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Homemade Pancake Mix – The Back to School Recipe

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1 3/4 cups whole wheat pastry flour
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons meringue powder
  • 1/2 cup Splenda (see note)
  • Non-stick vegetable spray
  • 3/4 cup water, milk or soy-milk per 1 cup pancake mix


  1. Combine all the dry ingredients in a large bowl.
  2. Store mix in a dry, airtight container.
  3. When ready to make the pancakes, add 1 cup of Homemade Pancake Mix with ¾ cup of water.
  4. Mix with a fork or whisk until most of the lumps are gone.
  5. Heat a large skillet or griddle.
  6. Spray with non-stick vegetable spray.
  7. Using a ladle or measuring cup, pour batter onto skillet.
  8. Cook until browned on one side then flip, and allow to cook for another minute. (Ok, so everyone knows how to make pancakes but I had to put it in anyway!!) Serve with your favorite syrup, jam, or fruit topping.
  9. Breakfast is served – although on a busy night they could even be dinner!!!



  • You can use regular sugar or a few packets of vanilla sugar instead of splenda.

Pancake Add ins

  • Fresh blueberries, chocolate chips, mini chocolate covered candies, chopped apple, your favorite chopped cookies, fresh fruit, your own favorite add in (please let me know!).
  • You can even make the pancakes in advance and freeze them in a large zipper bag or airtight container. Of course they are best fresh!

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