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Make your own just add water pancake mix at home and skip skip the boxed mixes. With shelf-stable ingredients like powdered milk, butter, eggs, and buttermilk, you’ll get fluffy, buttery pancakes that taste like they’re made from scratch. Perfect for camping trips, busy mornings, or lazy weekends, this mix only needs water to whip up a hot breakfast in minutes.
Most store-bought pancake mixes are a bit disappointing. They promise convenience, but once you add in eggs, oil, and milk, you might as well have made the pancakes from scratch. At that point, the mix is basically just flour and baking powder—it doesn’t save much time or effort.
There are a few “complete” pancake mixes on the market, but they usually make rubbery pancakes that don’t taste like much. If you’ve ever wished for a delicious just add water pancake mix for camping trips or lazy weekend breakfasts, the answer is simple: make your own!
Quick Look at the Recipe
- Recipe Name: Just Add Water Pancake Mix
- Recipe Type: Dry Mix (Breakfast)
- Preservation Method: Shelf-Stable Dry Storage
- Prep Time: 10 minutes
- Yield: About 4 cups mix (makes 12–14 pancakes)
Why Make Your Own Pancake Mix?
When you build the mix yourself, you control the ingredients and flavor. That means no chemical aftertaste, no rubbery texture, and no skimping on the buttery richness that makes pancakes taste amazing.
The secret is using shelf-stable powdered ingredients. I started experimenting with powdered butter in my homemade biscuit mix, and the flavor blew me away. It actually tastes like real butter—and it’s perfect in pancakes too. Add in powdered eggs, milk, and buttermilk, and you’ve got a mix that cooks up just like classic buttermilk pancakes, no extra ingredients needed.
Ingredients for Just Add Water Pancake Mix
The beauty of this recipe is that all the wet ingredients you’d normally add to pancake batter are available in powdered form. Here’s how each one works:
- Powdered Butter – Adds a rich, buttery flavor without melting sticks of butter.
- Egg Powder – Backpackers and campers swear by powdered eggs. In mixes, the granulated form binds the batter and boosts protein without affecting texture. Two tablespoons equals one fresh egg.
- Milk Powder – Readily available at most grocery stores, milk powder provides creaminess.
- Malted Milk Powder – Adds depth and a subtle sweetness that makes the pancakes taste more like diner-style flapjacks.
- Buttermilk Powder – Gives lift and tang, creating that classic pillowy buttermilk pancake texture.
- Flour, Sugar, Salt, Baking Powder, and Baking Soda – The basics of any pancake recipe, rounded out with the right leavening for the buttermilk.
With these ingredients, you’ll have all the convenience of a store-bought mix but with the flavor and texture of homemade pancakes.
Homemade Pancake Mix Recipe
Here’s the ratio I use for a small batch. Feel free to double or triple it if you’d like to stock your pantry or prep for a camping trip.
Just Add Water Pancake Mix (Makes about 4 cups)
- 2 cups all-purpose flour
- ½ cup milk powder
- ⅓ cup malted milk powder
- ⅓ cup powdered buttermilk
- ¼ cup whole egg powder
- ¼ cup butter powder
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
To Make Pancakes:
Mix 1 cup pancake mix with ½ cup water. Stir until just combined and cook on a hot griddle. That’s it—fluffy, golden pancakes with nothing but water added!
Tips for the Best Just Add Water Pancakes
- Bulk Prep: Make a large batch and store it in an airtight container. It’s a lifesaver for busy mornings.
- Camping Ready: Pack the mix in a zip-top bag and scoop straight into a bowl with water at your campsite.
- Custom Flavors: Add a handful of freeze-dried blueberries, chocolate chips, or cinnamon for variety.
- Storage Life: Since all the ingredients are shelf-stable, this mix keeps well for months if stored in a cool, dry place.
Why This Mix Works
The combination of egg powder, buttermilk powder, and butter powder makes all the difference. Instead of a bland “flour cake,” these pancakes rise well, taste rich, and cook up fluffy without needing to crack an egg or melt butter.
It’s as close to homemade as you can get—without the extra steps.
FAQ
Yes, the malted milk powder adds flavor and richness, but it isn’t strictly necessary. If you can’t find it, just leave it out or replace it with extra regular milk powder. The pancakes will still turn out fluffy and delicious. You can also skip the buttermilk powder, again, replacing with regular milk powder.
Keep your just add water pancake mix in an airtight container in a cool, dry place. Mason jars with tight-fitting lids or food-grade storage tubs work well. For long-term storage, consider vacuum-sealing to protect the mix from moisture and extend shelf life.
The shelf life of your mix depends on the ingredients you use. Most powdered milk, butter powder, and egg powder are shelf-stable for one to two years, sometimes longer. To be safe, go by the shortest expiration date on the ingredients you’ve added to the mix.
Absolutely. This recipe is a great starting point for a homemade Bisquick alternative. You can use it not only for pancakes but also to make waffles, biscuits, or even quick breads by adjusting the liquid and flavorings.
Yes, powdered yogurt can work in place of buttermilk powder, though it will give the pancakes a slightly different tang. If buttermilk powder isn’t available in your area, yogurt powder is a good substitute and will still give you fluffy, tender pancakes. You can also use plain milk powder in place of the buttermilk, and they won’t have a buttermilk tang, but they’ll still be delicious.
Perfect for Camping and Quick Breakfasts
This mix is especially handy for camping, road trips, or stocking an off-grid pantry. There’s no need to pack perishable ingredients like eggs or milk. Just bring the mix and some water, and you’ll have a hot breakfast in minutes.
