Homemade Buttermilk Pancake Mix

8 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  tamara

“This is a great pancake mix to have on hand for a quick breakfast. My kids love them and all of the variations we create. I feel better knowing what ingredients are in them.”

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Adjust Servings

Original recipe yields 24 servings



  1. Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.

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Reviews (8)

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Sarah Jo

Sarah Jo

I cut the recipe in half and made the whole shebang in one morning. I had to use actual oats that I pulsed in the food processor until they were the consistancy of oat flour. I made these into cinnamon cakes by adding a couple heaping teaspoons of cinnamon. These were thick, fluffy and delicious. I served them with butter and homemade Absolute Best Pancake Syrup. The whole family loved them. A half batch was enough for one large breakfast for four plus enough for a couple to have a couple warmed for tomorrow.



Exceptional, and very convenient...thank you. I add a teaspoon, or so, of vanilla and cinnamon.



So, I am a bit of an idiot :) Apparently I wasn't on the full site, I was still in the mobile site. FYI for anyone else, there are no footnotes on the mobile site, nor the app. You have to get onto the full site to find cooks notes. And for anyone else wondering: 1 1/2c mix, 1c water and one egg, don't overmix

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Amount Per Serving (24 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 522 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

German Pancake with Buttermilk Sauce


next recipe:

Mom's Buttermilk Pancakes