Buttermilk Pancake Mix
Be the first to rate it
A big batch of homemade pancake mix. Add buttermilk, an egg, oil, and vanilla for a stack of fluffy pancakes.
Ingredients
Mix
- 6 cups (852 g) all-purpose flour
- 3/4 cup (171 g) granulated sugar
- 6 teaspoons baking powder
- 3 teaspoons baking soda
- 3 teaspoons salt
To make 4 pancakes
- 1 cup (142 g) homemade pancake mix
- 1 cup (240 ml) buttermilk
- 1 large egg at room temperature
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon (14 g) butter for cooking
Equipment
- mixing bowl
- whisk
- skillet
Directions
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl, then pour it into a sealable bag.
- For 4 pancakes, whisk the buttermilk, egg, oil, and vanilla in a bowl. Put 1 cup mix in a larger bowl, pour in the wet ingredients, and stir gently just until combined.
- Heat a heavy skillet or griddle over medium-low heat and melt a little butter in it. Spoon in about 1/3 cup batter per pancake.
- Cook 3 to 4 minutes, until bubbles form and the edges look set, then flip and cook about 2 minutes more, until golden.
Notes
Double the batter amounts for 8 pancakes. Store the mix sealed for up to 3 months. Keep cooked pancakes warm in a 200°F oven, or refrigerate leftovers for up to 3 days.
