Stir together your flour, sugar, baking powder, salt, and baking soda and seal it in an air-tight container. When you want to plan ahead for saving time, you can make a large quantity of the dry mix to store for future batches. If you simply end up with extra pancake batter, this can be poured into a sealed container and stored in the fridge for up to a few days. Then when you’re ready to eat them, about 60 seconds (for two pancakes) in the microwave will do the trick. Place a piece of wax paper between each pancake. If you make extra, you can certainly freeze them. Leaving some small lumps in the batter is fine. So use your wooden spoon instead of an electric mixer. For add-ins, we’ll be immediately sprinkling them into the batter once it’s ladled on the griddle.Īnd finally, definitely do not overmix your batter – that will make your pancakes tough and leathery. This is going to really give your homemade pancakes extra fluffiness.Įver end up with blue blueberry pancakes? That can happen when you stir the berries right into your batter in the mixing bowl. Try one of these easy methods.įor a great batter, let the 2 eggs and 2.5 cups of buttermilk sit on your counter for about 30 minutes to reach room temperature before you begin.

But if you don’t have buttermilk, you probably do have ingredients to make a good substitution. Using fresh pure buttermilk will give you the best result. Tips and Tricks for Perfect Southern Pancakesīuttermilk is key for a true Southern style pancake, so don’t switch it out for regular milk. You can just look in your kitchen cabinets for ingredients that you probably already have, and end up with an even tastier result. But if you have no mix on hand? No problem. Almost everyone has tried their hand at making a pancake or two, often using a store-bought mix. I hope you’ll add this perfect pancake recipe to your list of favorite breakfast recipes!Īh, the pancake. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.You’ll skip the store-bought pancake mix once you start making these buttermilk Southern pancakes from scratch. When measuring flour or other dry ingredients, we spoon it into a dry measuring cup and level off the excess. Serve pancakes with butter and maple syrup. Repeat with the remaining batter to make more pancakes. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round repeat to make a second pancake. Heat a large nonstick skillet over medium heat. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps).

Whisk the milk, butter, vanilla and eggs together in a large bowl. This will keep your cooked pancakes warm. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. To make pancakes: Preheat the oven to 200 degrees F. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months. For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine.

Pancake mix from scratch