If you’re looking to streamline your breakfast routine, the Buttermilk Pancake Mix is a fantastic solution. The mix not only simplifies pancake prep but also delivers that classic, fluffy texture we all adore.
When it comes to substitutions, feel free to swap regular milk for buttermilk baking blend if you can’t find it, or omit the nonfat dry milk if it’s not on hand. For a dairy-free option, look for plant-based buttermilk and non-dairy milk powder. Always check labels for allergens, especially if cooking for others, as there are plenty of potential culprits in the mix.
Pancakes, Waffles & Crepes
Buttermilk Pancake Mix Recipe
Ingredients
- 4 cups all-purpose flour
- 1/2 cup buttermilk baking blend dry buttermilk
- 1/2 cup nonfat dry milk powder
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 cup shortening
- 1 egg
- water
Instructions
- In a large bowl, mix together 4 cups all-purpose flour, 1/2 cup buttermilk baking blend dry buttermilk, 1/2 cup nonfat dry milk powder, 2 tablespoons baking powder, and 1 1/2 teaspoons salt.
- Cut in 1 cup shortening until the mixture resembles coarse crumbs (I find using a potato masher works wonderfully for the).
- Store the pancake mix in an airtight container at room temperature for easy access.
- To use, combine 2 cups of the mix with 1 egg and enough water to reach your desired consistency.
- For thinner pancakes, I typically use about 1 1/2 cups of water to achieve a fairly runny batter.
- Preheat a griddle to 325 degrees Fahrenheit and pour batter to cook until golden brown on each side.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: