Homemade Buttermilk Pancake Mix
Keep this easy homemade buttermilk pancake mix on hand for busy mornings. Just add water!
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.
Table of Contents
- Why you'll love this homemade buttermilk pancake mix
- Ingredients you'll need for the mix
- How to make a batch of pancakes with this mix
- How to store homemade pancake mix
- Get the recipe
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
- Salt
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:
- Water
- 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.
baking tip:Tips for making perfect pancakes
- 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.
Get the recipe
Homemade Buttermilk Pancake Mix
Ingredients
Pancake Mix:
- 6 cups (750 grams) all-purpose flour
- 1 ½ cup (138 grams) powdered buttermilk (see Notes
- â…“ cup (53 grams) powdered egg replacement , optional (see Notes)
- â…“ cup (65 grams) granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 3 teaspoons salt
To Make a Batch of Pancakes:
- 1 â…“ cup (200 grams) pancake mix , above
- 1 cup (227 grams) water
- 1 large egg (if not using egg replacer in mix)
- 2 tablespoons melted butter or vegetable oil , optional
- 1 teaspoon vanilla extract , optional
Instructions
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 â…“ 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.
Notes
- This recipe makes enough mix for 6 batches of pancakes. One batch makes 10 small 4-inch pancakes.
- I use Saco Buttermilk Powder.
- I use Bob’s Red Mill 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.
I believe your gram conversion for buttermilk powder is off. Â 1 1/2 cups of powder weighs 165 grams. Â I think the measurements for the powdered egg may be off too. Â If you want to replace an egg, my whole egg powder needs 12g of powder (72g for six batches).
Hi William! Thank you for this feedback. I did a little more digging and it looks like the weights vary from brand to brand, and all differ from the King Arthur standard ingredient weight chart that I use to double check my recipes. I have changed amounts to reflect the specific products I use, and made a note of them in my recipe notes. I hope this helps! 🙂