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!

Child Cooking Pancakes


  • 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)
Mix all the ingredients together in a large bowl. We use our hands to do the mixing. Squish the shortening into the flour as you mix.

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!

Return To:

Food Storage Recipes from Homemade Pancake Mix
Healthy Breakfast Foods
Recipes Using Eggs
Recipes With Honey
Powdered Milk Recipes
Wheat Recipes

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