Homemade Buttermilk Pancake Mix
Keep this easy homemade buttermilk pancake mix on hand for busy mornings!
Breakfast shortcuts like pancake mix save us on so many mornings. I have a few store-bought brands that we enjoy, though all are at least a little disappointing. We all know that no pancake tastes as good as homemade, but I’m here to tell you that my pancake mix recipe is very, very close.
And while I prefer to make fresh buttermilk pancakes from scratch on lazy weekend mornings, I love this pancake mix every other day of the week! The pancakes are light and fluffy, and have great flavor.
Why you’ll love this homemade buttermilk pancake mix
Homemade pancake mix is not a huge time saver when you think about how long it really takes to mix up a few dry ingredients, but I have been surprised by how much time it feels like I’m saving. Making pancakes from this mix seems so much easier and faster, and I make pancakes much more often!
This pancake mix is a pretty typical mixture of flour, sugar, baking powder and soda, and salt. Using powdered buttermilk gives the cooked pancakes a lot of additional homemade flavor, and if you add powdered egg replacement it makes whipping up a batch of pancakes even easier.
You can make pancakes simply by whisking together the pancake mix and some water, or add melted butter or oil and vanilla extract for even more flavor.
Ingredients you’ll need for the mix
So let’s make some pancake mix! Here’s everything you need (full recipe below):
- All-purpose flour
- Powdered buttermilk
- Powdered egg replacer (optional, I like Bob’s Red Mill brand)
- Granulated sugar
- Baking powder
- Baking soda
How to make a batch of pancakes with this mix
One recipe of homemade pancake mix is enough for 6 batches of pancakes, and each batch makes 10 small 4-inch pancakes. Here’s what you’ll need to add the pancake mix to make a batch of pancakes:
- Egg (if not using powdered egg replacer)
- Butter or vegetable oil (optional)
- Vanilla extract (optional)
To make the pancakes, simply whisk all ingredients together in a bowl and cook in a skillet over medium heat for a few minutes on each side till golden. Then, enjoy!
How to store homemade pancake mix
Homemade buttermilk pancake mix can be stored in an airtight container or bag in your pantry for about 1 month or in fridge for up to 6 months. The buttermilk powder in this recipe will stay freshest in the fridge.
Tips for making pancakes
Now you have a homemade pancake mix, here are some more tips for making the best pancakes at home:
- Whisk the wet and dry ingredients only until just combined and no flour streaks remain. Do not over mix the batter, it’s okay if it’s a little lumpy. This will produce a more tender pancake.
- I prefer to use a cast iron skillet for pancakes, as it creates a great golden exterior. A griddle or any heavy-bottomed skillet with straight sides will work also.
- You can use either butter or neutral oil (vegetable oil) to grease your pan, though I prefer the flavor of butter.
- Pancakes are ready to be flipped with the bubbles on the surface have popped and the edges are dry.
- To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200°F oven.
- Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
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This recipe was originally published August 2017.
Homemade Buttermilk Pancake Mix
- 6 cups all-purpose flour (720 grams)
- 1 ½ cup 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:
- 1 ⅓ cup pancake mix , 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
To make the pancake mix:
- In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
To make pancakes:
- Combine 1 ⅓ cup of the pancake mix with the water, egg (if mix doesn't include egg replacer), and optional butter or oil, and vanilla. If pancake mix is too thick, add a little more water to thin it out.
- Drop by ¼ cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
- Serve immediately as desired, or keep warm in a 200°F oven until ready to serve.
- This recipe makes enough mix for 6 batches of pancakes. One batch makes 10 small 4-inch pancakes.
- I like Bob's Red Mill Brand egg replacer. If you can't find powdered egg replacer or don't want to include it in your mix, add 1 egg to every batch of pancakes you make with this mix.
- Dry pancake mix can be stored in an airtight container or bag in your pantry for about 1 month or in fridge for up to 6 months. The buttermilk powder in this recipe will stay freshest in the fridge.
41 Comments on “Homemade Buttermilk Pancake Mix”
What a great idea! I had no idea you could buy buttermilk powder. Do you just get that from a normal grocery store?
I buy powdered buttermilk on the baking aisle. It’s usually near the powdered regular milk. The brand I’ve seen comes in a cardboard round container, kind of like a peanut can. Great stuff!
Walmart sells it
Just like Barbara said, I find it alongside powdered milk in pretty much any grocery store. I’m sure you could also find some online! 🙂
You can also get it from King Arthur flour co. They have lots of wonderful baking things.
is this similar to the box Bisquick as I have been looking for a homemade recipe for that product!!!
It’s somewhat similar, though this is homemade so it has fewer ingredients. Also, Bisquick actually contains bits of fat dispersed throughout which mine does not. This mix makes great pancakes, but I haven’t yet tested it for biscuits and the like. Hope this helps!
These look amazing! Yummy and great tip! Starting pre-k over here next week. Yikes!
How many grams of the pancake mix do you use per recipe- the info seems to be missing. Also, does this mix work for waffles?
Mixed this up today and my husband whipped up a batch of your yummy pancakes for his supper tonight. Excellent. Thank you for sharing!
Annalise, please tell me the weight of 1 1/3 cups of pancake mix.
Thank you for sharing the recipe.
Do you refrigerate this mix since it has buttermilk powder in it? I use the Saco brand and it says on the container to refrigerate after opening.
I use Saco brand too and have never noticed that before! I don’t refrigerate this mix and have never had any problems. My guess is that the fridge will keep freshness and extend shelf life once open. Since I use this mix within weeks of mixing and cook the pancakes, I probably won’t change my method. But I should add a note to the recipe. Thanks for bringing this to my attention!
