Buttermilk Pancake Mix

5 stars (2 reviews)

My buttermilk pancake mix recipe is easy for making restaurant-quality pancakes at home in under 30 minutes, anytime you want! The mix is great to make ahead from scratch and keep in the pantry, or even to give as gifts in cute jars.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast, Brunch

Cuisine: American

Servings: - 14 Pancakes

Calories: 173kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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.

Nutrition