Name: Buttermilk Pancakes with a Mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups complete pancake mix; 1 1/2 cups buttermilk (at room temperature)

Recipe

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Make fluffy, golden buttermilk pancakes using a mix with this simple recipe. My tips give you a better, fluffier texture than the basic box recipe.

If you've got pancake mix and buttermilk in the fridge, you're minutes away from breakfast that tastes homemade.

stack of buttermilk pancakes made using a mix on a plate with a pat of butter on top

Using a Mix for Buttermilk Pancakes

This recipe is for anyone who wants the rich flavor of buttermilk pancakes without starting from scratch.

Having a mix in the pantry means you can whip up more than just plain pancakes; use it to make banana pancakes, pumpkin pancakes, blueberry pancakes, filling protein pancakes, or even pancake mix waffles. Once you know how to upgrade the base, the possibilities are endless!

Which Mix to Use

If I’m going ot use a mix for pancakes, I buy the complete mix, which all it needs is water. Otherwise, you’ll find yourself measuring the other ingredients, and at that point, you might as well make them from scratch.

large bowl of buttermilk pancake batter with a whisk

Can You Swap Buttermilk for Regular Milk in a Mix

First, determine how many servings of pancakes you want to make, and then measure out as much mix as the box calls for. Instead of water or milk, measure the same amount of buttermilk the box calls for. Then, because buttermilk is slightly thicker, I like to add an extra tablespoon of it per cup of mix to the batter.

stack of four buttermilk pancakes topped with butter and syrup

Toppings and Mix-Ins

For fun variations, add ½ cup of chocolate chips to the batter, ½ cup of blueberries, or ½ teaspoon of cinnamon. Once you have a stack, drizzle pancake syrup until your heart is content.

Buttermilk Pancakes with a Mix

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Make fluffy, golden buttermilk pancakes using a mix with this simple recipe. My tips give you a better, fluffier texture than the basic box recipe.

5 from 6 votes

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Watch how it’s made:

Ingredients

2 cups complete pancake mix
1 ½ cups buttermilk, at room temperature

Instructions

Let the buttermilk sit on the counter to come to room temperature for 5 to 10 minutes.

Make the batter

In a large bowl, measure out the complete pancake mix. Add the buttermilk to the bowl and mix, in circular motions from the outside of the bowl in until there's no visible flour left. If it's too thick, add 1 to 2 tablespoons of additional buttermilk (or water) to thin it out.

Rest 5 minutes

Let the batter sit on the counter for 5 minutes. This helps the dry ingredients absorb the liquid, resulting in a consistent batter that yields great pancakes from start to finish.

Cook:

Heat a large non-stick pan or griddle over medium heat. Once hot, grease it with oil, butter, or spray.
Immediately pour ¼ cup of batter per pancake. Cook the first side for approximately 2 minutes, then flip the pancakes over and cook the other side for an additional minute or two.
Remove the pancakes from the pan and serve them immediately, or keep them warm while you repeat the process with the remaining batter.

Store:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months.

Notes

Plant-based proteins will work with this recipe, but you'll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter.
Non-complete mixes: follow the ingredient measurements in the box for pancakes with 2 cups of mix. Add ½ cup of protein powder + ¼ cup of additional liquid to the bowl. Keep the other ingredients (eggs & butter) the same.
You can add up to ½ cup of mix-ins to the batter such as chocolate chips or berries.
DIY Buttermilk: Place 1 ½ tablespoons of vinegar (white or apple cider) or lemon juice in a (large) measuring cup. Fill the measuring cup with milk until it reaches the 1 ½ cup line, and then stir. Let it sit in the measuring cup for 10 minutes until the milk has thickened. Use this as the buttermilk.