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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:
Don’t forget to check out all the Bold Baking content on YouTube, too!
Try These Recipes!
Watch The Recipe Video!
Homemade Pancakes Mix (Best Buttermilk Pancakes)
Ingredients
- 2 cups (10oz/280g) all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
To make the batter add:
- 2 Whole Eggs
- 2 cups (16 fl oz/ ½ litre) buttermilk
- 4 tablespoons (2oz/60g) flavorless oil
- 1 teaspoon vanilla extract , optional
Instructions
- 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.
Recipe Notes
Dear Gemma i have tried some of your recipes so far my favorite is the brownies. Will try to do the pancakes ???? today it will be my first time making them from scratch. I just wanted to tell you that every time I need any recipe i just search for your videos and i know that it will be the right recipe for me. Thank you for all your hard work i am such a big fan from lebanon.
Hi Gemma!You know what I like best about you(apart from your fool proof recipes)? That you reply to all questions ???????????????? lots of luv from India
Can I freeze these already cooked?
Can this batter be used for waffles too?
Thank you for recipe…. ????
It turned out so perfect…
Me n my son????Love it.. ????
I’ll make it again soon….. ????
is there any substitute for eggs in making these pancakes? thanks!
Hi Gemma,
I know this is a buttermilk recipe, but can I substitute the buttermilk with just regular milk?
For the oil can I use coconut oil ?
Hi Gemma! Today I made your buttermilk pancakes for breakfast and they were amazing I normally don’t add this many ingredients because my mom likes to buy boxed but I like to make them from scratch this was so amazing I defiantly will be doing it again and I can’t wait for me to make this for everyone thank you! Bye! 🙂 🙂
Hi Gemma, I will be having my national exams on Thursday for Food and Nutrition and I will be making pancakes. However, when I tried making, I realised that the top of my pancake didn’t turn golden brown and the edges burn faster than the inside. How can I fix this?