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Homemade Buttermilk Pancake Mix

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Hi Bold Bakers!

People often try and replicate those 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.


5.0 from 1 reviews
Homemade Buttermilk Pancake Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 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
  1. Mix together the dry ingredients in a large bowl.
  2. Place into a sealable bag and store for up to 2 months.
  3. To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
  4. 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.
  5. Put a heavy bottom frying pan or griddle on medium heat-low heat.
  6. Spoon one big spoon of the batter per pancake.
  7. 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.
  8. Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup.

I’m no stranger to Buttermilk Pancakes. I used to have a catering business where I specialized in over-the-top breakfasts. My most popular breakfasts were on Fridays where I would make crazy pancakes and waffles.

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These Buttermilk Pancakes were one of the most popular recipes. Also on that list was Red Velvet Pancakes and Churro Waffles.

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If you are a breakfast aficionado, you will really enjoy these recipes. Far from a normal breakfast they will soon make it your favorite meal of the day.

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Looking for more homemade mixes that are better than store-bought? Get my Homemade Dry Cake Mix recipe.

 

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Meet Gemma

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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52 Comments

  1. Carmen Chan on November 25, 2017 at 12:51 am

    Would I be able to replace the All purpose flour with the same amount of fine whole-wheat flour?

    Love your recipes btw!

    • Gemma Stafford on November 25, 2017 at 2:58 am

      Hi Carmen,
      Yes! A spelt wholemeal is usually finely ground, but there are others too, and this is more suitable for tender bakes, and actually good for yeast baking too.
      The gluten in wholemeal flour is not so readily available as in a white flour, so the finer it is the better it will work in a recipe where gluten is requires.
      Gluten is not so much required in cakes/pancakes etc.
      I hope this is of help,
      Gemma 🙂

    • Rifa on January 15, 2018 at 4:45 pm

      Hi! Can I use homemade buttermilk made with milk and vinegar instead of the store bought one?

      • Gemma Stafford on January 15, 2018 at 9:15 pm

        Yes you sure can. It will work perfectly!!

        Gemma.

  2. Ginasbaking on October 3, 2017 at 1:46 am

    Hi Gemma, I have tried a lot of pancake recipes before but your recipe of Buttermilk Pancake is the best. It so delicious, fluffy and soft. I would like to thank you for that, and would use this recipe from now. Cheers.

    • Gemma Stafford on October 3, 2017 at 5:38 am

      Hi there,
      I am really happy to hear this, thank you for being here with us, more to come,
      Gemma 🙂

  3. Saba on August 31, 2017 at 7:59 am

    Thanks and not trying to be picky but can I use self raising flour?

    • Gemma Stafford on September 1, 2017 at 3:57 am

      Yes Saba, certainly, do not add any further raising agent,
      Gemma 🙂

  4. Saba on August 30, 2017 at 9:19 am

    And instead of using baking soda can I use baking powder

    • Gemma Stafford on August 31, 2017 at 12:52 am

      Hi Saba,
      Baking soda is bicarbonate of soda, which is alkaline. When you use it in a recipe you balance it with an acid, in this case the buttermilk, but it can also be yogurt/sour cream/lemon juice/vinegar etc. Baking powder is balanced, it is bicarbonate of soda (Alkaline) and cream of tartar (Acid). If you use baking powder you can use fresh milk, but you can also use the buttermilk. I hope this is of help to you, it is worth understanding this!
      Gemma 🙂

  5. Claudia A Uccello on August 3, 2017 at 7:28 pm

    can you make these with Gluten Free flour? could you please add if they can be made Gluten Free with your wonderful recepies.

    • Gemma Stafford on August 4, 2017 at 1:41 am

      Hi Claudia,
      Yes! that is a great idea, thank you. Many recipes can be made perfectly with gluten free flour. gluten is actually the enemy of some bakes, and we try to avoid activating it in things like pancakes, it does help with the structure, but it is not essential in pancakes. Get to it! it really is worth a shot. Choose a good all purpose gluten free flour for your baking. All will be well,
      Gemma 🙂

  6. Dorcas on June 23, 2017 at 12:07 pm

    Hi Gemma! I love how your pancakes looked and I’d really love to try them out but I’m from Ghana, and buttermilk isn’t available. So I want to know if it’ll be okay to substitute buttermilk with evaporated milk.

