Classic Buttermilk Pancake Mix

Yield

About 32 pancakes (4 batches)

Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 8 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• ¾–1 cup buttermilk, per batch
• 1 large egg, per batch
• 2 tablespoons unsalted butter, melted, per batch
• Additional butter, for greasing the skillet

Method

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Transfer the dry mix to a clean, airtight 2-quart container. Store in a cool, dry place.
3. To prepare one batch, measure one-quarter of the dry mix (approximately 1⅛ cups).
4. In a separate bowl, whisk together ¾ cup buttermilk, 1 egg, and 2 tablespoons melted butter.
5. Add the dry mix and stir gently until just combined. Add a little more buttermilk if the batter is too thick. Small lumps are fine.
6. Heat a lightly buttered 12-inch nonstick skillet or griddle over medium heat.
7. Pour approximately ¼ cup batter per pancake onto the hot surface.
8. Cook for 2–3 minutes until bubbles appear and the edges begin to set.
9. Flip and cook for another 1–2 minutes until golden brown and cooked through.
10. Repeat with the remaining batter and serve warm.

Kitchen notes

Stir the dry mix before measuring each batch so the leavening ingredients remain evenly distributed. Avoid overmixing the batter to keep the pancakes light and fluffy.