Homemade Buttermilk Pancake Mix
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.
- 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 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.
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