These were the BEST buttermilk pancakes! They were super easy to make. If you have 3 or more people, I would double the recipe. Yummy, yummy, yummy!!! Also, I didn’t change ANYTHING, but I would say it is always preferable to use Buttermilk if possible – and there’s nothing like hot maple syrup on top 🙂
Thank you for sharing this recipe, it couldn’t have been easier to make.
Yay! Thanks so much for the feedback, I’m so happy you loved the pancakes. 🙂
I have a bunch of white wheat flour to use up. Think it would be ok to sub it for the all-purpose flour?
I’ve been looking for a dry pancake mix that I like as much as Krustaez. I’ve found it! Thank you.
I use the dried buttermilk from Saco. For the liquid, I prefer milk and use 2% because that’s what I have on hand.
For years I made a mix with powdered milk, but wanted to try powdered buttermilk. It didn’t work so well to just substitute in my original recipe, but this recipe worked great! For variety, I make my first 4 pancakes as is, then add to the remaining batter 1/2 a grated apple and some cinnamon, or fresh/frozen blueberries. I get my powdered buttermilk from a bulk food store, as I don’t think I’ve ever seen it in a regular grocery store.
Hands down the best homemade pancake recipe we’ve ever tried. Just perfect. Fluffy but thin, great buttermilk pancakes flavor, and that vanilla makes them a restaurant quality that you can’t even find in a restaurant. Yumm. I need to figure out how to convert for Belgian Waffles!
Ran out of pancake mix and found this recipe. I meant to order butter powder, but accidentally ordered buttermilk powder a few weeks ago, so this was the perfect use for it! I also just added powdered eggs to the mix to see how those worked out so we could use this for camping without packing extra eggs. The pancakes have been cooked and approved by my 11 year old pancake chef. 🙂 If he says they’re good, then they’re good!
PS – I *really* appreciate when people include weights for recipes that use flour, so thanks for that! Super helpful.
Hi Laurie, thanks so much for all of the feedback! Love that you added powdered eggs and that they turned out so well!
Hi Annalise, I’ve been looking for a buttermilk pancake mix to prepare as Christmas gifts. I want to make sure there are no questions from the recipients regarding the mix so I have one question: are you using Kosher salt or table salt? I know that the measurement is slightly different for each one.
Thanks so much. I’m really looking forward to preparing this!
Just made today 4 thumbs up! Me and my son who loves pancakes!!! Thank you!
This recipe has been approved by two picky granddaughters who love pancakes. I was searching for a copycat recipe for Bisquick because I want to cut out processed stuff as much as possible. I also wanted the recipe to have dried Buttermilk. So thank you for your research and success!
I’m so happy to hear that! Thanks for the feedback, Julie!
Hello! I followed the simple steps to make the mix however Can you clarify if we should use 1 1/3 cups of mix or 1 1/4 cups when you are ready to make the pancakes?
1 1/3! sorry!
well darn…I weighed everything (so awesome – thanks for using weights!!), saco dry buttermilk – nothing out of the ordinary – had kosher salt and the batter was really thin – it bubbled beautifully but they were very flat. I added some frozen fruit…but hadn’t had issues with this in the past. The mix I use to make didn’t include buttermilk (which is why I wanted to use this one!) but the proportions are very similar – just doesn’t use oil in the final mix. I’m puzzled….hmmm…maybe i’ll just start with 1 T of oil and less liquid next time! I’m just surprised I’m the only person who had this happen. Any thoughts? Thanks again! I made a full batch so I have a lot 🙂
You can always add less water to get a thicker batter, whatever you prefer!
I just wanted to come back to say that I cut the liquid down (and used 1/2 the oil – but that shouldn’t matter -just personal preference) and they were absolutely fluffy and beautiful – thank you!
So happy to hear that, thanks for the feedback!!
I followed the recipe pretty precisely but instead of melted butter I used vegetable oil to the mix. Point is, my batter turned out fairly thin which resulted in my pancakes being quite thin. The overall taste was really good. I was reading through the comments to see if that happened to anyone else but I only came across one comment from Lauren who had a similar experience. Nonetheless, I’ll try again today with a little less water and see how they turn out, I’m sure they’ll taste great eitherway 🙂
Thanks for the feedback Manahel! I’m going to try this soon and see if I need to adjust that water amount a bit. Glad you still enjoyed them!
Anyone ever converted this for Belgian Waffles? If so I’d love to borrow the recipe!
I am very happy to see this post because it really a nice post. Thanks
I will make this mix as soon as my buttermilk comes in. When my children were young I always made a mix. Thank You
Thanks for a great recipe. I’ve made this several times now as it’s written. The pancakes are amazing!
I did want a little extra tang and added just a touch of fresh lemon juice to the original mix The acid in the lemon juice made these pancakes even fluffier if that can be imagined.
I modified the recipe and added dried citric acid (1 tablespoon) to the mix. I get the same results as the fresh lemon. The other modification was adding dried butter powder into the mix (i don’t add the melted butter with this modification). I upped the flour to 750g. When mixing I use 2c of mix, 2 eggs and about 1.5c liquid (this is done by eye plus or minus)
Fantastic results either way!
Thanks so much for the feedback, Brian! Glad to hear you enjoyed the recipe.
Made this recipe 3times now and the pancakes are wonderful. Thank you!
I live in Japan and a cup measurements are different here. We usually use grams when cooking. So I really appreciate you putting grams on the recipe.
I put one cup 200ml of the mix and one cup 200ml of one egg and water combined, and the pancakes came out perfect. I didn’t put any oil in it. The pancakes were not too sweet nor too cakey, just perfect and fluffy. Thank you very much for sharing the recipe！