Homemade Pancake Mix

by Amanda Wilding

This homemade pancake mix is staple at our home. All the ingredients come from food storage. This is a great meal to eat for breakfast or when you’re just too tired to cook. We love it!

• 16 Cups Whole Wheat Flour


• 2/3 Cups Baking Powder


• 8 teaspoons salt


• 1-2 Cups Shortening


• 1 Cup Powdered Honey


• 2 ½ Cups Powdered Milk


• 2 ½ Cups Powdered Egg (Don’t put in the powdered eggs if you want to use fresh eggs later)

The pancake mix will last about a month on the shelf. If you’re not going to use it up in a month, store it in the refrigerator. If you don’t have a big family, cut the recipe in half.

When it’s time to make pancakes just add water. Remember to add in the eggs if you didn’t put powdered eggs in the mix.

Try the Rhubarb Blueberry Freezer Jam on your pancakes. It's yummy!

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