Buttermilk pancake mix recipe

Hey there! It's Sarah here, and I'm about to share my absolute favorite buttermilk pancake mix recipe that's going to change your breakfast game forever! I've been making this mix for years now, and it's become such a staple in my pantry that Emily actually gets concerned when she sees we're running low. (Yes, my daughter has pancake anxiety - it's a real thing in our house!)

I first created this mix when I realized how much money I was spending on those boxed versions that never quite tasted homemade. After some experimenting in the kitchen (and a few floury disasters), I perfected this recipe that creates the most tender, fluffy pancakes you'll ever taste. The secret? That magical powdered buttermilk that gives you all the tang and tenderness without needing to keep fresh buttermilk on hand!

This buttermilk pancake mix makes breakfast prep so incredibly simple - just mix with water, cook, and enjoy perfectly fluffy pancakes in minutes. The best part? One batch of mix makes SIX batches of pancakes, so you'll be set for weeks of delicious breakfasts!

Why you will like this recipe

• Time-saving breakfast solution - Make the mix once and enjoy quick, homemade pancakes for months!
• Better than store-bought - No artificial ingredients or preservatives, just real pantry staples
• Perfectly fluffy texture - The powdered buttermilk and leavening agents create the ideal pancake rise
• Versatile base - Works for classic pancakes but also waffles, Dutch babies, and more
• Economical option - Way cheaper than premium boxed mixes and tastes a million times better
• Kid-approved - Emily says these are "the only pancakes that deserve syrup" (harsh but flattering?)

Ingredients for buttermilk pancake mix

For the pancake mix:

• 6 cups all-purpose flour (720 grams)
• 1½ cups powdered buttermilk (300 grams)
• ⅓ cup powdered egg replacement, optional (185 grams)
• ⅓ cup granulated sugar (65 grams)
• 3 tablespoons baking powder
• 1 tablespoon baking soda
• 3 teaspoons salt

To make a batch of pancakes:

• 1⅓ cups pancake mix, from above (200 grams)
• 1 cup water (250 ml)
• 1 large egg (if not using egg replacer in mix)
• 2 tablespoons melted butter or vegetable oil, optional
• 1 teaspoon vanilla extract, optional

Instructions for buttermilk pancake mix

To make the pancake mix:

1. In a large bowl, whisk together all of the pancake mix ingredients until completely combined. I like to use a whisk to make sure everything gets evenly distributed.

1. Transfer to an airtight container or large mason jar for storage. (I have a dedicated pancake mix container that Emily decorated with pancake stickers - not necessary but definitely adds to the experience!)
2. Label your container with the date and remember that it will stay freshest in the refrigerator due to the buttermilk powder.

To make pancakes:

1. Measure out 1⅓ cups of the pancake mix and place in a medium bowl.
2. Add the water, egg (if your mix doesn't include egg replacer), and optional melted butter or oil and vanilla.

1. Stir just until combined - a few lumps are perfectly fine! (Actually, I encourage those lumps - overmixing is the enemy of fluffy pancakes!)
2. If the pancake batter seems too thick, add a tablespoon or two of additional water to reach your desired consistency. I like mine to pour slowly but steadily off a spoon.
3. Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
4. Once hot, drop batter by ¼ cup-full onto the cooking surface. The batter should sizzle slightly but not aggressively.
5. Cook until you see bubbles forming on the surface and the edges look set, about 2 minutes. This is the perfect time to get your coffee sip in!
6. Flip with confidence (pancake flipping is 90% confidence, 10% spatula skills) and cook another 1-2 minutes on the other side until golden brown.
7. Serve immediately with your favorite toppings, or keep warm in a 200°F oven until all pancakes are ready.

Storage & reheating

• The dry buttermilk pancake mix can be stored in an airtight container in your pantry for about 1 month.
• For longer storage (up to 6 months), keep the mix in the refrigerator - this helps preserve the freshness of the buttermilk powder.
• Cooked pancakes can be refrigerated for 2-3 days in an airtight container.
• To freeze pancakes, place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They'll keep for up to 3 months.
• Reheat refrigerated or frozen pancakes in the toaster, microwave, or a 350°F oven until warmed through.

Variations and tips

• Want extra fluffy buttermilk pancakes? Let the batter rest for 5-10 minutes before cooking to allow the leavening agents to activate fully.
• For blueberry pancakes, gently fold in 1 cup of fresh or frozen blueberries just before cooking.
• Chocolate chip version: add ½ cup mini chocolate chips to the batter - Emily's absolute favorite!
• Banana pancakes: add ½ teaspoon cinnamon to the dry mix and fold in ½ cup mashed ripe banana to the wet ingredients.
• If you don't have powdered buttermilk on hand, you can substitute regular powdered milk, but you might want to add a bit of lemon juice to the liquid when you make the pancakes for that tangy flavor.
• Have you ever tried adding a bit of malted milk powder to your pancakes? It adds the most amazing diner-style flavor that takes these to the next level!
• When cooking, be patient! Wait for those bubbles to form on the surface before flipping - it's the secret to perfectly cooked pancakes.

FAQ about buttermilk pancake mix

Conclusion

This buttermilk pancake mix has honestly revolutionized our weekend breakfasts. Instead of fumbling with measuring cups first thing in the morning (pre-coffee, when cooking skills are questionable at best), I can whip up a batch of perfectly fluffy pancakes with minimal effort. Emily now requests these for breakfast at least once a week, and I'm happy to oblige because it's so easy!

The powdered buttermilk is truly the secret weapon here - it gives you that classic tangy flavor and tender texture without needing to keep fresh buttermilk on hand. And being able to make six batches of pancakes from one mix? That's breakfast meal prep at its finest!

I hope you'll give this buttermilk pancake mix a try and experience the joy of homemade pancakes without all the measuring and mixing each time. And when you do make them, I'd love to hear what you think! Don't forget to save this to Pinterest for your next breakfast inspiration!

Happy pancake flipping!