Rating: 3.5 stars
94 Ratings
  • 5 star values: 26
  • 4 star values: 18
  • 3 star values: 24
  • 2 star values: 18
  • 1 star values: 8
  • 94 Ratings

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.


Credit: Greg DuPree

Recipe Summary

30 mins
30 mins
2 batches dry mix (18 pancakes per batch)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

361 calories; fat 14.8g; saturated fat 6.9g; cholesterol 93.3kcal; carbohydrates 44.9g; sugars 13g; protein 13g; sodium 687.8mg.