Recipe: Buttermilk Pancake Mix
This scratch recipe makes very light and fluffy pancakes. Easily made with ingredients you already have on hand, without additives or preservatives.
You’ll never want to go back to using a boxed pancake mix or have one in your kitchen. Better food for your family, and you’re going to save money.
Annie’s Best Buttermilk Pancake Mix
3 3/4 cups flour
1/4 cup sugar
4 1/2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
Mix together and store in a large zip-lock bag, or in an air-tight container. You can store this mix for up to 2 months for optimum freshness.
To make pancakes:
This recipe will make about 6 5-inch pancakes
Heat your griddle over medium high to high heat.
In a medium mixing bowl: Place 1 cup of mix
In a another medium bowl, whisk together until smooth:
1 beaten egg
2 tablespoons melted butter (preferably unsalted butter)
1/2 cup buttermilk (shake container well before measuring)
1/2 cup milk
1/2 teaspoon vanilla extract
Stir this mixture into dry ingredients until combined and not over mixed.
Lightly butter your griddle and pour your pancakes. Cook until bubbles form and pop in the middle of the pancake surface and the edges appear dry. Flip and cook for about 4-5 more minutes, until the underside is lightly browned.