Need a pantry mix that turns into breakfast without dragging out half the kitchen? Almond Pancake Mix keeps it simple. You stir up one big dry batch, stash it in an airtight container, and you’re three quick pancake breakfasts away from being a morning genius.
The ground almonds add a light nutty flavor and a little more body than plain pancake mix, while the dry milk keeps the batter rich without needing fresh milk on hand. One full mix makes about 7 1/2 cups, which is enough for 3 batches of pancakes, or about 36 five-inch pancakes total.
Ingredients for Almond Pancake Mix
You only need a handful of pantry staples to make this dry mix, and nothing here is fussy. That’s always nice before coffee.
- 3 cups nonfat dry milk
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup almonds, finely ground
- 2/3 cup baking powder
- 1/2 cup sugar
- 1 tablespoon salt
For each batch of pancakes, you’ll also need:
- 2 1/2 cups pancake mix
- 1 1/4 cups water
- 1 egg
- 2 tablespoons vegetable oil
If you like make-ahead breakfast mixes, you might also want to stash a jar of Whole Wheat Buttermilk Pancake Mix in a Jar or compare it with Cinnamon Pancake Mix for a sweeter variation.
How to Make the Mix
- In a large bowl, combine the nonfat dry milk, all-purpose flour, whole wheat flour, finely ground almonds, baking powder, sugar, and salt.
- Stir until the mixture is completely blended and no streaks of flour or dry milk remain.
- Transfer the mix to a resealable plastic bag or another airtight container.
- Label the container so you remember the amount needed for each batch: 2 1/2 cups mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil.
This yields about 7 1/2 cups of dry mix, enough for 3 batches of pancakes.
How to Cook the Pancakes
- Measure 2 1/2 cups of pancake mix into a medium bowl.
- Add 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil.
- Stir just until moistened. A few small lumps are fine. Overmixing is how you get tough pancakes instead of tender ones.
- Heat a lightly greased griddle over medium heat.
- Pour about 1/4 cup batter for each pancake onto the hot griddle.
- Cook until the tops are covered with bubbles and the undersides are golden brown.
- Turn with a spatula and cook until the second side is golden brown.
- Re-grease the griddle as needed and repeat with the remaining batter.
One prepared batch makes about 1 dozen 5-inch pancakes.
Tips for Better Pancakes
Don’t worry about the baking powder amount. The 2/3 cup in the full dry mix is correct. Since the mix is divided into three batches, each pancake batch uses a much more normal amount for a fluffy griddle pancake.
Grind the almonds finely. If the almonds stay coarse, the pancakes turn out bumpier and can tear a little when you flip them. A food processor works best, but a blender will do the job if you pulse carefully.
Stop stirring as soon as the dry spots disappear. Pancake batter does not need to be perfectly smooth. It needs to be mixed and left alone, which is solid advice for batter and some people.
Watch the bubbles, not the clock. Flip when the top is full of bubbles and the edges look a little set. That tells you the inside has started to cook through.
Easy Variations
This mix is intentionally plain enough to dress up without turning breakfast into a project.
- Add cinnamon: Stir 1/2 teaspoon cinnamon into the wet batter for a warmer flavor.
- Use chopped almonds on top: Sprinkle a few over each pancake right after pouring the batter onto the griddle.
- Fold in fruit: Blueberries, diced apples, or sliced bananas work well if you add them after the batter is mixed.
- Make it a breakfast-for-dinner situation: Serve the pancakes with eggs and sausage instead of syrup alone.
If you want to branch out, Carrot Cake Pancakes are a fun next stop when you’re in the mood for something a little more dressed up.
Storage and Shelf Life
Store the dry mix in an airtight container or a tightly sealed resealable bag in a cool, dry spot away from heat and humidity. Because this is a dry pantry mix, its useful shelf life is limited by the shortest-lived ingredient rather than the flour alone.
A practical estimate is to use the dry mix within 9 months for best quality when stored airtight in a cool, dry pantry. That lines up with published home food storage guidance for pancake and similar baking mixes from Virginia Cooperative Extension.
Once cooked, leftover pancakes should be cooled, refrigerated promptly, and used within 3 to 4 days. For longer storage, freeze them in a single layer first, then stack with wax paper between them so you can grab only what you need.
Serving Suggestions
These pancakes work with the usual suspects like butter and syrup, but the almond flavor also plays nicely with fruit toppings. Try them with sliced strawberries, warm berry sauce, honey, or a spoonful of peach preserves.
For a more filling breakfast, serve them with scrambled eggs, yogurt, or crisp bacon. They also pair nicely with fresh fruit and a handful of toasted almonds if you want the plate to look a little less like a carbohydrate emergency.
💸 Budget101® Price Breakdown: Almond Pancake Mix
🛒 Walmart Grocery List
- Instant Nonfat Dry Milk, 64 oz
- All-Purpose Flour, 5 lb
- Whole Wheat Flour, 5 lb
- Whole Natural Almonds, 14 oz
- Double Acting Baking Powder, 8.1 oz
- Granulated Sugar, 4 lb
- Iodized Salt, 26 oz
- Pancake Mix, 32 oz
- Large Eggs, 12 count
- Vegetable Oil, 48 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 Almond Pancake Mix
Because that amount is spread across the full 7 1/2 cups of dry mix, not one single bowl of batter. Each pancake batch uses only 2 1/2 cups of mix, so you are really working with about one-third of that total, which is why the pancakes still taste balanced instead of metallic.
You can, but use plain almond flour, not sweetened almond meal or anything coarse. Finely ground almonds give you the closest texture to the original mix, while a coarser grind can make the pancakes heavier and a little crumbly at the edges.
Yes, if you need an egg-free workaround, use 1 1/2 tablespoons water plus 1 1/2 tablespoons oil plus 1 teaspoon baking powder in place of 1 egg. That substitution helps with lift, but the pancakes may be a little less tender and not quite as rich.
Mix just until the flour is moistened, then stop. A lumpy batter is normal for pancakes, and a few small lumps beat rubbery pancakes every single time.
Plan on about 12 pancakes if you use 1/4 cup batter for each one, which matches the original directions for 5-inch pancakes. If you pour larger pancakes, your yield drops fast, so keep that scoop size consistent if you’re feeding a crowd.
Absolutely. Cool them first, freeze them in a single layer, then stack them with paper between the layers so they don’t weld themselves together. For best quality, use them within 1 to 2 months.
Flip when the top is dotted with bubbles and the edges look set instead of shiny. If you turn them too soon, the centers smear; too late, and you lose that tender middle and golden outside.
You probably can, but expect to tweak the batter a bit because waffle batter usually needs a little more fat for crisp edges. Start with the same mix and add an extra tablespoon or two of oil if the first waffle sticks or comes out pale and soft.
Make small adjustments, not dramatic ones. Add water 1 tablespoon at a time if the batter won’t pour, or sprinkle in a little extra mix if it spreads too fast on the griddle. Pancake batter should pour easily but still hold a round shape.
Fruit is the easy winner here. Berries, sliced bananas, peaches, warm cherry sauce, honey, or maple syrup all play nicely with the almond flavor, and a spoonful of yogurt makes the whole plate feel a little more breakfast and a little less dessert.
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I think this recipe is a great choice if you’re looking for something simple. The instructions are easy to follow and there are good tips that give you an idea of what to expect when it’s time to flip or turn the pancake. If you’re not eating for one, this recipe is more than enough but if you’re cooking more than one it might be worth making more of the mix.