With this homemade pancake mix, you can make fluffy buttermilk pancakes from scratch in minutes. Easy peasy. Simply combine flour, sugar, baking powder, and butter and stash the whole shebang in the freezer. Then add milk and eggs.
How do I make fluffy pancakes?
When we tell you not to overmix the batter, we’re not kidding. Go as easy as possible—a few lumps are fine. Flour and liquid create structure in any dough by turning into gluten. Overmix and you’ll end up developing more gluten than you want and those pancakes will be tough and rubbery.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Serves 36 | Makes 6 cups mix
- To make the pancake mix
- To make the buttermilk pancakes
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 until the mixture is the consistency of fine meal and there are no visible chunks of butter, about 10 minutes.
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 mix until the mixture is the consistency of fine meal and there are no visible chunks of butter, 3 to 5 minutes.
Use the mix immediately or stash it in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 1 month.
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.
Heat a cast-iron or nonstick skillet or nonstick skillet 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 while you repeat with the remaining batter. Originally published January 20, 2016.
Recipe Testers' Reviews
This pancake mix is definitely a great plus for busy families at breakfast! My family loves the thin pancakes made with this mix.
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.