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.
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
- ⅓ cup (53 grams) powdered egg replacement , optional (see Notes)
- ⅓ cup (65 grams) granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 3 teaspoons salt
To Make a Batch of Pancakes:
- 1 ⅓ 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 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.
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’m not sure what kind of buttermilk you’re using, but I went by the weight listed in this recipe vs cups and my proportions got WAY off.
300 grams of Saco Cultured Buttermilk powder is about 3.25 cups vs the 1.5 cups that the recipe calls for and that’s probably why some folks are getting such varied results.
I’m going to tweak this and see what I can do. The flavor is there for sure, thanks for sharing!
I totally get that “feels like” time saving! It’s like having pre-portioned ingredients makes the mental hurdle smaller.
Great tips! I always struggle with overmixing, so the reminder about keeping it a little lumpy is super helpful. That low oven trick for keeping them warm is genius too – I’m definitely using that this weekend. I’ve also found that the type of flour makes a big difference; sometimes using a slightly coarser flour can help prevent that tough texture. Thanks for the advice!
Great recipe idea! Making homemade pancake mix is a fantastic time-saver. Thanks for sharing; I can’t wait to try it out and experiment with different toppings. Definitely adding this to my weekend plans!
Hi!
My son was just mixing this up by measuring into cups while using our scale and 1/3 c. of Bob’s powdered egg replacement was closer to 40g vs. the 185g listed. Which measurement is correct? Thanks.
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！
Made this recipe 3times now and the pancakes are wonderful. 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.
I will make this mix as soon as my buttermilk comes in. When my children were young I always made a mix. Thank You
I am very happy to see this post because it really a nice post. Thanks
Anyone ever converted this for Belgian Waffles? If so I’d love to borrow the recipe!
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!
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!!
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?
Thanks!
1 1/3! sorry!
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!