And of course, it’s just as useful at home when you want pancakes without the mess. I keep a jar in my pantry year-round for those mornings when my kids ask for pancakes out of the blue.
Just Add Water Pancake Mix
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ cup milk powder
- ⅓ cup malted milk powder
- ⅓ cup powdered buttermilk
- ¼ cup whole egg powder
- ¼ cup butter powder
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- In a large bowl, whisk together all dry ingredients until well combined.
- Store the mix in an airtight container in a cool, dry place until ready to use.
- To make pancakes, combine 1 cup mix with ½ cup water. Stir just until blended; do not overmix.
- Cook on a hot greased griddle or skillet until bubbles form on the surface and the edges look set. Flip and cook until golden brown. Serve warm.
Notes
- Storage: This pancake mix will keep for 3–6 months in a sealed jar or container. For longer storage, use oxygen absorbers or vacuum-seal.
- Variations: Add a teaspoon of cinnamon, a handful of freeze-dried blueberries, or mini chocolate chips directly into the mix for extra flavor.
- Bulk Batch: Double or triple the recipe to prep for camping trips or pantry storage.
- No Buttermilk Powder? If omitted, leave out the baking soda and increase the baking powder slightly for lift.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These came out so wonderful, and it’s nice to have something on the shelf that doesn’t require anything from the fridge in a pinch!
I am looking for a just add water cake mix that uses butter powder, milk powder, powdered eggs and so forth. Do you have a basic cake recipe that uses all powdered ingredients? Thank you so much for sharing. I have learned so much already!
I’m sorry we don’t have a recipe for a cake mix but that’s a great idea for a future post.
I was wondering if the Malted Milk Powder is necessary in the recipe? I can’t seem to find it where I live and I wanted to ask if I can skip it or replace it with something else?
You could definitely try it without it and see how you like them.
I did not have butter powder, but I did add vanilla powder and they still came out great.
That’s good to know. Thanks for sharing.
We live in the UK and dried buttermilk is difficult to purchase. Do you think that dried yoghurt would be an adequate substitute? Thanks in advance for your reply!
I would definitely give it a try and see how you like them. Let us know if you decide to try it.
We did try it with yoghurt powder (not a live culture) and it worked well. The children were in charge of Sunday tea and the pancakes made up quickly and so deliciously! We’re trying to scale it up and see how much we’ll have to buy in bulk (buttermilk might be more available that way as well). In what sort of container do you store your pancake mix? (Sorry, I asked this question on your butter powder page, too, since the reason is related. Thank you for your response.
I think any container that keeps out moisture and light would be the best.
what is the shelf life time? can it be dry canned? thank you
The shelf life is as long as the ingredients separately. The butter powder, dried milk and egg powder have a shelf life of a few years, but you’d have to look at the out dates on the containers you use. Whatever is the shortest out date is the shelf life of this mix. Flour/salt/baking powder last for decades provided they’re sealed and dry.
I don’t dry can personally, because the heat can affect how the flour cooks. For this recipe, in particular, I wouldn’t recommend it because of the milk and egg powder. You can use a food saver vacuum sealer with a canning jar attachment to seal the jars instead if you want to get them totally sealed for longer storage.
I’m more interested in making a powdered “Bisquick” recipe. I want to use flour, sugar, powdered eggs, powdered milk , baking powder, baking soda and a powdered butter to make pancakes, waffles, bread, etc using water only. Any recipes or ideas other than the one provided?
I use same recipe by practicalselfreliance.com above and add 1/3 cup cornstarch . I make biscuit ,waffles, cake mix, bread. Rolls, and yeast rolls, pancakes it’s my all purpose copy cat Bisquick complete
Thank you for sharing this. We made our first batch today and the loft and texture were perfect. I hadn’t ordered the butter powder and I’m convinced it will be even better with it so it’s on order now. This is exactly what I was looking for. This time I used White Lily flour so they were very tender. The next batch will be a whole grain flour mix. I see this as being very adaptable. Love your site.
have you ever figured out a cost per batch?
If using only one milk powder, do you need to increase the amount to compensate for the milk powder not being used?
Yes, you can just use all regular milk powder in place of the others.
Would you use instant powder milk or the non instant powder milk?
Instant dry milk powder.
Have you experimented with powdered coconut milk or cream powder? My husband travels and backpacks and we’ve made a lot of dehydrated meals for him to take along. We have been substituting coconut milk powder for any milk called for in the recipe but where you have three different types of milk products, I’m wondering if it would be different. why do you have malted milk, butter milk and regular powdered milk? Thanks for the information! I’m looking to trying them for myself!
I haven’t tried dried coconut milk or cream, but I’ve heard plenty of good things about them from others.
Using three different milk powders is totally optional, but I’ve found it to be quite tasty. The butter powder has great flavor and gives the pancakes a light hint of butter flavor that’s pleasant and doesn’t taste artificial. The dried milk itself increases the protein content of the pancakes, and helps the pancakes stay soft when cooked (not rubbery), it’s like making dinner rolls with milk vs. water. The enriched dough from the milk has a softer texture. The malted milk powder is totally optional, but again, I think it helps give the pancakes great flavor and makes up for the lack of vanilla in the mix.
In truth, you could just use milk powder alone for a much simpler recipe.
We used dried coconut milk powder, dried cocoa butter powder and ground flax/linseed in a vegan version of this recipe as a Christmas present for a vegan friend. We replaced the milks and butter likewise, but not the egg, for a Christmas gift for another, lactose-intolerant friend. Obviously, we tried them out before gifting them, and our five children (at the time, eldest was 19 and youngest, 5) thoroughly enjoyed both.
That sounds like such a great idea!