Active Time

　　10 minutes

　　Total Time

　　20 minutes

　　With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast (or breakfast for dinner, live your life). The key is a combo of two powdered dairy products: buttermilk, for that perfect tang, and butter, which you’ll brown in a saucepan with half the powdered buttermilk for a touch of nuttiness. Just add eggs and—surprise!—seltzer water, which provides extra lift and fluffiness. The recipe below yields enough base for two batches of 18 pancakes each; keep the extra powdered base in an airtight container as a gift to future you.

　　

Ingredients

Makes 6 cups mix, enough for two batches of 18 pancakes each

　　

Pancake mix

⅔ cup (65 g) powdered butter

　　1 cup (145 g) powdered buttermilk, divided

　　4 cups (500 g) all-purpose flour

　　¼ cup granulated sugar

　　4 tsp. baking powder

　　4 tsp. kosher salt

　　

Pancakes

3 cups pancake mix (½ of the total mix above; reserve remainder for another time)

　　2 large eggs

　　2 cups cold seltzer water

　　Vegetable or canola oil, for cooking

　　

Step 1

In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.

　　

Step 2

Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use.

　　

Step 3

For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine.

　　

Step 4

Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a ¼ cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1–2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.