Keep a batch of this hearty pancake mix on hand and breakfast gets a whole lot easier. Flapjacks in a Sack Mix combines oats, all-purpose flour, whole wheat flour, brown sugar, dry milk, and warm cinnamon into a make-ahead pantry mix you can portion into gift bags, jars, or vacuum-sealed packs.
Each bag makes a simple old-fashioned pancake batter with eggs, oil, and water, then cooks up tender pancakes with a little more chew and flavor than a plain boxed mix. It is practical, inexpensive, and exactly the kind of mix that earns its shelf space.
Ingredients You’ll Need
This mix makes 4 gift-size bags, with 2 cups of dry mix per bag. One bag combines with eggs, oil, and water to make a full batch of pancakes.
- 4 cups quick oats
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup packed brown sugar
- 1 cup powdered milk
- 3 tablespoons baking powder
- 2 tablespoons cinnamon
- 2 1/2 teaspoons salt
- 1/2 teaspoon cream of tartar
For each 1 bag of flapjack mix, you’ll also need:
- 2 eggs, beaten
- 1/3 cup oil
- 1 cup water
If you like keeping homemade breakfast staples stocked ahead, you might also want to browse more Breakfast Mix Recipes for easy mornings.
How to Make the Mix
- In a large bowl, combine the quick oats, all-purpose flour, whole wheat flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and cream of tartar.
- Stir well until the color and texture look even throughout and the brown sugar is broken up.
- Measure 2 cups of mix into each zip-top bag, cone bag, vacuum-seal bag, or jar.
- Seal tightly and label each container with the pancake directions.
This recipe makes 4 bags total. That is enough for four separate pancake breakfasts or four very useful edible gifts. Useful beats cute when your recipient is standing in the kitchen at 7 a.m.
How to Cook the Pancakes
- In a medium bowl, whisk 2 beaten eggs, 1/3 cup oil, 1 bag of flapjack mix, and 1 cup water until just combined.
- Let the batter sit for about 5 minutes so the oats can hydrate and the batter can thicken slightly. A short rest also gives the leavening time to wake up, which helps pancakes rise more evenly, as explained by King Arthur Baking’s pancake tips.
- Heat a lightly oiled griddle over medium heat until hot.
- Pour about 1/4 cup batter for each pancake onto the griddle.
- Cook until bubbles form on top and the edges begin to look set.
- Flip once and cook until the second side is golden brown.
- Serve hot.
Using 1/4 cup batter per pancake, each bag yields about 12 pancakes, depending on how thickly you pour. That gives you about 6 servings per bag if you plan on 2 pancakes per person, or 24 servings from the full master mix.
If you like savory breakfast pairings, McDonald’s Breakfast Bagel Sauce Recipe makes a fun side for egg sandwiches on the same morning.
Helpful Tips
- Do not overmix the batter. Stir just until the dry pockets disappear. A few small lumps are fine.
- Keep the griddle lightly oiled. Too much oil fries the surface instead of browning it evenly.
- Wait for bubbles before flipping. If you rush it, you’ll tear the pancake and lose that nice rise.
- Use a measuring cup for even pancakes. A 1/4 cup measure keeps the size consistent and helps them cook at the same rate.
Easy Variations
This base mix is sturdy enough to handle a few simple add-ins once the wet batter is mixed:
- Apple cinnamon: Fold in 1/2 cup finely diced apple.
- Blueberry: Add 1/2 to 3/4 cup fresh or frozen blueberries.
- Pecan brown sugar: Stir in 1/3 cup chopped pecans for extra crunch.
- Thinner batter: Add 1 to 2 extra tablespoons water if you prefer a more spreadable pancake.
For a different flapjack idea altogether, Ramen Flapjacks are a quirky pantry-stretching option.
Storage and Shelf Life
Store the dry mix in an airtight jar, zip-top bag, or sealed gift bag in a cool, dry place. The mix keeps best when moisture stays out and the brown sugar stays soft instead of turning into a brick masquerading as an ingredient.
- Jar or zip-top bag: Use within 3 months.
- Vacuum-sealed bag: Use within 6 months.
Once you mix a bag with eggs, oil, and water, cook the batter promptly for the best texture. If you do have leftover cooked pancakes, refrigerate them in a covered container and use them within 3 to 4 days. You can also freeze cooked pancakes for up to 3 months for best quality.
Serving Suggestions
These pancakes work with all the usual suspects:
- Butter and maple syrup
- Warm applesauce
- Fresh berries
- Sliced bananas and a dusting of cinnamon
- Peanut butter for extra staying power
- Scrambled eggs and sausage on the side for a full breakfast
Because the mix includes oats and whole wheat flour, the pancakes have a heartier texture that stands up well to fruit toppings and nut butters without going limp under pressure.
