Whip up my pancake recipe for fluffy, chef-tested buttermilk pancakes any time of the day.
Hi Bold Bakers!
People often try and replicate the fluffy, soft buttermilk pancakes that come from a box pancake mix. I’m going to do you one better and show you how you can make your own homemade dry mix and get the same results. You’ll be able to make homemade pancakes in no time and even have a dry mix you can use anytime.
Why You Should Make My Pancake Recipe
If you’ve often wondered how to make pancake mix, you’ve come to the right place. I’m no stranger to Buttermilk Pancakes. I used to have a catering business where I specialized in over-the-top breakfasts. The winning combination of dry ingredients in my Best Pancake Recipe will store well and be ready for baking any morning, afternoon, or late at night.
My most popular breakfasts were on Fridays where I would make crazy pancakes and waffles. My Buttermilk Pancake recipe was one of my most popular dishes. I was also known for my Red Velvet Pancakes and Churro Waffles.
If you are a breakfast aficionado, you will really enjoy these pancake recipes and waffles. They’re far from average and no one will blame you if they become your favorite meal of the day.
Looking for more homemade mixes that are better than store-bought? Get my Homemade Dry Cake Mix recipe.
Get more Bold Baking Breakfast recipes:
- 2 cups (10oz/280g) all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 Whole Eggs
- 2 cups (16 fl oz/ ½ litre) buttermilk
- 4 tablespoons (2oz/60g) flavorless oil
- 1 teaspoon vanilla extract , optional
Mix together the dry ingredients in a large bowl.
Place into a sealable bag and store for up to 2 months.
To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. Lumps are ok, resist the urge to mix more.
Put a heavy bottom frying pan or griddle on medium heat-low heat.
Spoon one big spoon of the batter per pancake.
Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars.
Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup.
Watch the Recipe Video!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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