Pioneer Woman Mason Jar Pancake Mix

Pioneer Woman mason jar pancake mix is a make-ahead dry blend of flour, sugar, dry buttermilk, baking powder, and salt stored in individual jars. Add water and vanilla, shake, and you have golden pancakes on the griddle in 20 minutes.

This recipe comes from Ree Drummond’s Food Network show The Pioneer Woman, featured in the episodes “Feeding Now, Feeding Later” and “Best of Pantry Perfect.” Ree calls it “future-proofing breakfast” because the jars sit in your pantry until you need them, no trip to the store required.

The dry buttermilk powder is what makes this mix work without eggs or milk, dissolving in water to give the pancakes tang and lift on its own. Skip it and you end up with flat, bland discs that taste like flour paste.

Pioneer Woman Mason Jar Pancake Mix

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 3 minutesTotal time: 23 minutesServings:8 servingsCalories:190 kcal Best Season:Available

Description

A pantry-ready dry pancake mix stored in individual mason jars. When morning hits, shake in water and vanilla, pour onto a hot griddle, and you have fluffy buttermilk pancakes without cracking a single egg.

Ingredients

For the dry mix:

• 8 cups (1000g) all-purpose flour
• 2 cups (400g) granulated sugar
• 2 cups (240g) dry buttermilk powder
• 1/2 cup (115g) baking powder
• 2 teaspoons kosher salt

For finishing each jar:

• 3/4 cup (180ml) water
• 1 teaspoon vanilla extract
• 2 tablespoons salted butter, plus more for serving
• Warm pancake syrup, for topping

Special equipment: 8 quart-sized wide-mouth mason jars with lids

Instructions

1. Whisk the dry ingredients. Combine flour, sugar, dry buttermilk powder, baking powder, and kosher salt in a large bowl. Whisk until everything is evenly distributed with no pockets of powder.
2. Fill the jars. Scoop about 1 1/2 cups (190g) of dry mix into each quart-sized wide-mouth mason jar. You should get 8 full jars from one batch.
3. Seal and store. Screw the lids on tight and keep the jars in a cool, dry spot in your pantry until you are ready to use them.
4. Add the liquid. When it is time to cook, pour 3/4 cup (180ml) water and 1 teaspoon vanilla extract directly into one mason jar.
5. Shake the batter. Seal the jar and shake it vigorously until the batter is completely smooth with no dry spots, about 15 to 20 seconds.
6. Heat the griddle. Warm a griddle or large skillet over medium heat and grease the surface with butter.
7. Cook the pancakes. Pour batter onto the griddle using a 1/4 cup measure. Fry until golden brown and cooked through, about 2 to 3 minutes per side.
8. Serve. Stack the pancakes and top with softened butter and warm syrup.

Keywords:Mason Jar Pancake Mix, Pioneer Woman Mason Jar Pancake Mix, Ree Drummond’s Food Network s

FAQs

Why does Ree use dry buttermilk powder instead of regular buttermilk?

Dry buttermilk gives the mix a long shelf life because there is nothing wet in the jar to spoil. Regular buttermilk would turn the dry mix into batter, which means you would have to refrigerate it and use it within a day or two.

The powder also provides the same tangy flavor and acid that liquid buttermilk brings to traditional pancakes. That acid reacts with the baking powder when you add water, creating the rise and fluffiness you expect from a buttermilk pancake.

Why does this pancake mix not need any eggs?

The high ratio of baking powder to flour handles the structure and lift that eggs normally provide. With half a cup of baking powder spread across eight jars, each batch has enough leavening to rise without an egg binding everything together.

This is what makes the jars truly grab-and-go. If the recipe required eggs, you would need to keep them on hand and crack them fresh each time. That defeats the whole purpose of a pantry-ready mix you can shake and pour.

How long do the sealed mason jars last in the pantry?

The mix is completely dry, so it stores the same way flour and sugar do. In a tightly sealed mason jar kept in a cool, dark spot, the mix stays good for several months.

The ingredient that limits shelf life is the dry buttermilk powder, which can start to lose potency after about three months. Label each jar with the date you filled it so you know when to use it or make a fresh batch.

Why does one batch need a full half cup of baking powder?

Half a cup sounds like a lot, but it gets divided across eight jars, so each jar only contains about one tablespoon. That is a standard amount of leavening for 6 to 8 pancakes.

Measuring it into the big batch is faster and more accurate than adding a tablespoon to each jar one at a time. Whisking everything together in one bowl distributes the baking powder evenly, so no jar ends up with too much or too little rise.

Can you use a different container instead of mason jars?

Any airtight container that holds about 1 1/2 cups of dry mix works fine. Plastic containers with snap lids or resealable bags do the job if you do not have mason jars on hand.

The reason Ree uses wide-mouth mason jars is that you add water and vanilla directly to the jar and shake it into batter. A narrow opening or a flimsy bag makes that step messy. The wide mouth also lets the batter pour out cleanly onto the griddle.