Who can resist stacks of warm, fluffy, moist, tender pancakes drenched in rich maple syrup? Not me. That’s why I developed this buttermilk pancake mix recipe—to make restaurant-quality pancakes at home in under 30 minutes. The dry mix is easy to prepare ahead and store in the pantry, and it also makes a thoughtful gift when jarred and tied with a ribbon.
I love a sweet, carby breakfast, and these fluffy buttermilk pancakes are our weekend favorite. The texture is light and delicate—very similar to diner-style malted pancakes but slightly less sweet and with fewer ingredients. If you enjoy griddle breakfasts, this recipe pairs well with waffles or other pancake variations.
Sommer’s Recipe Highlights
Buttermilk = Better Milk – Buttermilk yields pancakes that are soft and airy inside and golden on the outside. It adds a light tang that balances a touch of sugar and a drizzle of maple syrup.
Make Ahead – The dry mix can be prepared in advance and kept for months. When you’re ready to cook, whisk the wet ingredients, stir in the dry mix and melted butter, spoon the batter onto a hot griddle, and cook.
Easy & Economical – This simple homemade mix uses basic pantry ingredients and costs less than many boxed mixes. It’s quick to assemble, customizable (add chocolate chips or sprinkles if you like), and makes a charming, budget-friendly gift when packaged in a jar.
Key Ingredients and Tips
Pancake Mix – The dry mix is made from four basic ingredients: all-purpose flour, baking powder, granulated sugar, and salt. Simple and reliable.
Wet Ingredients for the full pancake recipe:
- Buttermilk – Homemade or store-bought, buttermilk gives pancakes extra fluff and flavor.
- Eggs – Use large eggs and let them come to room temperature for 15–20 minutes. Cold eggs can make the batter sluggish.
- Vanilla extract – A good-quality vanilla extract or vanilla bean paste enhances the flavor.
- Butter – Unsalted butter is preferred so you can control the salt level. Melt and cool it slightly before adding to the batter.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable recipe block below.
Make the Dry Mix – Combine all-purpose flour, baking powder, granulated sugar, and salt in a large bowl if you’ll use it immediately, or place everything in a jar to store. Whisk or shake to blend thoroughly.
Combine the Wet Ingredients – Whisk buttermilk, eggs, and vanilla in a measuring cup until smooth. Pour the wet ingredients into the dry mix and stir just until combined; small streaks and lumps are okay.
Add Butter – Stir in the melted, slightly cooled butter last and mix gently until incorporated. Avoid overmixing to keep pancakes light and fluffy.
Prep the Griddle – Let the batter rest briefly to develop bubbles while heating a griddle or large skillet over medium-low heat. Add a little butter; when it sizzles, the surface is ready.
Portion the Batter – Use a 1/3-cup measuring cup to scoop batter (it’s the ideal size). Pour onto the griddle and let each pancake form naturally; you can nudge edges with the measuring cup for neater rounds.
Cook and Flip – Cook 3–5 minutes until edges set and bubbles appear on top. Check the underside for a light golden color before flipping. Cook another 3–5 minutes until golden and cooked through. Adjust heat if pancakes brown too quickly.
Expert Tips
Accurate measurements are key—especially the ratio of wet to dry ingredients. When measuring flour, stir and fluff the bag, spoon the flour into the measuring cup, then level it off to avoid dense pancakes. Don’t overmix the batter; a few lumps are fine. Fresh baking powder ensures a good rise—replace leavening agents periodically for best results. If giving the mix as a gift, include a tag with the wet ingredient measurements and basic instructions.
Serving Suggestions
Serve pancakes with a pat of butter and warm maple syrup. Fresh berries, chocolate chips, or whipped cream make excellent additions. You can also top them with warm fruit sauces, curd, hot fudge, or salted caramel for variety.
Storage Notes
The dry mix stores in an airtight container in a cool, dry pantry for up to six months and can be frozen for up to a year. Cooked pancakes keep in the refrigerator for a day or two; for longer storage, freeze them. Freeze individually wrapped pancakes or stack them separated by parchment in a freezer bag for up to two months. Reheat loosely wrapped in a paper towel in short bursts in the microwave.
Frequently Asked Questions
Flat pancakes usually result from overmixing the batter, which deflates the air bubbles, or flipping too early. Mix gently and wait for bubbles and set edges before flipping.
Avoid overworking the batter and let it rest briefly while the griddle heats so bubbles can form. Don’t overcook—remove pancakes when they reach a light golden color.
No, these are not a low-carb option. For low-carb alternatives, seek recipes specifically designed for keto or reduced-carb diets.
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Buttermilk Pancake Mix
Video
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
Instructions
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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 thoroughly to distribute the baking powder. Store in a jar or use immediately.
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In the measuring pitcher, combine the buttermilk, eggs, and vanilla. Whisk to incorporate the eggs.
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Pour the wet ingredients into the dry and mix until just combined; a few lumps are fine. Gently fold in the melted butter and stop mixing once incorporated.
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Heat a griddle or large skillet over medium-low. Butter the cooking surface. Use a 1/3-cup measure to portion batter onto the hot griddle, spacing pancakes so they don’t merge. Cook 3–5 minutes until bubbles appear and edges set, then flip and cook another 3–5 minutes until golden. Repeat with remaining batter.
Notes
Cooked pancakes keep in the refrigerator for a day or two. Freeze leftovers for up to 2 months by wrapping pancakes individually or separating stacks with parchment in a freezer bag. Reheat in short microwave bursts wrapped in a paper towel.