💸 Budget101® Price Breakdown: Flapjacks in a Sack Mix
🛒 Walmart Grocery List
- Quick Oats, 42 oz
- All-Purpose Flour, 5 lb
- Whole Wheat Flour, 5 lb
- Light Brown Sugar, 2 lb
- Instant Nonfat Dry Milk, 32 oz
- Baking Powder, 8.1 oz
- Ground Cinnamon, 2.37 oz
- Iodized Salt, 26 oz
- Cream of Tartar, 2.75 oz
- Eggs, 12 count
- Vegetable Oil, 48 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Flapjacks in a Sack Mix
You can, but the texture will be rougher and the batter will need a little more rest. Quick oats soften faster, so if you swap in old-fashioned oats, let the batter stand 10 minutes instead of 5 and expect a slightly chewier pancake.
Yes, you can swap it cup for cup if that is what you have. The pancakes will be a little lighter in color and softer in texture, but the mix will still work without changing the eggs, oil, or water.
A short rest helps the oats absorb liquid and gives the leavening time to start working. Five minutes is usually enough to thicken the batter so it pours better and cooks into fluffier pancakes instead of flat, gluey ones.
Flip when bubbles form across the top and the edges start to look set, not wet. If you peek too early, the center is still fragile and the pancake is more likely to tear. One clean flip is the goal here, not pancake gymnastics.
Absolutely. Pack 2 cups of mix into each jar or bag, seal it tightly, and attach the wet-ingredient directions so the recipient only needs to add 2 eggs, 1/3 cup oil, and 1 cup water. Wide-mouth quart jars work well if you want something sturdier than a bag.
Plan on about 12 pancakes if you use 1/4 cup batter for each one. That usually serves 6 people at 2 pancakes each, though hungry teenagers may consider that an opening offer.
Yes. Cool them completely, layer them with parchment or wax paper, and freeze in a sealed bag or container for up to 3 months for best quality. Reheat straight from frozen in a toaster, skillet, or low oven until hot.
Set the cooked pancakes in a single layer on a baking sheet in a 200°F oven. That keeps them warm without trapping steam, which is what turns a nice pancake stack limp and soggy in a hurry.
You can, as long as you use a large enough bowl and griddle space to keep up. For 2 bags, use 4 eggs, 2/3 cup oil, and 2 cups water, then whisk just until combined so you do not overwork the batter.
Maple syrup and butter are the obvious classics, but these are especially good with applesauce, sliced bananas, chopped pecans, or berries. Since the batter has oats and whole wheat flour, it stands up well to heartier toppings without tasting overly sweet.
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🖨️ Print-Friendly Flapjacks in a Sack Mix
Flapjacks in a Sack Mix
Ingredients
- 4 cups quick oats
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup packed brown sugar
- 1 cup powdered milk
- 3 tablespoons baking powder
- 2 tablespoons cinnamon
- 2 ½ teaspoons salt
- ½ teaspoon cream of tartar
- Per bag to prepare pancakes
- 2 eggs beaten
- ⅓ cup oil
- 1 cup water
Equipment
Instructions
- In a large bowl, combine the quick oats, all-purpose flour, whole wheat flour, brown sugar, powdered milk, baking powder, cinnamon, salt, and cream of tartar.
- Stir until evenly blended and no brown sugar clumps remain.
- Measure 2 cups of the mixture into each of 4 bags, jars, or vacuum seal pouches.
- Seal tightly and label each bag.
- To prepare one bag, whisk together 2 beaten eggs, 1/3 cup oil, 1 bag of mix, and 1 cup water until just combined.
- Let the batter rest 5 minutes.
- Pour 1/4 cup batter onto a lightly oiled hot griddle.
- Cook until bubbles form on top, flip once, and continue cooking until golden brown.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Serving estimate: Each bag yields about 12 pancakes using 1/4 cup batter each, or about 6 servings at 2 pancakes per person.
Storage: Use within 3 months in a jar or zip-top bag, or within 6 months if vacuum sealed.
Prepared pancake storage estimate: Refrigerate cooked pancakes in a covered container up to 3 to 4 days, or freeze up to 3 months for best quality.
Prep time is an estimate for mixing and portioning the dry mix only.
what is the shelf life:2cents:
how many flapjacks does each ‘bag’ make?
Use within 3 months if stored in jar, ziploc-style bag, or within 6 months if using a vacuum seal bag. Makes about 8-10 flapjacks per pkg.
If you store these in a vacuum-sealed jar, can you store them for 6 mos?