Homemade Instant Buttermilk Pancake Mix

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Homemade Buttermilk Pancake Mix

Homemade Buttermilk Pancake Mix

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Say goodbye to Krusteaz or Aunt Jemima with this homemade instant pancake mix. Mix up a big batch and store it in a tight lidded storage container and you are always ready for homemade pancakes in the morning. This is also a great mix to take with you when camping!


  • 12 Cups All-Purpose Flour
  • ¾ Cups Sugar
  • 1 ½ Cups Dry Buttermilk Powder*
  • 3 Tablespoons Baking Soda
  • 6 Tablespoons Baking Powder
  • 1 Tablespoon Kosher Salt


  1. Mix all ingredients in a large bowl with a wire whisk to combine well.
  2. Store in a dry cool place in a tight lidded container for up to 3 months.

To Prepare Pancakes:

  1. For every 1 ½ cups of dry mix add 1 egg, 1 ½ tablespoons melted butter or vegetable oil and 2/3 cup of water.
  2. Stir until just combined.
  3. If the batter is too dry add a little more water.
  4. Heat a griddle or frying pan on medium heat until a drop of water “dances” across the hot surface. Add a little butter or oil to the pan or omit if using a non-stick pan or griddle.
  5. Pour pancake batter on griddle in desired amount for the size of pancakes wanted.
  6. Cook on first side until bubbles appear and pop.
  7. Flip pancakes over and cook on other side 2-3 minutes until done and no longer doughy inside.

* Most grocery stores also carry dry buttermilk powder.

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