  7. Tomisin on May 25, 2017 at 1:24 pm

    Please can I do this in the oven instead of trying ( I know PANcakes might mean it requires a pan,but…)

    • Tomisin on May 25, 2017 at 1:26 pm

      I meant frying (autocorrrect)

    • Gemma Stafford on May 26, 2017 at 1:44 am

      Hi there,
      Yes, but it will need to be a really hot oven!
      You can cook them on a pan, which is almost dry, just barely rubbed with oil. You can bake in the oven, but make the batter thick, and you can bake a few on a flat pan, pre-heat it before you pour the batter, not ideal, but it should work.
      Gemma 🙂

      • Tomisin on May 26, 2017 at 2:18 am

        got it, thank you. And thanks for the buttermilk recipe. I’m from Nigeria where we have ZERO buttermilk. I think it’s my best diy substitute on your site …(who am I fooling, I love them all)

        • Gemma Stafford on May 27, 2017 at 3:03 am

          Ah! thank you so much Tomisin, I am happy that the recipes suit you.
          thank you for being with us here on BBB,
          Gemma 🙂

  8. Joana on April 14, 2017 at 10:56 am

    Hi!
    In your recipe it says that after we add liquid to dry, we are supposed to cook the pancakes straight away… could you tell me how long does the batter “survive” in the fridge after adding liquid to dry?
    PS.: You videos are amazing! Thank you for all the great recipes!

    • Gemma Stafford on April 15, 2017 at 4:38 am

      Hi Joana,
      This is a good question!
      I often make this batter at night, refrigerate it covered, and cook in the morning.
      Overnight will be good, not too much longer Than that though!
      Gemma 🙂

  9. Riva on April 10, 2017 at 7:37 am

    Hi Gemma…tour recipes are great and turn out well yet being easy to follow. Last time I tried your strawberry ice cream with your no machine whipping cream and everyone who tastde loved it…I really appreciate your quick reply
    Only one doubt in this excellent recipe…if we want to substitute the egg then what can I add and in how much quantity? I saw your egg substitution chart but it did not help much. Besides as buttermilk usually contains yogut hence how can we add more yogurt?Thank you

    • Gemma Stafford on April 11, 2017 at 3:12 am

      Hi Riva,
      Again, this will be yogurt. A strained Greek yogurt will be best as an egg substitute,
      Gemma 🙂

  10. Sarah on April 8, 2017 at 9:05 pm

    Dear Gemma,
    Wonderful recipe and the pancakes came out really well. If I may suggest, adding a large pinch of cinnamon powder and nutmeg powder makes the dry mix fragrant and gives a nice subtle flavour ! Hope you try this tip .
    Love, Sarah

    • Gemma Stafford on April 9, 2017 at 4:15 am

      Hi Sarah,
      That is a lovely idea, and here is one for you. mash a ripe banana, or 1/2 of one, and add it to the batter, with the pinch of spice, delicious too. Thank you your input, always good to get your suggestions,
      Gemma 🙂

      • Sarah on April 9, 2017 at 4:32 am

        Wow ! That’s a super fast reply.. love the way you reply to everyone Gemma.. that’s so sweet of you ?.
        Not a fan of banana but will try !

        • Gemma Stafford on April 10, 2017 at 3:28 am

          Haha! Sarah, I love hearing from all of you guys, and i am happy to respond, though sometimes it takes longer than others, depending on schedule.
          Thank you for being with us,
          Gemma 🙂

  11. Dan ang on April 7, 2017 at 5:41 pm

    I like pancakes but I cannot eat all of this. I buy the pancake mix that use water and oil . Normally I make only two . Do you a mix that’s similar to this bisquick pancake mix?

    • Gemma Stafford on April 8, 2017 at 3:29 am

      Hi there,
      Just use this mix to make your own quantity of pancake. The mix you are buying has a milk powder added. If you try this one with fresh milk, and yogurt in place of egg, if you have this, you can make the quantity you want.
      Gemma 🙂

  12. Khansa Zaina on April 7, 2017 at 8:13 am

    It’s been a long time I didn’t eat pancakes.. I will to try this soon 🙂 by the way I already make your homemade cake mix and I love your red velvet pancakes and maybe I’m gonna make it just for myself

    • Gemma Stafford on April 7, 2017 at 10:51 am

      Thank you for being with us. do keep at it! it is worthwhile! This is a good one to master too, let me know how you get on. do not over mix, that is the secret! shhhh!
      Gemma 🙂

  13. Khoulah on April 7, 2017 at 3:14 am

    Hey Gemma,
    Last time you added melted butter instead of oil. Does it make any difference to final result? Because i love the butter one

    • Gemma Stafford on April 7, 2017 at 11:26 am

      Hi there,
      If you prefer butter, then use that. I love butter, and would choose to use it most of the time too. I do love it for pancakes too, it adds flavor, and texture,
      Gemma 🙂

  14. Shahzia on April 7, 2017 at 12:30 am

    Hi Gemma,
    Big fan of your recipes?. Can’t wait to try this pancake recipe, but, we don’t get ready made buttermilk. How can you make it yourself?

