Pre-made pancake batter is convenient, sure, but the results (and lengthy ingredient lists) can be less than ideal. Our make-ahead mix features shelf-stable buttermilk powder, producing fluffy, tender, diner-esque short stacks. Prepare the mix today, then use the batter later for an easy Easter brunch. We cook pancakes in oil, not butter, which can burn. Spreading it onto the pan with a paper towel ensures even browning.
For dry pancake mix:
6 cups all-purpose flour
1 cup plus 2 Tbsp. buttermilk powder
½ cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon kosher salt
For 1 batch pancakes:
2½ cups dry pancake mix
2 cups milk or water
2 large eggs
4 tablespoons unsalted butter, melted, plus more for serving
1 teaspoon pure vanilla extract
Canola oil, for griddle
Pure maple syrup, for serving
Sat fat 6.85g
How to Make It
Whisk together flour, buttermilk powder, sugar, baking powder, baking soda, and salt. Store in a tightly sealed container in a cool, dry place for up to 3 months. For 1 batch pancakes: Place 2½ ￼cups dry mix in a large bowl. Whisk milk, eggs, butter, and vanilla in a separate bowl; fold into dry ingredients until just combined (batter will be lumpy).
Using a paper towel, spread 1 teaspoon oil onto a griddle or large nonstick skillet and heat over medium-low. Working in batches, add batter in ￼¼-cupfuls and cook until undersides are golden and bubbles form on top, 1 to 2 minutes. Flip and cook until second side is golden, about 2 minutes. Repeat with remaining batter, oiling griddle as needed.
Serve warm with butter and maple syrup.
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