Who can resist stacks of warm, fluffy, moist pancakes drizzled with real maple syrup? I certainly can’t. That’s why I developed this buttermilk pancake mix recipe so you can make restaurant-quality pancakes at home in under 30 minutes. The dry mix stores well in the pantry, makes a thoughtful homemade gift, and produces reliably tender pancakes whenever you want them.
These fluffy buttermilk pancakes are a weekend favorite at my house. They’re soft inside with a light, delicate crumb and a golden exterior. Compared to a malted-diner style pancake, they’re a touch less sweet and use fewer ingredients, which makes them simple and dependable.
If you enjoy other griddle-style breakfasts, there are also delicious waffle and baked pancake recipes that pair nicely with this mix.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storage Notes
- Frequently Asked Questions
- More Breakfast Recipes
Sommer’s Recipe Highlights
Buttermilk = Better Texture – Buttermilk keeps pancakes tender and airy while giving a pleasant tang that plays well with a small amount of sugar and a drizzle of maple syrup.
Make Ahead – The dry mix is easy to prepare in bulk and store for months. When you’re ready to cook, whisk together the wet ingredients, stir in the dry mix, portion the batter, and griddle.
Simple & Economical – This mix uses pantry staples and costs less than many boxed mixes. It’s also a charming homemade gift: layer the dry ingredients in a jar, add a tag with wet-ingredient directions, and tie on a bow. You can leave it plain or add mix-ins like chocolate chips or sprinkles for a fun twist.
Key Ingredients and Tips
Dry Mix – The pantry mix contains just four ingredients: all-purpose flour, baking powder, sugar, and salt. Simple and reliable.
Wet Ingredients – For the full recipe you’ll combine buttermilk, eggs, vanilla, and melted butter:
- Buttermilk – Store-bought works great; homemade cultured buttermilk is a fine substitute and keeps pancakes extra tender.
- Eggs – Use large eggs and let them come close to room temperature for best rise and texture.
- Vanilla extract – Good-quality vanilla noticeably improves flavor; vanilla bean paste can be used instead.
- Butter – Melt and cool unsalted butter before folding into the batter so it blends smoothly without cooking the eggs.
How to Make
Find ingredient amounts, detailed instructions, storage tips, and a video in the printable recipe card below.
Make the Dry Mix – Combine flour, baking powder, sugar, and salt in a bowl and whisk until evenly blended. If you’re storing the mix, transfer it to a clean jar with a tight lid.
Mix the Wet Ingredients – Whisk the buttermilk, eggs, and vanilla together in a measuring cup or pitcher. Pour the wet mixture into the dry mix and stir gently until most of the flour is incorporated. Finish by whisking in the cooled melted butter; stop as soon as it’s combined to avoid overmixing.
Heat and Cook – Preheat a griddle or large skillet over medium-low heat and add a small pat of butter. Portion about 1/3 cup batter per pancake onto the hot surface, spacing them so they don’t merge. Cook until bubbles form across the top and the edges begin to set, about 3–5 minutes, then flip and cook another 3–5 minutes until golden.
Rest the Batter – Letting the batter rest briefly while the griddle heats helps develop bubbles and lightness. Avoid over-stirring; some small lumps are fine and help keep the finished pancakes tender.
Expert Tips
Accurate measuring matters—especially the flour. Fluff the flour in the bag, spoon it into measuring cups, and level it off to avoid dense pancakes. Overmixing deflates the batter; stop when the ingredients are mostly combined. Also check that your baking powder is fresh—leavening agents lose potency over time and can make pancakes flat.
If you’re gifting the dry mix, include a small card with the wet-ingredient quantities and brief cooking notes so recipients get the best results every time.
Serving Suggestions
Pancakes are lovely plain, but a pat of butter and warm maple syrup is hard to beat. Add fresh berries, sliced bananas, chocolate chips, or whipped cream for variety. You can also serve them with compotes or sauces for a special brunch.
- Blueberry sauce
- Blackberry sauce
- Orange curd
- Homemade hot fudge
- Salted caramel
Storage Notes
The dry mix keeps up to six months in an airtight container in a cool, dark pantry and can be frozen for up to a year. Cooked pancakes refrigerate for a day or two; for longer storage freeze them (individually wrapped or separated with parchment) for up to two to three months. Reheat from frozen in the microwave in short bursts at reduced power or in a toaster oven until warm.
Frequently Asked Questions
Flat pancakes are usually caused by overmixing the batter or flipping too early. Mix just until most of the flour is incorporated and wait until bubbles form and edges set before flipping.
Avoid overworking the batter, let it rest briefly while the griddle heats, and use fresh baking powder. Cook until golden but not overly brown to preserve a light texture.
No, this recipe is not low carb. For low-carb alternatives, look for recipes specifically designed for ketogenic or low-carb diets.
Enjoy this free recipe and share it with friends!
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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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Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk thoroughly so the baking powder is evenly distributed. Store the dry mix in a jar or proceed to make pancakes immediately.
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In a measuring pitcher, whisk together the buttermilk, eggs, and vanilla until smooth and well combined.
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Pour the wet ingredients into the dry and fold until just combined; small lumps are fine. Stir in the melted butter and stop mixing as soon as it’s incorporated.
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Heat a griddle or skillet to medium-low and butter the surface. Use a 1/3 cup measure to portion batter onto the hot surface. Cook until bubbles form and edges set, then flip and cook until golden. Adjust heat if they brown too quickly. Repeat with remaining batter.
Notes
Cooked pancakes store in the refrigerator for a day or two. For longer storage, freeze pancakes individually or separated with parchment for 2–3 months and reheat as needed.