    • Gemma Stafford on April 7, 2017 at 11:39 am

      Hi there,
      This is about the acid/alkaline balance of the mix.
      This is about balancing an alkaline with an acid – when you use soda alone – you usually use something like buttermilk or yogurt to balance it.
      I have a buttermilk substitute recipe here on the website. Lemon juice, vinegar is an acid. Cream of tartar is an acid, as is citric acid. All of these are natural ingredients which can be added to any recipe to soften gluten, which is the objective here,
      Gemma 🙂

      • Long on April 9, 2017 at 4:17 am

        Hi Gemma,
        Big fan of your recipes?. I want to use the lemon juice instead of buttermilk,but how many capacity of lemon juice need to use?same of the buttermilk?thanks!

        • Gemma Stafford on April 9, 2017 at 9:23 pm

          Put 2 tablespoons of lemon juice in every 1 cup of milk 🙂

  15. Rena on April 6, 2017 at 5:00 pm

    Perfection! Switching my homemade pancakes to this recipe! Thanks for sharing!

    • Gemma Stafford on April 7, 2017 at 11:42 am

      Rena, I am happy!
      Thank you so much, this is about not over-mixing really, a simple thing!
      Gemma :0

  16. Gina on April 6, 2017 at 4:12 pm

    Looks like an interesting recipe. I like pancakes. But 454 fl oz milk seem like a lot. There are 454 grams in a pound and 8 fl oz in a cup.

    • Gemma Stafford on April 7, 2017 at 11:45 am

      Hi Gina,
      Flour absorbs liquid, in different ways, in different places. this depends on how, when, and even where it is milled. So, do try this, mix it with what you can see it is taking, then allow it to stand. Add more if required. We must never be slavish to a recipe,
      Gemma 🙂

      • Gina on April 8, 2017 at 1:19 am

        I didn’t express myself well with my comment. I love that you put measurement equivalencies in your recipes for people who use other units of measurements. In this recipe you call for “2 cups (454 floz/ ½ litre) buttermilk”. I think there is an error in the conversion from cups to floz. 2 cups of buttermilk would be equivalent to 16 floz . 454 floz is 56.75 cups or 14.2 quarts. Thanks for all the wonderful recipes including this one. I’ll be trying it when I get all the ingredients together.

        • Gemma Stafford on April 8, 2017 at 3:24 am

          Hi Gina,
          thank you so much for pointing this out to me, I apologize for this error, I cannot explain the lapse in my attention. I have corrected the recipe now, so no more confusion,
          Gemma 🙂

  17. Stuti on April 6, 2017 at 11:48 am

    Can We substitute eggs? Pls reply as fastest

    • Gemma Stafford on April 7, 2017 at 11:52 am

      Hi Stuti,
      Yogurt, good natural, strained if possible, this will do it. Check out the egg substitute chart here on the website,
      Gemma 🙂

  18. Bush on April 6, 2017 at 9:45 am

    Hi Gemma,
    This recipe is amazing!
    But I want to know that when we mix all our dry ingredients are we going to store it for 2 months before using?
    Thanks alot!
    Bush ?

    • Gemma Stafford on April 7, 2017 at 11:54 am

      Hi there,
      you do not have to, but you can if you wish. This is really the life of this. flour has a shelf life, the fresher the better!
      Gemma 🙂

  19. sillyb on April 6, 2017 at 9:28 am

    Hi Gemma

    Please can you clarify step 8, I think you may have missed something out.

    • Gemma Stafford on April 7, 2017 at 12:04 pm

      Hi Sillyb.
      sorry to confuse you. I have edited this, think it is clear now, thank you for bringing this to my attention,
      Gemma 🙂

  20. Fatima on April 6, 2017 at 9:07 am

    Wow amazing and so handful.
    Merci beaucoup !
    Ps: the box is soooo cute . I’m actually jealous!lol

    • Gemma Stafford on April 7, 2017 at 12:08 pm

      Hi Fatima,
      Merci pour vous aussi. The box is a box from a cake box mix, which I have to admit went in he bin! but thr box is just right, so I made my own labels, shhh! do not tell!
      C’est notre secret!
      Gemma 🙂

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