps. Cinnamon sneaks in aroma early.
2. 2 Transfer mix to a dry airtight container or glass jar with tight lid, store in pantry, no fridge needed. Keep away from humidity and sunlight. Use within 3 months, or baking powder starts tiring out.
3. 3 For pancakes: scoop desired amount of dry mix. Add roughly three quarters cup milk, one beaten egg, and two tablespoons melted butter or oil. Stir just until lumps disappear. Overmix and you'll lose air—flat pancakes. Batter should be thick with some flow, dropping slowly but holding shape.
4. 4 Heat skillet or griddle over medium. You’ll hear gentle sizzle when ready. Grease lightly with butter or neutral oil.
5. 5 Pour batter onto hot surface, about 1/4 cup per pancake. Wait for bubbles to pop and edges to set—dry looking but not burnt. Flip with spatula. Cook until second side is golden, like warm honey color.
6. 6 Watch surfaces closely; cinnamon will deepen color fast. Remove pancakes to plate, stack gently. Serve immediately or keep loosely covered on warm pan off heat while finishing batch.
7. 7 Add fresh fruit, syrup, or yogurt depending on mood. Tried swapping milk for buttermilk once - tangy note but thinner batter too. Adjust by less liquid if trying.

Nutritional information

Calories

210

Protein

5g

Carbs

35g

Fat

5g

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Frequently Asked Questions

How long does homemade pancake mix actually last? 3 months in an airtight container. After that, baking powder loses strength and pancakes flatten. They still taste fine. Just less fluffy. Mark the date on the jar.

Can you use this pancake flour recipe without baking powder? No. Baking powder is what makes them rise. Without it, you’re making crepes. Not pancakes.

What’s the difference between this pancake batter recipe and store-bought mix? You know what’s in it. No additives. Tastes fresher. Takes 6 minutes to make instead of buying a box. Cinnamon is already there so you don’t measure it every time.

Can you make fluffy pancakes with less sugar? Yeah. Cut it to a tablespoon. They’ll be less sweet but still fluffy if you don’t overmix the batter. The baking powder does the work, not the sugar.

Does this work as a simple pancake recipe for beginners? Absolutely. Five ingredients, whisk them, jar it. Then just add milk, egg, butter when you want pancakes. Less thinking than mixing from scratch every time.

Why aluminum free baking powder instead of regular? Some people taste a metallic note with regular. Aluminum free tastes cleaner. If you don’t notice it, regular works fine. Same rise.