June 10, 2023

Homemade Buttermilk “Boxed” Pancake Mix

This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity! The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water. No eggs needed. No milk. Just easy, homemade buttermilk pancakes at the ready!

If you’ve ever tasted buttermilk pancakes, you know there’s no substitute for the flavor and texture buttermilk adds to a pancake recipe. But, buttermilk requires planning and grocery store runs, and sometimes, well, you just want pancakes on a whim, made with regular old pantry staples. No compromise here! Having this homemade buttermilk “boxed” pancake mix on hand allows you to whip up delicious buttermilk pancakes in mere minutes, without the grocery store trip or the expense (or taste!) of a store-bought pancake mix.

How to Use This Homemade Pancake Mix

Make the mix now and enjoy the pancakes later. You breakfast superstar, you!

Make in bulk (double or triple recipe below) to have on hand for future breakfasts at home
Meal-prep for an upcoming camping trip
Make-ahead breakfast idea for a home away from home vacation

What is powdered buttermilk?

Powdered buttermilk, or dried buttermilk powder is shelf stable powder made with real sweet cream buttermilk. The long shelf life is all about convenience as you can keep a container in your cupboard. It comes in handy for making all sorts of baked goods like buttermilk biscuits, banana bread, scones, and, of course, this homemade buttermilk pancake mix. Powdered buttermilk is an economical pantry staple when you can’t use up a full carton of fresh buttermilk before expiration. Having it on hand also prepares you for unplanned pancake cravings when they strike first thing in the morning!

There are several brands of powdered buttermilk available. Check the ingredient list to be sure they’re using real food ingredients. Some brands, like Saco, require refrigeration once opened, so just be sure to store this one in the fridge to be safe. King Arthur and Bob’s Red Mill also make powdered buttermilk and both of these brands can be stored at room temperature after opening, so grab one of these brands if you’re making the pancake mix to have on hand and not using within a few days.

4 Reasons Why You’ll Love This Homemade Buttermilk “Boxed” Pancake Mix

Superior Taste & Texture – Powdered buttermilk is the secret to achieving “boxed” pancakes with a fluffy texture and delicious taste. You won’t miss the real buttermilk or the eggs.
So Easy! – Once the dry ingredients are pre-mixed, all you need to add is a little oil and some water and you’ll have next level buttermilk pancakes ready for the entire family to enjoy at a moment’s notice. Pre-made pancake mix is convenient and makes from-scratch pancakes a breeze to whip up the next time the mood strikes!
Simple Ingredients – All pantry ingredients here. No milk, eggs or fresh buttermilk or milk needed. The beauty of using powdered buttermilk is that it’s a shelf stable pantry ingredient.
Homemade is Better – Is there anything that’s not better when it’s “home” made? When you make your own mix, you know what’s going into your family’s pancakes. You get to control the quality of the ingredients and avoid the junk found in many of the store-bought pancake mixes. Plus, it’s definitely more economical than buying a store-bought box of pancake mix.

Buttermilk Pancake Mix Ingredients

Flour – All-purpose flour is great, or you can use whole grain flours (see substitutions below).
Baking soda – This is the leavener needed to react properly with the powdered buttermilk, which gives the pancakes their distinctive fluffy texture.
Sugar – Adds a little sweetness to the finished pancakes
Salt – Flavor booster
Powdered Buttermilk – The acid found in (powdered) buttermilk kicks the baking soda into action and makes the fluffiest pancakes. Plus, it adds so much flavor!

To make pancakes, you’ll need just oil and water.

water – Reconstitutes the buttermilk powder
oil – Adds richness to the finished pancakes. I like a neutral oil like avocado oil. Or, use melted butter.

How to Make Homemade Buttermilk Pancake Mix

Each “batch” serves 4-5, so you can scale up accordingly if you’re planning to fill a big container to have on hand.

Stir together dry ingredients

Combine flour, baking soda, salt, sugar and buttermilk powder in a medium bowl and whisk well to combine. Store in an air-tight container.

(Store prepared pancake mix in the refrigerator in an airtight container or resealable bag until you’re ready to use if your powdered buttermilk requires refrigeration. If you’re camping, just pop it in the cooler. If you’re at home or a home away from home, you can place it in the refrigerator at this point. Just be sure to check your powdered buttermilk label to see if yours requires refrigeration).

How to Make Pancakes with Your Mix!

1. Make pancake batter

Add 3 cups buttermilk pancake mix to large bowl and whisk in 2 cups water and 4 Tbsp. oil, until just combined. This makes a single batch so scale up these measurements accordingly if you’re feeding a larger crowd. Do not over mix pancake batter! You want the batter to be a little rough and lumpy, so error the side of under mixing. If you prefer a thicker batter, add up to 1/4 cup more of the pancake mix.

2. Preheat oven (Optional)

If you’re going to keep pancakes in oven as you cook, preheat oven to 200 degrees F.

3. Cook the Pancakes

Heat a large cast iron or pancake griddle over medium heat and coat the bottom of the pan with a little move avocado oil (about 1 teaspoon). Wait until the griddle is nice and hot. You should feel the heat coming from the pan when you place your hand a few inches above.

Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles. They will begin to bubble quite quickly if the pan is sufficiently heated. Wait until the edges begin to set and air bubbles form and begin to pop on the surface of each pancake. When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula. If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two. Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.

Remove pancakes in batches as you go, and repeat until all pancake batter has been cooked. I like to stack mine on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot, but a plate works fine too.

4. Serve Pancakes

Serve pancakes in great tall stacks, with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions! Peanut butter is another one of our favorite toppings, especially when camping or eating on the go!

Mixing things up

For blueberry pancakes, gently fold in 1 cup blueberries to the finished pancake batter.
For chocolate chip pancakes, gently fold in 1/2 cup semi-sweet chocolate chips into the batter.
For whole wheat buttermilk pancakes, substitute whole wheat pastry flour or white whole wheat flour 1:1 for the all-purpose flour.

Frequently Asked Questions

why aren’t there eggs in this pancake mix recipe?

We’re skipping the eggs in this mix out of simplicity. You will never know, though! The chemical reaction between the buttermilk and the baking soda is the leavening agent in this recipe and gives the pancakes plenty of lift for perfect, fluffy pancakes. No flat pancakes here!

Can I add eggs to this recipe?

Absolutely. For each batch, add two eggs, whisked with oil and water to dry ingredients.

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buttermilk pancakes made with homemade buttermilk "box" mix

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