Pancake Mix Recipe

With this pancake mix recipe, you can make buttermilk pancakes from scratch any morning of the week. Just combine flour, sugar, baking powder, and butter and stash in the freezer.

Pancake Mix Recipe

Thanks to this pancake mix recipe, you can make homemade pancakes from scratch whenever the craving hits, whether you prefer light, fluffy, buttermilk pancakes or crêpe-like, fold-and-fill thin pancakes. Best to always keep a stash of this pancake mix on hand.–Renee Schettler Rossi

Pancake Mix Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes about 6 cups

Ingredients

  • To make the pancake mix
  • 4 1/2 cups (639 grams) unbleached all-purpose flour
  • 3 tablespoons (36 grams) baking powder
  • 1 1/4 teaspoons (7 grams) fine sea salt
  • 12 tablespoons (6 ounces or 170 grams) unsalted butter, cut into 1/2-inch (1 1/4-centimeter) dice and chilled
  • To make the buttermilk pancakes
  • 2 large eggs
  • 1 cup (224 grams) whole milk
  • 1/2 cup (112 grams) low-fat buttermilk
  • 2 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 1 teaspoon vanilla extract
  • Butter (or, ideally, clarified butter)

Directions

  • To make the pancake mix
  • 1. If making the pancake mix with a stand mixer, fit the mixer with the paddle attachment and, on medium-low speed, combine the flour, baking powder, and salt until well combined, about 1 minute. Stop the machine. Toss in the butter and use your fingers to combine everything so the butter is coated with the flour. Then flip the stand mixer on medium speed and let it turn until the mixture is the consistency of fine meal and there are no visible chunks of butter, about 10 minutes. (It takes such a crazy long time because you need the butter to be totally absorbed by the flour.) The mix can be used immediately, refrigerated in an airtight container for up to 2 weeks, or frozen for up to 1 month.

    If making the pancake mix with a handheld mixer, in a large bowl combine the flour, baking powder, and salt with the mixer on medium-low speed until everything is well combined, about 1 minute. Stop the machine. Toss in the butter and use your fingers to combine everything so the butter is coated with the flour. Then flip the mixer on medium speed and let it turn until the mixture is the consistency of fine meal and there are no visible chunks of butter, 3 to 5 minutes. (It takes such a crazy long time because you need the butter to be totally absorbed by the flour.) The mix can be used immediately, refrigerated in an airtight container for up to 2 weeks, or frozen for up to 1 month.
  • To make the buttermilk pancakes
  • 2. In a medium bowl, gently whisk the eggs. Whisk in the milk, buttermilk, sugar, and vanilla extract until blended. Place 2 cups (284 grams) of the pancake mix in a large bowl. Make a well in the center, dump in the egg mixture, and gently whisk just until combined and no white streaks remain. Be careful not to overmix the batter or the resulting buttermilk pancakes will be tough and gummy.
  • 3. Heat a well-seasoned cast-iron or nonstick skillet or griddle over medium-low heat. Brush with a little butter (clarified butter would be ideal) to lightly coat, then wipe off any excess with a clean kitchen or paper towel. Grab a 2-inch-diameter ice-cream scoop or 1/3-cup measuring cup and portion the batter onto the griddle, leaving an inch or so between pancakes. Use the back of the scoop or measuring cup to gently spread each blob into a 4-inch round. Cook until tiny bubbles appear on the surface, about 2 minutes. Carefully flip the pancakes and cook until the other side is golden brown, about 2 more minutes. Serve immediately. Repeat with the remaining batter.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Elie Nassar

Jan 20, 2016

This basic pancake mix is a good item to have on hand if you have some freezer space, and it saves you some time getting out the flour, baking powder, and melting butter if it's early morning and you want to feed the kids something good and send them off to school without too much hassle. I only made half the pancake mix. I used a hand mixer instead of a stand mixer. It worked very well, and the butter was incorporated in about 2 minutes.

Testers Choice
Anya L.

Jan 20, 2016

This pancake mix is definitely a great plus for busy families at breakfast! My family loves the thin pancakes made with this mix.

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