Imagine waking up to the most incredible, cloud-like pancakes or crispy golden waffles that melt in your mouth - without the hassle of measuring multiple ingredients every single time! This homemade buttermilk pancake and waffle mix is your ticket to breakfast bliss, transforming ordinary mornings into extraordinary culinary experiences. Whether you're a busy parent, a weekend breakfast enthusiast, or simply craving that restaurant-quality breakfast at home, this versatile mix will revolutionize your morning routine with minimal effort and maximum deliciousness!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered buttermilk
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, sift together the all-purpose flour, powdered buttermilk, sugar, baking powder, baking soda, and salt to ensure even distribution of ingredients and remove any lumps.
- Whisk the dry ingredients thoroughly for about 1-2 minutes to completely combine and aerate the mixture, which helps create lighter, fluffier pancakes or waffles.
- Transfer the prepared mix to an airtight container or sealed storage bag. Label the container with the date of preparation and ingredients.
- To prepare pancakes or waffles, measure out 2 cups of the dry mix into a mixing bowl.
- In a separate bowl, whisk together 2 large eggs, 1 1/2 cups of water or milk, and 2 tablespoons of melted butter or vegetable oil.
- Pour the wet ingredients into the dry mix and stir until just combined. Some small lumps are okay - do not overmix, as this can make the pancakes tough.
- Let the batter rest for 3-5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- For pancakes, heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look dry, then flip and cook the other side until golden brown.
- For waffles, preheat a waffle iron and lightly grease with non-stick spray. Pour batter according to your waffle iron's instructions and cook until golden and crisp.
- Serve immediately with butter, maple syrup, fresh fruits, or your favorite toppings.
- Store the remaining dry mix in a cool, dry place for up to 3 months. For longer storage, keep in the refrigerator for up to 6 months.
Tips
- Always sift your dry ingredients to prevent lumps and ensure an even, smooth batter.
- Don't overmix the batter - a few small lumps are your secret to tender, fluffy pancakes.
- Let the batter rest for 3-5 minutes before cooking to allow the flour to absorb liquid and baking powder to activate.
- Use a non-stick griddle or waffle iron and maintain medium heat for even cooking.
- For extra flavor, try adding vanilla extract, cinnamon, or even chocolate chips to your batter.
- Keep your prepared dry mix in an airtight container in a cool, dry place for up to 3 months, or refrigerate for up to 6 months.
- Experiment with different liquid options like buttermilk, almond milk, or even adding a splash of vanilla for unique flavor variations.
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
