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stack of pancakes on a plate with jar of buttermilk pancake mix in background

Homemade Buttermilk Pancake Mix

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Easily make homemade pancakes whenever the mood strikes!
This recipe makes enough mix for 6 batches of pancakes. One batch makes 10 small 4-inch pancakes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 30 servings
Calories 137
Author Annalise Sandberg

Ingredients

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

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

Notes:

  • 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.   

Nutrition

Calories: 137kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 388mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg