Buttermilk Pancake Mix
by Sommer Collier — on May 18, 2026 Who can resist stacks of warm, fluffy, moist, and tender pancakes drenched in rich maple syrup? I sure can’t! Which is why I came up with this buttermilk pancake mix recipe to make restaurant-quality pancakes at home in under 30 minutes, anytime I want! The mix is great to make ahead from scratch and keep in the pantry, or I even like to give it as gifts in cute jars.
I love a sweet, carby breakfast food, and these fabulous, fluffy buttermilk pancakes are our weekend favorite. Everyone agrees, I’m pretty darn good at making griddle breakfast items… Today’s buttermilk pancake recipe is ultra-fluffy with a delicate texture. It’s similar to my recipe for diner-style malted pancakes, which are also moist and tender, but these pancakes aren’t quite as sweet and require fewer ingredients.
If you love all varieties of hot carby breakfast items, I’ve also got a sensational crispy waffle recipe on the site!
Table of Contents
Sommer’s Recipe Highlights
Buttermilk = Better Milk – Buttermilk makes pancakes soft and airy on the inside, and golden on the outside. It also adds a little tangy note, which is complemented by the addition of a little sugar, and then of course maple syrup on top.
Make Ahead – The dry mix in this recipe can also be made in advance and stored for months until I’m ready to use it. Then I just whisk the wet ingredients together, stir in the pancake mix, spoon the batter, and sizzle!
Easy & Economical – As you might imagine, my buttermilk pancake mix is ridiculously easy and inexpensive to make by combining some basic dry ingredients in a container. Dollar-for-dollar, my homemade mix is cheaper than most boxed pancake mixes from the grocery store, which additionally have super questionable ingredients. The mix is also a fantastic, inexpensive yet thoughtful gift to give for holidays in a large glass jar with a bow! You can make a plain version, or add chocolate chips or sprinkles to jujj it up!
Key Ingredients and Tips
Pancake Mix – I make this dry mixture with just 4 simple ingredients: all-purpose flour, baking powder, sugar, and salt. That’s it! You probably have all of these ingredients in your pantry right now.
Wet Ingredients when making the full recipe for buttermilk pancakes –
- Buttermilk – I like to make my quick and easy homemade buttermilk recipe, but store-bought is just as good to make the pancakes extra fluffy.
- Eggs – I use large brown eggs, and set them on the counter to come to room temperature about 15-20 minutes before I start cooking. Cold eggs make it hard for the batter to create light pancakes.
- Vanilla extract – I always recommend using a high-quality vanilla extract, or an equal amount of vanilla bean paste. It really does make a huge difference in the flavor!
- Butter – I use unsalted butter, so I have total control over how much salt is in the dish. Melt it in the microwave or stovetop, and when you set the eggs on the counter, remove the butter from the heat so it starts to cool.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Make the Dry Buttermilk Pancake Mix – I start by adding the all-purpose flour, baking powder, sugar, and salt to a large mixing bowl if I’m making pancakes right away, or in a large jar, if I’m prepping the mix to keep on hand for another day.
I either whisk everything together in the bowl, or put the lid on the jar and give it a good shaking to combine.
Combine and Add the Wet Ingredients – When I’m ready to make my pancake recipe using buttermilk, I start by whisking the milk, eggs, and vanilla extract together in a large measuring cup. (Wondering where the melted butter is? Don’t worry, we’ll get there!)
Next, I pour the wet mixture into the bowl with the pancake mix, and whisk to combine.
Add Butter – Now here is the butter! I pour in the melted and cooled butter last, whisking it in gently just until it’s evenly mixed. Then stop whisking to make fluffy buttermilk pancakes; they’ll get dense if the batter is overmixed.
Prep the Griddle – Next, I let the batter rest so it gets extra bubbly. In the meantime, I preheat my griddle to medium-low heat. A large skillet also works well! Add a little bit of butter to the flat surface, and once it melts, I know it’s hot enough.
Add the Batter – I’ve found the perfect amount of batter per pancake is 1/3 cup. Use your measuring cup to carefully scoop the batter – make sure it’s not dripping! Then gently but quickly pour the batter onto the hot griddle. It will naturally make a round-ish shape, but use the edge of the measuring cup or a spatula to help form the pancakes, if needed.
Cook and Flip – Now I leave them alone! After they cook for 3 minutes or so, the edges around the pancakes should be set with air bubbles across the top. I use a spatula to carefully lift an edge… If the underside of the pancake is pale, I set the edge back down and leave it for another 2 minutes. Once it’s light golden brown, I slide the spatula all the way under the cooked side of the pancake, and quickly flip it onto its other side. Cook them for 3-5 minutes, then check for doneness again.
Expert Tips
The key to making perfect buttermilk pancakes includes getting the proper proportions of wet to dry ingredients. I’ve taken care of that for you, as long as you measure properly. When measuring flour, be sure to stir and fluff the flour in the bag, then scoop it into the measuring cups, and level the cups with the flat edge of the spoon. This will ensure that your pancakes aren’t too dense and heavy.
Also, it’s easy to overmix the pancake batter, which deflates the pancakes. When mixing the batter it’s OK to leave some streaks and clumps of flour. Just get most of them mixed in and the rest will work themselves out as they’re cooking.
Also, make sure your baking powder is fresh. Most people don’t realize that leveling agents like baking powder and baking soda go bad over time. It’s good to switch them out a couple of times a year to make sure all your baked goods rise properly. They are cheap, I say it’s ok to toss them and start with fresh ingredients every now and then.
If you are making the mix to store for later (or giving as gifts) it’s helpful to add a little tag to the jar with the exact proportions of wet ingredients.
Serving Suggestions
Fluffy griddle cakes are delicious enough to eat on their own… But of course I’d never say no to a pat of butter and drizzle of warm maple syrup. And you definitely don’t have to twist my arm to say yes to some fresh berries, chocolate chips, and/or whipped cream on top!
I also love to sometimes jazz up these simple pancakes with other toppings, like –
Storage Notes
The dry mix is great to make ahead and keeps well in an airtight container at room temperature for up to 6 months. But I suggest keeping it in a dry, dark place like the pantry. It also freezes well for up to a year!
Once the pancakes are made, they’ll keep well for a day or two in the refrigerator. Any longer and they’ll start to get dry and chewy. So I freeze the cooked pancakes for longer storage, up to 2 months.
I find the best way to freeze pancakes is by first wrapping them individually in plastic wrap, then placing them all together in a Ziploc freezer bag. Or, you can stack them in the bag with a piece of parchment paper between each layer so they don’t stick. This keeps them fresh for 2-3 months. Then I pull them out as needed, loosely wrap one or two in a paper towel, and microwave for in bursts of 20-30 seconds on 50% power.
Frequently Asked Questions
Usually, this is due to the batter being overmixed, which deflates all of those delicate little bubbles that make the pancakes puffy. Flipping them over before they’re ready is another reason pancakes sometimes fall flat.
Same thing here… It’s important not to overwork the pancake batter and to let it rest for a few minutes while the griddle heats. This time allows the bubbles to develop. Also, don’t overcook them! They’ll become denser the more they brown, so flip and take them off the heat as soon as they get that perfect golden pancake glow!
No, they definitely are not. But if you are looking for some magical low carb recipe that still makes super soft pancakes, I’ve got you covered! Try my low carb pancakes recipe to make “cloud bread” pancakes that are also keto-friendly.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Breakfast Recipes
Buttermilk Pancake Mix
Video
Ingredients
Dry Mix-
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Mix –
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoon vanilla extract
- ¼ cup melted butter
Instructions
- Set out a large bowl for the dry ingredients, and a measuring pitcher for the wet ingredients. Add the flour, sugar, baking powder, and salt to the bowl. Whisk well to incorporate the baking powder fully into the mixture. You don't want any clumps of baking powder left here!( Now store in a jar or use immediately.)
- In the measuring pitcher, combine the buttermilk, eggs, and vanilla extract. Beat well to incorporate the eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined; remember clumps are fine at this stage. Finally, mix in the melted butter. Again, don't overmix, the moment it's incorporated, stop stirring.
- Heat a griddle (or large skillet) over medium-low heat. Butter the griddle. Once the butter starts sizzling, use a 1/3 cup measuring cup to scoop the batter onto the griddle. Make sure to space out the pancake batter so they don't merge together as they're cooking. Allow the pancakes to cook and bubble for 3-5 minutes. You can place a spatula under the edge of a pancake and lift it to check for color. If the pancakes are turning dark too quickly, turn the heat down to low. Once the bottom is golden, there are bubbles over the surface of the pancake, and the edges are starting to dry out, it's time to flip. Gently shimmy the spatula under the pancakes and flip them over quickly. Cook for another 3-5 minutes until golden. Repeat with the remaining batter.
