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Brown Butter and Powdered Buttermilk Pancake Mix

Photo of a stack of pancakes on a plate with a fork.

In most guides to meal prep, breakfast is noticeably absent. Batch-cooked grains and sheet pans of roasted vegetables get all the glory in the world of time-saving cooking techniques—with the understanding that, for the first meal of the day, you’re left to fend for yourself.

This does not bode well for me, a person who would like to exclusively eat breakfast food. In my opinion, sleepy Sunday mornings deserve easy meal-assembly tricks just as much as busy Wednesday nights do.

Enter this homemade pancake mix, which runs circles around store-bought versions and will keep in your pantry for months. The secret to its next-level flavor is a duo of all-natural dehydrated dairy products (powdered buttermilk and powdered butter) that you’ll toast in a dry saucepan. This process transforms them into browned butter and buttermilk—nutty, fragrant, and almost caramelized in flavor. The usual suspects (flour, baking powder, etc.) round out the mix. When it’s go-time, just add eggs and seltzer for fluffy, flavorful flapjacks. With a container of this shelf-stable base, I’m never more than a few minutes from a fantastic breakfast.

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