Most pancake mixes require a lot of additional ingredients. Once you’ve added in eggs, oil and milk, you might as well have made the pancakes from scratch. At that point, the mix is just flour and baking powder, which doesn’t save much time. There are a few complete pancake mixes on the market, but they make rubbery pancakes at best. Why isn’t there delicious just add water pancake mix for camping or lazy weekend breakfasts?
If you want something done right, do it yourself! Time to make some homemade pancake mix.
Just about all the ingredients for scratch homemade pancakes are available in a shelf stable powdered form. I’ve been experimenting with using powdered butter in homemade baked goods, and it was absolutely delicious in my just add water biscuit mix. Butter powder gives this pancake mix a rich flavor, and it actually tastes like butter.
Powdered scrambled eggs are often made by backpackers and campers with rave reviews. Eggs store well in a dehydrated form and retain their flavor and binding properties. The only downside of powdered scrambled eggs is texture, but that’s not an issue if you’re using egg powder in pancake mix. There’s a subtle difference between egg powder used in baking mixes and powdered scrambled eggs. Egg powder for mixes is completely granular and incorporates well into a pancake mix. The powdered egg helps bind the batter while adding protein and flavor.
One tablespoon of egg powder is equal to one fresh egg.
Powdered milk is available in every grocery store, so milk is an easy addition. Malted milk powder gives the pancakes a great flavor as well, and really helps round out this just add water pancake mix. I’ve also added powdered buttermilk, which provides extra lift to the pancakes and will help give them a pillowy texture. Buttermilk pancakes just taste better anyway.
That’s all pancake ingredients that would normally be added wet, but now in powdered form. All you need at this point is flour, sugar, salt, and baking powder. Since I’m adding buttermilk powder, this mix will also need baking soda. If you omit the buttermilk powder, you won’t need to add baking soda to the pancake mix.
Here are the basic ratios for a small batch:
- 2 cups Flour
- 1/2 cup Milk Powder
- 1/3 cup Malted Milk Powder
- 1/3 cup Powdered Buttermilk
- 1/4 cup Whole Egg Powder
- 2 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
Feel free to double or triple the recipe to make the pancake mix in bulk and save time.
In the end, to make pancakes, add 1/2 cup water to 1 cup pancake mix. There you have it, just add water pancakes!
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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.
Would you use instant powder milk or the non instant powder milk?
Instant dry milk powder.