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

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

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.

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.

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.

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.

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.