Mason Jar Pancakes

ByMelissa Riker
3 Comments

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My Mason Jar Pancakes are a quick and fun way to whip up a homemade breakfast. Shake, pour, cook, and enjoy warm, fluffy pancakes, perfect for busy mornings or a fun way to get kids involved in the kitchen.


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If there’s a way to make pancakes even more enjoyable, this is it!

My kids love taking turns shaking the jar. No need for a premade mix. We pour the batter straight onto the griddle and watch the pancakes puff up beautifully. It’s simple, mess-free, and honestly, such a fun way to start the day together!

More kid-approved breakfast options? This smashed berry breakfast toast is always a hit!

Why I love this recipe

I’m a fan of anything that makes breakfast easier, and this recipe does just that. No extra bowls, no whisk. Just shake up the batter in a jar, and you’re set! It’s my favorite way to get fluffy, delicious pancakes without the hassle.

Ingredients

pancake ingredients
  • milk
  • large egg
  • vegetable oil
  • flour
  • granulated sugar
  • baking powder
  • salt

Step by step

  1. In a large mason jar, add milk, egg, and oil. Secure the lid and shake until well combined.
  2. Add flour, sugar, baking powder, and salt to the jar. Put the lid on and shake for about 2 minutes until everything is mixed.
  3. Lightly grease a griddle or frying pan and heat to medium.
  4. Pour batter onto the hot surface, using about 1/4 cup per pancake.
  5. Cook until the edges look dry and bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  6. Serve warm with syrup, fresh fruit, or your favorite toppings.
mixing pancake batter in a jar
pancake on griddle ready to be flipped with bubbling
pancake on spatula after cooking
gif of stirring bowl

Tips for Best Results

  • Use a 32 oz jar so there’s enough space to shake everything well.
  • Shake the jar vigorously to fully combine the ingredients.
  • Let the batter sit for a few minutes before cooking for even fluffier pancakes.
  • Don’t overheat the griddle. Medium heat is perfect for golden brown pancakes.
  • If the batter seems too thick, add a splash of milk and shake again.
pancakes in stack on white plate with butter and syrup and strawberries and blueberries

Variations

Your pancakes, your rules! That’s the best part about these mason jar pancakes. You can make them just how you like. Swap milk for oat or almond milk, toss in chocolate chips, berries, or cinnamon, and mix in banana or vanilla for extra flavor. If you want them heartier, add peanut butter or protein powder!

More Breakfast Ideas

SEE ALL BREAKFAST

Storage

If you have leftover batter, store the jar in the fridge for up to 24 hours and shake it before cooking.

The cooked pancakes can be kept in an airtight container in the fridge for 2-3 days. To reheat, pop them in the toaster or warm them in the microwave for a few seconds.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!

Print
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pancakes in stack on white plate with butter and syrup and strawberries and blueberries

Mason Jar Pancakes

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3 from 1 review

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Description

My Mason Jar Pancakes are a quick and fun way to whip up a homemade breakfast. Shake, pour, cook, and enjoy warm, fluffy pancakes, perfect for busy mornings or a fun way to get kids involved in the kitchen.

Ingredients

Scale
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 cup flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large mason jar, add milk, egg, and oil. Secure the lid and shake until well combined.
  2. Add flour, sugar, baking powder, and salt to the jar. Put the lid on and shake for about 2 minutes until everything is mixed.
  3. Lightly grease a griddle or frying pan and heat to medium.
  4. Pour batter onto the hot surface, using about 1/4 cup per pancake.
  5. Cook until the edges look dry and bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  6. Serve warm with syrup, fresh fruit, or your favorite toppings.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 5 inch pancake
  • Calories: 106
  • Sugar: 4.8 g
  • Sodium: 169.7 mg
  • Fat: 2.5 g
  • Carbohydrates: 17.8 g
  • Protein: 3.4 g
  • Cholesterol: 23.9 mg

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Melissa Riker is the author of Shaken Together Life and The Happier Homemaker where she creates no-fuss recipes for everyday home cooks. She prioritizes simple ingredients and family-friendly meals to encourage everyone from experts to novices to be inspired to cook at home.

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3 Comments

  1. Pingback: fun88

    1. Same here with new Bob’s Mill baking powder. Usually the ratio of flour to milk & egg is 1.5 c flour to 1 c milk and 1 egg. Or two eggs. So I added a couple more heaping tablespoons of flour and they came out perfect. But they cannot be mixed in a mason jar that way. I had a stainless steel shake ball in there and they just mixed enough. n

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