Buttermilk Pancake Mix

Course Breakfast

Cuisine American

Keyword breakfast mix, homemade pancake mix, pancake mix recipe

Prep Time 10

Cook Time 6

Total Time 16

Servings 24 pancakes

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

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.