The Simple Joy of this Fluffy Buttermilk Pancake Mix
When I think about what makes a perfect morning, fluffy buttermilk pancakes always land at the top of my list, and this homemade pancake mix delivers that dream without the fuss of measuring ingredients at dawn.
I mean, who wants to fumble around with flour measurements before coffee? This mix sits patiently in my pantry, ready to transform chaotic weekday mornings into something special.
Just add an egg, splash in some water, and you’re golden. Literally golden, once they hit the griddle. It’s like having a pancake fairy godmother living in your kitchen cupboard.
Ingredients
The beauty of this buttermilk pancake mix lies in its simplicity – just seven everyday ingredients that you probably already have lurking in your pantry right now.
Well, maybe not the buttermilk powder, but that’s easily found in the baking aisle and totally worth hunting down. These ingredients work together like a well-rehearsed orchestra, each playing its part to create those tender, fluffy pancakes that make weekend mornings feel like a warm hug.
- 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 (when ready to cook)
- Water (when ready to cook)
Now, let’s talk about a couple of these ingredients because they’re doing some heavy lifting here. The buttermilk powder brings that tangy flavor we crave without the worry of fresh buttermilk going bad in your fridge, and the nonfat dry milk powder adds richness and helps create that golden color we all love.
Don’t skimp on the baking powder either – it’s your ticket to fluffy town. As for the shortening, I know some people turn their noses up at it, but it keeps longer than butter in the mix and creates incredibly tender pancakes. Trust the process, even if your health-conscious brain is giving you side-eye.
How to Make this Fluffy Buttermilk Pancake Mix
Making this buttermilk pancake mix is honestly easier than remembering where you put your car keys, and way more rewarding. Start by grabbing a large bowl – and I mean large, because you’re about to mix 4 cups of all-purpose flour with 1/2 cup of buttermilk baking blend dry buttermilk, 1/2 cup of nonfat dry milk powder, 2 tablespoons of baking powder, and 1 1/2 teaspoons of salt.
Give everything a good stir until it’s evenly distributed, because nobody wants a rogue pocket of salt ruining their pancake parade. The mixture should look like, well, flour with some powdery friends hanging out together.
Now comes the fun part, or the arm workout part, depending on how you look at it. Cut in that 1 cup of shortening until the mixture looks like coarse crumbs – think breadcrumb topping on a casserole, not fine sand.
You can use a pastry cutter if you’re fancy, two knives if you’re traditional, or my personal favorite method: a potato masher. Just smash and stir, smash and stir, until those shortening chunks get broken down into pea-sized pieces. For larger batches or to achieve a more consistent texture without the elbow grease, premium stand mixers with paddle attachments can handle this task effortlessly. Your mix is done when it looks like chunky, slightly greasy flour that would make your grandmother proud.
Store this magical concoction in an airtight container at room temperature, where it’ll sit patiently waiting for pancake emergencies.
When you’re ready to make actual pancakes, combine 2 cups of your mix with 1 egg and enough water to hit your preferred batter consistency – around 1 1/2 cups if you like them thin and crepe-ish, less if you prefer thick, fluffy stacks.
Cook on a griddle heated to 325 degrees Fahrenheit until they’re golden brown on each side, which usually takes a few minutes per side.
Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s talk about how you can shake things up without completely abandoning ship.
Want chocolate chip pancakes? I toss in a handful when making the batter.
Feeling fancy? Swap half the water for milk for extra richness.
No buttermilk powder? Regular milk powder works fine, though you’ll miss that tangy kick.
For whole wheat lovers, replace one cup of all-purpose flour with whole wheat.
Got coconut oil instead of shortening? Go for it.
The beauty of this mix is its forgiveness, honestly.
Additional Things to Serve With Fluffy Buttermilk Pancake Mix
While perfectly fluffy pancakes deserve respect on their own, let’s be honest – they’re basically edible vehicles for whatever deliciousness you pile on top.
I’m talking classic maple syrup, obviously, but why stop there? Fresh berries add that tart pop your taste buds crave. Whipped cream transforms breakfast into dessert territory. Crispy bacon provides the salty-sweet contrast that makes everything better. Honey butter? Pure magic.
I also love sliced bananas, chopped nuts, or even a drizzle of chocolate sauce when I’m feeling fancy. The beauty lies in mixing and matching until you find your perfect stack.
Final Thoughts
There’s something deeply satisfying about having homemade pancake mix ready to go in your pantry, isn’t there?
Sunday mornings become effortless when you can whip up fluffy pancakes without measuring multiple ingredients. I love knowing exactly what’s in my mix, no mysterious preservatives or unpronounceable additives.
Plus, it’s surprisingly economical compared to store-bought versions. The beauty lies in its simplicity. Store it properly, and you’ll have breakfast salvation for months.
Whether you’re feeding hungry kids or impressing weekend guests, this mix delivers consistently delicious results. Sometimes the best recipes are the ones that make life just a little easier.
